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Slow Cooker Corned Beef and Cabbage

Slow Cooker corned beef and cabbage with tender cabbage wedges and vegetables cooked in beef broth for a savory, spoon-tender result. The brisket is placed fat-side up, simmered on low for 8–9 hours, then sliced against the grain after a short rest.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Corned beef and vegetables
  • 3.5 lb flat-cut corned beef brisket Use the spice packet included with the brisket.
  • 1 spice packet Included with the corned beef; use it to season the brisket.
  • 1 green cabbage Cut into wedges for the last 2 hours of cooking.
  • 4 Yukon Gold potatoes Quarter into bite-size pieces.
  • 4 carrots Cut into 2-inch pieces so they become tender but not mushy.
  • 1 onion Quarter for even flavor throughout the broth.
  • 4 clove garlic Smash cloves so they release aroma into the cooking liquid.
  • 3 cup beef broth Pour over vegetables to braise slowly.
  • 2 tbsp apple cider vinegar Adds brightness to balance the richness of the brisket.
  • 1 tbsp brown sugar Helps round the flavor and gently counter bitterness.
  • 1 whole grain mustard Serve on the side for dipping and topping.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Add the quartered onion, quartered Yukon Gold potatoes, and 2-inch carrot pieces to the bottom of the slow cooker in an even layer.
  2. Add the smashed garlic, then pour in the beef broth and apple cider vinegar so the liquid partially surrounds the vegetables.
  3. Rinse the corned beef brisket under cold water, pat lightly, and place it fat-side up over the vegetables.
  4. Sprinkle the included spice packet and the brown sugar over the brisket so the top is coated.
Slow cook
  1. Cover and cook on low for 8–9 hours, until the brisket is very tender and the vegetables are cooked through.
  2. During the last 2 hours, add the cabbage wedges and press them into the liquid so they soften and pick up broth flavor.
Rest and slice
  1. Remove the brisket and rest it for 10 minutes so the juices redistribute before slicing.
  2. Slice the corned beef against the grain and serve with the cabbage, potatoes, carrots, and whole grain mustard.

Notes

For the most tender slices, rest the brisket the full 10 minutes before cutting and slice against the grain. Store leftovers in the refrigerator up to 3–4 days; reheat gently in the cooking liquid. Freezing is yes—freeze portions for up to 2 months, then thaw overnight in the fridge and rewarm. For a lower-sodium option, use reduced-sodium corned beef and a lighter hand with any additional spice packet seasoning if your brand is very salty.