Southern Slow Cooker Corned Beef and Cabbage
This Southern Slow Cooker Corned Beef and Cabbage is pure comfort food — tender, flavorful beef simmered low and slow with buttery cabbage, carrots, and potatoes in a savory broth. A cozy, no-fuss meal perfect for Sunday dinners or St. Patrick’s Day, best served with honey cornbread muffins.
Equipment
- 6-quart slow cooker
- Measuring Cups and Spoons
- Cutting board and chef’s knife
- Tongs or a carving knife
- Serving platter or shallow bowl
Ingredients
- 1 3–4 lb corned beef brisket, with spice packet
- 4 cups beef broth or water
- ½ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds optional
- 4 medium potatoes quartered (Yukon golds or reds work best)
- 4 carrots peeled and cut into 2-inch chunks
- 1 large onion quartered
- Small head of cabbage cut into wedges
- 2 tablespoons butter
- Fresh herbs for garnish parsley, cilantro or thyme
Instructions
- Layer the Veggies: Place potatoes, carrots, and onion at the bottom of your slow cooker.
- Add the Beef: Rinse the corned beef, pat dry, and place it on top of the vegetables, fat side up. Sprinkle the seasoning packet (or your own peppercorns and mustard seeds) over the top.
- Add the Liquid: Combine beef broth, apple cider vinegar, and brown sugar in a measuring cup. Pour over the beef and vegetables. Add bay leaves.
- Cook Low & Slow: Cover and cook on low for 8–9 hours, or until the beef is fork-tender. (You can also cook on high for 4½–5 hours if you’re short on time.)
- Add the Cabbage: During the last hour of cooking, tuck the cabbage wedges on top and drizzle with the butter.
- Serve: Slice the corned beef against the grain and serve with the tender vegetables. Spoon some of the broth over everything and sprinkle with fresh parsley.
