Let Me Tell You About Slow Cooker Corned Beef and Cabbage
Alright, so this is one of those dinners that always makes me think of my Aunt Nora’s kitchen—tiny, crowded, walls a bit greasy from decades of family suppers, you know? But honestly, I didn’t start making corned beef and cabbage until much later, when my slow cooker was basically my culinary lifesaver (some weeks, it’s practically an honorary roommate). Once, I forgot to add the spice packet until halfway through—still tasted great. So, don’t sweat the small stuff.
Why You’ll Love This—From My Chaotic Family Table
I make this when we’re all over the place—soccer, work, random neighbors popping in. My family actually gets excited for dinner, which is a miracle because most of the time they’re just rummaging in the fridge for cheese sticks. Plus, the leftovers (if you have any) make the best sandwiches—granted, none ever survived past breakfast here because someone always sneaks into the kitchen late at night. One thing though: chopping cabbage used to drive me bananas until I watched a YouTube video… now it’s one of those things I find weirdly satisfying.
The Not-So-Fancy Ingredients (and a Few Swaps)
- 1 (3-4 lb) corned beef brisket, spice packet included (I’ve used silverside when brisket was out, still good!)
- 4-5 medium carrots, peeled and cut into chunks (I sometimes just grab baby carrots when I’m running late)
- 6 small potatoes, quartered (red, Yukon Gold, or whatever’s lurking in your pantry)
- 1 large onion, peeled and quartered
- 3-4 cups water (or beef broth if you’re feeling fancy; my grandma swore by using a can of stout instead, but… up to you)
- 1 small head of green cabbage, cut into wedges (I’ve even sneaked in some savoy cabbage, whoops)
- 2-3 cloves garlic, smashed (optional—but I think everything’s better with garlic)
- 1 bay leaf (if you remember)
How I Actually Make It—Not Always by the Book
- Plop the carrots, potatoes, and onion in the bottom of your slow cooker. (This is where I throw in the garlic and bay leaf, but sometimes I forget—and it’s fine.)
- Unwrap the corned beef and set it on top of the veggies. Sprinkle the spice packet over. I usually pat it around to coat everything, but it’s not a big deal if some falls off.
- Pour in enough water—or broth/stout/toy around however you wish!—to almost cover everything. You want the meat half-submerged, not swimming.
- Cover and cook on low for 8-9 hours. (If you’re in an actual hurry, high for 5-6 works, but I think it tastes better with more time.)
- About an hour before you’re ready to eat, wedge in the cabbage on top. Don’t worry if it seems crowded or weirdly arranged—it’ll wilt down.
- When the meat’s super tender and the veggies are soft, pull out the corned beef to rest for 10 minutes. This is always when someone sneaks a chunk, I can’t stop them.
- Slice the corned beef against the grain (don’t ask me why, just trust—it makes a difference), and serve everything up, spooning juices over. I like a bit of mustard on the side, just saying.
Notes From Someone Who’s Goofed Up a Few Times
- If you use beer (like stout), go easy—too much can make things bitter. Learned that after a “why does this taste like burnt toast?” dinner.
- I thought I needed to salt the water, but the corned beef is salty enough. Actually, leave it as is, taste at the end, and then maybe sprinkle.
- Veggies cut too small will basically vanish. Now I chop everything big and chunky—learned this one the soggy way.
Variations—And Some Flops
- Sometimes I throw parsnips or turnips in if I need to use them up. Parsnips, surprisingly yum. Turnips, eh, not my best idea.
- I once swapped in sweet potatoes, but honestly the texture was off for me. Maybe you’ll like it, though!
- Tried with red cabbage once. Turned everything a weird shade of purple. Family still ate it, but there were some looks.
What You Need (and How to Fake It)
- Slow cooker (mine’s older than my youngest kid!)
- Sharp knife and chopping board (for cabbage wrangling especially)
- If no slow cooker—use a big Dutch oven, low and slow in the oven. Did it once during a kitchen reno and it worked, just babysit the liquid.
