Slow Cooker Corned Beef and Cabbage
This slow cooker corned beef and cabbage is your ticket to a hands-off, heartwarming meal that feels like a cozy hug in a bowl.
Ingredients
- 3 to 4 lb corned beef brisket with seasoning
- 4 cups beef broth or water
- 2 bay leaves
- 1 lb baby red potatoes
- 1 lb baby gold potatoes
- 1½ cups baby carrots
- ½ head green cabbage chopped into thick wedges
Instructions
- Place the corned beef in your slow cooker fat side up. Sprinkle with the spice packet, pour in broth, and tuck in the bay leaves. Cover and cook on low for 5 hours.
- After 5 hours, nestle in the carrots and potatoes. Cover again and cook for 3 more hours until vegetables are fork-tender.
- Top with cabbage wedges. Cover and cook for another 30 minutes until cabbage is tender but not mushy.
- Lift the corned beef out and let it rest for 10 minutes before slicing across the grain.
- Scoop out the vegetables and spoon broth over everything before serving.
Notes
Always cook low and slow for tenderness. Rinse beef before cooking to reduce salt. Use thick cabbage wedges and slice beef against the grain for the best bite.