Slow Cooker Corned Beef and Cabbage

A beloved St. Patrick's Day dish that combines tender corned beef with vegetables, creating a comforting and flavorful meal.

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Prep Time 15

Cook Time 10

Total Time 10 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Irish

Calories: 475

Main Ingredients

3 to 4 pounds corned beef brisket (with spice packet) The star of the dish with a rich, savory flavor.
1 small head of cabbage, cut into wedges Adds a satisfying crunch and is rich in nutrients.
4 medium-sized carrots, peeled and cut into chunks Adds sweetness and color to the dish.
1 pound baby potatoes, halved or quartered Absorbs flavors and adds creaminess.
4 cups beef broth Ensures beef remains moist and flavorful.
1 tablespoon olive oil Optional, for searing the meat.
Salt and pepper to taste Essential for enhancing flavors.

Optional Garnishes

Preparation

If you opt to sear the corned beef, heat a skillet over medium-high heat and add olive oil. Sear each side for about 4-5 minutes until browned.
Transfer the seared corned beef into the crockpot and sprinkle the spice packet over the beef.
Add the carrots and potatoes around the corned beef. Pour beef broth over everything until it's just covered.

Cooking

Cover the crockpot and set it to low for 8-10 hours or high for 4-6 hours, until the corned beef is fork-tender.
About an hour before serving, add cabbage wedges on top of the other ingredients. Cover and let cook until cabbage is tender.

Serving

Remove the corned beef and let it rest for a few minutes. Slice against the grain and serve hot with vegetables and garnishes.

Searing the meat enhances its flavor. Use low heat for tender meat or high if you are short on time. Customize vegetables as desired.