Slow Cooked Corned Beef Cabbage (Printable Version)

Tender corned beef with cabbage, potatoes, and vegetables simmered slowly for rich, comforting flavors.

# What You'll Need:

→ Meats

01 - 3–4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 medium green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and quartered
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, peeled and smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 bay leaves
10 - 1 teaspoon black peppercorns
11 - 1/2 teaspoon whole mustard seeds
12 - Salt and pepper to taste

# Step-by-Step:

01 - Rinse corned beef under cold water and pat dry. Place in bottom of slow cooker.
02 - Sprinkle spice packet or mustard seeds evenly over brisket.
03 - Arrange onion, garlic, carrots, and potatoes around sides of brisket.
04 - Pour in broth and water to cover meat and vegetables. Add bay leaves and peppercorns.
05 - Cover and cook on LOW for 8 hours until beef is fork-tender.
06 - During final hour, carefully tuck cabbage wedges around beef and vegetables.
07 - Remove brisket and rest 10 minutes. Slice against grain for serving.
08 - Plate sliced beef with vegetables. Ladle broth over portions if desired.

# Expert Advice:

01 -
  • The beef becomes so tender you can cut it with a spoon no wrestling with knife required
  • Your entire house will smell like someone's been cooking all day even though you barely lifted a finger
  • Leftovers somehow taste even better tucked into sandwiches or crisped up as hash
02 -
  • Adding the cabbage too early is the number one mistake it turns into sad mushy ribbons nobody wants to eat
  • Letting the beef rest before slicing is non-negotiable or all those juices will run onto your cutting board instead of staying in the meat
  • Slicing against the grain (not with it) is what makes the beef tender instead of chewy and stringy
03 -
  • Trim some of the fat cap before cooking if you prefer a lighter result but leave at least a quarter inch for flavor
  • Don't salt the dish until after tasting since the corned beef and broth both contain sodium

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