Slow Cooker Corned Beef & Cabbage is a hearty dish that exudes warmth and comfort. With its tender brisket, vibrant vegetables, and a savory mustard cream sauce, this recipe has become a beloved tradition, especially during St. Patrick’s Day. The slow cooker does all the heavy lifting, allowing the brisket to simmer away into tender bliss, while the flavors meld together for a truly delightful meal.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Corned Beef and Cabbage | Traditional St Patrick's Day Dinner

Growing up, my family would gather around the table to enjoy this dish, sharing stories and laughter, which makes it even more meaningful. Every bite transports me back to those cozy evenings filled with the aroma of beef and cabbage wafting through the air. It’s not just food; it’s a cherished memory that I’m thrilled to share with you. Get ready to impress your family and friends with this easy, budget-friendly recipe that promises to please any crowd!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and a slow cooker, dinner practically makes itself!
Irresistible Flavor: The combination of tender corned beef, creamy potatoes, and garlic-infused vegetables is pure comfort.
Eye-Catching Appeal: Beautifully arranged on a platter, this dish makes for a stunning centerpiece at any gathering.
Flexible Serving: Perfect for St. Patrick’s Day, family dinners, or any time you crave hearty comfort food.
Diet-Friendly Options: Easy to adapt for gluten-free diners by checking labels on the broth and sauces.

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: This is the star ingredient that delivers amazing flavor. Look for one that has a good fat cap for the best taste.
1 large head cabbage, cut into large wedges: Cabbage adds a hearty texture and absorbs all the delicious juices. Green cabbage is the classic choice, but savoy cabbage works well too.
4 large carrots, chopped into large chunks: Sweet and colorful, carrots brighten the dish and enhance its flavor. Feel free to substitute with parsnips for a different twist.
6-8 medium potatoes (red or Yukon Golds), halved or quartered: These provide a satisfying, starchy foundation and soak up all those savory juices. You can use any waxy potatoes or russets if you prefer.
1 large onion, thinly sliced: Onions add depth to the flavor profile, infusing the broth with sweetness as they cook down.
4 cloves garlic, roughly chopped: Garlic brings an aromatic punch and complements the beef beautifully.
4 cups beef broth: Use a good quality broth as it’s essential for flavor; homemade is best, but store-bought works too.
1/4 cup apple cider vinegar: This adds brightness and balances the richness of the beef.
2 bay leaves: Adding bay leaves imparts a subtle earthiness to the dish.
1 teaspoon mustard seeds: If your corned beef didn’t come with a seasoning packet, these provide a nice peppery touch.
1 teaspoon black peppercorns: Freshly cracked black pepper adds heat and depth.
1 teaspoon dried thyme: Thyme complements the other herbs and enhances the beefy flavor.
Salt and black pepper to taste: Always season to enhance the dish’s natural flavors.
2 tablespoons unsalted butter (for mustard cream sauce): Butter adds richness and is the base for our sauce.
2 tablespoons all-purpose flour (for mustard cream sauce): Flour is used to thicken the sauce, making it luxurious.
1 1/2 cups milk (for mustard cream sauce): This creates a creamy texture.
2 tablespoons Dijon mustard (for mustard cream sauce): Adds a tangy kick to the sauce, enhancing the overall flavor.
1 tablespoon stone-ground mustard (for mustard cream sauce): It adds a texture and a different kind of mustard flavor.
1/2 teaspoon white wine vinegar (for mustard cream sauce): Balances the richness of the sauce and enhances the other flavors.

How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Prepare the Brisket: Unwrap your corned beef brisket and rinse it thoroughly under cold water to remove excess brining solution. Pat it dry with paper towels. Place the rinsed brisket fat-side up into your slow cooker. If it came with a seasoning packet, sprinkle the contents generously over the top of the beef. If not, add your own mixture of bay leaves, 1 teaspoon of mustard seeds, and 1 teaspoon of black peppercorns directly into the pot.

Add Aromatics: Thinly slice your onion and roughly chop your garlic, scattering them around and on top of the brisket. This allows for maximum flavor infusion. Pour in about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket, ensuring it gets that tangy kick. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the brisket is incredibly tender.

Prepare the Vegetables: About 2-3 hours before the beef is done (if cooking on low), or 1 hour before (if cooking on high), cut the cabbage into large wedges, peel and chop your carrots into large chunks, and halve or quarter the potatoes depending on their size.

Combine Everything: Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Ensure they’re partially submerged in the cooking liquid to soak up all those glorious flavors. Stir gently to make sure everything is snug in there. Re-cover and cook until the vegetables are fork-tender yet still hold their shape.

Rest the Brisket: Once everything is cooked to perfection, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes before slicing against the grain. Straining some of the cooking liquid to serve on the side enhances the meal’s presentation and flavor.

Make the Mustard Cream Sauce: While the beef is resting, melt 2 tablespoons of unsalted butter over medium heat in a small saucepan. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden and fragrant. Gradually whisk in 1 ½ cups of milk, stirring constantly until the mixture begins to thicken. Reduce the heat to low and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and 1/2 teaspoon of white wine vinegar. Season with salt and black pepper to taste. Continue to stir until the sauce is smooth, creamy, and heated through.

