Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

Tender, juicy corned beef slow-cooked on a bed of potatoes, carrots, onion and celery, with cabbage wedges added at the end. A hands-off St. Patrick's Day classic.

Print Pin

Course: Dinner, Main Course

Keyword: corned beef and cabbage, crockpot corned beef and cabbage, slow cooker corned beef

Prep Time: 20

Cook Time: 9

Total Time: 9 20

Servings: servings

Calories: 827kcal

Equipment

6-quart slow cooker
Sharp knife and cutting board

Ingredients

1 (5 to 6 pound) flat cut corned beef with its pickling spice packet
4-6 small potatoes halved if larger than 2 inches; red new potatoes or Yukon Gold
1 large onion quartered
1 1/2 cups baby carrots
2 ribs celery cut into 3-inch pieces
3 cloves garlic
2 tablespoons pickling spice optional
2-4 cups beef broth
1 medium head cabbage cut into 1-inch wedges

Instructions

Put the potatoes, onion, carrots, celery and garlic in the bottom of a 6-quart slow cooker.
Set the corned beef on top, fat side up, and pour in any juices from the package. Add the spice packet that came with the beef, plus the extra 2 tablespoons of pickling spice if you want more flavour.
Pour in enough beef broth to come just to the top of the corned beef (usually about 3 cups, depending on your slow cooker and the size of the beef). Cover and cook on LOW for about 9 hours.
About an hour before serving, tuck the cabbage wedges into the broth around the beef. Cover and cook for about 1 hour more, until the cabbage is as tender as you like.
Lift out the beef and trim off the fat layer if you like. Slice or shred against the grain and serve with the cabbage and vegetables, plus spicy mustard or horseradish sauce.

Notes

Nutrition: Estimated per serving from the ingredients, based on cooked corned beef with the fat cap on and some of the broth. Corned beef is cured, so it is naturally very high in sodium; trimming the fat and leaving the broth lowers the numbers.

Nutrition

Save