Description
This Crockpot Corned Beef and Cabbage recipe is a comforting, hands-off slow cooker meal featuring tender corned beef brisket, fresh green cabbage, and hearty vegetables. Slow cooking melds traditional flavors, creating a festive and budget-friendly dish perfect for family gatherings or any skill level cook seeking a classic, flavor-packed comfort food.
Ingredients
Scale
Meat
- 1 (3 to 4 pounds) Corned Beef Brisket, with pickling spices included
Vegetables
- 1 medium Green Cabbage, cut into wedges
- 4 large Carrots, peeled and chopped into large chunks
- 4 Yellow Potatoes, peeled and cut into large chunks
- 1 large Onion, peeled and chopped into large chunks
- 4 Garlic Cloves, peeled
Liquids and Spices
- 4 cups Beef Broth or Water, enough to just cover ingredients
- Pickling Spices (usually included with brisket or about 2 tablespoons)
Instructions
- Prepare Your Ingredients: Rinse the corned beef brisket under cold water to remove excess brine. Peel and chop the carrots, potatoes, and onion into large chunks. Cut the cabbage into wedges and set aside to add later.
- Layer the Vegetables: Place the carrots, potatoes, and onion at the bottom of the crockpot to create an even cooking base and to soak up the flavors.
- Add the Corned Beef and Spices: Set the brisket on top of the vegetables with the fatty side up for better flavor infusion. Sprinkle the pickling spices evenly over the meat and tuck garlic cloves around it for aromatic depth.
- Pour in Liquids: Pour beef broth or water into the crockpot until it just covers the meat and vegetables to keep everything moist during cooking.
- Slow Cook to Perfection: Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Add the cabbage wedges gently on top 1 to 2 hours before serving to allow softening without overcooking.
- Serve and Enjoy: Once tender and fragrant, remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables and cabbage.
Notes
- Rinse the corned beef before cooking to reduce saltiness and remove preservatives.
- Cook on low and slow for best texture and flavor.
- Add cabbage later in cooking to prevent mushiness.
- Keep the crockpot lid on to lock in moisture and heat.
- Let the brisket rest before slicing for juicier meat.
- Use fresh vegetables for best texture; frozen can be used but may alter quality.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours on low or 4 to 5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 cup cooked corned beef and vegetables
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: corned beef, cabbage, crockpot, slow cooker, comfort food, Irish recipe, easy dinner, cabbage and beef
