How to Make Slow Cooker Corned Beef and Cabbage | St. Patrick's Day Recipes | Allrecipes

Place 1 large onion cut into wedges into a 5-quart slow cooker.

Add 4 peeled and quartered potatoes to the slow cooker.

Add 1 pound of carrots cut into large chunks to the slow cooker.

Pour 3 cups of water over the vegetables in the slow cooker.

Add the spice packet from a 3 lb corned beef brisket, 1 bay leaf, 2 tablespoons of sugar, 2 tablespoons of cider vinegar, 3 minced garlic cloves, and 1/2 teaspoon of ground black pepper to the slow cooker.

Stir everything together well.

Add the 3 lb beef brisket on top of the vegetables (you can cut it in half if needed to fit).

Cover the slow cooker and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the meat and vegetables are tender.

During the last hour of cooking, cut a small head of green cabbage into wedges and add it to the slow cooker.

Slice the corned beef across the grain and arrange the beef and vegetables on a platter. Serve with mustard on the side.

Equipment Needed

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