Slow Cooker Corned Beef Cabbage (Print Version)

Hearty corned beef with cabbage, potatoes and carrots cooked low and slow for tender, flavorful results.

# Ingredients:

Meat

01 - 2-3 pounds corned beef brisket with spice packet

Vegetables

02 - 1 small head green cabbage, cut into 1/2-inch thick slices or chopped
03 - 1 1/2 pounds potatoes, chopped or halved depending on size
04 - 4 medium carrots, peeled and chopped
05 - 1 large onion, chopped

Liquids & Seasoning

06 - 4 cups water
07 - 1 teaspoon dried parsley, divided
08 - Salt and black pepper, to taste

# Instructions:

01 - Place potatoes, carrots, and chopped onion in the bottom of the slow cooker. Season with salt, pepper, and half of the dried parsley.
02 - Set corned beef brisket on top of vegetables. Pour 4 cups of water over all ingredients. Sprinkle spice packet and remaining parsley atop the brisket.
03 - Cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours in the slow cooker. During the final 30 to 40 minutes, add the cabbage slices on top.
04 - Place trivet or wire rack into the electric pressure cooker and set corned beef brisket fat side up on the rack. Add approximately 6 cups of water, then add chopped onion and spice packet on top of the meat. Close and seal the lid, set manual pressure cook for 35 minutes per pound. Perform a quick release when cooking completes. Remove brisket, add cabbage, potatoes, and carrots on the trivet. Close and seal lid, cook manually for 3 minutes with quick pressure release after.
05 - Place corned beef brisket directly in the pot fat side up, covering with approximately 4 cups water. Add spice packet and chopped onion atop the beef. Seal lid and cook manually for 35 minutes per pound. Quick release pressure when done. Add cabbage, potatoes, and carrots over the brisket. Seal lid and cook manually for 3 minutes, followed by a quick pressure release.
06 - Remove cooked corned beef and slice against the grain before serving. If very tender and falling apart, shred the meat instead.

# Notes:

01 - Slicing against the grain ensures tender, easy-to-eat pieces. For particularly tender brisket, shredding may be preferred.

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