Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Servings: 6
  • Course: Soups & Salads

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

Reynolds Kitchens tip

Using a Reynolds®Slow Cooker Liner with this slow-cooked corned beef and cabbage makes cleanup easy so you can get your Irish on. Plus, you can wrap leftovers with foil for easy sandwiches tomorrow.

Ingredients

  • For the corned beef:
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound cabbage (about 1/2 of 1 head), outer leaves removed, cored and cut into 1/2-inch-thick wedges
  • 2 cooking apples, cored and quartered
  • 1 Reynolds® Slow Cooker Liner
  •  
  • For the rye bread cheese toasts:
  • 12 slices of party rye
  • 2 tablespoons butter, softened
  • 3/4 cup shredded Gruyère cheese

Directions

Step 1

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.

Step 2

Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.

Step 3

Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.

Step 4

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 Gruyère cheese. Broil 1 to 2 minutes more or until cheese melts and browns.

Step 5

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.

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