Description
This Slow Cooker Corned Beef and Cabbage is a classic comfort food dish, perfect for St. Patrick’s Day or any cozy weeknight dinner. The corned beef becomes incredibly tender and flavorful as it simmers slowly with aromatic spices, while the vegetables absorb all the delicious juices, creating a hearty and satisfying meal with minimal effort. This recipe takes the guesswork out of cooking corned beef, ensuring a perfectly cooked, fork-tender result every time.
Ingredients:
- 3–4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 lb carrots, peeled and cut into large chunks
- 1.5 lb baby potatoes, halved
- 1 medium onion, quartered
- 1 small head green cabbage, cut into wedges
- 2 bay leaves
- 1/2 tsp black peppercorns
Preparation:
- Step 1: Prepare the Vegetables: Wash and prepare all the vegetables. Peel and cut the carrots into large, bite-sized chunks. Halve the baby potatoes. Quarter the onion. Cut the green cabbage into wedges, keeping the core intact so the leaves don’t fall apart during cooking.
- Step 2: Layer the Slow Cooker: Place the carrots, potatoes, and onion in the bottom of a large slow cooker. This creates a bed for the corned beef and helps prevent it from sticking.
- Step 3: Add the Corned Beef: Place the corned beef brisket on top of the vegetables. Sprinkle the contents of the spice packet that came with the corned beef evenly over the brisket. Add the bay leaves and black peppercorns.
- Step 4: Add Liquid: Pour the low-sodium beef broth and water over the meat and vegetables. The liquid should come about halfway up the side of the brisket.
- Step 5: Cook: Cover the slow cooker and cook on low for 8–9 hours or on high for 4–5 hours.
- Step 6: Add Cabbage: Add the cabbage wedges during the last 2 hours of cooking on low or the last hour on high. This ensures the cabbage is tender-crisp and not overly mushy.
- Step 7: Rest and Slice: Once the cooking time is complete, remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful corned beef.
- Step 8: Serve: Serve the sliced corned beef with the cooked vegetables and a ladle of the flavorful broth.
Why You’ll Love This Recipe:
- Effortless Cooking: The slow cooker does all the work! Simply prep the ingredients, add them to the pot, and let it cook.
- Incredibly Tender Corned Beef: The slow cooking process transforms the corned beef into a melt-in-your-mouth delicacy.
- Flavorful Vegetables: The vegetables absorb the rich flavors of the corned beef and spices, making them a delicious side dish.
- Perfect for Meal Prep: This recipe makes plenty, and leftovers are fantastic!
- Versatile: You can customize the vegetables to your liking.
Serving Suggestions:
- Classic Presentation: Arrange the sliced corned beef on a platter surrounded by the cooked vegetables. Ladle some of the broth over the meat and vegetables for extra moisture and flavor.
- Mustard and Horseradish: Serve with a side of Dijon mustard, horseradish sauce, or a creamy horseradish sauce for dipping.
- Irish Soda Bread: A slice of warm Irish soda bread is the perfect accompaniment to this hearty meal.
- Parsley Garnish: Garnish with fresh parsley for a pop of color.
Tips:
- Trim Excess Fat: While some fat is essential for flavor, you can trim excess fat from the brisket before cooking if desired.
- Don’t Overcook the Cabbage: Adding the cabbage too early will result in mushy cabbage. Wait until the last 1-2 hours of cooking time.
- Use Low-Sodium Broth: Corned beef is already high in sodium, so using low-sodium beef broth helps control the saltiness of the dish.
- Adjust Seasoning: Taste the broth towards the end of cooking and adjust seasoning as needed. You may want to add a little more black pepper or a pinch of salt.
- Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the slow cooker.
- Vinegar or Sugar: You can add a splash of apple cider vinegar or a touch of brown sugar to the cabbage during the last hour of cooking for extra flavor complexity.
Preparation Time: 20 minutes
Cooking Time: 8-9 hours on low, or 4-5 hours on high (plus 1-2 hours for cabbage)
Total Time: 8 hours 20 minutes – 11 hours 20 minutes
Nutritional Information:
(Approximate values per serving of 1.5 cups. Values may vary based on specific ingredients and portion sizes.)
- Calories: 450
- Protein: 30g
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 90mg
Conclusion:
This Slow Cooker Corned Beef and Cabbage recipe is a foolproof way to create a tender, flavorful, and satisfying meal. It’s perfect for feeding a crowd or enjoying leftovers throughout the week. With minimal effort and maximum flavor, this recipe is sure to become a family favorite! Enjoy this classic dish and share the deliciousness with your loved ones.
Q&A:
Q1: Can I use a different type of broth besides beef broth?
A: While beef broth is recommended for its rich flavor that complements the corned beef, you can substitute it with chicken broth or even vegetable broth in a pinch. However, be aware that this will alter the overall flavor profile of the dish. Using water is an option, but it will result in a less flavorful broth.
Q2: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to customize the vegetables to your liking. Parsnips, turnips, and rutabagas are all excellent additions. Just be sure to cut them into similar sizes as the carrots and potatoes so they cook evenly.
Q3: My corned beef is very salty. Is there anything I can do?
A: Corned beef can be quite salty. To help reduce the saltiness, you can rinse the brisket under cold water before adding it to the slow cooker. Also, using low-sodium beef broth is crucial. Some cooks even suggest soaking the corned beef in water for a few hours before cooking, changing the water several times.
Q4: What can I do with the leftovers?
A: Leftover corned beef and cabbage are incredibly versatile. You can make corned beef hash, corned beef sandwiches (Reubens are a classic!), or add it to soups and stews. The cooked vegetables can also be repurposed into a hearty vegetable broth or pureed into a creamy soup.
Q5: Can I make this recipe on the stovetop or in the oven?
A: Yes, you can adapt this recipe for the stovetop or oven. For the stovetop, use a large, heavy-bottomed pot or Dutch oven. Follow the same layering instructions as for the slow cooker, and simmer over low heat for about 3-4 hours, or until the corned beef is tender. For the oven, preheat to 325°F (160°C). Place the ingredients in a Dutch oven, cover, and bake for about 3-4 hours, or until the corned beef is tender. Add the cabbage during the last hour of cooking.
