Slow Cooker Corned Beef with Tender Cabbage and Root Vegetables
Enjoy a delicious and easy slow cooker corned beef dinner with tender cabbage and root vegetables. Perfect for a hearty and satisfying meal with minimal effort.
Equipment
- Slow Cooker
- Cutting board
- Knife
- Foil
Ingredients
Main
- 3-4 pound corned beef brisket point or flat cut, preferably with a spice packet included
- 1 large onion roughly chopped
- 4-6 medium carrots peeled and cut into 2-inch chunks
- 6-8 small red potatoes halved or quartered (or 3-4 large regular potatoes, cut into large chunks)
- 1 cup beef broth or water
- 1/2 cup apple cider vinegar
- 1 tablespoon brown sugar optional
- 1 bay leaf if not in the spice packet
- 1 green cabbage cut into 4-6 wedges
Instructions
Instructions
- Place the chopped onion, carrots, and potatoes in the bottom of your slow cooker to create a bed for the corned beef.
- Rinse the corned beef, then place it fat side up on the vegetables, sprinkling the spice packet contents over the meat.
- Add beef broth, apple cider vinegar, optional brown sugar, and a bay leaf to the slow cooker, ensuring the liquid covers about half the brisket.
- Cook on low for 7-9 hours or high for 4-5 hours until the corned beef is fork-tender.
- During the last hour of cooking, add cabbage wedges to the slow cooker and continue cooking until tender.
- Remove the corned beef and let it rest, tented with foil, for 10-15 minutes before carving.
- Slice the corned beef against the grain and serve hot with the cooked vegetables and cabbage.
Notes
Rinsing the corned beef is optional but helps reduce saltiness. For best flavor and texture, make sure to slice the corned beef against the grain after resting. This recipe is a great option for meal prepping throughout the week or feeding a family. Feel free to adjust the amount of brown sugar to your preference or omit it entirely.