corned meat recipe slow cooker
The Best corned meat recipe slow cooker
What I love most about this recipe is how hands-off it is. You just toss everything into the slow cooker in the morning, and by dinnertime, you’ve got a full meal ready to go. It’s perfect for busy weeknights when I don’t have time to fuss over the stove, but it also feels special enough for holidays or Sunday dinners. Plus, corned beef is packed with protein, and when you pair it with potatoes and carrots, you get a balanced meal with minimal effort. The leftovers are even better the next day, making it a great option for meal prep too. If you haven’t tried making corned beef in the slow cooker yet, you’re missing out—it’s a game-changer.
Slow Cooker Corned Beef and Cabbage
A tender and flavorful corned beef brisket cooked low and slow with cabbage, potatoes, and carrots. This classic dish is perfect for St.
🥘Ingredients
- 1 (3-4 lb) corned beef brisket with spice packet
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 4 cups water or low-sodium beef broth
- 1 tbsp brown sugar (optional)
- 1 small head cabbage, cut into wedges
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1.5 lbs baby potatoes, halved (or quartered if large)
- 1 tsp black peppercorns (optional)
👨🍳Directions
-
1
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels. -
2
Place the onion and garlic in the bottom of the slow cooker. Add the corned beef brisket on top, fat side up. -
3
Sprinkle the spice packet (from the corned beef package) and brown sugar (if using) over the brisket. Pour in the water or beef broth. -
4
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender. -
5
After the beef has cooked for 6 hours (on LOW) or 3 hours (on HIGH), add the potatoes and carrots to the slow cooker. Arrange them around the brisket. -
6
One hour before serving, add the cabbage wedges to the slow cooker, pressing them down into the liquid. -
7
Once everything is tender, carefully remove the corned beef and vegetables from the slow cooker. Slice the beef against the grain and serve with the vegetables. -
8
Optional: Strain the cooking liquid and serve as a broth or reduce it on the stovetop for a thicker gravy.
🔧Equipment
- Slow cooker (6-quart or larger)
- Cutting board
- Chef’s knife
- Measuring spoons
- Tongs or slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Corned Beef and Cabbage Works
❓ Frequently Asked Questions About Slow Cooker Corned Beef and Cabbage
1. Can I use a different cut of meat instead of brisket for corned beef in a slow cooker?
Yes, you can substitute brisket with other tough cuts like chuck roast or round roast. These cuts also become tender when cooked low and slow. However, brisket is traditionally used for its rich flavor and texture, so the taste may vary slightly.
2. How long does it take to cook corned beef in a slow cooker?
Cooking time depends on the size of the brisket and your slow cooker settings. Generally, it takes 8–10 hours on low or 4–5 hours on high for a 3–4 lb brisket. The meat should be fork-tender when done.
3. Do I need to rinse the corned beef before cooking?
It’s optional but recommended. Rinsing removes excess salt from the brine, which can make the dish overly salty. If you prefer a milder flavor, rinse the brisket under cold water before placing it in the slow cooker.
4. Can I add vegetables to the slow cooker with the corned beef?
Absolutely! Potatoes, carrots, cabbage, and onions are classic additions. Add hearty vegetables (like potatoes and carrots) in the last 2–3 hours of cooking to prevent them from turning mushy. Cabbage can be added in the last 30–60 minutes.
5. What should I do with the leftover corned beef and broth?
Leftover corned beef can be used for sandwiches, hash, or Reuben casseroles. The broth is great for flavoring soups, stews, or cooking cabbage. Store both in airtight containers in the fridge for 3–4 days or freeze for up to 3 months.
