Best 6 Slow Cooker Corned Beef And Cabbage From Reynolds Recipes

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**Slow-Cooker Corned Beef and Cabbage: A Traditional Irish Feast Made Easy**

Indulge in the classic flavors of Irish cuisine with our hassle-free slow-cooker corned beef and cabbage recipe. This traditional dish combines tender corned beef, hearty cabbage, and aromatic vegetables, all simmered together in flavorful broth for a comforting and satisfying meal. With just a few simple ingredients and minimal effort, you can create a feast that will warm your soul on St. Patrick's Day or any day of the year. Discover how easy it is to prepare this iconic dish with our step-by-step guide and additional variations, including a Guinness-infused version and a slow-cooker cabbage recipe for a lighter option.

Check out the recipes below so you can choose the best recipe for yourself!

CORNED BEEF & CABBAGE RECIPE



Corned Beef & Cabbage Recipe image

Classic and Easy Slow Cooker Corned beef and Cabbage, you'll want to make this more than once a year.

Provided by Sarah Olson

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

2-4 lbs. Corned beef brisket (flat or point cut) ((with seasoning packet that is included))
1 white onion, sliced ((this is optional but good!))
2 lbs. red or gold potatoes ((or a mixture of both!) Peel them if you'd like! )
3 carrots (sliced thick)
2 garlic cloves (peeled)
1/2 head cabbage (cut into thin wedges)
1 1/2 cup water ((or see notes below for other liquid ideas))
parsley for garnish
melted butter for potatoes if desired
horseradish or stone-ground mustard

Steps:

  • Add the sliced onion to the slow cooker.
  • Add the corned beef to your slow cooker. Sprinkle over the included seasoning packet.
  • Add your baby potatoes on top of the roast. If your potatoes are larger you can halve them to ensure they get tender. Add the carrots and garlic.
  • Pour over the water. Add cabbage now if you want ultra-tender cabbage. Otherwise wait to add it until the last 2 hours.
  • Place the lid on the slow cooker.
  • Cook on HIGH for 5 hours or LOW for 8 hours total. (Add the cabbage during the last 2 hours). You may have to rearrange things into the pot to get the cabbage to fit (or cut your cabbage thinner).
  • Remove the meat onto a cutting board and slice into strips.
  • Serve the meat with potatoes, carrots, and cabbage.
  • Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.

Nutrition Facts : Calories 342 kcal, Carbohydrate 27 g, Protein 20 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1416 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef - brisket cured in brine - is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef's saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 8h15m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
  • Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.

Provided by Food Network

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 13

2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to tast

Steps:

  • For serving: grainy mustard and horseradish sauce, recipe below
  • Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
  • Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
  • Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
  • Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
  • Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
  • Whisk together the sour cream, horseradish and mustard in a small bowl.
  • Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW COOKER CORNED BEEF AND CABBAGE FROM REYNOLDS®



Slow Cooker Corned Beef and Cabbage from Reynolds® image

Pair this hearty main dish with rye bread cheese toasts for a tasty traditional Irish dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h15m

Yield 6

Number Of Ingredients 14

1 pound tiny new potatoes
1 yellow onion, quartered
1 (2 pound) lean center-cut corned beef brisket
2 cups apple juice
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 pound cabbage - outer leaves removed, cored, cut into 1/2-inch-thick wedges
2 each cooking apples, cored and quartered
1 Reynolds® Slow Cooker Liner
12 slices party rye
2 tablespoons butter, softened
¾ cup shredded Gruyere cheese
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
  • Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
  • While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
  • Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Nutrition Facts : Calories 453 calories, Carbohydrate 45.2 g, Cholesterol 89.7 mg, Fat 21.7 g, Fiber 6.4 g, Protein 20.6 g, SaturatedFat 9.4 g, Sodium 1161.9 mg, Sugar 18.4 g

Tips:

  • For a more flavorful corned beef, brine it for at least 24 hours before cooking. You can also add other spices to the brine, such as garlic, peppercorns, and bay leaves.
  • If you don't have time to brine the corned beef, you can still cook it in the slow cooker. Just add a little extra water or broth to the pot.
  • To ensure the corned beef is cooked through, use a meat thermometer to check that it reaches an internal temperature of 145 degrees Fahrenheit.
  • Serve the corned beef with your favorite sides, such as boiled potatoes, cabbage, and carrots.

Conclusion:

Slow-cooker corned beef and cabbage is a classic Irish dish that is perfect for a St. Patrick's Day celebration. This recipe is easy to follow and results in a tender and flavorful corned beef that is sure to please everyone at the table. So next time you're looking for a delicious and easy meal, give this slow-cooker corned beef and cabbage recipe a try.

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