Easy Slow Cooker Corned Beef with Cabbage
A tender, melt-in-your-mouth classic meal made effortlessly in a slow cooker.
Ingredients
- 4 to 6 pounds corned beef brisket with seasoning packet
- 2 large onions quartered
- 3 bay leaves
- 5 cloves garlic crushed
- 4 large carrots peeled and cut into 2-inch pieces
- 2 pounds small potatoes halved if large
- 3 ½ cups low-sodium chicken or beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 large green cabbage or 2 small, cut into wedges
- 6 tablespoons salted butter for herb butter
- 2 cloves garlic minced (for herb butter)
- 3 tablespoons fresh parsley chopped (for herb butter)
Instructions
- Place onion quarters, crushed garlic, and bay leaves into the bottom of the slow cooker.
- Lay the corned beef brisket on top of the onions with the fat side facing up.
- Sprinkle the contents of the spice packet over the meat, spread on the Dijon mustard, and add the tablespoon of butter.
- Pour the broth into the pot until it reaches the sides of the brisket.
- Cover and cook on the low setting.
- Add the prepared carrots and potatoes to the pot after the initial few hours of simmering.
- Place the cabbage wedges on top during the final stage of cooking to steam.
- Whisk together the salted butter, minced garlic, and parsley in a small bowl.
- Remove the meat and let it rest on a cutting board before slicing thin against the grain.
- Arrange the beef and vegetables on a platter and brush generously with the garlic herb butter before serving.
Notes
• Always slice the meat against the grain to ensure the most tender texture.
• Low-sodium broth is preferred to help balance the natural saltiness of the cured brisket.
• Allowing the meat to rest for at least fifteen minutes is essential for keeping the slices juicy.
• Low-sodium broth is preferred to help balance the natural saltiness of the cured brisket.
• Allowing the meat to rest for at least fifteen minutes is essential for keeping the slices juicy.