This Slow Cooker Corned Beef and Cabbage is a great all-in-one meal. It's easy, flavorful, and amazingly fork-tender - perfect for St. Patrick's Day or any family gathering.
7wholefingerling potatoes or baby red/gold potatoes, halved
1headcabbage, sliced
Instructions
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. Then add potatoes and cabbage; submerge them in the liquid as fully as possible, and cook 2 more hours on low, for a total of 12 hours. Add salt and pepper to taste, if needed.
The 12-hour cook time will result in a corned beef that is fork-tender and can easily be pulled apart. If you prefer a firmer texture that you can slice, cook for a total of 9 hours instead of 12.
Ensure that all ingredients are submerged in liquid so even the cabbage gains incredible flavor.
Don't forget: add the potatoes and cabbage only during your last 2 hours of cooking; this is important to prevent them from becoming mushy and too overdone.
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