Slow Cooker Corned Beef and Cabbage
Fall-apart tender corned beef brisket slow cooked with cabbage, carrots, baby potatoes, and a rich savory broth. Nearly 30g of protein per serving, naturally gluten free, and one of the best make-ahead dinners you can have in the fridge for the week.
Equipment
- 6-Quart Slow Cooker
- Cutting Board
- Meat Thermometer
Ingredients
The Beef
- 3-4 lb flat cut corned beef brisket with spice packet included
- 1 tbsp whole grain or Dijon mustard optional, rubbed over the top before cooking
The Vegetables
- 1 lb baby potatoes halved
- 3 large carrots cut into 2-inch pieces
- 1 medium yellow onion quartered
- 4 cloves garlic smashed
- 1 small head of cabbage cut into 8 wedges
The Cooking Liquid and Spices
- 2 cups low sodium beef broth
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
- 1 bay leaf
- 1 spice packet included with the brisket
Instructions
- Place the halved baby potatoes, carrot pieces, quartered onion, and smashed garlic into the bottom of the slow cooker in an even layer.
- Rinse the corned beef brisket under cold water and pat dry with paper towels. If using mustard, rub it across the surface of the beef. Place the brisket fat-side up directly on top of the vegetables and sprinkle the included spice packet over the top.
- Pour the beef broth, water, and apple cider vinegar around the sides of the beef — not over the top. Add the bay leaf and black pepper. The beef should be partially above the liquid, not fully submerged.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- About 1 to 1.5 hours before the cook time is finished, open the slow cooker and nestle the cabbage wedges around the beef. Press them down gently into the liquid. Replace the lid and continue cooking until the cabbage is tender.
- Transfer the corned beef to a cutting board and let it rest for 10 minutes. Slice against the grain for maximum tenderness. Arrange the vegetables on a platter or in bowls, spoon some of the cooking liquid over everything, and serve.
Notes
Meal prep tip: Store the cooking liquid separately in a jar and use it to reheat the beef during the week — it keeps everything moist and acts as a built-in sauce. Corned beef tastes noticeably better the next day as the flavors deepen overnight. Keeps in the refrigerator for up to 4 days or freeze for up to 3 months.