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Slow Cooker Corned Beef and Cabbage

Slow Cooker corned beef and cabbage makes tender slices with vegetables cooked in the same spiced broth. Cook low for 8–9 hours, then add cabbage for the last 2 hours so it stays vibrant and not overcooked.
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Prep Time 15 minutes
Cook Time 9 hours
resting 10 minutes
Total Time 9 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

corned beef brisket
  • 3 lb flat-cut corned beef brisket with spice packet Choose 3–4 lb flat-cut brisket so it fits comfortably in the cooker.
vegetables
  • 1 green cabbage, cut into wedges
  • 4 Yukon Gold potatoes, quartered
  • 4 carrots, cut into 2-inch pieces
  • 1 onion, quartered
  • 4 clove garlic, smashed
broth and flavor
  • 3 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
serving
  • 1 whole grain mustard for serving

Equipment

  • 1 slow cooker

Method
 

Layer 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, keeping the vegetables submerged where possible.
Add the corned beef
  1. Rinse the corned beef brisket under cold water and place it fat-side up on top of the vegetables.
  2. Sprinkle the spice packet contents and the brown sugar evenly over the brisket surface.
Slow cook
  1. Cover and cook on low for 8–9 hours, until the brisket is very tender.
  2. During the last 2 hours of cooking, add the cabbage wedges and press them into the liquid so they soften without floating.
Rest, slice, and serve
  1. Remove the brisket from the slow cooker and rest it for 10 minutes.
  2. Slice the brisket against the grain and serve with the potatoes, carrots, cabbage, and whole grain mustard.

Notes

For best tenderness and flavor, keep the brisket fat-side up throughout cooking so it self-bastes in the spiced broth. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in the juices in the microwave or on the stove. Freezing is not recommended because cabbage can soften too much, but you can freeze sliced beef separately for up to 2 months. Dietary swap: use low-sodium beef broth if you want a milder, less salty result.