Tender Crockpot Corned Beef & Cabbage for St. Pats (Print Version)

Make Easy Crockpot Corned Beef and Cabbage. Tender beef, vibrant veggies, simple prep. Perfect for St. Patrick's Day! A fuss-free, delicious celebration.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 28 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Meat Dish

# Ingredients:

→ Hearty Core

01 - 3-4 lbs corned beef brisket
02 - 1 small head of cabbage (about 1.5 lbs)
03 - 6-8 medium potatoes (Yukon Gold or Red Bliss)
04 - 4-5 medium carrots
05 - 1 large onion

→ Flavor Foundation

06 - 4 cups beef broth (low sodium)
07 - 1 pickling spice packet (usually comes with beef)
08 - 2-3 bay leaves (if not enough in packet)

→ Finishing Touches

09 - Dijon mustard (for serving, optional)
10 - Fresh parsley (for garnish, optional)

# Instructions:

01 - First things first, take your corned beef brisket out of its packaging. Give it a good rinse under cold water to get rid of any excess salt. Pat it dry with paper towels. If there's a thick layer of fat, you can trim some of it off, but honestly, a little fat adds flavor! While you’re doing that, roughly chop your cabbage into thick wedges, peel and halve your potatoes (or quarter larger ones), peel and chunk your carrots, and quarter that onion. Don't worry about perfection here, we’re going for rustic, hearty goodness!
02 - Now for the layering! I always start with the heartier vegetables at the bottom – the potatoes and carrots – because they take a little longer to get tender and they'll soak up all those amazing flavors. Then, nestle that gorgeous piece of corned beef right on top. If your brisket came with a pickling spice packet, sprinkle it all over the beef. If not, toss in a couple of bay leaves and a teaspoon of whole peppercorns. This is where the magic really starts to happen, creating that irresistible aroma.
03 - Pour the beef broth around the sides of the corned beef, making sure it mostly covers the vegetables. You want enough liquid to create that steamy, slow-cooked environment without drowning everything. Now, tuck those quartered onions around the beef and veggies. They'll soften and release their sweet, savory notes into the broth, complementing the beef beautifully. Honestly, the smell even at this stage is promising! Don't overfill your crockpot, leave a little room at the top.
04 - Put the lid on your crockpot, making sure it’s sealed tight. Set it to LOW and let it cook for 7-8 hours, or on HIGH for 4-5 hours. I always recommend low and slow for the most tender, melt-in-your-mouth results. Resist the urge to peek! Every time you lift that lid, you lose precious heat and steam, which slows down the cooking process. Trust the crockpot; it’s doing its job, making your Easy Crockpot Corned Beef and Cabbage perfect.
05 - About an hour before you're ready to serve, gently add the cabbage wedges to the crockpot. You can tuck them into the broth around the beef. If there isn't much liquid left, you can add another half cup of broth or water. The cabbage cooks relatively quickly, so adding it later prevents it from becoming too mushy. You want it tender but still with a little bit of bite, not completely disintegrated. This is where the dish really starts to look vibrant and complete!
06 - Once the cooking time is up and the beef is fork-tender, carefully remove the brisket from the crockpot and let it rest on a cutting board for about 10-15 minutes. This step is crucial for juicy, easy-to-slice meat! While it rests, you can scoop out the veggies into a serving bowl. Slice the corned beef against the grain into thick pieces. Arrange the sliced beef and vegetables on a platter, drizzle with some of that flavorful broth, and garnish with fresh parsley if you like. Honestly, seeing it all come together is so satisfying!

# Notes:

01 - Always slice the corned beef AGAINST the grain after resting it; I learned this the hard way with stringy beef once!
02 - Store leftovers in airtight containers in the fridge for 3-4 days; reheat gently on the stovetop with a splash of broth.
03 - No pickling spice? Create your own with bay leaves, peppercorns, mustard seeds, and a few cloves, it works surprisingly well.
04 - A dollop of good grainy mustard or horseradish on the side really elevates the flavors, don't skip it!

# Equipment Needed:

01 - Large crockpot or slow cooker
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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