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Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 3–4 lb corned beef brisket with spice packet included
  • 4 medium Yukon gold potatoes, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, smashed
  • ½ small head of cabbage, cut into wedges
  • 2 cups beef broth
  • 1 bottle Guinness or dark beer (optional but highly recommended)
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp apple cider vinegar

Method
 

  1. Step 1: Layer the Vegetables at the Bottom
  2. Step 2: Season and Place the Brisket
  3. Step 3: Add Liquid and Remaining Seasonings
  4. Step 4: Cook on Low for 8–10 Hours
  5. Put the lid on firmly and set to LOW for 8–10 hours or HIGH for 4–5 hours. Low and slow is the superior option here — the patience pays off massively. Resist the urge to lift the lid during cooking. Every peek adds 20–30 minutes to the cooking time. :)
  6. Step 5: Add Cabbage in the Last Hour
  7. About 60 minutes before serving, lift the lid and nestle cabbage wedges around and on top of the beef. Push them into the broth as much as possible. Replace the lid and continue cooking. Adding cabbage late ensures it stays tender but still has some structure — not mush.
  8. Step 6: Rest, Slice, and Serve