Slow Cooker Corned Beef and Cabbage

It’s that time of year when everyone’s a little bit Irish. For some of us, that time of year is always and we’re always happy to see anyone of any background making the Irish classic of corned beef and cabbage. Well, what if you’ve already made a bunch of corned beef and are looking for something to do with it? Or you’re looking for a shortcut to the classic dish. To answer both of these questions, I present to you: Slow Cooker Corned Beef and Cabbage Soup. This is one of the easiest recipes you will ever find and it’s a crowd pleaser.

cornedbeefandcabbagesoup-1aKelsey Kinser

Slow Cooker Corned Beef and Cabbage

4 cups beef stock

1 bottle dark stout beer

2 pounds prepared corned beef (store-bought is fine) cut into chunks

2 large carrots, cut into chunks

2 large celery stalks, cut into chunks, save the leaves for garnishing

1 small head green cabbage, sliced thin

1 medium yellow onion, chopped

1 tablespoon mustard seeds, optional

salt to taste

cornedbeefandcabbagesoup-1-3aKelsey Kinser
  1. Place everything in a slow cooker and cook on low for 7-8 hours or high for 3-4.
  2. Shred the beef with a fork or serve in chunks. Garnish with celery leaves. Serve. See? Almost too easy.

cornedbeefandcabbagesoup-1-2aKelsey Kinser
cornedbeefandcabbagesoup-1-4aKelsey Kinser