How to Store It
Honestly, in my house it never lasts more than a day! But if you have leftovers, pop them in a lidded container in the fridge; good for two days, maybe three if you push it. It’s even better the next day (well, I think so) heated up in a skillet with a fried egg on top.
How I Serve It
Big platter at the table, everyone helps themselves. Bit of grainy mustard on the side, sometimes a splash of malt vinegar. On St. Patrick’s Day, I’ll toss a few beers onto the table, even if it’s a Tuesday. Mum always insisted on rye bread alongside, so… we do. Old habits die hard.
Pro Tips That Came from Messing Up
- Don’t rush slicing the corned beef. I tried once straight from the pot and it fell apart—let it rest, it really does make a difference.
- Don’t overstuff your cooker. Crowded is fine; crammed, not so much—then things cook unevenly and you’ll be asking yourself why those spuds are still rock hard.
- Forgot the spice packet once—just lobbed in some peppercorns and coriander seeds instead. Worked out okay, but the packet’s simplest.
Questions People Actually Ask Me
Do I need to rinse the corned beef? I used to skip this; now I do a quick rinse to zap off some of the saltiness. But if you’re a salt fiend, just throw it in as-is.
Can I skip the cabbage? Sure, but then it’s just corned beef and potatoes, which is still good but not exactly the same. I mean, who am I to tell you how to live?
Can I make this ahead? Yup! Actually I think it tastes better the next day. Just reheat gently—microwave makes everything kind of weird, though.
What if my brisket is huge? If it doesn’t fit, cut it in half. I panic-bought a 5-pounder last March and just wedged it in, worked fine.
My veggies are too mushy—how do I fix that? Dice ’em big! And add the cabbage later, not at the start. I learned this the mushy way.
One Last Thing…
Oh, and did I mention this is basically the easiest way to have a house that smells like a homely Irish pub, minus the sticky floors? Usually that gets everyone to the table on time for once. Give it a whirl and let me know if your family starts demanding it every week, too. Or not—every family’s a little weird, aren’t they?
Ingredients
- 1 (3-4 lb) corned beef brisket, spice packet included (I’ve used silverside when brisket was out, still good!)
- 4-5 medium carrots, peeled and cut into chunks (I sometimes just grab baby carrots when I’m running late)
- 6 small potatoes, quartered (red, Yukon Gold, or whatever’s lurking in your pantry)
- 1 large onion, peeled and quartered
- 3-4 cups water (or beef broth if you’re feeling fancy; my grandma swore by using a can of stout instead, but… up to you)
- 1 small head of green cabbage, cut into wedges (I’ve even sneaked in some savoy cabbage, whoops)
- 2-3 cloves garlic, smashed (optional—but I think everything’s better with garlic)
- 1 bay leaf (if you remember)
Instructions
-
1Plop the carrots, potatoes, and onion in the bottom of your slow cooker. (This is where I throw in the garlic and bay leaf, but sometimes I forget—and it’s fine.)
-
2Unwrap the corned beef and set it on top of the veggies. Sprinkle the spice packet over. I usually pat it around to coat everything, but it’s not a big deal if some falls off.
-
3Pour in enough water—or broth/stout/toy around however you wish!—to almost cover everything. You want the meat half-submerged, not swimming.
-
4Cover and cook on low for 8-9 hours. (If you’re in an actual hurry, high for 5-6 works, but I think it tastes better with more time.)
-
5About an hour before you’re ready to eat, wedge in the cabbage on top. Don’t worry if it seems crowded or weirdly arranged—it’ll wilt down.
-
6When the meat’s super tender and the veggies are soft, pull out the corned beef to rest for 10 minutes. This is always when someone sneaks a chunk, I can’t stop them.
-
7Slice the corned beef against the grain (don’t ask me why, just trust—it makes a difference), and serve everything up, spooning juices over. I like a bit of mustard on the side, just saying.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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