A fabulous Sunday dinner or St. Patrick’s Day feast.
This slow cooker corned beef and cabbage recipe is convenient and easy, and it’s a complete meal. The corned beef brisket is cooked to perfection in the slow cooker, along with potatoes, carrots, and cabbage wedges.
Preparation Time: 7 hours 20 mins
Family time is important so spending it all in the kitchen is no fun. This recipe allows a large family to enjoy a slow cooker meal while also spending time with each other.
This slow cooker corned beef and cabbage recipe is convenient and easy, and it’s a complete meal. The corned beef brisket is cooked to perfection in the slow cooker, along with potatoes, carrots, and cabbage wedges, for a fabulous Sunday dinner or St. Patrick’s Day feast.
Feel free to add some sliced parsnips to the vegetables, or add a small peeled and diced rutabaga or a few cut-up turnips. Sliced onions or a handful of small boiling onions along with the celery are excellent additions as well.
Cooked corned beef makes for fabulous leftovers. Use cooked corned beef in homemade potato and beef hash, in casseroles, soups, and in egg dishes. Feel free to use a large brisket if you plan to use the leftovers in other recipes.
- 6 to 8 medium potatoes (red-skinned, Yukon Gold, fingerlings, etc.)
- 3 medium carrots
- 2 to 3 ribs celery
- 4 pounds corned beef brisket (preferably flat cut)
- 1 (2-pound) head of cabbage
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- Gather the ingredients.
- Peel the potatoes and cut them into 1/2-inch slices.
- Peel the carrots and slice them into 1/4-inch rounds.
- Slice the celery.
- Lightly butter a 5- to 6-quart slow cooker, or spray it with nonstick cooking spray.
- Layer the potato slices over the bottom of the pot with carrots and celery.
- Place corned beef on vegetables. If it doesn’t fit comfortably in your slow cooker, cut it into 2 or 3 pieces.
- Slice the cabbage into 8 wedges.
- Arrange the wedges around the meat and add the pepper and water. Alternatively, if the slow cooker is not large enough, boil the cabbage wedges on the stovetop in a small amount of lightly salted water about 10 to 15 minutes before the corned beef is ready.
- Cover and cook on high for 1 hour.
- Reduce the heat to low and continue to cook on the low setting for 6 to 8 hours, or until the corned beef and vegetables are tender.
- Remove the meat to a platter, cover with foil, and let it rest for 10 to 15 minutes before slicing.
- Slice and serve!
Did you make this?
Leave me a comment and tell me how it worked out.