Slow Cooker Corned Beef and Cabbage
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 8-9 hours (total)
Ingredients:
3 to 5 pound corned beef brisket, with spice packet
1 onion, cut into quarters
2 bay leaves
3 cloves garlic, crushed
2 to 3 large carrots, peeled and chopped into 2-inch pieces (or use baby carrots)
1 pound creamer potatoes, or larger potatoes halved or quartered
2 ½ cups low-sodium chicken broth or beef broth
1 small green cabbage, quartered or half of a larger cabbage cut into wedges
Garlic Herb Butter Topping for Vegetables:
5 tablespoons salted butter
1 to 2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions:
Prep Slow Cooker:
Spray a 6-7 quart slow cooker with nonstick cooking spray.
Remove the corned beef from its packaging and set the spice packet aside.
Pat the corned beef dry with paper towels.
Layer Ingredients:
Place the onion quarters in the bottom of the slow cooker.
Place the corned beef (fat side up) on top of the onions.
Sprinkle the contents of the spice packet (from the corned beef) over the top.
Add the bay leaves and crushed garlic on top of the corned beef.
Add the potatoes and carrots around the corned beef.
Add Broth:
Carefully add the chicken or beef broth, pouring it over the vegetables.
Cook Corned Beef:
Cook on low heat for 6 hours.
Add Cabbage:
Add the cabbage wedges to the slow cooker.
Continue cooking on low heat for another 2-3 hours, or until the corned beef is tender.
Rest Corned Beef:
Gently remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing.
Prepare Garlic Herb Butter:
In a small bowl, combine the salted butter, minced garlic, and chopped parsley.
Melt in the microwave in 20-second increments on medium power, stirring in between, until the butter is fully melted.
Slice and Serve:
Slice the corned beef thinly against the grain.
Drizzle or brush the garlic herb butter over the vegetables and corned beef, if desired.
Serve the corned beef with the cabbage, carrots, and potatoes.
Optional: Serve with sour cream, horseradish, and/or whole grain mustard on the side.
Tips and Variations:
Corned Beef: Choose a good quality corned beef brisket.
Broth: Low-sodium broth is recommended to control the salt content.
Vegetables: You can add other vegetables like turnips or parsnips.
Spice Packet: The spice packet that comes with the corned beef usually contains a blend of spices like peppercorns, mustard seeds, and bay leaves.
Resting: Resting the corned beef before slicing allows the juices to redistribute, resulting in more tender meat.
Slicing: Slicing the corned beef against the grain ensures tender slices.
Garlic Herb Butter: You can adjust the amount of garlic and herbs to your preference.
Slow Cooker Size: Ensure your slow cooker is large enough to accommodate all the ingredients.
Cabbage Cooking Time: The cabbage should be tender but not mushy. Adjust cooking time accordingly.
Potatoes: Red potatoes or Yukon Gold potatoes are great choices for this recipe.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Gravy: You can thicken the cooking liquids with a cornstarch slurry to make a gravy.
Flavoring: A few sprigs of fresh thyme, or a few extra cloves of garlic added to the broth will enhance the flavor.