Crock Pot Corned Beef And Cabbage

This Crock Pot Corned Beef And Cabbage is a tender and savory recipe, which includes corned beef brisket and green cabbage. It’s a classic, foolproof recipe, ready in about 8 hours and 10 minutes.

Crock Pot Corned Beef And Cabbage Ingredients

• 3 to 4 pounds corned beef brisket, uncooked, with spice packet
• 1 onion
• 3 cloves garlic, sliced
• 2 bay leaves
• 2 ½ to 3 cups water
• 2 pounds potatoes, peeled* and quartered
• 2 large carrots, chopped
• 1 small head green cabbage, cut into wedges

How To Make Crock Pot Corned Beef And Cabbage

1. Layer the base: Chop the onion into large chunks and place in the bottom of a 6-quart slow cooker. Top with the corned beef and the included seasoning packet.
2. Add liquid and seasonings: Pour water into the slow cooker until it nearly covers the corned beef. Add sliced garlic and bay leaves.
3. Start cooking: Cover and cook on low for 8-10 hours.
4. Add potatoes and carrots: After 3 hours of cooking, add the potatoes and carrots to the slow cooker.
5. Add cabbage: Two hours before serving, add the cabbage wedges to the slow cooker.
6. Serve: Once done, remove the corned beef and let it rest for 15 minutes before slicing. Serve with the cooked potatoes, carrots, and cabbage.

Recipe Tips

• When to add vegetables: Potatoes and carrots go in after 3 hours; cabbage should be added 2 hours before the end.
• How to keep cabbage from getting mushy: Only add cabbage for the final 2 hours to maintain texture.
• Can I cook this on high? You can cook on high for about 4-5 hours, but low and slow yields more tender beef.
• Do I need to rinse the corned beef? It’s optional, but rinsing can reduce the saltiness if preferred.
• What’s in the spice packet? Typically includes mustard seeds, coriander, bay leaf, peppercorns, and other pickling spices.

What To Serve With Corned Beef And Cabbage

This dish is filling on its own but pairs well with:

• Irish soda bread
• Dijon or grainy mustard
• Horseradish cream sauce
• Steamed green beans
• Apple crisp or bread pudding for dessert

How To Store Corned Beef And Cabbage

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: Let cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

Corned Beef And Cabbage Nutrition Facts

• Calories: 592
• Carbohydrates: 32g
• Protein: 39g
• Fat: 34g
• Saturated Fat: 10g
• Cholesterol: 122mg
• Sodium: 2817mg
• Potassium: 1653mg
• Fiber: 8g
• Sugar: 6g
• Calcium: 135mg
• Iron: 9.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use red potatoes instead of peeled potatoes?
Yes, red potatoes work well and hold their shape nicely.

Why is my corned beef tough?
It likely needs more time; corned beef gets tender with long, slow cooking.

Can I add beer to the cooking liquid?
Yes, replacing some water with beer adds great flavor.

Is corned beef already cooked?
No, it’s cured but not pre-cooked; it must be cooked thoroughly.

Do I need to use the spice packet?
It’s recommended for flavor, but you can use your own mix of pickling spices if preferred.

Try More Recipes:

• Crock Pot Thai Coconut Beef
• Crock Pot Hungarian Beef Goulash
• Crock Pot Beef And Bean Torta