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Plate of corned beef and cabbage with sliced tender beef, carrots, potatoes, and a wedge of cabbage in a light broth.

Cozy Slow Cooker Corned Beef and Cabbage

Tender, fall-apart corned beef with cabbage, potatoes, and carrots cooked low and slow in a savory seasoned broth. Minimal prep, maximum comfort.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Irish
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pound corned beef brisket with spice packet point-cut preferred
  • 1 large yellow onion, quartered
  • 5 cloves garlic, smashed
  • 1.5 pound small red potatoes, halved
  • 5 medium carrots, 2-inch chunks peeled
  • 1 small head green cabbage, thick wedges
  • 2 bay leaves
  • 12 ounces beef broth or dark beer Guinness works well
  • 1 cup cold water
  • black pepper to taste

Equipment

  • 6-quart slow cooker
  • Sharp carving knife
  • cutting board

Method
 

  1. Rinse brisket under cold water, pat dry. Layer onions and garlic in slow cooker base.
  2. Place brisket fat-side up on onions. Sprinkle spice packet over meat. Add bay leaves and pour in liquid.
  3. Cook on LOW for 8-9 hours. At hour 6, add potatoes and carrots. Add cabbage in the last 1.5-2 hours.
  4. Rest brisket 20 minutes tented with foil, then slice against the grain. Serve with vegetables and cooking juices.

Notes

  • Always rinse the brisket first to reduce excess saltiness.
  • Cook on LOW only - HIGH heat makes the brisket tough.
  • Add cabbage last to prevent it from going mushy.
  • Slice against the grain for clean, tender pieces.