Slow Cooker Corned Beef and Cabbage

Spray a 6-quart slow cooker with non-stick cooking spray or use a plastic liner.

Add 8 to 10 whole baby potatoes with skin on to the bottom of the slow cooker.

Add 1 and 1/2 cups of baby carrots to the slow cooker.

Trim and cut 2 ribs of celery into 3-inch pieces and add to the slow cooker.

Peel and quarter 1 onion and add it to the slow cooker.

Add 3 cloves of garlic to the slow cooker without smashing them.

Open the package of corned beef brisket and include the liquid from the package.

Place the brisket fat side up on top of the vegetables in the slow cooker.

Sprinkle the packet of pickling spice from the corned beef package over the brisket.

Add an additional 2 tablespoons of pickling spice over the brisket for extra flavor.

Pour 2 to 4 cups of beef broth into the slow cooker until it reaches just at the top edge of the brisket, being careful not to wash off the spices.

Cover the slow cooker and cook on low for 8 to 9 hours.

After 8 hours, prepare the cabbage by trimming the bottom off and slicing it into 1-inch wedges, leaving the core intact.

Add the cabbage to the slow cooker, pressing it down into the liquid as much as possible.

Cover and cook for an additional hour or until the cabbage is tender to your liking.

Carefully remove the brisket from the slow cooker using two large spoons and transfer it to a cutting board.

Equipment Needed

Allergens