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Slow Cooker Corned Beef Recipe

Slow Cooker Corned Beef with potatoes, carrots, and cabbage, garnished with fresh parsley.
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Slow Cooker Corned Beef and Cabbage is a hearty, flavorful meal that practically cooks itself. This dish is perfect for St. Patrick’s Day, family gatherings, or a cozy Sunday dinner. The corned beef turns melt-in-your-mouth tender while the cabbage, carrots, and potatoes absorb all the delicious savory flavors.

Ingredients

  • 3 to 4 pounds corned beef brisket, including seasoning packet
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 2 ½ to 3 cups water (or substitute with beer for extra richness)
  • 2 pounds potatoes, peeled and quartered
  • 2 large carrots, chopped
  • 1 small head green cabbage, cut into wedges

Instructions

  1. Prepare the Slow Cooker: Place chopped onion and garlic at the bottom of the slow cooker.
  2. Add the Corned Beef: Position the corned beef brisket on top, fat side up, and sprinkle with the seasoning packet.
  3. Pour in Liquid: Pour in water (or beer) until the brisket is almost covered.
  4. Add Bay Leaves: Toss in the bay leaves for extra flavor.
  5. Slow Cook: Cover and cook on LOW for 8-10 hours.
  6. Add Vegetables:
    • After 3 hours, add potatoes and carrots to prevent overcooking.
    • Two hours before serving, place cabbage wedges into the slow cooker.
  7. Rest and Slice:
    • Remove the corned beef from the slow cooker and let it rest for 15 minutes.
    • Slice against the grain for maximum tenderness.
  8. Serve: Plate the corned beef with potatoes, carrots, and cabbage, drizzling some cooking liquid on top for added moisture.

Notes

For extra depth of flavor, replace some of the water with Guinness or a mild ale. If your corned beef does not come with a spice packet, you can create your own using pickling spices, mustard seeds, peppercorns, and a bay leaf wrapped in cheesecloth. Always slice against the grain for the most tender texture.

Nutrition

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Find it online: https://beestworld.com/slow-cooker-corned-beef/