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Homemade Slow Cooker Corned Beef Recipe

This Slow Cooker Corned Beef Recipe delivers fork-tender brisket with carrots, potatoes, and cabbage using just 15 minutes of prep. Perfect for St. Patrick’s Day or easy family dinners, this set-it-and-forget-it method guarantees juicy, flavorful corned beef every time.
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Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb corned beef brisket with spice packet
  • 4 medium carrots peeled and cut into chunks
  • 6 small to medium Yukon Gold potatoes halved
  • 1 small head green cabbage cut into wedges
  • 1 large onion quartered
  • 3 –4 garlic cloves smashed
  • 4 cups beef broth
  • Pickling spice packet or homemade spice blend
  • 2 bay leaves
  • 1 teaspoon whole peppercorns optional
  • 1 teaspoon liquid smoke optional

Method
 

  1. Rinse corned beef under cold water and pat dry.
  2. Place carrots, potatoes, and onion in the bottom of the slow cooker.
  3. Set corned beef on top, fat-side up.
  4. Sprinkle spice packet, bay leaves, garlic, and peppercorns over the meat.
  5. Pour in beef broth until liquid reaches about 3/4 up the brisket.
  6. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
  7. Add cabbage wedges during the last 30–45 minutes of cooking.
  8. Remove meat, rest 10 minutes, then slice against the grain.
  9. Serve with vegetables and spoon broth over the top.

Notes

Always slice corned beef against the grain for maximum tenderness. For lower sodium, rinse brisket well and use low-sodium broth.