Corned Beef & Cabbage (Slow Cooker)

Making corned beef in the slow cooker is so easy! With potatoes, celery, carrots, and cabbage, this hearty corned beef recipe is sure to fill you up and keep you happy.

Corned Beef & Cabbage (Slow Cooker)

Photo by Sandi P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 2

    stalks celery, halved

  • 1

    garlic clove, finely diced

  • 4

    carrots

  • 1

    medium onion cut in 4 wedges

  • 4

    red potatoes , quartered

  • 4

    pounds corned beef brisket

  • 1

    (12-ounce) bottle of stout or dark ale (optional)

  • 1

    tablespoon spices that come with brisket OR 2 bay leaves, black pepper to taste, and ½ teaspoon mustard seeds

  • ¼

    teaspoon black pepper

  • 1

    medium head cabbage, cut into 6 wedges

Directions

Place celery, carrots, onion, garlic and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours. 30 minutes before the meat is done, par boil cabbage 15 minutes to soften. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened, 15-20 minutes. Slice brisket across the grain, serve with vegetables, mustard, and horseradish sauce. Serve with extra cooking liquid.


Nutrition

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