Easy Slow Cooker Corned Beef and Cabbage creates tender, fall-apart beef and warm, flavorful veggies and potatoes, all in this simple Crock Pot recipe.
Course Main Dish
Keyword Corned Beef, Slow Cooker Corned Beef and Cabbage
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
4-5medium red potatoesquartered
3.5poundsCorned beef brisket(either pre-spiced or one that comes with a spice packet)
Place potatoes, carrots, and onions in the bottom of your slow cooker.
Place corned beef brisket on top of veggies. Pack the cabbage wedges around the edges of the slow cooker, between the dish and the brisket. It should be packed pretty tightly as this helps the corned beef stay juicy.
Pour water into the slow cooker. I try not to pour it directly on top of the brisket so the spices don't come off.
Add your caraway seeds and spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too.
Cover and cook on LOW for 8-10 hours.
Use a whole cut corned beef brisket, which is both the flat and point cuts together. The whole cut will give you both fatty and marbling to keep the brisket juicy, and lean parts to keep it from being too fatty or chewy.
Be sure to put the corned beef in the slow cooker fat side up so that the meat will stay tender. It's also worth spending a couple extra dollars to make sure you have a good quality brisket.
Add Guiness beer for extra festive flavor. Just add one 12 ounce bottle at the same time as the water.
If you're using a larger corned beef brisket than the recipe indicates (3.5 pounds), add additional water to keep the meat moist and tender. Use about 1 additional cup of water per additional pound.
Nutrition facts are for about 1/6 of the brisket (about 9 ounces), plus a portion of the cabbage, 1/3 cup carrots, and 3 potato wedges.