Slow Cooker (or not) Corned Beef
with cabbage / carrots / potatoes
This Irish-American staple is so comforting and couldn't be easier to prepare. Just prep all the ingredients and let your slow cooker do the work! We've amped up the flavor with a seasoned broth to pour over everything at serving time.
Smarts #1: Corned beef comes packed in a very salty brine. Be sure to rinse it well before cooking and wait to add salt until just before serving.
Smarts #2: You can cook everything together if you like, but we found that adding the vegetables in stages yielded better textures and kept them from overcooking.
Ingredients
- Carrots - 12 oz , chopped into 2" / 5 cm chunks (sub baby carrots)
- Onions, medium - 1 , quartered
- Garlic - 4 cloves , peeled and smashed
- Cabbage - 1 medium head , cored and sliced into wedges
- Potatoes, Yukon gold - 1 lb , quartered
- Corned beef brisket - 1 , 2-4 lbs total
- Bay leaves - 2
- Pickling spice (opt) - 1 Tbsp (use this only if your corned beef did not include a seasoning packet)
- Stock, any type - 3 cups
- Mustard, Dijon - 1 Tbsp , plus more for serving (preferably course-grained)
- Worcestershire sauce - 1 tsp
Choose Cooking Method
Prep
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Cabbage - Remove any wilted outer leaves from the cabbage and slice the whole head into quarters from the top through the stem end. Cut out the core and slice each quarter into thin wedges. (Can be done up to 5 days ahead)
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Potatoes - Prep as directed.
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Corned beef - Rinse well and pat dry. Set aside seasoning packet.
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Slow cook corned beef - In the bowl of a slow cooker, combine carrots, onions, garlic, potatoes, and bay leaves. Place corned beef on top of vegetables, fat side up, and sprinkle contents of seasoning packet over top (or sprinkle with pickling spice, if using). Pour stock around the corned beef and place the lid on the slow cooker. Cook until corned beef is tender but not falling apart, ~6 to 8 hours on low (you can also cook the beef for 4 to 5 hours on high, but low and slow will yield better results). Add cabbage wedges to the slow cooker for the last hour of cooking time. (Can be done up to 5 days ahead)
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Make
-
When corned beef is finished cooking, remove from slow cooker and cover to keep warm. Allow to rest for at least 10 minutes before slicing.
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Remove vegetables with a slotted spoon (reserve cooking liquid) and transfer to a serving platter. Discard bay leaves and garlic cloves. Serve onions with the vegetables or discard them if you prefer. Slice corned beef and add it to the serving platter with the vegetables. Cover to keep warm.
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Strain 2 cups of cooking liquid into a mixing bowl and whisk in mustard and Worcestershire sauce. Drizzle as much of this mixture as you like over the plate of corned beef and vegetables.
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Serve corned beef slices with vegetables on the side and extra mustard for dipping. Enjoy!
Prep
-
Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Cabbage - Remove any wilted outer leaves from the cabbage and slice the whole head into quarters from the top through the stem end. Cut out the core and slice each quarter into thin wedges. (Can be done up to 5 days ahead)
-
Potatoes - Prep as directed.
-
Corned beef - Rinse well and pat dry. Set aside seasoning packet.
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Make
-
Heat oven to 350F / 177C degrees.
-
Place carrots, onions, garlic, potatoes, and bay leaves into a Dutch oven. Set corned beef, fat side up, on top of the vegetables and sprinkle with contents of seasoning packet (or sprinkle with pickling spice, if using). Pour stock around the corned beef.
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Place the Dutch oven over medium-high heat and bring to a simmer. Cover with the lid and transfer to the oven. Cook until corned beef is tender but not falling apart, ~2 hours.
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When beef is tender, add cabbage to the Dutch oven. Return to the oven and continue cooking for another 30-35 minutes, or until everything is tender.
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Remove corned beef from Dutch oven and transfer to cutting board. Allow it to rest, covered, for at least 10 minutes before slicing.
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Remove vegetables with a slotted spoon (reserve cooking liquid) and transfer to a serving platter. Discard bay leaves and garlic cloves. Serve onions with the vegetables or discard them if you prefer. Slice corned beef and add it to the serving platter with the vegetables. Cover to keep warm.
-
Strain 2 cups of cooking liquid into a mixing bowl and whisk in mustard and Worcestershire sauce. Drizzle as much of this mixture as you like over the plate of corned beef and vegetables.
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Serve corned beef slices with vegetables on the side and extra mustard for dipping. Enjoy!
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