Slow Cooker Corned Beef and Cabbage

by Team Dudash

March 17, 2017 • 2 comments

This is the easiest Corned Beef Cabbage recipe you’ll ever make! And it will probably be among the most delicious, too.

Simple, whole-food ingredients add up to one delicious corned beef and cabbage meal you can make for St. Paddy’s Day in your slow cooker or crock pot. I used what is called first cut brisket, Wellshire brand corned beef, which appeared to have a cleaner ingredient list. Another time I used Boar’s Head brand corned beef, which was nearly double the size. It turned out great. I used my large oval slow cooker for that. If the beef is extra lean, I like to drizzle on a bit of olive oil over my plated corned beef right before enjoying.

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Ingredients:

• • 2 1/2 pounds corned beef brisket
  • 4 medium red potatoes
  • 4 small carrots, cut in half
  • 1/4 small green cabbage, cut out the core (or you can use additional quarters if it will fit in your slow cooker)
  • 1/4 teaspoon salt
  • 1/4 onion, sliced
  • 1 (12-ounce) can of beer; What could be more Irish than a Guinness® Blond American Lager? I just use whatever lager or light-style of beer that my husband has in the fridge!

Directions:

Pull the corned beef out of the fridge and let it sit for about 15-30 minutes before you start cooking it, so it’s not going in the slow cooker ice cold. Then the meat is done when you want it without overcooking the vegetables.

Layer the vegetables into the slow cooker in this order: potatoes, carrots, half of the salt, cabbage, the other half of the salt, and the onion. Pour in the beer and put the corned beef on top.

Cover and cook on high for 1 hour and low for 3 hours. Or cook on low the entire time for about 6 hours. The meat should be tender and the vegetables fork tender. Serve with additional salt and apple cider vinegar, to taste.

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Slow Cooker Corned Beef and Cabbage

By Team Dudash Published: March 17, 2017

• Prep: 15-20 mins
• Cook: 6 hrs 0 min
• Ready In: 6 hrs 15 mins

Simple, whole-food ingredients add up to one delicious corned beef and cabbage meal you can make for St. Paddy’s Day in your slow cooker or crock pot.

Ingredients

• 2 1/2 pounds Corned beef brisket
• 4 medium red potatoes
• 4 small carrots cut in half
• 1/4 small green cabbage cut out the core (or you can use additional quarters if it will fit in your slow cooker)
• 1/4 teaspoon salt
• 1/4 onion sliced
• 1 (12-ounce) can beer What could be more Irish than a Guinness Blond American Lager? I just use whatever lager or light-style of beer that my husband has in the fridge!

Instructions

1. Pull the corned beef out of the fridge and let it sit for about 15-30 minutes before you start cooking it, so it’s not going in the slow cooker ice cold. Then the meat is done when you want it without overcooking the vegetables.
   
2. Layer the vegetables into the slow cooker in this order: potatoes, carrots, half of the salt, cabbage, the other half of the salt, and the onion. Pour in the beer and put the corned beef on top.
   
3. Cover and cook on high for 1 hour and low for 3 hours. Or cook on low the entire time for about 6 hours. The meat should be tender and the vegetables fork tender. Serve with additional salt and apple cider vinegar, to taste.
   

• Course: Entrée
• Skill Level: Easy