This slow cooker corned beef and cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It’s a complete crock pot meal, perfect for St. Patrick’s Day or anytime!
Whether you’re celebrating the iconic Irish holiday or just want a family-friendly hearty dinner, this crock pot corned beef never disappoints. Complete the meal with a loaf of Irish soda bread and end it with a Shamrock Shake for dessert!
Corned beef and cabbage is not something you’ll typically find served in a local Irish pub, but it sure is popular in the U.S. where supermarkets are loaded with packets of corned beef right as March hits. Sadly, it seems difficult to locate a corned beef brisket the other 11 months of the year, which is probably one of the reasons I consider this meal such a treat.
Ingredients
- 3-5 pound corned beef brisket {with spice packet}
- 2 bay leaves
- 1 1/2 cups mini carrots
- 4 small yellow potatoes (about 3/4 pound) , halved
- 1 sweet onion , cut into quarters
- 3 cups low-sodium chicken broth
- 1/2 head green cabbage , cut into 4 wedges, leaving a piece of core intact
- 3 tablespoons unsalted butter
- 1 clove garlic , minced
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- Grainy mustard , for serving, optional
- Horseradish , for serving, optional
Instructions
- Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
- Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.
- Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)
- Cover with lid and cook on LOW for 6 hours.
- Remove lid; add the cabbage on top of the corned beef, cover, and continue cooking on LOW for another 2 hours.
- Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.
- Place the butter, garlic, parsley, and a pinch of salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
- Drizzle the garlic butter over the vegetables.
- Place the meat and vegetables on a platter and serve with mustard or horseradish on the side, if desired.
- NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark. (For other tips and helpful information, please refer to the full article.)
