This easy Slow Cooker Irish Corned Beef and Cabbage with Potatoes is a hearty, flavorful meal perfect for any occasion. Packed with tender vegetables and aromatic spices, it’s a simple, delicious dish that brings comforting warmth to your table. You can adjust the vegetables to suit what you have on hand for added flexibility.

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Recipe Ingredients

• 2 ribs celery, diced
• 2 carrots, diced
• 1 medium onion, quartered
• ½ head cabbage, cut into 1-inch (2.5 cm) wedges
• 1½ lbs (681 g) small potatoes, halved
• 3 lbs (1.4 kg) corned beef brisket, trimmed
• 1 packet or 1 tbsp (2 g) pickling spice
• ½ tsp dried thyme
• Water

How To Make Slow Cooker Irish Corned Beef And Cabbage With Potatoes

1. Prepare the vegetables: Add the celery, carrots, onion, cabbage, and potatoes to your 6-quart (6-L) slow cooker.
2. Add the brisket: Lay the corned beef brisket, fat-side up, on top of the vegetables.
3. Season the dish: Sprinkle the pickling spice and thyme evenly over the meat and vegetables.
4. Add water: Pour water into the slow cooker until the brisket is almost fully covered.
5. Cook: Cover and cook on high for 4 hours or on low for 8 hours until the meat is tender.
6. Serve: Remove the meat and vegetables from the slow cooker, slice the corned beef, and serve with the cooked vegetables.

Recipe Tips

• Trim the fat: While it’s important to leave some fat on the corned beef for flavor, trim excess fat to prevent the dish from becoming greasy.
• Add water carefully: Make sure the brisket is almost fully covered with water, but not submerged entirely. This ensures it cooks evenly without being too watery.
• Cook on low for best results: For the most tender corned beef, cook it on low for 8 hours instead of high. This will give you a melt-in-your-mouth texture.
• Layer the vegetables: Place denser vegetables like carrots and potatoes at the bottom of the slow cooker, and the cabbage and onion on top for even cooking.
• Rest the meat: After removing the corned beef, let it rest for about 10 minutes before slicing. This helps the juices settle, making the meat more tender.

Recipe FAQs and Variations

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