Slow Cooker Corned Beef with Cabbage
A comforting and hearty dish of tender corned beef, flavorful vegetables, and rich broth, perfect for any occasion.
Ingredients
Main ingredients
- 1 3-4 lbs corned beef brisket plus a pickling spice packet
- 12 cloves garlic
- 1 large onion peeled
- 2 leaves bay leaves
- 1 lb carrots cleaned and tops trimmed
- 1 lb baby potatoes cleaned
- 1/2 head cabbage chopped
- 1 cup beef broth low sodium
- 2 cups water
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preparation
- Rinse the corned beef brisket and place it fat side up into a 6-qt slow cooker.
- Add the pickling spices that come with the brisket on top of the meat.
- Mince four garlic cloves and add them to the slow cooker. Pierce the beef with a sharp knife and stuff with four remaining whole garlic cloves. Add the other four whole cloves to the slow cooker.
- Cut the peeled onion into four and add it to the crockpot, along with the bay leaves.
- Pour the beef broth and water over the brisket, adding more water as needed to lightly cover the brisket by about 1/2 inch.
Cooking
- Cover and cook on low heat for 8-10 hours, until tender.
- After the first 3-4 hours of cooking, add the carrots and potatoes to the slow cooker. Add the cabbage during the last 2 hours of cooking.
- Thinly slice the corned beef against the grain, garnish with parsley, and serve with carrots and potatoes.
Notes
This dish can be stored in the refrigerator for up to three to four days. For longer storage, freeze in freezer-safe containers.