Slow Cooker Corned Beef and Cabbage
A warm and hearty dish featuring tender corned beef, sweet cabbage, and earthy potatoes, perfect for family gatherings or a comforting Sunday dinner.
Ingredients
For the Beef and Broth
- 3-4 lbs corned beef brisket With seasoning packet included
- 4 cups low-sodium beef broth
- 1 small head cabbage, cut into wedges
- 1 onion quartered
- 2-3 cloves garlic, minced
- 2-3 leaves bay leaves
For the Vegetables
- 4-6 carrots, peeled and cut into chunks
- 6-8 small potatoes, halved or quartered
- 2 tbsp mustard seeds
- Salt and pepper to taste
Instructions
Preparation
- Place the corned beef brisket in the slow cooker and add the seasoning packet that comes with it.
- Add the onion, garlic, and bay leaves. Pour in the beef broth.
Cooking
- Cook on low for 8-10 hours or high for 4-6 hours until the meat is tender.
- About 1 hour before serving, add the carrots and potatoes. Add the cabbage wedges on top.
- Cover and continue cooking until the cabbage is tender.
Serving
- Remove the corned beef, slice it against the grain, and serve with vegetables.
Notes
For serving, drizzle some of the remaining broth over the vegetables and consider using whole-grain mustard or horseradish sauce on the side. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months.