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Slow Cooker Corned Beef And Cabbage

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Slow Cooker Corned Beef and Cabbage made with tender brisket, hearty potatoes, sweet carrots, and fresh green cabbage. A classic comfort food dinner that’s easy, flavorful, and perfect for family meals.

Ingredients

2–3 pounds corned beef brisket (with spice packet)

1 small head green cabbage, sliced into 1/2-inch thick slices or chopped

1 1/2 pounds potatoes, chopped or halved

4 medium carrots, peeled and chopped

1 large onion, chopped

4 cups water

1 teaspoon dried parsley, divided

Salt and pepper, to taste

Instructions

Slow Cooker Instructions

Add potatoes, carrots, and onion to the bottom of the slow cooker. Season with salt, pepper, and 1/2 teaspoon parsley.

Place corned beef brisket on top of the vegetables. Pour water over everything. Sprinkle the spice packet and remaining 1/2 teaspoon parsley over the meat.

Cover and cook on HIGH for 4–5 hours or LOW for 8–10 hours.

During the last 30–40 minutes of cooking, add the cabbage. Cover and continue cooking until tender.

Instant Pot Instructions
Option 1 (Using Trivet)

Place a trivet or wire rack in the pressure cooker. Set corned beef on top, fat side up.

Add enough water to cover the brisket (about 6 cups).

Add onion and spice packet on top.

Seal vent and cook on Manual/High Pressure for 35 minutes per pound. Quick release pressure when done.

Remove brisket. Add cabbage, potatoes, and carrots onto trivet.

Seal and cook on Manual for 3 minutes, then quick release.

Option 2 (Without Trivet)

Place corned beef directly in the bottom of the Instant Pot, fat side up.

Add enough water to cover (about 4 cups).

Sprinkle spice packet and onion on top.

Seal and cook on Manual/High Pressure for 35 minutes per pound. Quick release pressure.

Add cabbage, potatoes, and carrots on top.

Seal and cook on Manual for 3 minutes, then quick release.

Notes

Always slice corned beef against the grain for maximum tenderness.

If you prefer softer vegetables, add them earlier in the slow cooker method.

Leftovers make great sandwiches or hash the next day.

Store refrigerated for up to 4 days.

Find it online: https://allrecipesmade.com/slow-cooker-corned-beef-and-cabbage/