Slow Cooker Corned Beef Cabbage
This slow cooker corned beef cabbage delivers hearty comfort in a healthy way. Enjoy tender brisket alongside fresh vegetables, all infused with savory flavors, making it the best corned beef cabbage in slow cooker!
Ingredients
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
- 1 large white or yellow onion, thickly sliced
- 4 cloves garlic, minced
- 2 dried bay leaves
- 1 ½ pounds small red potatoes, cut in half if large
- 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
- 1 ½ cups liquid (low-sodium chicken or beef broth, water, or stout beer like Guinness)
- 1 small or ½ medium green cabbage, cut into thin wedges
- Optional: chopped fresh parsley, coarse grain mustard, horseradish sauce
Instructions
- Rinse and pat dry the corned beef brisket to remove excess salt. Set aside.
- Place the onion slices and minced garlic in an even layer at the bottom of a large 6- to 8-quart slow cooker.
- Lay the corned beef on top of the onions, fat side up, and sprinkle with the seasoning packet and bay leaves.
- Add the red potatoes and carrots around the beef. Pour in your chosen liquid until the vegetables are partially submerged.
- Cover and cook on low for 8-10 hours, or until the brisket is tender.
- About 2 hours before the cooking time ends, add the cabbage wedges on top of the beef and vegetables. Replace the lid and continue cooking.
- Once done, transfer the brisket to a cutting board and let rest for 5-10 minutes. Meanwhile, use a slotted spoon to remove the vegetables and transfer them to a serving platter.
- Slice the beef against the grain and arrange it alongside the vegetables. Drizzle with some of the cooking liquid for added flavor.
- Garnish with fresh parsley and serve with mustard or horseradish sauce, if desired.