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Slow Cooker Corned Beef and Cabbage with Homemade Spice

This slow cooker method makes the corned beef incredibly tender while allowing the flavors to develop beautifully.

Ingredients

  • For the Homemade Spice Packet:
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds yellow or brown
  • 1 tbsp coriander seeds
  • 1 tsp crushed red pepper flakes
  • 1 tsp allspice berries
  • 1 tsp dill seeds
  • 1 tsp cloves whole or slightly crushed
  • 1 tsp juniper berries optional
  • 2 bay leaves crumbled
  • ½ tsp ground ginger
  • For the Corned Beef and Vegetables:
  • 3-4 lb corned beef brisket
  • 4 cups beef broth or water
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 1 lb baby potatoes or large potatoes, cut into chunks
  • 4 large carrots peeled and cut into chunks
  • 1 small head green cabbage cut into wedges

Instructions

  • Prepare the Corned Beef:
  • Rinse the corned beef under cold water to remove excess brine.
  • Place the brisket in the slow cooker, fat side up.
  • Sprinkle the homemade spice packet over the top.
  • Add the Broth and Aromatics:
  • Pour in 4 cups of beef broth or water (enough to cover the brisket about ¾ of the way).
  • Add the onion and garlic.
  • Slow Cook:
  • Cover and cook on LOW for 8-10 hours (or HIGH for 4-5 hours), until the corned beef is fork-tender.
  • Add the Vegetables:
  • About 2 hours before serving, add potatoes and carrots to the slow cooker.
  • About 1 hour before serving, add the cabbage wedges.
  • Rest and Serve:
  • Remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain.
  • Serve with the vegetables and ladle some of the flavorful broth over everything.

Notes

Optional Additions:
Substitute 1-2 cups of broth with beer (Guinness or a lager) for extra depth of flavor.
Serve with grainy mustard or horseradish sauce for a zesty kick.