Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot Corned Beef And Cabbage

Crockpot Corned Beef And Cabbage

  • Author: Brooklyn
  • Total Time: 8 hours 20 minutes to 10 hours 20 minutes
  • Yield: 6 to 8 servings 1x
  • Diet: Gluten-Free (if using gluten-free broth and spices)

Description

This Crockpot Corned Beef and Cabbage recipe delivers a comforting, hearty meal perfect for chilly evenings. Slow-cooked to tender perfection, it combines juicy corned beef brisket with fresh vegetables in one easy pot, making meal prep effortless while ensuring rich, savory flavors with minimal cleanup.

Ingredients

Scale

Meat and Broth

  • 3 to 4 pounds corned beef brisket (usually pre-brined with spices)
  • 4 cups beef broth or water (enough to almost cover the brisket)

Vegetables

  • 4 large carrots, peeled and chopped into large pieces
  • 4 medium potatoes, peeled and chopped into large pieces
  • 2 large onions, peeled and chopped into large pieces
  • 1 medium head cabbage, cut into wedges (added later)

Spices and Extras

  • Pickling spices (provided with brisket or a blend of mustard seeds, coriander, peppercorns, and bay leaves)
  • Optional: crushed red pepper flakes or hot sauce for spice
  • Optional: fresh thyme, rosemary, or bay leaves for herb infusion
  • Optional: splash of apple cider vinegar or lemon juice

Instructions

  1. Prepare the Vegetables: Peel and chop the carrots, potatoes, and onions into large, evenly sized pieces. This ensures even cooking and flavor melding in the crockpot.
  2. Layer Ingredients in the Crockpot: Place the carrots, potatoes, and onions at the bottom of the crockpot as a flavorful bed. Lay the corned beef brisket on top with the fat side facing up to baste during cooking.
  3. Add Liquid and Spices: Pour in beef broth or water to almost cover the brisket. Sprinkle pickling spices evenly over the meat to infuse warm, aromatic flavors.
  4. Slow Cook Until Tender: Cover and cook on low for 8 to 10 hours. The slow cooking transforms the brisket into a tender, juicy centerpiece.
  5. Add Cabbage Towards the End: About one hour before the cooking finishes, place cabbage wedges into the crockpot to keep them tender yet crisp.
  6. Rest and Serve: Let the corned beef rest for 10 minutes after cooking to redistribute juices. Slice against the grain and serve with the cooked vegetables for a comforting plate.

Notes

  • Trim excess fat from brisket but leave a thin layer to keep meat moist.
  • Do not overfill the crockpot to allow even heat circulation.
  • Add a splash of apple cider vinegar or lemon juice to brighten flavors and tenderize meat.
  • Keep the crockpot lid closed during cooking to maintain steady temperature and timing.
  • Save leftover broth for soups or cooking rice to add extra flavor.
  • Prep Time: 20 minutes
  • Cook Time: 8 to 10 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 900 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 28 g
  • Cholesterol: 90 mg

Keywords: corned beef, cabbage, crockpot, slow cooker, comfort food, Irish, hearty dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesdairies.com/crockpot-corned-beef-and-cabbage/