Slow Cooker Corned Beef and Cabbage: A Meltingly Tender St. Patrick's Day Delight
Are you ready for a ridiculously easy and incredibly flavorful corned beef and cabbage recipe? This slow cooker version is perfect for a stress-free St. Patrick's Day celebration or any day you crave a comforting, hearty meal. Say goodbye to hours spent tending to the stovetop – this recipe lets your slow cooker do all the work, resulting in melt-in-your-mouth tender corned beef and perfectly cooked cabbage.
What You'll Need:
This recipe is designed for a 6-quart slow cooker. Adjust ingredient quantities as needed for different sizes.
- One 3-4 pound corned beef brisket (brine-cured): Look for a flat cut for even cooking. Pre-packaged options with spice packets are perfectly fine!
- One large onion, quartered: Adds a subtle sweetness and depth of flavor.
- Two carrots, peeled and chopped: Adds a touch of sweetness and vibrant color.
- One head of green cabbage, quartered: The star of the show!
- Four cups of beef broth: Use low-sodium broth to control salt levels.
- One cup of water: Helps keep the liquid level up and prevents burning.
- Two bay leaves: Adds a subtle aromatic touch.
- Four cloves of garlic, crushed: For a lovely, savory note.
- Optional additions: Consider adding potatoes, turnips, or other root vegetables for extra heartiness. A sprinkle of freshly cracked black pepper also adds a nice kick!
Instructions:
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Prepare your ingredients: Peel and chop the carrots, quarter the onion and cabbage. Crush your garlic cloves. If your corned beef has a spice packet, reserve it for later.
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Layer it up: Place the corned beef brisket in the bottom of your slow cooker. Top with the quartered onion, chopped carrots, and garlic.
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Add liquids and seasonings: Pour the beef broth and water over the corned beef and vegetables. Add the bay leaves and the spice packet (if using). Season generously with freshly cracked black pepper.
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Slow cook to perfection: Cook on low for 8-10 hours or on high for 4-6 hours, or until the corned beef is fork-tender. Check the liquid level occasionally; add more water if necessary to prevent drying out.
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Add the cabbage: About 1-1.5 hours before serving (or during the last hour of cooking on high), add the quartered cabbage to the slow cooker. This allows it to cook through without becoming mushy.
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Shred and serve: Once the corned beef is tender, remove it from the slow cooker and let it rest for 10-15 minutes before shredding with two forks. Serve the shredded corned beef over a bed of the cooked cabbage, carrots, and onions.
Tips and Variations:
- For extra flavor: Sear the corned beef brisket briefly in a hot pan before adding it to the slow cooker. This will add a lovely crust and depth of flavor.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a complete meal: Serve with boiled potatoes, crusty bread, and a side of horseradish sauce.
This slow cooker corned beef and cabbage is a guaranteed crowd-pleaser! Its simplicity, ease of preparation, and unbelievably delicious flavor make it a perfect choice for busy weeknights or special occasions. Enjoy!
