Slow Cooker Corned Beef and Cabbage: The Ultimate Comfort Food Recipe
Whether it’s for a traditional St. Patrick’s Day dinner or a comforting meal on a cold evening, slow cooker corned beef and cabbage is always a winner. This recipe for the best slow cooker corned beef is incredibly easy to prepare. Simply assemble the ingredients in the morning, and let the slow cooker work its magic throughout the day. The result? A tender, flavorful, and satisfying dish that the whole family will love.
While many people associate corned beef and cabbage with St. Patrick’s Day, this delicious and comforting dish can be enjoyed any time of the year. It’s a hearty, satisfying meal that’s easy to make and uses just a few inexpensive ingredients. This makes it perfect for busy weeknights or casual weekend gatherings.
Using a slow cooker is the key to achieving the best corned beef. Unlike simmering on the stove, which requires constant monitoring of water levels and heat adjustments, the slow cooker offers a convenient and hands-off approach. Simply add the ingredients in the morning, set the cooker to low, and let it simmer all day. By dinner time, you’ll have a perfectly cooked corned beef that is ready to be enjoyed.
To complete your meal, serve the corned beef and cabbage with creamy mashed potatoes to soak up the flavorful juices, and perhaps some freshly baked soda bread. This combination of tender meat, savory vegetables, and comforting sides creates a truly satisfying and memorable dining experience.
Why You’ll Love This Slow Cooker Corned Beef and Cabbage Recipe
- Simple Ingredients: This recipe requires only a handful of basic ingredients, making it easy to prepare even on short notice.
- Quick Assembly: It takes just minutes to combine everything in the slow cooker, freeing you up to focus on other tasks.
- Perfect for Busy Weeknights: Start it in the morning, and dinner will be ready when you get home. Ideal for busy schedules.
- Effortless Cooking: The slow cooker does all the work, ensuring a tender and flavorful corned beef every time.
- Budget-Friendly: Made with inexpensive ingredients, this recipe is a great option for feeding a family without breaking the bank.
What is Corned Beef and What Cut Should I Buy?
Corned beef is essentially brisket that has been cured in a seasoned brine. This curing process not only flavors the meat but also tenderizes this normally tough cut, giving it that signature reddish hue. Cooking corned beef brisket for a long period in liquid, like in a slow cooker, is crucial to achieving a juicy and fork-tender result.
For this recipe, look for a three-pound piece of corned beef brisket. If your butcher offers both the flat cut and the point cut, opt for the flat cut. This cut is longer and thinner, making it easier to slice. It also has less fat and connective tissue compared to the point cut, resulting in a leaner and more manageable final product.
Ingredients for Slow Cooker Corned Beef and Cabbage
You only need a few simple ingredients to make this flavorful and tender corned beef recipe.
- Carrots: A generous handful of carrots, peeled and halved, adds sweetness and flavor to the cooking liquid, while also serving as a delicious side dish.
- Corned Beef Brisket: Seek out a three-pound piece of flat-cut beef brisket. Often, corned beef brisket comes with a packet of pickling spices. If yours does, include it with the other ingredients for an extra layer of flavor.
- Pickling Spice: This aromatic spice blend can be found in the spice aisle of most supermarkets. It typically includes cinnamon, mustard seed, coriander, ginger, clove, pepper, and other flavorful ingredients. This is a great addition to your recipe.
- Cabbage: Choose a head of green cabbage with crisp, tightly packed leaves that are unwilted and free from blemishes. Cabbage is a great source of vitamin C.
See the detailed recipe card below for precise measurements and instructions.
How to Make Slow Cooker Corned Beef and Cabbage
Follow these simple steps to create the perfect slow cooker corned beef and cabbage.
- Prepare the Slow Cooker: Arrange the carrots in an even layer at the bottom of a 5- or 6-quart slow cooker. Place the corned beef brisket on top of the carrots, positioning it with the fat layer facing upwards. Add enough water to cover the meat completely. Sprinkle the pickling spice evenly over the ingredients.
- Slow Cook to Perfection: Place the lid securely on the slow cooker. Set it to cook on low for 8 hours or on high for 4 hours. This slow cooking process ensures that the corned beef becomes incredibly tender and flavorful.
- Add the Cabbage: Cut the cabbage into eight wedges. Once the meat has cooked for the specified time on either low or high, carefully add the cabbage wedges to the slow cooker, nestling them among the corned beef and carrots. Return the lid to the slow cooker and continue cooking for an additional hour on low or 30 minutes on high, until the cabbage is tender but not mushy.
- Slice and Serve: Once the cabbage is tender, carefully remove the cabbage, corned beef, and carrots from the slow cooker using tongs or a slotted spoon. Place the corned beef on a cutting board. Using a sharp knife, slice the corned beef against the grain to ensure maximum tenderness. Serve the sliced corned beef alongside the cabbage and carrots.
Pro Tip: Always slice the corned beef against the grain, or perpendicular to the long muscle fibers of the meat. This shortens the fibers, making the meat even more tender and easier to chew.
Expert Tips for the Best Corned Beef and Cabbage
- Trim Excess Fat: Most corned beef briskets have a thick layer of fat on top, known as the fat cap. Use a sharp boning knife to trim away as much of this excess fat as possible before cooking. This will help prevent the finished dish from becoming overly oily and greasy.
