Slow Cooker Corned Beef and Cabbage

Ingredients

• 10 pieces Baby Potatoes (Small potatoes under 2 inches, skin left on for structure)
• 1.5 cup Baby Carrots (Can use regular carrots cut into 1½‑inch pieces)
• 2 ribs Celery (Trimmed and cut into 3‑inch pieces; optional peel to remove strings)
• 1 piece Onion (White or yellow, peeled and quartered)
• 3 clove Garlic (Smash or leave whole; will soften during long cook)
• 5.5 pound Corned Beef Brisket (Flat‑cut, vacuum‑sealed with its own liquid; keep liquid for flavor)
• 2 tablespoon Pickling Spice (Additional to the packet that comes with the brisket)
• 3 cup Beef Broth (Low‑sodium broth; add enough to reach the top edge of the brisket (2‑4 cups typical))
• 0.5 head Green Cabbage (Small‑to‑medium, core left on for structure, sliced into 1‑inch wedges)

Instructions

1. Prepare Slow Cooker

   Spray the interior of the slow cooker with non‑stick cooking spray or line it with a plastic liner.

   Time: PT1M

2. Prep Vegetables

   Wash the baby potatoes, carrots, celery, onion and garlic. Cut potatoes whole, slice carrots into 1½‑inch pieces, cut celery ribs into 3‑inch pieces, quarter the onion, and leave garlic cloves whole or lightly smashed.

   Time: PT10M

3. Layer Vegetables

   Place the potatoes, carrots, celery, onion quarters and garlic cloves in an even layer at the bottom of the slow cooker.

   Time: PT2M

4. Add Corned Beef

   Open the vacuum‑sealed corned beef package, keep the liquid, and lay the brisket on top of the vegetables with the fat side facing up.

   Time: PT3M

5. Season with Pickling Spice

   Sprinkle the packet of pickling spice that came with the brisket over the meat, then add an additional 2 tablespoons of pickling spice.

   Time: PT1M

6. Add Beef Broth

   Pour 3 cups of low‑sodium beef broth (or enough to reach the top edge of the brisket) into the slow cooker.

   Time: PT2M

7. Slow‑Cook

   Cover and set the slow cooker to LOW. Cook for 8‑9 hours until the meat is fork‑tender and reaches an internal temperature of about 195 °F.

   Time: PT9H

8. Prep Cabbage

   While the meat is cooking, trim the bottom of a small‑to‑medium green cabbage, leave the core intact, and cut the head into 1‑inch wedges.

   Time: PT5M

9. Add Cabbage

   After about 8 hours, gently nestle the cabbage wedges into the broth around the brisket. Press down with a large spoon so the wedges are mostly submerged.

   Time: PT2M

10. Finish Cooking

    Replace the lid and continue cooking on LOW for another 1 hour, or until the cabbage is tender to your liking.

    Time: PT1H

11. Remove and Rest Meat

    Using two large spoons, lift the brisket out of the slow cooker and place it on a cutting board. Let it rest for a couple of minutes.

    Time: PT2M

12. Slice Against the Grain

    Trim any remaining fat cap, identify the direction of the muscle fibers, and slice the meat thinly across the grain.

    Time: PT5M

13. Serve

    Arrange the cooked potatoes, carrots, celery, and cabbage on a serving platter. Lay the sliced corned beef on top and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g