Get ready to transform your kitchen into a cozy Irish pub with this irresistible Slow Cooker Corned Beef Cabbage Stew that will have your family and friends begging for seconds! Imagine tender, melt-in-your-mouth corned beef nestled among hearty vegetables, slow-cooked to perfection with a rich, flavorful broth that tells a story of traditional Irish home cooking. Whether you're celebrating St. Patrick's Day or simply craving a comforting meal that requires minimal effort, this recipe is about to become your new favorite one-pot wonder.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 lbs corned beef brisket
- 4 cups cabbage, chopped
- 4 carrots, sliced
- 4 potatoes, diced
- 1 onion, quartered
- 4 cups beef broth
- 1 tsp black peppercorns
- 2 bay leaves
Instructions
- Begin by preparing all your ingredients. Rinse the corned beef brisket under cold water to remove any excess brine. Pat it dry with paper towels.
- Using a sharp knife, trim any excess fat from the brisket, if desired. Cut the brisket into large chunks, about 2-3 inches in size, to ensure even cooking.
- In a large skillet over medium heat, sear the corned beef chunks on all sides until browned, about 3-4 minutes per side. This step is optional but adds extra flavor to the stew.
- While the beef is searing, prepare the vegetables. Chop the cabbage into bite-sized pieces, slice the carrots, and dice the potatoes. Quarter the onion and set aside.
- Once the corned beef is seared, transfer it to the slow cooker. Add the chopped cabbage, sliced carrots, diced potatoes, and quartered onion on top of the beef.
- In a separate bowl, combine the beef broth, black peppercorns, and bay leaves. Pour this mixture over the ingredients in the slow cooker, ensuring that the vegetables are submerged in the liquid.
- Cover the slow cooker with its lid and set it to low heat. Allow the stew to cook for 8 hours, or until the corned beef is tender and easily shreds with a fork.
- Once cooking time is complete, carefully remove the lid and check the tenderness of the corned beef. If it is done, remove the beef from the slow cooker and let it rest for a few minutes before slicing or shredding.
- While the beef is resting, stir the vegetables in the slow cooker. If desired, you can thicken the broth by mixing a tablespoon of cornstarch with a little cold water and adding it to the stew, cooking for an additional 15-20 minutes on high.
- Slice or shred the corned beef and return it to the slow cooker, mixing it with the vegetables and broth. Taste and adjust seasoning if necessary.
- Serve the Slow Cooker Corned Beef Cabbage Stew hot, garnished with fresh parsley if desired. Enjoy your hearty Irish meal!
Tips
- Searing the Meat: While optional, taking the time to brown the corned beef before slow cooking will dramatically enhance the depth of flavor in your stew.
- Meat Selection: Choose a high-quality corned beef brisket with good marbling for the most tender and flavorful results.
- Vegetable Prep: Cut vegetables into similar-sized pieces to ensure even cooking and consistent texture throughout the stew.
- Liquid Level: Make sure your vegetables are mostly submerged in broth to prevent drying out during the long cooking process.
- Thickening Trick: If you prefer a thicker stew, use the cornstarch method mentioned in the recipe to achieve your desired consistency.
- Resting Time: Allow the meat to rest for a few minutes after cooking to help it retain its juices when slicing or shredding.
- Garnish Options: Fresh parsley adds a bright touch, but you could also try chopped chives or a sprinkle of fresh thyme for extra flavor.
- Make-Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 519kcal
Carbohydrates: g
Protein: g
Fat: 30g
Saturated Fat: g
Cholesterol: 120mg
