Slow-Cooker Corned Beef and Cabbage Recipe

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Slow Cooker Corned Beef and Cabbage Recipe
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Prep Time 10 minutes Cook Time 8 hours 30 minutes

This slow-cooker corned beef and cabbage recipe is so simple, you don't have to wait for St. Patrick's Day to roll around for an excuse to make it. In my house, we whip this recipe up at least once a month. Best of all, leftovers make great sandwiches for the next-day lunchboxes!

What you'll need

  • 1 (4 - 5 pound) corned beef, rinsed
  • 1 medium head of cabbage, cut into 2-inch wedges
  • 6 red potatoes, halved
  • 4 carrots, cut into ½-inch chunks
  • 1 medium onion, cut into ½-inch chunks
  • 2 cups low sodium chicken stock or water
  • 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
  • 3 large bay leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper corns
Notes:

Serves 4

How to make it

  1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.

  2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.

  3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.

  4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).

  5. Plate beef and veggies.

  6. Slice beef against the grain and serve with extra mustard.

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