Slow Cooker Corned Beef Recipe

sliced corned beef with cabbage, potatoes, and carrots on serving platter

4.79 from 14 votes

Slow Cooker Corned Beef Recipe

Slow cooker corned beef makes it a breeze to make a traditional corned beef and cabbage dinner. Low and slow cooking makes it so juicy and tender, it melts in your mouth.

Prep Time5

Cook Time8

Total Time8 5

Course: Dinner Recipes, entree, Main Course

Cuisine: American, Irish

Diet: Gluten Free

Servings: ⅓-pound servings

Calories: 410kcal

Author: Traci

Equipment

Ingredients

3 pounds Corned Beef Brisket with seasoning packet
3 cups Water or other cooking liquid
5 cloves Garlic smashed and peeled
2 Bay Leaf
5 large Carrots about ½ pound
10 small Potatoes about 2 pounds
½ large Green Cabbage Head cut into 2-inch thick wedges
(optional) Fresh Parsley for garnish

Instructions

Place CORNED BEEF in the slow cooker with contents of seasoning packet.
Add WATER (or other cooking liquid), GARLIC, and BAY LEAF to the cooker.
Cover and set slow cooker on the LOW heat setting for 6 hours.
Add CARROTS and POTATOES to the cooker next to the brisket. Arrange CABBAGE WEDGES on top of everything.
Cover the slow cooker and cook an additional 2 hours, or until corned beef reaches an internal temperature between 180 and 200 degrees Fahrenheit on a meat thermometer.
Transfer the vegetables and corned beef out of the cooker and rest under loosely covered foil for 15 minutes.
Slice the brisket against the grain to desired thickness.
Serve warm corned beef with cabbage, carrots, and potatoes. Use the cooking juices as au jus for serving.
To store, allow corned beef and vegetables to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 90 days in freezer-safe packaging.

Notes

Rinsing corned beef is optional. Doing so will remove the viscous brine, but also removes any added seasonings.

Please resist the temptation to slow cook corned beef on a HIGH setting. Forced efficiency makes any tough cut of meat the opposite of tender and juicy. Keep it low and slow.

Bring refrigerated vegetables to room temperature before adding to help maintain the cooking temperature.

If the vegetables finish cooking before the beef is ready, transfer them out of the cooker to prevent overcooking.

Nutrition