Easy Slow Cooker Corned Beef, Cabbage Potatoes and Carrots – Let the slow cooker (or is it crockpot) do all the work for you. Either way, simply throw everything in and you are set. Six hours later … so tender and flavorful! Perfect for St. Patrick’s Day after a day at the office!
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
St. Patrick’s Day is coming up soon!
I’m not sure if I ever told you this, but I have quite a bit of Irish blood in me. My maiden name was Murphy.
Growing up, we either had bangers and mash or corned beef with cabbage, potatoes and carrots … usually in the slow cooker. So today, I’m cooking corned beef and cabbage – just like my momma did – in the slow cooker. It’s easy peasy. My only question is how come they call it corned beef and cabbage when there is usually is potatoes and carrots involved. Poor things, they don’t get no lovin’
It’s the one time of year that we make corned beef. I use Murphy & David’s brand (no relation to me, but I wish they were) because it is gluten free.
If there are leftovers, which there usually are since it is only the two of us, I usually make Reuben sandwiches.
Slow Cooker Corned Beef and Cabbage
Yields 6 servings
6 hours 10 minutes
1 (3 to 3-1/2 pound) boneless corned beef brisket with pickling spice packet
1 to 1-1/2 pounds Dutch baby potatoes, chopped in bite sized pieces
5 to 6 carrots, peeled and cut into 2″ chunks (I used organic rainbow carrots)
4 cups vegetable or beef broth (I used vegetable)
2 cloves garlic, minced
1 head purple (or green) cabbage, cored and sliced into small wedges
2 to 3 Tablespoons butter, cut into small pieces
salt and fresh ground black pepper, to taste
Place corned beef brisket fat side up into a slow cooker. Sprinkle with pickling spices and minced garlic.
Pour broth over top of the brisket.
Scatter potatoes and carrots around the edges of the brisket.
Cover the slow cooker and cook on HIGH for 5 to 6 hours, until both the corned beef and vegetables are fork tender.
Remove veggies to a serving platter and transfer brisket to a cutting board and cover with a sheet of foil to keep it warm.
To a Dutch Oven over high heat, add cabbage wedges and enough cooking liquid from slow cooker to cover cabbage. Bring to a boil. Reduce to heat medium, cover, and cook for 5 to 10 minutes, until cabbage is softened and slightly tender. Remove cabbage with a slotted spoon and transfer to serving platter with other veggies. Dot with butter and season with salt and pepper, to taste.
Slice corned beef across the grain and transfer to serving platter.
*If you choose LOW setting, it will take approximately 8-9 hours.
Do you have any plans? What meal do you guys eat on St. Patrick’s Day?