Tender Crockpot Corned Beef & Cabbage: An Easy Dinner (Print Version)
Make tender Crockpot Corned Beef and Cabbage for an easy, comforting dinner. This simple recipe uses a slow cooker for a flavorful, fuss-free meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein
# Ingredients:
→ Main Stars
01 -
Corned Beef Brisket (3-4 lbs)
→ Flavor Foundation
02 -
Beef Broth (4-6 cups)
03 -
Bay Leaves (2-3)
04 -
Whole Peppercorns (1 tbsp)
05 -
Pickling Spice Packet (1, usually included with brisket)
→ Veggies & Sides
06 -
Russet or Yukon Gold Potatoes (1.5 lbs), quartered
07 -
Carrots (1 lb), peeled and cut into 2-inch chunks
08 -
Yellow Onions (1 large), quartered
09 -
Green Cabbage (1 large head), quartered or wedged
→ Finishing Touches
10 -
Fresh Parsley (for garnish, optional)
11 -
Dijon Mustard (for serving, optional)
# Instructions:
01 -
First things first, take that corned beef brisket out of its package. You'll want to give it a good rinse under cold water, honestly, don't skip this. It helps wash off some of that extra salt from the curing process – remember my salty disaster? Pat it dry, then pop it into your slow cooker. Add the pickling spice packet that usually comes with it right on top. This is the start of your delicious Crockpot Corned Beef and Cabbage.
02 -
Next, let's get those veggies in. Around the brisket, arrange your chopped carrots, quartered onion, and those whole peppercorns. Pour the beef broth over everything. I usually eyeball it to make sure the meat is mostly submerged, but don't stress too much. This liquid is going to turn into the most incredible, savory broth for our Crockpot Corned Beef and Cabbage.
03 -
Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I always go for the low and slow method; it makes the meat so incredibly tender, it just falls apart. You'll start to smell it after a few hours, and that's when the kitchen really starts to feel like home. This long cook time is what makes this Crockpot Corned Beef and Cabbage so special.
04 -
About 2 hours before the cooking time is up (or 1 hour if on high), carefully add your quartered potatoes to the slow cooker. Give them a little push down into the broth so they can soak up all those amazing flavors. This timing ensures they're tender but not mushy, a critical step for a balanced Crockpot Corned Beef and Cabbage.
05 -
With about 45 minutes to an hour left, it's time for the star veggie – the cabbage! Place the cabbage wedges right on top of everything else. They'll steam beautifully in the Crockpot Corned Beef and Cabbage, turning tender and sweet. Don't worry if it looks like too much; it cooks down quite a bit.
06 -
Once everything is fork-tender, especially that brisket, carefully remove the meat to a cutting board and let it rest for about 10-15 minutes. This is crucial for juicy slices! Slice against the grain. Ladle out the veggies and broth, then serve alongside your sliced corned beef. A sprinkle of fresh parsley and a dollop of Dijon for your Crockpot Corned Beef and Cabbage? Oh, yes please!
# Notes:
01 -
Always rinse your corned beef brisket thoroughly before cooking to avoid an overly salty dish.
02 -
Leftover Crockpot Corned Beef and Cabbage stores well in the fridge for 3-4 days in an airtight container.
03 -
Try adding a splash of Guinness or hard cider to the broth for a deeper, richer flavor during the last hour.
04 -
Serving with a crusty rye bread and a dollop of spicy brown mustard elevates the whole meal.
# Equipment Needed:
01 -
Slow cooker (6-quart or larger)
02 -
Cutting board
03 -
Sharp knife
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g