Slow Cooker Corned Beef
With only 15 minutes of prep in the morning, our slow cooker corned beef can be ready just in time for your St. Paddy’s Day dinner. Plus, adding potatoes and carrots to the dish helps you feed all of your friends and family!
One thing we recommend is to have some cheesecloth or butcher’s twine on hand to roll up the herbs and spices. That way, you can easily remove them from the slow cooker once they’ve flavored the meal. Yes, you could just throw the herbs and spices directly into the broth, but it’s not always appealing.
A 5- to 6-quart slow cooker works best for this corned beef recipe. If you have a smaller 4.5-quart slow cooker, you’ll have enough room for the potatoes and carrots but you’ll probably need to sauté the cabbage separately.
Slow Cooker Corned Beef Recipe
- 1 large yellow onion, sliced
- 3 - 4 lb corned beef brisket
- 14.5 oz can low-sodium beef broth
- 2 Tbsp black pepper
- 2 cloves garlic, minced
- 2 bay leaves
- 1 lb baby carrots
- 1 1/2 lbs baby red potatoes, sliced in half
- 1/2 head green cabbage, cut into thin wedges
- Place the sliced onion in the bottom of the slow cooker. Rinse corned beef under cool water and reserve spice packet. Place beef in slow cooker on top of onions with the fatty side up. Press the black pepper and contents of the spice packet into the top of the beef, spreading evenly.
- Add beef broth, pepper, garlic and bay leaves.
- Cover and cook for 10–12 hours on low or 6–8 hours on high. Add carrots and potatoes during the last 4 hours of cooking and add cabbage in the final hour of cooking.
- Once cabbage cooks to desired tenderness and brisket is fall-apart tender, remove each vegetable component from the slow cooker into serving bowls. Transfer corned beef to a cutting board and slice against the grain into thin strips.
- Arrange sliced corned beef on a serving platter. Strain cooking liquid, discarding solids, including bay leaves. Pour cooking liquid over corned beef and serve.