Cozy Slow Cooker Corned Beef Cabbage (Printable)

Tender brisket slow-cooked with cabbage, carrots, and potatoes in aromatic beef broth.

# Ingredient List:

01 - 3 to 4 lb corned beef brisket with spice packet

02 - 1 small head green cabbage, cut into 8 wedges

03 - 6 medium carrots, peeled and cut into 2-inch pieces

04 - 6 small Yukon gold potatoes, quartered

05 - 1 large yellow onion, cut into wedges

06 - 3 garlic cloves, smashed

07 - 4 cups low-sodium beef broth

08 - 2 cups water

09 - Spice packet from corned beef or 2 tsp pickling spice

10 - 2 bay leaves

11 - Freshly ground black pepper to taste

01 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the bottom of a large slow cooker.

02 - Sprinkle the included spice packet or pickling spice evenly over the beef.

03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.

04 - Pour beef broth and water into the slow cooker, ensuring the beef is just covered. Add bay leaves and a few grinds of black pepper.

05 - Cover and cook on low for 8 hours or until beef and vegetables are tender.

06 - Add cabbage wedges on top during the last 2 hours of cooking.

07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.

08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.

01 -

The slow cooker does absolutely all the work while your house fills with the most incredible aroma
Leftovers make the most amazing sandwiches the next day, if they even last that long

02 -

Adding the cabbage too early will give you mushy vegetables instead of those perfect tender-crisp wedges
Letting the beef rest before slicing is the difference between juicy meat and everything drying out on your plate

03 -

Low-sodium broth is non-negotiable here since the beef curing process already adds plenty of salt
Trim some of the fat cap before cooking if you prefer but leave at least a quarter inch for moisture