Slow Cooker Corned Beef and Cabbage
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 hrs
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Total Time
10 hrs 20 mins
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Servings
10
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Calories
444 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Cooker Corned Beef and Cabbage
Description
Slow Cooker Corned Beef and Cabbage highlights a 4-pound corned beef brisket cooked with baby carrots, thinly sliced onion, garlic, black peppercorns, and a blend of seasonings from the included spice pack. Cooking in a mix of beef broth and beer adds depth to the broth while slowly tenderizing the meat over 10 hours. The addition of fingerling potatoes and a whole sliced head of cabbage in the last 2 hours preserves their shape and prevents them from becoming mushy. This method yields a hearty and traditional corned beef meal with moist, flavorful beef and well-infused vegetables.
The meat develops a tender shred-through texture when cooked for 12 hours on low; for slices that hold together, a shorter 9-hour cook is recommended. The cabbage and potatoes, placed later in the process, become infused with the broth's spices but retain some bite. Serving this dish with liquid-soaked veggies and rich beefy tasting broth creates a full and satisfying plate.
The recipe suits a festive occasion such as St. Patrick’s Day or any time a comforting one-pot meal is desired. It pairs well with mustard or horseradish and crusty bread to soak up broth.
Note to keep ingredients submerged in liquid throughout cooking to ensure even flavor absorption. Adjust salt after cooking. The recipe's timing is important; adding potatoes and cabbage only in the last two hours avoids overcooking those vegetables.
Ingredients
- ½ lb carrot baby
- 1 whole onion peeled and sliced thin
- 4 lb corned beef brisket trimmed, with spice pack
- 4 cups beef broth regular or low sodium
- 6 oz beer
- 6 cloves garlic peeled and smashed
- 1 TB black peppercorns whole
- 7 whole fingerling potatoes halved, or baby red or gold potatoes
- 1 head cabbage sliced
Instructions
- In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies.
- Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef.
- Cover and cook on low for 10 hours. Then add potatoes and cabbage; submerge them in the liquid as fully as possible, and cook 2 more hours on low, for a total of 12 hours. Add salt and pepper to taste, if needed.
Notes
- Cooking for 12 hours produces very tender corned beef that pulls apart easily; reduce cooking time to 9 hours for firmer slices.
- Ensure all vegetables and meat remain submerged in the cooking liquid to absorb maximum flavor.
- Only add potatoes and cabbage during the last two hours of cooking to avoid mushiness.
- Adjust seasoning with salt and pepper after cooking as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 98mg | 33% |
| Sodium | 2603mg | 108% |
| Potassium | 1005mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3223IU | 64% |
| Vitamin C | 92mg | 102% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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