Slow Cooker Corned Beef and Cabbage
A hands-off slow cooker dish featuring tender corned beef brisket, baby potatoes, carrots, and cabbage, perfect for cozy dinners or celebrations.
Ingredients
Protein
- 4 to 5.5 pounds corned beef brisket, rinsed in cool water
Aromatics & Seasoning
- 1 large yellow onion, halved and cut into 1/4-inch slices
- 4 large garlic cloves, peeled and lightly smashed
- 1 large dried bay leaf
- 2 tablespoons pickling spice
Liquid
- 8 ounces beer
- 2-4 cups water (add as needed during cooking)
Vegetables
- 1.5 to 2 pounds baby potatoes
- 1 pound baby carrots
- 1 medium green cabbage, cut into 6–8 wedges
Finishing & Serving
- melted butter, chopped parsley, salt, and pepper (for garnishing, optional)
- whole grain mustard or horseradish sauce (for serving, optional)
Instructions
Preparation
- Place the rinsed brisket fat-side up in the slow cooker.
- Scatter the onion, garlic, bay leaf, and pickling spice around it.
- Pour the beer and 1 cup of water into the cooker—liquid should come about halfway up the brisket.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender.
- If the liquid level looks low partway through cooking, add up to 1–2 cups more water.
Cooking
- About 2–3 hours before serving on LOW (or 1 hour on HIGH), add the baby potatoes and carrots around the brisket. Replace the lid.
- Add the cabbage with about 30–45 minutes left, cooking until tender but still holding shape.
- Transfer the brisket to a cutting board, tent with foil for 10 minutes, then slice against the grain into 1/4-inch slices.
- Serve with the cooked potatoes, carrots, and cabbage. Spoon some cooking liquid over for extra flavor.
Notes
Rinse the brisket well to remove excess brine for balanced saltiness. For a lightly spicy flavor, stir some horseradish into the cooking liquid before serving. Leftovers are great for sandwiches.