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Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage made with low-and-slow brisket that turns very tender, plus cabbage wedges cooked right at the end for bright, fork-tender texture. Serve it with quartered Yukon Gold potatoes, carrots, and whole grain mustard.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

vegetables and liquid base
  • 4 small head green cabbage Cut into wedges. Add during the last 2 hours.
  • 4 medium Yukon Gold potatoes Quartered.
  • 4 large carrots Cut into 2-inch pieces.
  • 1 large onion Quartered.
  • 4 garlic cloves Smashed.
  • 3 cup beef broth
  • 2 tbsp apple cider vinegar
corned beef
  • 4 lb flat-cut corned beef brisket Use 3–4 lb; fat-side up. Includes spice packet.
  • 1 spice packet Sprinkle over brisket.
  • 1 tbsp brown sugar Sprinkle over brisket.
  • 1 whole grain mustard For serving.

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker layer
  1. Add the quartered onion, quartered potatoes, and cut carrots to the bottom of the slow cooker.
  2. Add the smashed garlic, then pour in the beef broth and apple cider vinegar so the vegetables are well moistened.
Top with brisket and season
  1. Rinse the corned beef brisket under cold water and place it fat-side up over the vegetables.
  2. Sprinkle the included spice packet and brown sugar over the brisket.
Slow cook
  1. Cook on low for 8–9 hours, until the brisket is very tender.
  2. During the last 2 hours, add the cabbage wedges and press them into the cooking liquid.
Slice and serve
  1. Remove the brisket and rest it for 10 minutes.
  2. Slice the brisket against the grain and serve with the vegetables, spooning over cooking liquid, and pass whole grain mustard on the side.

Notes

For the most tender slices, rest the brisket 10 minutes before slicing so the juices redistribute. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot throughout. Freezing is yes for brisket and vegetables (up to 2 months), though cabbage may soften further. For a lower-sodium option, use a low-sodium corned beef or reduce added seasoning beyond the spice packet if your brand is high-salt.