Slow Cooker Corned Beef with Cabbage
Slow Cooker Corned Beef with Cabbage has been on my St. Patrick's Day table for years and it never gets old. The beef comes out melt-in-your-mouth tender with bold, deeply savory flavor, surrounded by soft vegetables in rich, delicious broth. I love making this for Sunday suppers and family dinners because it's hearty enough to feed a crowd and tastes even better the next day as leftovers. Keeps in the fridge for up to 3 days and the beef freezes well for up to 3 months.
Equipment
Ingredients
For Brining:
- 4 quarts water
- 1 cup salt
- ½ cup brown sugar
- ⅓ cup pickling spice blend
- 1 teaspoon pink curing salt
- 4 garlic cloves minced
For Cooking:
- 5 pounds beef brisket
- 4 cups beef broth
- 1 tablespoon pickling spice blend
- 3 large carrots peeled and cut into 2-inch pieces
- 1 pound small red potatoes halved
- 1 head green cabbage cored and cut into wedges
Instructions
Brine the Brisket:
- Combine water, salt, brown sugar, pickling spice, pink curing salt, and garlic in a large pot.4 quarts water, 1 cup salt, ½ cup brown sugar, ⅓ cup pickling spice blend, 1 teaspoon pink curing salt, 4 garlic cloves
- Bring to a boil and simmer until salt and sugar dissolve, then cool completely.
- Place brisket in a large container, pour cooled brine over it, and refrigerate for 3–5 days, turning halfway through.5 pounds beef brisket
- Discard brine and lightly rinse the brisket before cooking.
Slow Cooker Method:
- Place the brisket in the slow cooker and add beef broth and pickling spice.4 cups beef broth, 1 tablespoon pickling spice blend
- Cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until the internal temperature reaches 190–200°F.
- Add potatoes, carrots, and cabbage during the last 2 hours on LOW or last 1 hour on HIGH.3 large carrots, 1 pound small red potatoes, 1 head green cabbage
- Remove brisket and let rest under foil for 15–20 minutes before slicing against the grain.
- Serve sliced corned beef with the cooked vegetables and some broth spooned over the top.
Notes
I've found these tips really help get the best results every time.
- Brine for the full 5 days if you can: The longer the brisket sits in the brine, the deeper the flavor and the more tender the meat becomes.
- Don't skip the pink curing salt: It's what gives the corned beef that classic rosy color and authentic flavor you'd get from the deli.
- Check the temperature before adding vegetables: If the brisket hasn't reached 190°F yet, hold off on adding the potatoes, carrots, and cabbage so they don't overcook and turn mushy.
- Slice against the grain: Look for the direction the muscle fibers run and cut perpendicular to them for the most tender slices.
- Save the broth for reheating: Pour some of the cooking liquid over the sliced corned beef before storing it in the fridge or freezer so it stays moist.
- Flash-freeze slices for easier portioning: Arrange sliced corned beef on a parchment-lined baking sheet and freeze for 1 hour, then transfer to freezer bags so the slices don't stick together.
Nutrition
Calories: 593kcalCarbohydrates: 36gProtein: 64gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 176mgSodium: 14960mgPotassium: 1783mgFiber: 6gSugar: 19gVitamin A: 3966IUVitamin C: 50mgCalcium: 145mgIron: 7mg
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