Slow Cooker Corned Beef Cabbage (Printable Version)
Hearty corned beef braised with stout, spices, potatoes, carrots, and cabbage for tender, savory bites.
# Ingredients Required:
→ Meat
01 -
1.4–1.8 kg corned beef brisket, flat cut, with spice packet
→ Aromatics and Spices
02 -
1 large yellow onion, quartered
03 -
4 cloves garlic, crushed
04 -
2 bay leaves
05 -
1 teaspoon black peppercorns
06 -
1 tablespoon brown sugar
→ Liquids
07 -
355 ml stout beer (e.g., Guinness)
08 -
960 ml beef broth
→ Vegetables
09 -
450 g red potatoes, quartered
10 -
450 g carrots, peeled and cut into 5 cm pieces
11 -
1 medium head green cabbage, cut into wedges
# Guide to Cooking:
01 -
Rinse the corned beef brisket under cold water and pat dry with paper towels.
02 -
Place the quartered onion, crushed garlic, bay leaves, black peppercorns, and brown sugar at the base of the slow cooker.
03 -
Position the brisket fat-side up atop the aromatics. Sprinkle the included spice packet over the meat. Pour stout beer and beef broth over the brisket until nearly covered; add water if necessary.
04 -
Cover and cook on low heat for 6 to 8 hours until the brisket is fork-tender.
05 -
Add quartered potatoes and carrots to the cooker, submerging them in the liquid. Continue cooking on low for 1 additional hour.
06 -
Arrange cabbage wedges atop the meat and vegetables. Cook on low for another hour, until vegetables are tender and cabbage is cooked through.
07 -
Remove brisket and let rest on a cutting board for 15 minutes to redistribute juices. Remove vegetables with a slotted spoon and arrange on a serving platter. Slice brisket against the grain and serve with vegetables.
# Extra Suggestions:
01 -
Resting the brisket before slicing ensures optimal tenderness and juiciness.