Slow Cooker Corned Beef and Cabbage Recipe

Introduction

Slow Cooker Corned Beef and Cabbage is a comforting, classic dish perfect for a hearty dinner or St. Patrick’s Day celebration. Tender corned beef cooks slowly with fresh vegetables and rich Guinness, creating a flavorful and satisfying meal with minimal effort.

Ingredients

• 1 3-4 lb Corned Beef Brisket, plus seasonings
• 440 ml can Guinness
• 3 cups Water
• 2 large Carrots, peeled and sliced
• 1 medium White Onion, cut into sixths (bite-sized pieces)
• 1 cup Baby Red Potatoes, halved
• 1 cup Baby Golden Potatoes, halved
• 1 tsp Whole Cloves
• 1 tsp Peppercorns
• 1 tsp Allspice
• 1 head Cabbage, cut into wedges

Instructions

1. Step 1: Prepare your vegetables. Peel and slice the carrots, cut the onion into bite-sized pieces, halve the baby red and golden potatoes, and cut the cabbage into wedges. Set the cabbage aside for later.
2. Step 2: Place the carrots, onions, and potatoes in the bottom of the slow cooker. Arrange the corned beef brisket on top of the vegetables with the fat side down.
3. Step 3: Pour in the water followed by the Guinness, making sure the brisket is partially submerged. Sprinkle the whole cloves, peppercorns, and allspice over the meat and vegetables.
4. Step 4: Cover and cook on high for 6 to 7 hours until the beef is tender.
5. Step 5: Add half of the cabbage wedges to the slow cooker, cover again, and cook for another 1 to 2 hours.
6. Step 6: Remove the brisket to make space, add the remaining cabbage, and cook on low for about 1 hour until all the cabbage is tender.

Tips & Variations

• Use fresh spices or pre-packaged corned beef seasoning for added flavor. If you prefer a spicier dish, add a few crushed red pepper flakes.
• For a richer broth, consider adding a splash of beef stock or substitute half of the water with it.
• Replace Guinness with another dark beer or stout if unavailable to maintain the deep flavor.
• Serve with mustard or horseradish sauce on the side for extra zing.

Storage

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. The flavors often improve after a day as they meld together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this recipe in a pressure cooker or Instant Pot?

Yes, you can adapt the recipe for a pressure cooker by reducing the cooking time to about 90 minutes on high pressure, and then using the sauté function to cook the cabbage until tender.

Do I need to rinse the corned beef before cooking?

Rinsing is optional. Some prefer to rinse off excess brine for a less salty result, while others cook it as-is for richer flavor. Adjust the seasoning and broth accordingly.

Slow Cooker Corned Beef and Cabbage Recipe

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4.8 from 123 reviews

This Slow Cooker Corned Beef and Cabbage recipe offers a classic, hearty meal perfect for St. Patrick’s Day or any comforting dinner. Tender corned beef brisket is slow-cooked with Guinness, aromatic spices, and a medley of fresh vegetables including carrots, onions, potatoes, and cabbage, resulting in a flavorful and satisfying dish with minimal hands-on time.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Corned Beef and Seasonings

• 1 3-4 lb Corned Beef Brisket (with seasoning packet)
• 1 tsp Whole Cloves
• 1 tsp Peppercorns
• 1 tsp Allspice

Liquids

• 440 ml can Guinness stout beer
• 3 cups Water

Vegetables

• 2 large Carrots, peeled and sliced
• 1 medium White Onion, cut into sixths (bite-sized pieces)
• 1 cup Baby Red Potatoes, halved
• 1 cup Baby Golden Potatoes, halved
• 1 head Cabbage, cut into wedges

Instructions

1. Prepare the Vegetables: Peel and slice the carrots, cut the onion into bite-sized sixths, halve the baby red and baby golden potatoes, and cut the cabbage into wedges. Set the cabbage aside for later.
2. Layer Vegetables and Beef: Place the carrots, onions, and potatoes into the bottom of your slow cooker. Lay the corned beef brisket on top of the vegetables with the fat side down for even cooking and moisture retention.
3. Add Liquids and Spices: Pour the water into the slow cooker, followed by the Guinness stout, ensuring that the brisket is partially submerged. Sprinkle the whole cloves, peppercorns, and allspice over the top.
4. Cook on High: Cover the slow cooker and cook on high heat for 6 to 7 hours, allowing the beef to become tender and the flavors to meld.
5. Add Half the Cabbage: After 6-7 hours, add half of the cabbage wedges to the slow cooker. Cover and continue cooking for another 1 to 2 hours on high to soften the cabbage.
6. Finish Cooking Cabbage: Remove the brisket from the slow cooker temporarily to make room. Add the remaining cabbage wedges and cook on low heat for about one more hour until the cabbage is tender.
7. Serve: Remove the meat and vegetables carefully, slice the brisket against the grain, and serve with the cooked cabbage and potatoes. Spoon some of the cooking liquid over the top for added flavor.

Notes

• For best flavor, use a corned beef brisket that includes its seasoning packet.
• If Guinness stout is unavailable, a dark beer or beef broth can be substituted.
• Cooking times may vary depending on your slow cooker; brisket should be fork-tender.
• Leftover corned beef can be used in sandwiches or hash.
• Adjust seasoning to taste before serving, as the broth is flavorful but can be salty depending on the brisket.

Keywords: corned beef and cabbage, crockpot meals, slow cooker, St. Patrick’s Day, Irish recipes, comfort food