Slow Cooker Corned Beef and Cabbage
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, which appeared to have a cleaner ingredient list.
- 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
- 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?
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.
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