Description

This easy corned beef and cabbage in the crock pot is the perfect hands-off St. Patrick’s Day dinner. Tender slow-cooked corned beef, potatoes, carrots, and cabbage simmer in beef bone broth for a cozy, festive meal with minimal effort.

Ingredients

3 1/2 lb corned beef (with seasoning packet)
1 yellow onion, cut into wedges
2 lb red potatoes, cut into wedges
2 carrots, cut into large pieces
1 head cabbage, stem removed and cut into wedges
32 oz beef bone broth

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Instructions

Place the onion wedges in the bottom of the slow cooker and sprinkle the seasoning packet over the onions.
Set the corned beef on top of the onions. Pour the beef bone broth over the corned beef.
Cover and cook on LOW for 5 hours.
Add the potatoes and carrots, making sure they’re mostly submerged in the broth. Cover and cook on LOW for 2 more hours.
Add the cabbage wedges on top. Cover and cook on LOW for 1 hour, or until cabbage is tender.
Remove the corned beef and let it rest for 5–10 minutes. Slice against the grain and serve with the vegetables and broth.

Notes

Where to buy corned beef: Whole Foods tends to have higher-quality corned beef, but Aldi is a great budget option and works well in this recipe.

Don’t add cabbage too early or it can get overly soft.

Slice against the grain for the most tender corned beef.

Leftovers keep well refrigerated for up to 4 days. Reheat with a splash of broth to keep everything moist.

Prep Time: 10
Cook Time: 420