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Slow-Cooker Corned Beef and Cabbage Recipe

Slow-Cooker Corned Beef and Cabbage Recipe
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★★★★★

5 from 19 reviews

A hearty and classic Slow-Cooker Corned Beef and Cabbage recipe perfect for a comforting meal. Tender corned beef cooked slowly with aromatic herbs, onions, potatoes, carrots, and cabbage, served with a creamy Dijon mustard sauce for a deliciously satisfying dish.

Ingredients

Scale

For the Corned Beef:

  • 4 pound flat-cut corned beef brisket, with spice packet *
  • 5 cups water
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon brown sugar, packed
  • 6 small onions, peeled but left whole
  • 1 ½ pounds small red potatoes, do not peel
  • 4 large carrots, peeled and cut into large chunks
  • ½ small green cabbage (about 1 pound)

For the Mustard Sauce:

  • ½ cup sour cream
  • 2 tablespoons Dijon mustard
  • ½ teaspoon granulated sugar

Instructions

  1. Prepare Corned Beef: Rinse the corned beef in cold water and trim any excess fat, leaving about ¼-inch. This helps reduce greasiness but keeps flavor.
  2. Place in Slow Cooker: Add 5 cups of water to the slow cooker on high heat. Add bay leaves, thyme sprigs, black pepper, and brown sugar; stir to dissolve the sugar. Carefully place the corned beef into the cooker, fat side up, making sure it’s covered by water. Sprinkle the included pickling spices over the beef. Cover and cook on high for 2 hours.
  3. Add Vegetables: Remove the lid and carefully add the peeled whole onions, red potatoes, and carrot chunks, arranging them between the beef and slow cooker sides. Cover and cook on high for an additional 3 hours.
  4. Add Cabbage: Cut the cabbage into 4 wedges through the core, keeping the core intact so wedges hold together. Place cabbage wedges on top of the beef and vegetables. The slow cooker will be full at this point. Cover and continue cooking for 1 to 2 more hours until beef and vegetables are tender. Total cooking time for beef is about 6 to 7 hours on high or 8 to 9 hours on low depending on brisket thickness.
  5. Rest the Meat: Remove corned beef to a cutting board and tent with foil. Let it rest for 15 minutes to reabsorb juices.
  6. Slice and Serve: Slice the brisket thinly against the grain. Use a slotted spoon to remove vegetables and arrange on a serving platter around the beef. Optionally drizzle vegetables with melted butter. Serve with fresh ground black pepper, bread, and the prepared mustard sauce.
  7. Make Mustard Sauce: In a small bowl, mix sour cream, Dijon mustard, and granulated sugar until smooth. Serve alongside the corned beef and cabbage for a creamy, tangy complement.

Notes

  • The spice packet that comes with corned beef contains pickling spices; do not discard as it flavors the dish.
  • Keeping the cabbage wedges intact with the core prevents the leaves from falling apart during cooking.
  • Resting the meat after cooking improves tenderness and flavor retention.
  • This recipe can be cooked on low setting for 8-9 hours if preferred for slower cooking.
  • For best results, use a flat-cut brisket for even cooking.
  • Serve with mustard sauce and crusty bread for a traditional pairing.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, Irish stew, slow cooked corned beef, corned beef recipe

Find it online: https://recipeswithmia.com/slow-cooker-corned-beef-and-cabbage-recipe/