Slow Cooker Corned Beef & Cabbage (Edit recipe)

4 recipes
|
0 followers

As someone who would have never eaten corned beef and cabbage growing up, this recipe made me a convert! Seriously, it’s the best. My whole family looks forward to it every year.

Share

Save

PREP TIME

20 minutes

COOK TIME

10 hours

INGREDIENTS

13

Serves: 8

Ingredients

4 lb Corned Beef, Flat cut (save seasoning packet)
2 Tbsp Vegetable Oil
1.5 cups Beef Broth
3 Tbsp Mustard, Whole Grain
6 cloves Garlic, Smashed
1 Onion, Sliced in large wedges
20 whole Black Peppercorns, Whole
8 sprigs Thyme
2 whole Bay Leaf
2 lb Baby Carrots
0.5 cup Butter, Salted
1 whole Cabbage, Sliced in wedges
1 tsp Kosher Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First off, sear your corned beef in a large skillet with vegetable oil for about 2-3 minutes per side. No need to rinse your corned beef first, but don’t skip this step it makes a huge difference. If using a multi cooker you can do this right in your pot.
Next, place your corned beef in your slow cooker. If using a multi cooker remove it to a plate for a moment.
In a glass measuring cup, combine beef broth (I used better than bouillon and water) and 3 Tbs whole grain mustard. Add this liquid to the pan you seared the beef in and deglaze, scraping up any browned bits. Now pour this mixture over your corned beef or add your corned beef back to the pan.
Smash 6 cloves garlic and roughly chop an onion into wedges. Add both to the pot along with peppercorns, fresh thyme and bay leaves. Then sprinkle the seasoning packet that came with the corned beef over top.
Cover with the lid and cook for 6-7 hours (if using a multicooker - extend all cooking times by about an hour, it takes longer to reach the same temperature and you will thank me)
When initial cook time ends, add your carrots on top of the beef and cook for an additional 1-2 hours.
Prepare your cabbage. Slice it in half and the cut out the stem. Chop into wedges. Melt 1/2 cup butter in a large skillet and add the cabbage over medium heat. Let that cook down for about 10 minutes. It should start to get a bit brown but still maintain a crunch. Sprinkle with 1 Tbs kosher salt.
Add the cabbage on top of the carrots and beef in the slow cooker. Cook for an additional 30-60 minutes to absorb some corned beef flavor.
To serve, platter all your components separately. I personally dispose of the onions and garlic because they get really mushy, but you could serve them as well. Roast potatoes separately and serve along side. I also serve with a homemade horseradish sauce and Irish soda bread! Yum!

Notes

This can also be made in the oven. If doing so, sear the meat in a Dutch oven, remove to a plate and deglaze the same as in my steps above for a multicooker. You’ll cook it on 300 degrees F for about 2 hours. Then add your carrots, cook for another hour. And finally, your cabbage for about another 30 minutes.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	484
Fat:	23 g
Carbohydrates:	17 g
Protein:	51 g
Cholesterol:	150 g
Sodium:	2189 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.