Slow Cooker Corned Beef and Cabbage is a delicious dinner for St. Patrick’s day or for any meal. Super tender corned beef flavored with a secret ingredient that makes it stand out from the rest!
Scale
Ingredients
- 2 1/2 –3 pound corned beef with pickling spices
- 1/2 cup white wine
- 1 cup low sodium chicken broth (can also use all water, the broth will add more flavor)
- 1 1/2 cups – 2 cups water
- 1 1/2 pounds yellow or red potatoes, cut into halves or fourths
- 1 small head of white cabbage
Instructions
- Rinse the corned beef and pat dry with paper towels. Add the corned beef to a crock pot. Sprinkle the pickling spices included in the package on top of the corned beef.
- Pour the wine and chicken broth into the slow cooker, then add water to come about two-thirds up the side of the corned beef. Make sure the liquid only covers about two-thirds of the meat or it will boil instead of braise.
- Cook on low for 3 hours.
- After 3 hours, add the potatoes and cabbage to the slow cooker, tucking down into the liquid as much as possible.
- Cook for another 4-5 hours and then check to make sure the corned beef is tender. Remove the corned beef to a cutting board and slice. A 3 pound corned beef should be done in 8 hours, a larger corned beef will take longer.
- Place the cabbage and potatoes onto a platter along with the sliced corned beef.
Recipe Notes
Store: Store leftover corned beef in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat the corned beef in the microwave until warmed through. Alternately, you can warm the corned beef in the oven at 350 degrees.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American / Irish
