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Homemade Corned Beef and Cabbage

Tender Homemade Corned Beef and Cabbage in a Slow Cooker

This Homemade Corned Beef and Cabbage is a comforting one-pot meal perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 4 lb Corned Beef Opt for point cut for extra tenderness.
  • 2 tbsp Oil Use a high smoke point oil for searing.
For the Braising Liquid
  • 1.75 cups Broth Swanson unsalted beef broth is ideal.
  • 3.5 tbsp Mustard Adds a tangy depth.
  • 6 cloves Garlic Smashed.
  • 1 Onion Halved.
  • 20 Peppercorns A sprinkle for spice.
  • 10 sprigs Fresh Thyme Instills herbal freshness.
  • 2 Bay Leaves For complex flavors.
  • 1/4 tsp Celery Seed Brings a subtle earthiness.
For the Vegetables
  • 2 lb Carrots Cut into 3-inch chunks.
  • 1 head Cabbage Cut into 8 wedges.
For Sautéing
  • 1/2 cup Butter Unsalted.
  • 1.5 tsp Salt Adjust based on broth's saltiness.
For Serving
  • Roasted Potatoes A lovely hearty side.
  • Horseradish Sauce Adds a tangy kick.
  • Parsley & Chives Fresh herbs for garnish.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prep the Beef: Pat the corned beef dry, heat oil, and sear the beef for 2-4 minutes on each side.
  2. Deglaze Pan: Pour broth and mustard into the pan, scrape up browned bits, and transfer to the slow cooker.
  3. Add Aromatics: Add garlic, onion, peppercorns, thyme, bay leaves, and celery seed to the slow cooker.
  4. Cook Meat: Cover and cook on low for 6-7 hours until fork-tender.
  5. Add Carrots: About 1-2 hours before cooking ends, add carrot chunks.
  6. Sauté Cabbage: Melt butter, sauté cabbage for about 10 minutes until golden.
  7. Final Cook: Add sautéed cabbage to the slow cooker for the last 30-60 minutes.
  8. Rest Beef: Remove and let the corned beef rest for 10 minutes before slicing.
  9. Serve: Slice against the grain and serve with cabbage and carrots topped with braising liquid.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Slice the corned beef against the grain for tenderness. Let it rest after cooking for juiciness. Store leftovers in airtight containers for up to 4 days, or freeze for 3 months.

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