This Slow Cooker Corned Beef with Cabbage is a great all-in-one meal. It’s super easy, tasty, and amazingly fork-tender.
This Slow Cooker Corned Beef with Cabbage is incredibly fork-tender. Like, I couldn’t even slice it across the grain because it was that tender. If it weren’t boneless, it’d be falling off the bone.
‘Course, if you prefer to slice yours rather than shred with a fork, simply shave off some cook time.
½ lb baby carrots
1 large onion, peeled and sliced thin
4 lb corned beef brisket, trimmed, with spice pack
4 cups regular beef broth
6 oz beer
6 cloves garlic, peeled and smashed
1 TB whole peppercorns
7 fingerling potatoes or baby red/gold potatoes, halved
1 medium head of cabbage, sliced
- Step 1
In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies. Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef. Cover and cook on low for 10 hours.
- Step 2
Add potatoes and cabbage, try to submerge them in the liquid as much as you can, and cook 2 more hours on low, for a total of 12 hours. This will result in a corned beef that is very fork-tender and can easily be pulled apart rather than sliced. (If you prefer a less tender beef that you can slice, cook for a total of 9 hours instead of 12 hours.)