Slow Cooked Corned Beef and Cabbage
Delight in the classic flavors of **Slow Cooked Corned Beef and Cabbage**, a comfort food favorite perfect for St. Patrick’s Day or any hearty family dinner. This easy slow cooker recipe combines tender, melt-in-your-mouth corned beef brisket with a medley of perfectly cooked potatoes, carrots, and wedges of green cabbage for a complete and satisfying one-pot meal. Infused with fragrant pickling spices, garlic, and optional beer for extra depth of flavor, the dish is slow-cooked to perfection over hours, allowing the flavors to meld beautifully. Whether you're serving it with a ladle of savory broth or enjoying it as is, this recipe delivers a time-honored tradition that’s both easy and delicious. Plus, minimal prep and hands-off cooking time mean more moments to savor with loved ones!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 6 cups water
- 1 bottle beer (optional)
- 1 large onion
- 4 whole garlic cloves
- 6 medium potatoes
- 4 large carrots
- 1 head green cabbage
- 2 tablespoons pickling spice (often included with corned beef)
- 2 whole bay leaves
- 0.5 teaspoons salt (optional, to taste)
- 0.25 teaspoons black pepper (optional, to taste)
Instructions
Rinse the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.
Peel and quarter the onion. Place it in the bottom of a large slow cooker along with the garlic cloves, pickling spice, and bay leaves.
Place the corned beef brisket on top of the onion and garlic. If the brisket has a fatty side, place it fat-side up for added moisture during cooking.
Pour in the water and beer (if using) to cover the brisket. Add additional water if needed to submerge the meat completely.
Cover the slow cooker with its lid and cook on LOW for 7–8 hours or until the corned beef is tender and easily pierced with a fork.
About 2 hours before the cooking time is up, peel and halve the potatoes, peel and chop the carrots into 2-inch pieces, and cut the cabbage into 6–8 wedges. Arrange these vegetables around the brisket or layer them on top.
Re-cover the slow cooker and continue cooking on LOW for the remaining 2 hours, or until the vegetables are tender.
Once done, remove the corned beef from the slow cooker and let it rest on a cutting board for 10 minutes before slicing it against the grain into thin slices.
Use a slotted spoon to transfer the vegetables from the slow cooker to a serving platter. Season them with additional salt and black pepper if desired.
Serve the sliced corned beef alongside the cooked vegetables. Ladle some of the cooking broth over the top for added flavor, if desired.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 13462 mg | 585% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 72.5 g | ||
| Protein | 383.9 g | 768% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 8472 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
