This slow cooker corned beef and cabbage is the easiest way to get the most ultra tender corned beef out there. Cooked low and slow with cabbage, potatoes, and carrots for an authentic Irish meal, I serve mine with a creamy horseradish sauce and plenty of dark beer!
Course Main Course
Cuisine American, irish
Keyword crockpot recipe, meat and veggies, st. patrick's day
Place corned beef brisket in slow cooker. Sprinkle spice packet and brown sugar over top of brisket, then add beer (if desired) and garlic. Add enough water to cover brisket, then cover with lid and cook on Low for 8 hours.
After cooking for 3 hours, add potatoes and carrots to slow cooker. Replace lid and continue cooking for remaining 5 hours.
30 minutes before serving corned beef, add cabbage wedges to slow cooker. Cover and cook for remaining 30 minutes.
After 8 total hours, remove corned beef brisket from slow cooker. Slice thin, cutting against the grain, and serve immediately with potatoes, carrots, cabbage, and creamy horseradish sauce (optional). If desired, garnish with fresh parsley before serving.
For the Creamy Horseradish Sauce (Optional)
Add all sauce ingredients to small bowl and mix well. Chill sauce until ready to serve.
Water: Make sure the brisket is fully covered with water (and beer, if using that) and then add additional water so the waterline sits roughly 1" above the top of the brisket. It's important that the corned beef is fully covered so it doesn't end up tough or chewy.
Make it Added-Sugar Free: Use Brown Swerve in place of the brown sugar.
Nutritional information is approximate and includes corned beef, cabbage, potatoes, and carrots. It does not include the dark beer or the optional horseradish sauce.