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Close-up of a hearty bowl of slow cooker corned beef and cabbage stew with potatoes and carrots, perfect for delicious corned beef recipes slow cooker.

Ultimate Slow Cooker Corned Beef

This slow cooker corned beef recipe is your ticket to a tender, flavorful meal with minimal effort. Cooked low and slow with vegetables in rich broth, it’s the perfect make-ahead dish for St. Patrick’s Day or comforting family dinners.
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Course: Main Course
Cuisine: Irish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3–4 lb corned beef brisket with spice packet (flat cut)
  • 4 carrots, cut into pieces
  • 8 small red potatoes, halved or quartered
  • 1 onion, peeled and cut into chunks
  • 4 cups beef broth
  • 0.5 head cabbage, coarsely chopped

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting Board

Method
 

  1. Rinse the corned beef thoroughly under cold water to reduce excess salt. Place it into the bottom of a 6-quart slow cooker.
  2. Pour in beef broth until the brisket is mostly submerged. Sprinkle the contents of the included spice packet over the top.
  3. Cover and cook on LOW for 8–9 hours. At the 4–5 hour mark, add carrots, potatoes, and onion. Continue cooking.
  4. In the final hour, add cabbage on top. Continue cooking until cabbage is tender and meat is fork-tender.
  5. Remove the brisket, let it rest for 10–15 minutes, then slice against the grain. Serve with vegetables and optional mustard or soda bread.

Notes

Use flat-cut brisket for leaner slices; point-cut is richer but fattier. Substitute parsnips or celery if desired. Don’t forget to rinse the corned beef to reduce saltiness. Guinness can replace some broth for extra flavor.