- Don’t Skip the Seasoning Packet: If your corned beef brisket came with a seasoning packet, be sure to add it to the cooking liquid along with the two teaspoons of pickling spice called for in the recipe. This will enhance the flavor and aroma of the corned beef.
- Manage the Cooking Liquid: When adding the cabbage to the slow cooker, if the cooker is already quite full, you may need to use a ladle to carefully scoop out some of the cooking liquid to make room for the cabbage. Be sure to leave enough liquid so that the vegetables are partially submerged.
Storage Tips for Leftover Corned Beef and Cabbage
Proper storage will ensure that your leftover corned beef and cabbage remain delicious and safe to eat.
Leftover corned beef and cabbage can be stored in the refrigerator for 3 to 4 days. Refrigerate the corned beef within two hours of cooking, storing it in a shallow airtight container or tightly wrapped in aluminum foil or plastic wrap. This will help prevent the growth of bacteria.
For longer storage, corned beef can be frozen for 2 to 3 months. Wrap it tightly in plastic wrap or place it in a freezer bag, removing as much air as possible. Thaw the corned beef in the refrigerator overnight before reheating.
To reheat corned beef, wrap it loosely in aluminum foil and warm it in the oven until it reaches an internal temperature of 145°F. Using a meat thermometer will ensure that the meat is heated through without drying out.
Serving Suggestions for Corned Beef and Cabbage
Corned beef and cabbage is a versatile dish that pairs well with a variety of sides and accompaniments.
For a traditional St. Patrick’s Day dinner, serve your corned beef with potatoes. Roasted potatoes, creamy mashed potatoes, or even cheesy mashed potato pancakes would all be delicious alongside this savory dish. A fresh green salad with a citrus dressing or balsamic roasted Brussels sprouts would provide a refreshing contrast to the richness of the meat. Don’t forget to include some no-yeast bread or dinner rolls to round out the meal.
I also like to set out a selection of condiments, such as grainy mustard, Dijon mustard, or horseradish sauce. Some people even enjoy dipping their corned beef in ketchup! Get creative and offer a variety of options to suit everyone’s preferences.
To complete your St. Patrick’s Day celebration, serve rainbow cupcakes with buttercream frosting for dessert! These colorful and festive treats are sure to be a hit with both kids and adults.
Frequently Asked Questions About Corned Beef and Cabbage
Do I need to rinse the corned beef before cooking?
Yes, it’s a good idea to rinse the corned beef several times with cool water before adding it to the slow cooker. This helps to remove excess salt and seasonings from the brine, allowing you to better control the salt content of your finished dish.
Can I add other vegetables to the slow cooker?
Absolutely! You can enhance your corned beef dinner by adding a variety of vegetables to the slow cooker. It’s best to stick with dense, hard vegetables that are similar in texture to carrots, such as parsnips or turnips, to ensure they cook at the same rate. Potatoes are also a classic accompaniment. Add potatoes and other vegetables when the appropriate amount of cooking time remains, ensuring they are submerged in the cooking liquid. Potatoes typically take 4 to 6 hours on low or 2 to 3 hours on high to cook through.
Can I freeze leftovers, and how do I reheat them?
Leftover corned beef freezes very well. Wrap it securely in plastic wrap or place it in a freezer bag, removing as much air as possible. It can be stored in the freezer for 2 to 3 months. To reheat, thaw the corned beef in the refrigerator overnight and then warm it in a 350°F oven in a shallow baking dish covered with aluminum foil. Check the internal temperature after about 10 minutes using a meat thermometer. The internal temperature should reach 145°F when fully reheated.
More Delicious Slow Cooker Dinner Recipes
If you love the ease and convenience of slow cooker meals, here are a few more recipes to try:
- Slow Cooker Hawaiian Pulled Pork
- Slow Cooker Chicken Chili
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Honey Garlic Chicken
- Simple Slow Cooker Pulled Pork Tacos
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The Best Slow Cooker Corned Beef and Cabbage Recipe
Kelly Senyei
5
minutes
9
hours
9
hours
5
minutes
6
servings
Ingredients
-
8
medium carrots, peeled and halved -
1
(3-pound) corned beef brisket (See Kelly’s Note) -
2
teaspoons
pickling spice -
1
medium head cabbage
Instructions
- In a 5-to 6-quart slow cooker, arrange the carrots on the bottom then place the corned beef (fat side up) on top of the carrots. Add enough water to just cover the meat, then add the pickling spices.
- Add the lid then cook the corned beef on LOW for 8 hours or on HIGH for 4 hours.
- Cut the cabbage into eight wedges then add it to the slow cooker, cover it and continue cooking until the cabbage is tender, about 1 hour on LOW or 30 minutes on HIGH.
- Remove the cabbage, corned beef and carrots from the slow cooker.
- Slice the corned beef against the grain and serve.
Kelly’s Notes
- Use a sharp boning knife to trim as much of the excess fat as possible, which will make the finished dish less oily.
- If your brisket came with an included seasoning packet, add it to the cooking liquid along with the 2 teaspoons of pickling spice.
- You may need to remove some of the water with a ladle if the cabbage doesn’t fit.
- When cutting the corned beef, slice against the grain, or perpendicular to the long fibers of the meat.