This Slow Cooker Corned Beef with Cabbage is a great all-in-one meal. It’s super easy, tasty, and amazingly fork-tender.
When I announced to Hubby I was planning to make corned beef in honor of St. Paddy’s, he smiled big ‘n wide. Corned beef is sooo good, said the man.
I think I’ve got down most of Hubby’s foodie faves, but I did a double take on that one. I had no clue he relished corned beef and cabbage that much. Sheesh, you think you know someone.
Then he proceeded to regale me with the story of how his grandpa used to make the best corned beef with cabbage every year for St. Patrick’s Day…
That story struck me ticklish, because his grandpa was a first gen Chinese American. I’m guessing there wasn’t any mixture of Irish in there, but one never knows, ya know?
On second thought, it shouldn’t surprise me, because Hubby’s grandfather was a rockin’ chef in downtown Los Angeles back in the day, and he embraced good food all around the world.
I’m guessing his culinary motto went something like if it tastes awesome, it’s on the dinner table.
Back to my corned beef.
I opted to let my slow cooker do the work, and I went big on flavor. Delicious was our reward.
This Slow Cooker Corned Beef with Cabbage is incredibly fork-tender. Like, I couldn’t even slice it across the grain because it was that tender. If it weren’t boneless, it’d be falling off the bone.
‘Course, if you prefer to slice yours rather than shred with a fork, simply shave off some cook time.
The veggies in this one deal meal are simply superb. The potatoes are savory and tender. The carrots and cabbage are infused with great flavor and tender soft.
There is plenty of savory sauce to pour over the entire dish, plus extra sauce for leftovers, ’cause that’s how we roll.
This Slow Cooker Corned Beef with Cabbage results in fork-tender beef that doesn’t even need to be cut with a knife! The veggies are flavorful and tender, and potatoes are succulent. Extra sauce is great for pouring over noodles, if you like.
- 1/2 lb baby carrots
- 1 large onion, peeled and sliced thin
- 4 lb corned beef brisket, trimmed, with spice pack
- 4 cups regular beef broth
- 6 oz beer
- 6 cloves garlic, peeled and smashed
- 1 TB whole peppercorns
- 7 fingerling potatoes or baby red/gold potatoes, halved
- 1 medium head of cabbage, sliced
- In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies. Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef. Cover and cook on low for 10 hours.
- Add potatoes and cabbage, try to submerge them in the liquid as much as you can, and cook 2 more hours on low, for a total of 12 hours. This will result in a corned beef that is very fork-tender and can easily be pulled apart rather than sliced. (If you prefer a less tender beef that you can slice, cook for a total of 9 hours instead of 12 hours.)
Source: Chew Out Loud
Here are some awesome beef dishes we think you’ll really really like:
1. Slow Cooker Beef Pot Roast. This has made me famous. In my humble circle, at least. But I get requests for this one all the time, and everyone adores this succulent, tender beef.
2. French Beef Stew. So worth every minute. Sooooo worth it. Make this for your friends, and they’ll always want to come over for dinner.
3. Slow Cooker Beef and Barley Veggie Stew. Healthy, hearty, delish.
4. P.F. Chang’s Mongolian Beef Copycat. Ok, this isn’t a stew or crock pot recipe, but it’s not to be missed. Make it and you’ll forever crave it.