Description
This Crockpot Corned Beef and Cabbage is a simple, hearty, and flavorful meal that’s perfect for St. Patrick’s Day or any time you’re craving a comforting dish. Tender corned beef, flavorful cabbage, carrots, and potatoes all cooked together in a slow cooker for an easy, no-fuss dinner.
Ingredients
- 3–4 lbs corned beef brisket (with seasoning packet, if available)
- 1 medium onion, quartered
- 4–5 medium-sized potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks
- 1 small head of cabbage, cut into wedges
- 4 cups beef broth (or water)
- 1 tablespoon mustard seeds (optional, for extra flavor)
- 1 teaspoon black peppercorns (optional)
- Salt (if needed, as corned beef is usually salty enough)
Instructions
-
Prepare the Crockpot:
Place the quartered onion at the bottom of the crockpot. This helps create a base for the corned beef to sit on. -
Add the Corned Beef:
Rinse the corned beef under cold water to remove excess salt, then place it on top of the onions in the crockpot. If your corned beef came with a seasoning packet, sprinkle the contents of the packet over the meat. You can also add mustard seeds and peppercorns for added flavor. -
Add the Vegetables:
Add the quartered potatoes and carrots around the corned beef in the crockpot. Pour the beef broth (or water) into the crockpot to cover the meat and vegetables. You may need to adjust the liquid level depending on the size of your crockpot, but it should cover most of the contents. -
Cook the Corned Beef:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the corned beef is tender and easily shreds with a fork. -
Add the Cabbage:
About 1 hour before the cooking time is up, add the cabbage wedges to the crockpot. Press the cabbage into the broth if needed. Continue to cook for the remaining time until the cabbage is tender. -
Serve:
Once everything is cooked through, remove the corned beef from the crockpot and slice it against the grain. Serve the sliced corned beef with the potatoes, carrots, and cabbage. Ladle some of the broth over the vegetables for extra flavor.
Notes
- For Extra Flavor: If you like your corned beef with more depth of flavor, you can add a splash of apple cider vinegar or a couple of bay leaves to the crockpot.
- Leftovers: Leftover corned beef can be stored in an airtight container in the fridge for up to 3-4 days. It’s great for making sandwiches or adding to hash.
- To Thicken the Broth: If you prefer a thicker broth, you can remove the meat and vegetables at the end of cooking and reduce the broth by simmering it on the stovetop for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (on low) or 4-5 hours (on high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 400
- Sugar: 6g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 60mg