Corned Beef and Cabbage made in the Crock Pot
This easy crockpot corned beef and cabbage with potatoes and carrots is a classic slow cooker dinner; tender, flavorful, and perfect for St. Patrick’s Day!
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Servings: 8
Calories: 350kcal
Ingredients
- 1 3-4 pound corned beef brisket, plus pickling spice packet - flat cut or point cut will work.
- 1 medium yellow onion, sliced
- 4 cloves garlic, smashed
- 1 cup beef broth, low-sodium - or water or beer if not gluten-free
- 1 pound baby potatoes, leave skins on
- 4 large carrots, cut into 3-inch pieces - leave skins on
- 1 medium green cabbage, cut into 2-inch wedges
- whole grain mustard, to serve - optional
- horseradish sauce - optional
- fresh parsley, chopped - optional
Instructions
- Rinse brisket with cold water and thoroughly pat dry.
- In the bottom of a large 6-8QT slow cooker, layer the sliced onions and garlic.
- Place the corned beef brisket, fat side up, over the onions. Top with pickling spice that came with brisket.
- Add potatoes and carrots around the corned beef.
- Pour enough liquid (1-cup) to slow cooker: should be about half way up brisket; no need to cover completely in liquid.
- Cover with lid, and cook on LOW for 8 to 10 hours.
- When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the corned beef, potatoes and carrots.
- Replace the lid and continue cooking for 2 hours, until the brisket is fork tender.
- Once done, remove brisket and let cool on a cutting board 5-10 minutes (will be hot!).
- Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage. Garnish with fresh parsley, if desired and serve with stone ground mustard and/or horseradish sauce.
Notes
If the fat cap is especially thick, I like to trim a little off first.
I like to keep the skins on the carrots and potatoes; since they sit in the crock pot for 8-10 hours, I find leaving the skins on keeps them intact and not mushy.
Corned beef doesn’t need to be completely submerged in liquid, but there should be enough liquid to come about halfway up the brisket. As it cooks, the brisket releases juices that add even more flavor to the broth.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 16g | Protein: 28g | Fat: 18g | Fiber: 4g
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