Slow cooker corned beef and cabbage
Tender, peppery corned beef slow cooked with potatoes and carrots, with cabbage wedges added at the end so they stay sweet, not soggy.
- 615 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $3.67 a serving
- 630 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1½ lb red potatoes, halved
- 4 carrots, peeled, cut into 2-inch pieces
- 1 yellow onion, cut into wedges
- 1 corned beef brisket, about 3 lb, with its spice packet
- 1 head green cabbage
- 2 tbsp butter
- 2 tbsp Dijon mustard, for serving (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 bay leaves
- 4 cups water
Each serving has about 630 calories, 38 g protein, 33 g carbs and 38 g fat, and costs about $3.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Spread the potatoes, carrots and onion in the bottom of the slow cooker.
the corned beef, set it on the vegetables fat side up, sprinkle the spice packet over it, and add the bay leaves.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: A quick rinse takes off the saltiest part of the brine.Pour in the water, cover, and cook on low 8 hours, until the beef is .
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Timer: 480 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Cut the cabbage into 6 wedges through the core, so each wedge holds together, and tuck them in around the beef.
Cover and cook on high 1 to 1½ hours, until the cabbage is tender.
Timer: 75 min
Move the beef to a board and let it 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
the beef thin across the grain.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Corned beef has an obvious grain. Cut across it, or the slices turn stringy.Serve with the vegetables, a pat of butter over the cabbage and potatoes, mustard on the side and parsley on top.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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