This slow cooker corned beef with carrots, potatoes and cabbage is an easy and absolutely delicious choice for St. Patrick’s Day! Most of this recipe is a much better choice if you’re not at home to see the pot during the day.
For a better way to cook corn beef, check out my Stovetop Guinness Corned Beef and Instant Pot Corned Beef and Cabbage recipes.
When I was a busy mom running from the office to the kids’ school, to sporting events, to orthodontic appointments (I feel like I know what I’m talking about here), my slow cooker was my best friend. truth. And that friendship is still strong.
Walking the door to the aroma of delicious meals simmering in the addict pot will quickly become soothed. And it was the only way you could have a traditional boiled dinner, aka corned beef and cabbage on St. Patrick’s Day. Corned beef cooked on the stove requires more than 3 hours for excellent tender results. Using this method, you will throw everything into the slow cooker, get out the door and come back for a very tasty meal.
Cooking corned beef is very easy. With just a few tips and tricks, a fully prepared boiled dinner on the table makes little effort.
Ingredient Notes
Corned Beef: Cuts from flat cuts, point cuts, or combed bee rounds work with this recipe. For more information on the various cuts of corned beef, see Guinness Corned Beef Recipes. I was very fortunate with Shenson’s boneless corn beef brisket I found at both my local grocery store and Costco. Whatever your brand, get a brisket with spice packets. Vegetables: I use baby potatoes and sometimes sold as creamer potatoes. Go yellow, red or combination. I peeled about 8 carrots off and chopped them into 2-inch chunks on the diagonal line. Also, with a bit of garlic, the green cabbage head is cored and cut into wedges. Soup: Corned beef and vegetables are cooked in low sod beef soup. For serving: Once the vegetables are cooked, finish with a pat of butter, a bit of salt and freshly ground black pepper. Of course it’s completely optional, but corn beef is tasty on mustard on small stone ground.
How to make slow cooker corned beef
Corned beef: Place corned beef brisket in a slow cooker and sprinkle with pickled spices. Pour in low sodium beef soup enough to rise around the edge of the brisket. The brisket does not need to be completely soaked, but the soup should be visible and flattened at the top edge of the corn beef. Vegetables: Add potatoes and carrots around the edge of the brisket, on top of the soup, and on top of a few teaspoons of mink garlic. Cook: Cover high for about 8-9 hours, or 5-6 hours. You’ll find that both the vegetables and brisket are ready when the fork is soft. Cabbage: Transfer the cooking liquid from the slow cooker to a large pot and add the cabbage wedge. Bring it to a boil, then reduce heat, cover the pot, and simmer the cabbage for about 5-10 minutes until tender.
Best slow cooker corned beef tips
Equal-sized vegetables: It is important to cook at a uniform speed, as all vegetables are all about the same size. If you are using potatoes that are larger than the creamer potatoes used here, make sure to cut them down.
Added flavor: I prefer to use beef soup instead of the water that is sought in many recipes. Add pickled spices and garlic to the vegetables with a deep flavor. However, corned beef is very seasoned, so use a low sodium soup.
Layer: Place the vegetables on top of brisket instead of the bottom to prevent them from being overcooked and mushy. As you cook, the corned beef shrinks slightly, and as the cooking liquid rises, the vegetables will soak slightly or completely, and cook completely by the end of cooking time.
Cook the cabbage separately. The cabbage not only fits in a slow cooker with all the other ingredients, but also cooks it very quickly on the stove. Use the slow cooker’s flavorful cooking liquid to infuse the cabbage with flavor.
Provide suggestions
Plated: Slice the brisket against the grain, place it on a serving platter and drizzle with a bit of cooking liquid. Using a slotted spoon, transfer the carrots, potatoes and cabbage to a large platter. Serve warm vegetables with a small pat of butter, both seasoning with a little salt and pepper. Side by: Serve this flavourful and delicious dish with crusty bread, cheddar dinner rolls, or cheese beer bread and cold beer (which is essentially necessary for St. Patrick’s Day). If you want to try something special on your holiday, try the Snake Bite Beer Cocktail! Leftovers: It’s worth cooking corned beef just for leftovers! In addition to sandwiches, try the delicious corned beef and cabbage soup, or the completely coveted corn beef hash and eggs.
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Slow cooker corned beef
This slow cooker corned beef with carrots, potatoes and cabbage is an easy and absolutely delicious choice for St. Patrick’s Day! Most of this recipe is a much better choice if you’re not at home to see the pot during the day.
Serving: 6 Serving
1x2x3x
Instructions
Remove corned beef from the packaging and set the spice packet aside. Give the brisket a good rinse under cold water, place it in a 6-quart slow cooker to insert the fat and sprinkle with pickle spices on top. Pour in the sodium beef soup low enough to come to the top of the brisket. Sprinkle potatoes and carrots on the edge of the brisket. Sprinkle the chopped garlic over the potatoes and carrots.
Cover the slow cooker and cook for 8-9 hours or at high for 5-6 hours until both the corn beef and vegetables are tender.
You can lift the brisket from the slow cooker and drop the vegetables into the soup. Transfer the brisket to a cutting board and cover with a sheet of foil to keep it warm. Use a slotted spoon to send the vegetables into a bowl or platter.
Pour cooking liquid from the slow cooker insert into a large pot or Dutch oven and place on high heat. Add the cabbage wedge and bring the liquid to a boil. Cook for 5-10 minutes, reducing heat to medium until the cabbage is tender and slightly tender. Remove the cabbage with a slotted spoon and transfer it to a serving platter with carrots and potatoes. Dot the vegetables and cabbage with butter and season with salt and pepper if necessary.
Slice the corned beef throughout the grain and serve with vegetables and cabbage (and beer!).
nutrition
calorie: 618 kcal ・ carbohydrates: 30 g ・ protein: 39 g ・ fat: 38 g ・ Saturated fat: 13 g ・ cholesterol: 133 mg ・ sodium: 3028 mg ・ potassium: 1669 mg ・ fiber: 8 g ・ sugar: 9 g ・ Vitamin A: 13852 iu ・ Vitamin C: 137 mg ・ calcium: 114 mg ・ iron: 5 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
This post was originally published on March 1, 2016. Updated with new text and images.
(TagStoTRASSLATE)Beef (T)Vegetables
