Slow Cooker Corned Beef and Cabbage with Garlic Herb Butter
A classic comfort meal featuring tender corned beef brisket slow-cooked with baby potatoes, carrots, and cabbage until fork-tender. The pickling spice rub creates authentic deli-style flavor while the garlic herb butter adds richness to the vegetables. Perfect for St. Patrick's Day celebrations or any time you crave hearty, stick-to-your-ribs fare. The slow cooker does all the work, making this an ideal set-and-forget dinner that feeds a crowd.
Ingredients
- 1 tablespoon pickling spices
- 1 tablespoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 pounds corned beef brisketbeef chuck roast1:1Use same cooking time but may need additional seasoning
4
- 20 baby red potatoes, halved or wholeYukon Gold potatoes1:1Cut into similar sized pieces for even cooking
5
- 3 large carrots, peeled and cut into chunks
- 1 large yellow onion, quartered
- 6 sprigs fresh thyme
- 2 cups low-sodium beef broth
- 1 cup green cabbage, chopped
- ½ cup unsalted butter
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- whole grain mustard, for serving(optional)
Instructions
- 1
Mix pickling spices, salt, pepper, and garlic powder in a small bowl and set aside
- 2
Place corned beef brisket in slow cooker and sprinkle spice blend all over the top
- 3
Arrange potatoes, carrots, onion, and thyme sprigs around the brisket
- 4
Pour beef broth into slow cooker
- 5
Cover and cook on LOW for 5 hours
- 6
Add cabbage to slow cooker, cover and cook for another 45-60 minutes until brisket reaches internal temperature of 190 degrees F
- 7
Remove brisket to cutting board and rest for 5 minutes before slicing
- 8
Arrange sliced brisket on serving platter with vegetables around the meat
- 9
Heat butter, parsley, garlic, and salt in microwave-safe bowl for 30 seconds to 1 minute until melted
- 10
Stir garlic butter together and pour over vegetables
- 11
Serve with whole grain mustard if desired
Tips
Don't skip resting the brisket after cooking - this allows juices to redistribute for easier slicing and better texture.
Cut against the grain when slicing the corned beef to ensure tender, easy-to-chew pieces.
Save any leftover cooking liquid to use as a flavorful base for soup or to reheat leftovers.
Good to Know
Refrigerate leftovers up to 4 days in airtight container. Store sliced meat and vegetables separately to prevent mushiness.
Season brisket up to 1 day ahead. Prep vegetables morning of cooking. Can be kept warm in slow cooker up to 2 hours on warm setting.
Slice brisket against the grain. Serve hot with vegetables and mustard on the side. Drizzle garlic butter over vegetables just before serving.
Common Mistakes
Don't slice the brisket immediately after cooking - let it rest to avoid dry, stringy meat.
Don't add cabbage at the beginning - it will become mushy during the long cooking time.
Substitutions
FAQ
Can I cook this on HIGH instead of LOW?
Yes, cook on HIGH for 3-4 hours instead of 5 hours on LOW, then add cabbage for final 30 minutes.
What if my brisket is larger than 3 pounds?
Add 1-1.5 hours cooking time for every additional pound. Check internal temperature to ensure doneness.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep up to 4 days. Reheat gently to avoid overcooking the vegetables.