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Platter of corned beef, cabbage and vegetables

Slow Cooker Corned Beef and Cabbage

Tender, corned beef brisket with potatoes, carrots, turnips and cabbage. This is an easy one-pot meal that will free up your time to celebrate the luck of the Irish 
4.84 from 6 votes
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Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
Total Time: 8 hours 30 minutes
Servings: 8 Servings
Calories: 168kcal
Author: Pat Nyswonger

Ingredients

  • 2 onions thickly sliced
  • 1 corn beef brisket 3-1/2 to 4 pounds with a packet of pickling spices
  • 2 bay leaves
  • 3 cups beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 pounds small red potatoes
  • 1 turnip peeled and cut into wedges
  • 4 carrots peeled or scrubbed, cut diagonally into 2-inch chunks
  • 2-3 sprigs of fresh thyme
  • 1 small head of cabbage cut into 2-inch wedges,

Instructions

  • Slice the onions and place in the bottom of a 6-quart slow cooker.  Add the corned beef and the seasoning packet.
  • In a pitcher or bowl, combine the beef broth, mustard and Worcestershire sauce and pour over the corned beef.   Add the potatoes, turnip, carrots and thyme sprigs.  Set the slow cooker temperature on low and cook for 8 hours.
  • After cooking for 8 hours, add the cabbage wedges and cook for another 15-20 minutes. Check frequently and remove when the cabbage has just wilted.
  • Transfer the vegetables to a serving platter and cover with foil to keep warm.  Place the corned beef to a cutting board, cover with foil to rest for 15 minutes; then slice across the grain into thin slices and arrange on the serving platter with the vegetables.

Notes

  • If you want to use the remaining liquid in the cooker to make a sauce:
  • While the beef is resting, pour the liquid from the cooker into a strainer set over a bowl.  Strain out and discard the pickling spices and onions. Measure the liquid.  You need 2 cups of the liquid to make the sauce, if there is less than 2 cups add more broth or water.  
  • Return the liquid to the bowl of the cooker, or a saucepan and bring to a boil over medium-high.
  • In a small dish mix 2 tablespoons of powdered cornstarch with 1/4 cup of cold water.  Add 2-3 tablespoons of the hot liquid to the cornstarch, stirring to combine.  Whisk the cornstarch/water mixture into the hot liquid and cook for 1-2 minutes to a thin sauce.
  • for a thicker sauce increase the amount of cornstarch.
  • Always mix the cornstarch with a little water before adding to the hot liquid. Do not add powdered cornstarch directly into the hot liquid.
  • Transfer the sauce to a pitcher or bowl and serve with the corned beef and vegetables.

Nutrition

Serving: 1 | Calories: 168kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 493mg | Fiber: 4g | Sugar: 5g