It was a spur of the moment decision to pick up a corned beef brisket the other day when we were in the city and found ourselves in Kroger. I don’t know why I don’t think of buying briskets more often, because we love corned beef. This slow cooker meal is full of potatoes, carrots, onions and cabbage with tender corned beef and super simple to put together!
Traditionally associated with St. Patrick’s Day, it was actually an Irish-America dish, becoming a favorite of Irish emigrants following the Great Famine of the mid-19th century. There’s really nothing fancy about this meal, but is still family favorite in many homes.
A lot of slow cooker recipes are equally delicious whether cooked on low for a certain number of hours, or half the time on high. This isn’t one of them. I did not intentionally mean to cook it the whole time on high. I was only going to start it on high for one hour, then turn back to low for 6 -7 hours because I got a late start putting this meal together. Then we went to town, and then the bigger town. Yes, I completely forgot I had the slow cooker going.
By the time we got home, the slow cooker had been on high for 4 hours. The cabbage wasn’t done and the corned beef was a little tough. I removed the corned beef and put it in another slow cooker with the most of the broth and cooked it on low for 3 more hours. The cabbage was added to the potatoes and carrots, and then cooked on low for another half-hour.
It turned out delicious, in spite of me messing up the directions!
Easy Slow Cooker Corned Beef and Cabbage
Prep 15 min Cook 8 – 9 hours Serves 6 – 8 Printable recipe
- 1 medium onion, cut into wedges
- 4 medium white potatoes ( 4 large red potatoes, quartered ), quartered
- 1# carrots, peeled and cut in 3″ to 4″ lengths
- 3 cups water
- 3 garlic cloves, minced
- 2 Tbsp sugar
- 2 Tbsp cider vinegar
- 1 (about 3#) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
- Prepare the carrots, potatoes and onions, and then layer in a 6- to 7-qt. slow cooker. Carrots first the potatoes, then onions.
- Mix together the water, garlic, sugar, vinegar, and spice packet contents, then pour over vegetables.
- Place the brisket pieces on top of the vegetables, then the cabbage on top of the brisket.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
I served this with a spicy brown mustard for the corned beef, and corn bread on the side.
Recipe based on this recipe.