Ingredients:
- 3 to 4 lb. corned beef (spicy or mild)
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 pound baby carrots
- 2 lbs. baby potatoes (red and gold)
- ½ head cabbage, chopped
Instructions:
Looking for a hearty, comforting meal that’s perfect for St. Patrick’s Day or any cozy dinner? This Slow Cooker Corned Beef and Cabbage recipe is a set-it-and-forget-it dish that delivers tender, flavorful results every time. With just a few simple steps, you’ll have a traditional Irish-inspired meal that’s sure to impress your family and friends.
- Step 1: Remove the corned beef from its packaging and place it in the bottom of your slow cooker. Pour in 4 cups of low-sodium beef broth (or water for a milder flavor) and add 2 bay leaves. Cover and cook on LOW heat for 5 hours. This slow-cooking process ensures the meat becomes tender and juicy.
- Step 2: After 5 hours, add the baby potatoes and carrots around the corned beef. Continue cooking on LOW heat for another 3 hours. The vegetables will absorb the rich flavors of the broth and meat, creating a delicious side dish.
- Step 3: In the final 30 minutes of cooking, add the chopped cabbage. Cover and let it cook on LOW heat until the cabbage is tender but still slightly crisp. This step ensures the cabbage retains its texture and flavor.
- Step 4: Once done, use tongs and a slotted spoon to carefully remove the cabbage, carrots, and potatoes from the slow cooker. Transfer the corned beef to a cutting board and let it rest for 5 minutes before slicing against the grain for maximum tenderness.
Serve this classic dish with a side of mustard or horseradish sauce for an extra kick. Enjoy the warm, comforting flavors of this traditional meal that’s perfect for any occasion!
