Slow Cooker Corned Beef & Cabbage
An easy slow cooker recipe for the traditional Irish dinner of corned beef, cabbage, potatoes, and carrots.
Servings 6 people
- 1 pre-seasoned/brined corned beef brisket with seasoning packet 2-3 lbs
- 2 lbs medium yellow or white potatoes halved
- 1 12 oz bag peeled baby carrots or 4 large carrots, peeled and cut into 4 inch pieces
- 1/2 head cabbage cut into 6-8 slices
- 1/2 onion cut into 4 pieces
- 2 cloves garlic minced
- 1 tsp dried thyme
- 2.5 cups water
Lay the onion pieces on the bottom of the slow cooker. Remove the corned beef from the packaging and pat it dry. Place it on top of the onions. Sprinkle the seasoning packet over top of the beef. Add the garlic and the thyme. Pour the water on top of the beef and onions.
Cook on low heat for 8-10 hours, or high for 4-5 hours. After the first 2 hours of cooking, add in the potatoes and carrots. When there is 1 hour of cooking time left, add in the cabbage.
Use a slotted spoon to remove the potatoes, carrots, onion, and cabbage. Set aside. Transfer the meat to a cutting board. Use a knife to scrape off the fatty layer on top and discard. Slice the meat against the grain into 1/2 - 1 inch thick pieces. Serve with dijon or whole grain mustard and enjoy!
Instant Pot Instructions:
Place the onion pieces in the bottom of the Instant Pot insert. Insert the metal trivet on top of the onions. Place the beef brisket (along with any spices that came in the package) on top of the trivet, and add 2.5 cups of water. Cook on high pressure for 80 minutes, then manually release the pressure. Remove the corned beef and set it aside tented with foil. Add the carrots, potatoes, and cabbage into the pot with the leftover water. Lock the lid and cook on manual high pressure for 5 minutes. Release the steam, then slice the corned beef and serve it with the vegetables. Season with salt and pepper as needed.