This simple Slow Cooker Corned Beef and Cabbage requires no work and yields delightfully tender, melt-in-your-mouth meat.
This delectable crockpot corned beef supper requires only a few ingredients and approximately five minutes of your time.
Who says you have to wait for St. Patrick’s Day when you can enjoy this dish all year?
What Corned Beef Cut to Use
The point cut and flat cut are the two basic cuts of corned beef, both of which are part of the brisket.
The flat cut, which is more prevalent in supermarkets, has a more uniform shape and is simpler to slice uniformly. It is also a bigger portion of beef in general.
The point cut is narrower and more marbled. It is more difficult to cook, but after several hours of low and slow cooking, it turns out soft and tasty.
Both are fine options, but we prefer flat cut since we want to have plenty of leftovers.
1 corned beef brisket (3-5 pounds)
2-3 garlic cloves
3 cups water
2 lbs potatoes (cut into large chunks)
6-8 carrots, peeled
1 small head of cabbage, cut into wedges
Add corned beef fat side up in slow cooker. Add water and place garlic cloves in water. Sprinkle seasoning packet from corned beef all over.
Cover and cook on low for 8-10 hours, until beef is tender.
During final 2 hours of cooking time, add cabbage wedges on top of beef.
After cooking, remove corned beef to a cutting board and allow to rest 10-15 minutes before slicing against the grain.