Corned Beef & Cabbage (Slow Cooker)
Submitted by milt43
Simple crockpot Corned Beef and Cabbage that cooks for 10-12 hours on low. Just beef, onions, garlic, and bay leaves for hands-off weeknight Irish comfort food.
YIELD
8 servingsPREP
20 minCOOK
10 hrsREADY
10 hrsWant corned beef that falls apart with a fork? Throw it in the crockpot before work and come home to tender, juicy perfection.
This stripped-down version keeps it simple with just brisket, aromatic onions, garlic, and bay leaves bubbling away all day in their own savory broth. Add cabbage wedges in the last 30 minutes and you’ve got a complete one-pot meal.
The long, slow cook breaks down every tough fiber in that brisket until it’s melt-in-your-mouth tender. Pair with mashed potatoes, noodles, or rice to soak up the flavorful broth.
Pro Tips
- Barely cover the meat with water (too much dilutes the beefy flavor)
- For faster cabbage, transfer broth to a stovetop pot and boil the wedges
- Use the leftover broth as a base for Irish stew or vegetable soup
- Leftovers make incredible Reuben sandwiches
Ingredients
Directions
Place corned beef in crockpot. Barely cover with water. Add onion, garlic and bay leaves. Cover, and cook on Low for 10 to 12 hours. If cabbage is desired, lift cooked corned beef out of pot, turn control to High, and drop wedges of cabbage into corned beef broth. Cover, and cook 20 to 30 minutes, or until cabbage is done.
NOTE: the cabbage may need more time than that. You can put the broth into a pot on the stove and boil the cabbage quicker.
Comments
