Slow Cooker Corned Beef and Cabbage
Slow Cooker Corned Beef is deliciously tender and so flavorful. And while it's a staple of St. Patrick's Day celebrations, it can - and should - be enjoyed year round!
Ingredients
- 1 (3 to 4 pounds) piece of corned beef brisket with spice packet (see notes)
- 1 tablespoon vegetable oil
- 1 cup stout beer
- 1 ½ cups water
- 1 sprig of parsley
- 3 cloves garlic, peeled and crushed with a knife
- 1 bay leaf
- 1 tablespoon golden syrup
- 1 tablespoon malt vinegar
- 2 pounds red potatoes, quartered
- 1 pound baby carrots
- 1/2 head cabbage
- Salt and freshly ground pepper, to taste
Equipment
Instructions
- Remove corned beef from its packaging and reserve spice packet. Rinse the corned beef under cold water - to remove excess salt - several times, then pat dry with paper towel.
- Heat a large skillet on the stove, over medium-high heat. Add the vegetable oil and, when shimmering, brown the beef on all sides, about 2-3 minutes per side.
- Place the browned beef in the slow cooker, fat cap side up. Add the beer, water, parsley, garlic, bay leaf, golden syrup, malt vinegar and reserved spices. Cover and cook on high for 4 hours (or low for 8 hours).
- Open the lid and baste the corned beef with the liquid. Add the potatoes and carrots, arranging them around the beef. Cook for 1 hour on high (or 2 hours on low).
- Add the cabbage wedges on top of the corned beef. Cover and continue cooking for one more hour on high (2 on low) or until the corned beef and vegetables are tender. If, by this point, the veggies are still not cooked through, remove the corned beef and tent with foil. Continue cooking the veggies until you can easily pierce them with a pairing knife.
- Season the vegetables with salt and pepper. Slice the corned beef against the grain and serve with the cooking liquid, horseradish sauce, mustard or - my favorite - a mustard sauce made from the cooking liquid (read the post for instructions).
Notes
- Corned beef: The fat in your corned beef won't completely render away during cooking. If there's a substantial fat cap on your corned beef, you can place the beef on a cutting board and trim it, if you'd like. I'd leave at least a thin layer - 1/8 to 1/4-inch thick - to keep the beef moist.
- Pickling Spices: If you're using store-bought corned beef, it should come with a spice packet. If it doesn't you can buy pickling spice or make your own. In that case, use 1 tablespoon or to taste.
- Cooking times: Cook for the shortest amount of time if you like your corned beef to be firmer and the longest amount if you want it to melt in your mouth!
- Leftovers: Keep leftovers in the fridge, in an airtight container, for up to 3-4 days. You can also freeze for up to 3 months.
- Reheating: Place portioned slices in vacuum sealed bags and place the bags in boiling water. Turn the heat down to low and let the corned beef heat for 5 minutes or until warm. (Read the post for an alternative if you don't own a vacuum sealer machine.)
Nutrition
Calories: 471kcal, Carbohydrates: 30g, Protein: 28g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 92mg, Sodium: 2147mg, Potassium: 1257mg, Fiber: 5g, Sugar: 8g, Vitamin A: 7894IU, Vitamin C: 78mg, Calcium: 68mg, Iron: 5mg