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This slow cooker corned beef and cabbage combines tender cured beef with potatoes, carrots, and cabbage in a single pot, requiring minimal hands-on work and finished with a dollop of whole grain mustard.
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After removing the corned beef from the bag, rinse it under cold water to rid it of any remaining brine. Place the rinsed brisket into your slow cooker, fat side up. Sprinkle the contents of the spice packet over the brisket and add the onion and garlic. Pour the water over the brisket and cook on low for 8 hours (or on high for 4 hours).
With 2 hours of cook time remaining (or 1 hour if cooking on high), carefully remove the corned beef from the slow cooker to a plate. Add the cut potatoes to the bottom, then return the brisket to the slow cooker. Nestle the cabbage pieces and carrots around the beef and cover. Continue to cook the corned beef for 2 hours if you're cooking on low (or 1 hour if on high).
Once the potatoes are fork tender and a piece of brisket easily flakes off when pierced with a fork, carefully remove the corned beef from the slow cooker to a cutting board using a pair of tongs. Slice the brisket against the grain into 1/4 to 1/2-inch thick slices. Transfer to a serving platter and arrange the cabbage, carrots, and potatoes around it. You can also return the corned beef slices to the slow cooker to keep warm and serve directly from the pot. Top with whole-grain mustard, if desired. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven. Did you love the recipe? Give us some stars and leave a comment below!
Written automatically by CookOS, not by the creator.
Store cooled corned beef and vegetables in an airtight container for up to 4 days. Reheat gently in a low-temperature oven or on stovetop with a small amount of water to prevent drying.
Slow cooker (4-quart or larger)
Written automatically by CookOS, not by the creator.
Rinsing is optional but recommended to reduce saltiness. Place the corned beef in cold water for 5–10 minutes, then drain before adding to the slow cooker.
On low, corned beef typically takes 8–10 hours until fork-tender. On high, plan for 4–5 hours.
Yes. Cook fully, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on low in the slow cooker or on the stovetop with a splash of water.
Mix pickling spices: 1 tablespoon peppercorns, 1 teaspoon coriander seeds, 1 teaspoon mustard seeds, 4–5 bay leaves, and 4–5 whole cloves. Add to the slow cooker with the beef.
Yes. Proportions stay consistent when doubling. Use a larger slow cooker (6-quart) and add 1–2 hours to cooking time on low.