Serve It Up: Slice the rested corned beef against the grain into beautiful, thick slices. Arrange the sliced beef artfully on a large platter or individual plates, placing the perfectly cooked cabbage wedges, tender carrots, and creamy potatoes around them. Drizzle a generous amount of the warm, tangy mustard cream sauce over the beef and vegetables, or serve it on the side for guests to help themselves. Finally, for a pop of color and freshness, sprinkle with freshly chopped parsley.

Storing & Reheating

To store leftovers, let the corned beef and cabbage cool to room temperature before transferring them to an airtight container. In the refrigerator, it can be kept for up to 4 days. If you want to store it longer, freeze your leftovers in a freezer-safe container for up to 3 months. When reheating, gently warm it in the microwave or on the stovetop over low heat. Just keep in mind that the texture might change slightly, so adding a splash of beef broth can refresh the flavors.

Chef’s Helpful Tips

Avoid overcooking the beef. Check for doneness periodically as slow cookers can vary in temperature.
For maximum flavor, let your ingredients come to room temperature before cooking.
Experiment with additional spices or herbs to suit your taste.
If slicing the brisket seems tough, allow more resting time to make it easier to cut.
Consider making this dish a day in advance; it tastes even better the next day!

Slow Cooker Corned Beef & Cabbage is truly a dish that encapsulates comfort and tradition. The tenderness of the beef, the vibrant vegetables, and the creamy mustard sauce create a wonderfully satisfying meal that’s perfect for family gatherings or celebrations. I encourage you to embrace the process, try out variations, and make it your own! Whether you enjoy it on St. Patrick’s Day or any chilly evening, this recipe is sure to warm your heart and home.

Recipe FAQs

Can I use another cut of beef instead of corned beef brisket?

Absolutely! While corned beef brisket is traditional, you can use a pot roast or chuck roast as alternatives. The cooking times may vary slightly, but the key is to cook until the meat is tender.

Is there a way to make this dish in a regular pot instead of a slow cooker?

Yes! You can easily adapt this recipe to a Dutch oven. Simply brown the brisket and vegetables in the pot, then add the liquids and cover. Cook it on low heat for 3-4 hours, checking occasionally until the beef is fork-tender.

Can I add other vegetables to this recipe?

Definitely! Feel free to add vegetables like parsnips, rutabaga, or even turnips for added flavor. Just be mindful of cooking times, as some may require different lengths to become tender.

How do I know when the corned beef is cooked properly?

Corned beef is done when it’s fork-tender, meaning you can easily pull it apart with a fork. You can also use a meat thermometer; it should reach an internal temperature of about 190°F for optimal tenderness.

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Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

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Author: Peter
Prep Time: 20 minutes
Cook Time: 380 minutes
Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Category: One Pot
Method: Slow Cooker
Cuisine: Irish

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Description

This Corned Beef and Cabbage dish is a hearty and flavorful meal featuring tender brisket, vibrant vegetables, and a creamy mustard sauce. An ideal choice for a comforting dinner, it brings a taste of tradition and warmth to your table.

Ingredients

Scale

1 (3-4 pounds) corned beef brisket
1 large head cabbage, cut into large wedges
4 large carrots, chopped into large chunks
6–8 medium potatoes (red or yukon golds), halved or quartered
1 large onion, thinly sliced
4 cloves garlic, roughly chopped
4 cups beef broth
1/4 cup apple cider vinegar
2 bay leaves
1 teaspoon mustard seeds (if not in seasoning packet)
1 teaspoon black peppercorns (if not in seasoning packet)
1 teaspoon dried thyme
salt to taste
black pepper to taste
2 tablespoons unsalted butter (for mustard cream sauce)
2 tablespoons all-purpose flour (for mustard cream sauce)
1 1/2 cups milk (for mustard cream sauce)
2 tablespoons dijon mustard (for mustard cream sauce)
1 tablespoon stone-ground mustard (for mustard cream sauce)
1/2 teaspoon white wine vinegar (for mustard cream sauce)

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Instructions

Rinse the corned beef brisket under cold water and pat dry. Place fat-side up in the slow cooker and add seasoning if available.
Add sliced onion and chopped garlic around the brisket, pour in beef broth and apple cider vinegar, and cook on low for 6-8 hours or high for 3-4 hours until tender.
Prepare vegetables by cutting cabbage into wedges, chopping carrots, and halving or quartering potatoes. Add around the brisket 2-3 hours before it’s done on low, or 1 hour on high.
Arrange vegetables in the slow cooker, ensuring they are partially submerged, and cover to continue cooking until fork-tender.
Remove brisket, let it rest, and strain cooking liquid if desired.
In a saucepan, melt butter, add flour to make a roux, and cook until golden. Gradually whisk in milk until thickened. Mix in mustards and vinegar, and season to taste.
Slice brisket against the grain, serve on a platter with vegetables, and drizzle with mustard cream sauce.

Notes

For added flavor, ensure the cooking liquid fully covers the vegetables during cooking.
Let the brisket rest before slicing to maintain moisture and tenderness.