Slow Cooker Corned Beef and Cabbage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
