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Pioneer Woman Slow Cooker Corned Beef and Cabbage

Pioneer Woman Slow Cooker Corned Beef and Cabbage - recipe card
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A hearty, hands-off slow cooker classic featuring a tender, perfectly seasoned corned beef brisket with sweet, caramelized cabbage and buttery potatoes. The long, low simmer infuses every bite with warm spices and juicy, fall-apart tenderness.

Ingredients

Scale
  • 3 lb corned beef brisket with spice packet
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 4 cups water, or as needed to cover
  • 1 lb baby potatoes (halved if larger than 2 inches)
  • 1/2 head green cabbage, cut into 6 wedges (about 1 lb)
  • 1/4 cup packed brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp unsalted butter, cut into small pieces
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Rinse the corned beef thoroughly under cold running water to remove excess surface brine. Pat completely dry with paper towels. Trim any visible fat to a thin layer, about 1/4 inch, leaving some for flavor and moisture.
  2. Place the corned beef in a 6-quart or larger slow cooker, fat side up. Sprinkle the spice packet over the meat, along with the whole peppercorns, bay leaves, and smashed garlic.
  3. Pour enough water over the meat to almost cover it, about 4 cups. The water should reach about 3/4 of the way up the meat. Do not overfill the slow cooker, leaving at least 1 inch of space for the liquid to simmer.
  4. Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the meat is fork-tender and easily shreds with a fork. The internal temperature should read at least 195°F / 90°C for optimal sliceability.
  5. About 1 hour before the end of cooking, gently place the baby potatoes into the liquid around the meat. Push them down slightly so they are submerged as much as possible. Cover and continue cooking on LOW.
  6. Thirty minutes later, add the cabbage wedges on top of the potatoes and meat. The cabbage does not need to be completely submerged; it will steam and soften in the covered slow cooker. Cover and cook for the remaining 30 minutes on LOW.
  7. In a small bowl, combine the brown sugar, Dijon mustard, and apple cider vinegar to create a sweet-tangy glaze. Set aside.
  8. Once the meat is done, carefully transfer it to a cutting board, tent with foil, and let rest for 15 minutes. Meanwhile, keep the vegetables warm in the slow cooker on the ‘keep warm’ setting.
  9. While the meat rests, preheat the broiler with a rack positioned about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
  10. Place the rested corned beef on the prepared baking sheet. Pat the top dry with paper towels, then brush the entire top surface thickly with the brown sugar glaze.
  11. Broil for 2-3 minutes, until the glaze is bubbly, caramelized, and lightly charred in spots. Watch closely to prevent burning, as sugars burn quickly.
  12. Slice the corned beef against the grain into 1/2-inch thick slices. Serve immediately with the potatoes and cabbage, drizzling any pan juices from the baking sheet over the meat. Garnish with fresh parsley.

Notes

Storage: Refrigerate leftover meat, potatoes, and cabbage in separate airtight containers for up to 4 days. Freezing: Corned beef and potatoes freeze well for up to 3 months; cabbage may become mushy after freezing. Reheat gently on the stovetop or microwave with a splash of beef broth or water to maintain moisture.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, pioneer woman corned beef, slow cooker cabbage recipe, St. Patrick's Day dinner, corned beef brisket, crockpot corned beef, easy corned beef

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