Simple, simple, simple. This Slow Cooker Corned Beef & Cabbage takes about 15 minutes active time and then 8-9 hours in the slow cooker. Throw it in before work and come home to a fabulous meal that is juicy, delicious and to-die-for.
St. Patrick’s Day is coming up. Slow Cooker Corned Beef Cabbage Dinner is one of my favorite American Irish meals. I’m an Irish American lass and I do love some good corned beef and cabbage. The salty meat and the tasty vegetables make me feel a bit nostalgic. I love it.
There’s no need to be intimidated by Slow Cooker Corned Beef. Peel the vegetables (or not), sauté the onions and carrots (or not), toss the veggies in the Crockpot and the corned beef brisket on top, cover with water and spices, and cook for 8-9 hours.
There’s only one little part of the recipe that needs to be done later—the cabbage. Or it gets too soggy. But it’s easy to solve that problem. Check it out in the recipe. And scroll down to see me on TV.
Watch the Video
Watch me talk about this recipe on WHSV’s 1 on 1 program with Bob Corso.
What You Need
You’ll need a slow cooker for this recipe. There are lots of different models. I have a simple one that I got years ago and it still works just fine. If you pick up a used one, be sure to check it out to make sure it doesn’t have a short in it. You don’t want to end up like This Is Us.
Every kitchen should have the very best tools you can afford. At the least, buy yourself a good set of pans, a slow cooker, an Instant Pot, measuring cups and spoons, and the best set of chef’s knives you can afford. Also be sure to get a full sized food processor and a mini food processor. These tools are essential for any well-equipped kitchen!
But what you really want is some terrific dinnerware, am I right?
Slow Cooker Corned Beef & Cabbage Recipe
Slow Cooker Corned Beef Cabbage
Juicy, easy Slow Cooker Corned Beef and Cabbage. You got this.
- 1 tablespoon olive oil
- 4 pounds corned beef brisket
- Juices and spice sack from the corned beef (Don't discard these. You will use them.)
- 2 medium onions (one peeled and sliced and the other cut into 4-6 chunks)
- 12 baby carrots
- 12 very small red potatoes (washed)
- 6 ribs of celery (cut in 2 inch pieces, celery is optional)
- 3 bay leaves
- 4-6 cups of water
- 1 head of cabbage (cut in small chunks)
- Heat the oil in a medium skillet.
When the oil is hot, place the corned beef in the skillet and brown it just a bit on both sides to seal in the juices. When browned, set it aside to another plate.
Sauté the sliced onions until almost transparent. Transfer the onions to your 6-quart slow cooker, placing them along the bottom in a single layer.
- Return the skillet to the stovetop and cook the carrots until they start to brown slightly.
Dump the carrots into the slow cooker.
Add the remaining onion, potatoes and celery, if using, to the slow cooker.
- Place the corned beef brisket on top of the vegetables.
Cover the vegetables and meat with water (you may need about 4 cups)
- Add the bay leaves, pickling spices and juices to the slow cooker.
Cook on low for 7-8 hours.
Add the cabbage to the pot about an hour before you wish to eat (or my preference is to steam it separately for about 20 minutes).
Continue cooking on low for about 1 hour.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Slow Cooker Corned Beef Cabbage Dinner. Moist. Delicious. Easy. 15 minutes in the morning and it’s ready when you get home. #cornedbeef #cornedbeefcabbage #slowcooker #crockpot #slowcookerrecipes #irishrecipes #glutenfree #recipes #recipeideashop
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