Description
A hearty and flavorful Slow Cooker Corned Beef and Cabbage Stew, perfect for a comforting meal.
Ingredients
- 3-4 lbs corned beef brisket with seasoning packet
- 1 large onion, chopped
- 4 carrots, peeled and cut into 1-inch pieces
- 4 celery stalks, cut into 1-inch pieces
- 1.5 lbs small red potatoes, quartered
- 1 head green cabbage, cut into 8 wedges
- 4-6 cups beef broth or water
- 1 tsp black pepper
Instructions
- Place the chopped onion, carrots, celery, and potatoes in the bottom of a 6-quart (or larger) slow cooker.
- Rinse the corned beef brisket under cold water. Place it on top of the vegetables. Sprinkle with the seasoning packet provided with the corned beef, and add black pepper.
- Pour beef broth or water over the brisket and vegetables, ensuring the brisket is mostly submerged.
- Cover and cook on low for 7-9 hours or on high for 4-5 hours, or until the corned beef is fork-tender.
- During the last hour of cooking, add the cabbage wedges to the slow cooker, gently pushing them down into the liquid. Continue cooking until the cabbage is tender.
- Remove corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- Serve sliced corned beef with the cooked vegetables and broth from the slow cooker.