The slow cooker is hands-down the best way to make Corned Beef and Cabbage! The beef turns out so tender, it practically melts in your mouth.
Slow Cooker Corned Beef and Cabbage Recipe
This easy Corned Beef and Cabbage recipe is just what you need for a festive St. Patrick’s Day meal! Using the slow cooker makes it super convenient for busy days. I like to keep it light by trimming all the fat off the corned beef before cooking, and guess what? It still turns out perfectly tender and packed with flavor!
What is Corned Beef?
Corned beef is brisket that’s been cured with coarse salt, which is what the term “corn” refers to. This method makes the tough meat tender and juicy. It’s a classic meal, often served with cabbage in traditional Irish dishes or sliced for a delicious Reuben sandwich.
Ingredients:
How to Make Corned Beef and Cabbage Recipe:
- In a 5-6 quart slow cooker, arrange the corned beef, carrots, parsnips, pearl onions, parsley, bay leaves, and peppercorns. Pour in 3 cups of water to cover the ingredients.
- Cover the slow cooker and cook on high for 4 hours.
- Add the cabbage wedges to the pot and continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage is tender.
- Once done, carefully remove the beef and let it rest for about 5 minutes before slicing.
- Serve with your favorite sides, like creamy mashed potatoes or a smooth cauliflower puree. Enjoy every bite!
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How to Store Corned Beef and Cabbage
You can store corned beef and veggies for 3 days in the fridge but must use an airtight container. When you’re again using them, just pop them in the microwave until they’re heated through.
More Cabbage Recipes
Slow Cooker Corned Beef and Cabbage Recipe
Ingredients
- 2 lbs corned beef brisket trimmed of all visible fat
- 1 cup frozen pearl onions
- 2 medium carrots peeled and sliced into pieces
- 2 medium parsnips peeled and cut into chunks
- 1 small green cabbage sliced into 6 wedges
- 1/4 cup freshly chopped parsley
- 2 bay leaves for added flavor
- 1/8 tsp whole peppercorns or use the seasoning packet included with the brisket
- Instructions
Instructions
- In a 5-6 quart slow cooker, arrange the corned beef, carrots, parsnips, pearl onions, parsley, bay leaves, and peppercorns. Pour in 3 cups of water to cover the ingredients.
- Cover the slow cooker and cook on high for 4 hours.
- Add the cabbage wedges to the pot and continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage is tender.
- Once done, carefully remove the beef and let it rest for about 5 minutes before slicing.
- Serve with your favorite sides, like creamy mashed potatoes or a smooth cauliflower puree. Enjoy every bite!
Notes
Estimated Per Serving (Based on 4 servings):
- Calories: 300-350 kcal
- Protein: 30-35 g
- Carbs: 20-25 g
- Fat: 15-20 g