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Slow Cooker Corned Beef

Fall-Apart Slow Cooker Corned Beef and Cabbage Recipe

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Prep Time 20 minutes
Cook Time 9 hours 10 minutes
Total Time 9 hours 30 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 3 lb corned beef brisket, with spice packet
  • 4 cups low-sodium beef broth
  • 1 lb baby potatoes, halved
  • 4 medium carrots, cut into 2-inch chunks
  • 1 small head cabbage (about 2 lb), cut into wedges
  • 1 yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp whole black peppercorns

Method
 

  1. Layer the quartered onion, garlic, bay leaves, and peppercorns in the slow cooker, set the brisket fat-side up on top, sprinkle with the spice packet, pour in the broth, and cook on low for 7 hours.
  2. Tuck the potatoes and carrots into the broth around the meat and cook on low for another 90 minutes, until the potatoes are fork tender.
  3. Tuck the cabbage wedges on top and cook for 40 more minutes, until the outer leaves are soft.
  4. Lift the brisket out, rest it for 10 minutes, slice against the grain, and serve with the vegetables and a spoonful of broth.

Notes

The 10-minute rest before slicing isn't counted in the times above, but don't skip it since it keeps the slices from falling apart. If you want to prep ahead, you can trim the brisket and chop the vegetables the night before and keep everything covered in the fridge until morning.