Tender Crock Pot Corned Beef & Cabbage: Simple Comfort (Print Version)
This easy crock pot corned beef recipe brings tender, flavorful meat with minimal fuss. A comforting, classic meal for any day, slow-cooked to perfection.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free
# Ingredients:
→ Main Event
01 -
Corned Beef Brisket (flat cut, 3-4 lbs)
02 -
Small Head of Cabbage (about 1.5 lbs)
03 -
Baby Carrots (1 lb bag)
04 -
Small Red Potatoes (1.5 lbs)
05 -
Yellow Onion (1 large)
→ Flavor Friends
06 -
Beef Broth (4 cups, low sodium)
07 -
Pickling Spice Packet (usually included with corned beef)
08 -
Bay Leaves (2 large)
→ Finishing Touches
09 -
Fresh Parsley (for garnish, optional)
→ Optional Zing
10 -
Whole Grain Mustard (for serving)
11 -
Horseradish Cream Sauce (for serving)
# Instructions:
01 -
First things first, get that beautiful piece of corned beef out of its packaging. Give it a good rinse under cold water; honestly, it helps remove some of the excess salt. Pat it dry with paper towels. You don't need to trim much fat unless there's a huge, thick layer you just don't fancy. I usually leave a decent amount on for flavor, it renders down beautifully in the crock pot. This is where the magic begins, getting everything ready for that slow, tender cook.
02 -
Now for the good stuff! Grab your trusty crock pot. I usually start by layering the potatoes, carrots, and onion in the bottom. This helps them get nice and tender, soaking up all those delicious juices. Don't worry about being too neat, this isn't a fancy plating competition... yet! I once forgot to put the potatoes in until the last hour, and they were still a bit firm. Learn from my oops, get them in early!
03 -
Next, place the rinsed corned beef brisket right on top of your veggies. Make sure it's nestled in there snugly. Sprinkle the pickling spice packet evenly over the brisket. I sometimes add an extra bay leaf or two if I'm feeling fancy, or if the packet seems a bit sparse. Then, pour in the beef broth. You want enough liquid to come about halfway up the sides of the brisket, but not completely submerge it. It should smell wonderfully savory already!
04 -
Pop the lid on your crock pot. Set it to low and let it do its thing for 7-8 hours, or on high for 4-5 hours. Honestly, I always go for the low and slow method; it just yields a more tender, fall-apart texture. I've tried high heat when I'm in a rush, and while it works, the meat isn't quite as melt-in-your-mouth. That long, gentle simmer is key for truly tender easy crock pot corned beef.
05 -
About an hour before you're ready to serve, gently nestle the cabbage wedges around the corned beef in the crock pot. They don't need as much cooking time as the other veggies and you want them tender but not mushy. Sometimes I forget this step and have to quickly steam cabbage on the side, which is fine, but it doesn't soak up all those amazing flavors quite the same. This is where the dish really starts to look like a complete meal.
06 -
Once the cooking time is up and the corned beef is fork-tender, carefully remove it from the crock pot and let it rest on a cutting board for about 10-15 minutes. This is crucial for juicy meat, honestly, don't skip it! While it rests, fish out the veggies. Slice the corned beef against the grain – this is super important for tenderness. Serve it up with those amazing, broth-infused veggies. The aroma filling the kitchen at this point is just incredible!
# Notes:
01 -
Don't rush the rest period; it makes all the difference for tender slices.
02 -
Leftovers actually taste even better, but keep the broth with the meat to prevent drying out.
03 -
No fresh cabbage? A bag of coleslaw mix (without dressing) works surprisingly well for a quicker veggie side.
04 -
A dollop of good whole grain mustard on the side? Trust me, it's a game-changer.
# Equipment Needed:
01 -
Crock Pot (Slow Cooker)
02 -
Cutting Board
03 -
Knife
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g