Corned Beef and Cabbage In Slow Cooker… Grandpa’s Special March Dinner… My grandpa says March needs this yummy meal. Just 4 things make super soft corned beef that falls off your fork. In our quiet Midwest home, it’s our big family habit. The meat cooks slow with its own spices, carrots, and cabbage. It turns soft and tasty in yummy juice. This easy recipe is our family’s secret for St. Patrick’s Day fun!
Scoop the beef, cabbage, and carrots into hot bowls with some juice. Eat with buttered rye bread to mop up the good stuff. Add mustard for zing. Potatoes make it bigger, but it’s great alone too.
This cozy slow cooker dish stars tender corned beef, sweet carrots, and soft cabbage in savory broth. Grandpa’s 4-ingredient March magic needs no fuss—just spices, water, and time. Perfect for St. Patrick’s Day! Fork-tender meat melts in your mouth, with bread to soak up every juicy bite. Family tradition in one pot.
Serves: 6
What You Need
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Use 3 to 4 pounds of corned beef brisket with the spice mix that comes with it.
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1 big green cabbage, cut in thick pieces
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6 carrots, peeled and chopped in 2-inch bits
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4 cups water
How to Make Corned Beef and Cabbage
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Put carrot pieces flat on the bottom of a big slow cooker. They hold up the meat so veggies get tasty juice.
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Put cabbage pieces on the carrots. Push them gently to stay standing.
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Put beef on top, fat side up. Shake all the spice packet over everything.
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Pour water around the sides. Don’t wash off the spices. Water goes halfway up the meat.
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Put on the lid. Cook on LOW 8-10 hours till beef is soft and pulls easy with a fork. Don’t peek much!
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Move beef to a plate. Let it sit 10 minutes. Check if veggies are soft.
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Cut beef in thick slices against the grain. Put slices back in cooker on veggies to stay warm.
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Serve beef over cabbage and carrots. Spoon hot juice on top. Trim fat if you want.