Slow Cooker Corned Beef and Cabbage
This slow cooker corned beef and cabbage is warmly spiced, tender, and easy to make, offering a classic comfort meal that feels like Sunday dinner.
Ingredients
Main Ingredients
- 3–4 pounds corned beef brisket (with seasoning packet)
- 4 cups beef broth Low-sodium preferred.
- 2 tablespoons apple cider vinegar
- 1–2 tablespoons pickling spices Add more for stronger flavor.
- to taste Salt and pepper Use sparingly after rinsing brisket.
Vegetables
- 1 medium head green cabbage, chopped
- 4 large carrots, peeled and cut into chunks
- 1.5 pounds Yukon Gold or red potatoes, cut into chunks (optional) Leave out for lower carb.
- 1 large yellow onion, peeled and quartered
- 3 cloves garlic, smashed
Instructions
Preparation
- Peel and chop the carrots and potatoes into large chunks. Quarter the onion and chop the cabbage into bite-sized pieces.
- Remove the brisket from its packaging, rinse under cold water to remove excess brine, and pat dry with paper towels.
Layering the Slow Cooker
- Place the onion, carrots, and potatoes at the bottom of the slow cooker. Lay the corned beef brisket on top, fat side up.
- Pour in the beef broth and apple cider vinegar. Sprinkle the pickling spices evenly over the brisket. Add the smashed garlic cloves and season lightly with pepper.
Cooking
- Cover and set your slow cooker to low and cook for 6–8 hours.
- About 30 minutes before the end of cooking, nestle the chopped cabbage on top around the brisket.
Serving
- Once done, carefully remove the brisket and let it rest for 10 minutes before slicing against the grain into 1/4-inch thick pieces.
- Serve with the vegetables and a ladle of cooking liquid.
Notes
Optional mustard-maple glaze can be added for a sweet-savory finish. The brisket can be stored in the fridge for 3-4 days and reheated gently.