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Slow Cooker Corned Beef and Cabbage

A comforting and hearty dish featuring fall-apart tender corned beef brisket slow-cooked with vegetables, perfect for family dinners and St. Patrick's Day celebrations.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs corned beef brisket (with spice packet if provided) Choose brisket with visible marbling.
  • 1 head cabbage, cut into wedges Use firm, dense cabbage for best texture.
  • 4-5 pieces carrots, peeled and cut into chunks Firm and crisp carrots are recommended.
  • 4-5 pieces potatoes, peeled and cut into chunks Choose potatoes without soft spots.
  • 1 whole onion, quartered
  • 2-3 cups beef broth Use low-sodium broth if desired.
  • 1 tablespoon Dijon mustard Adds a tangy flavor to the broth.
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Place the corned beef brisket fat-side up in the slow cooker.
  2. Add the onion, carrots, and potatoes around the brisket.
  3. In a separate bowl, mix the beef broth, Dijon mustard, black pepper, and garlic powder. Pour this mixture over the meat and vegetables.
  4. Place the cabbage wedges on top of the brisket.
  5. Cover and cook on low for 8–10 hours or until the meat is tender.
  6. Once done, slice the corned beef and serve with the cooked vegetables.

Notes

For richer gravy, transfer cooking liquid to a saucepan, simmer to reduce, and whisk in a little butter or cornstarch slurry. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.