Print

Easy Slow Cooker Corned Beef and Cabbage for a Crowd

slow cooker corned beef and cabbage - featured image
Print Recipe

This slow cooker corned beef and cabbage is the perfect stress-free meal for a crowd. The brisket becomes fork-tender, and the cabbage soaks up the spiced broth without turning mushy.

Ingredients

Scale
  • 1 (3-4 lb) corned beef brisket (flat-cut, with pickling spice packet)
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 1 large onion, quartered
  • 1 head green cabbage, cut into 6-8 wedges (core intact)
  • 1 ½ pounds baby potatoes (red or gold, unpeeled)
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard (optional)

Instructions

  1. Prep the Brisket: Remove corned beef from packaging, rinse under cold water, and pat dry. Trim fat cap to about ¼ inch. Place brisket in slow cooker, fat side up.
  2. Add the Seasonings: Sprinkle brown sugar over brisket. Add peppercorns, bay leaves, smashed garlic, quartered onion, and the pickling spice packet (use half for milder flavor).
  3. Pour in the Liquid: Whisk together beef broth, water, apple cider vinegar, and whole grain mustard. Pour around the brisket (not over the top) until liquid comes about halfway up the meat. Add more water if needed.
  4. Cook the Brisket: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until fork-tender. Avoid opening the lid frequently.
  5. Add Potatoes and Carrots: About 30 minutes before serving, remove brisket with tongs, place on cutting board, and tent with foil. Add baby potatoes and carrot pieces to the broth. Stir gently, cover, and cook on high for 20 minutes.
  6. Add the Cabbage: After 20 minutes, add cabbage wedges to slow cooker, pushing them into the broth. Cover and cook on high for another 10-15 minutes until tender but still bright green.
  7. Slice and Serve: Slice brisket against the grain into ¼-inch thick pieces. Arrange on a platter with potatoes, carrots, and cabbage. Spoon some cooking liquid over everything.

Notes

Rinse the brisket to reduce saltiness. Add cabbage late to keep it crisp. Let brisket rest 10 minutes before slicing. For a spicier version, add red pepper flakes. For a Guinness twist, replace 1 cup broth with Guinness stout. Leftovers keep for 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, St. Patrick's Day, easy corned beef, crowd-pleasing corned beef

Find it online: https://flurpchef.com/easy-slow-cooker-corned-beef-and-cabbage-for-a-crowd/