Description
Slow-cooked corned beef with cabbage, carrots & potatoes—tender, flavorful, and comforting! Perfect for St. Patrick’s Day or any cozy meal!
Ingredients
Scale
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 4 large carrots, cut into chunks
- 1 ½ pounds baby potatoes (red or gold), halved
- 1 small head green cabbage, cut into wedges
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place corned beef in a slow cooker, fat side up, and sprinkle the spice packet over it.
- Add onion, garlic, vinegar, Worcestershire sauce, brown sugar, and peppercorns around the meat. Pour in broth to mostly cover it.
- Cover and cook on low for 8-10 hours or high for 5-6 hours until tender.
- Add carrots and potatoes 2 hours before cooking is complete to avoid over-softening.
- Add cabbage wedges 45 minutes to 1 hour before done, cooking until just tender.
- Remove corned beef, let it rest for 10 minutes, then slice against the grain.
- Serve with vegetables and garnish with parsley.
Notes
- For extra flavor, sear the corned beef before slow cooking.
- Leftovers make great sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
