Corned Beef and Cabbage

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Corned Beef and Cabbage made in the slow cooker is the perfect comfort food for St. Patrick’s Day! The beef turns out tender and juicy, cooked slowly with cabbage, carrots, and potatoes that soak up all the tasty flavor.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Calories: 513kcal

Author: Julie Evink

Ingredients

3-4 pounds corned beef brisket with seasoning packet
1 onion chopped
3 cloves garlic minced
2 bay leaves
3 cups beef broth
2 pounds potatoes red or Yukon gold potatoes, peeled and quartered
2 large carrots chopped
1 small head of cabbage cut into 6 wedges

Instructions

Chop onion into bite size pieces and place in the bottom of a 6 quart slow cooker. Top with corned beef and seasoning packet.
Add the potatoes and carrots to the slow cooker. Then pour the beef broth into the slow cooker. Add garlic and bay leaves.
Cover slow cooker and cook on low for 8-10 hours.
Two hours before serving, add cabbage wedges to the slow cooker.
When cooking time is done, remove corned beef from the slow cooker and let rest 15 minutes before slicing against the grain. Serve with potatoes, carrots and cabbage.

Notes

FRIDGE: Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can store the corned beef separate from the cabbage, carrots and potatoes or put it all in one container.

FREEZER: You can also freeze leftover corned beef. I recommend slicing it a little bit thinner and thawing in the fridge overnight to use for sandwiches.

To reheat leftover corned beef and cabbage, you can put them in the oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through. You can also put them in the microwave, but be sure to add a little bit of the broth to keep it from drying out.

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