Corned Beef & Cabbage (Crockpot)
Corned beef and cabbage is a classic dish, often associated with St. Patrick’s Day celebrations, but honestly, it deserves to be enjoyed far beyond just one holiday. The way the tender, savory corned beef melds with the sweetness of the carrots and cabbage creates a symphony of flavors that feels both homey and comforting. Slow-cooked in a crockpot, this dish allows all the ingredients to steep and collide in flavor, resulting in a meal that is as easy to make as it is delicious.
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Growing up, I’d watch my grandmother whip up her version of corned beef & cabbage every March, filling our house with a rich aroma that hinted at the deliciousness to come. It was a special meal that brought everyone together. Now, with this easy crockpot recipe, you can create that same magic in your own kitchen while savoring every moment—and it only takes a handful of ingredients and some patience while it cooks to perfection.
Why You’ll Love This Recipe
- Simple & Quick: Prep is super easy and takes just about 10 minutes, letting the crockpot do the hard work.
- Irresistible Flavor: The corned beef emerges tender and juicy, while the veggies soak up all that flavor throughout the cooking process.
- Eye-Catching Appeal: A colorful plate is sure to impress family and friends, making it a perfect centerpiece for any meal.
- Flexible Serving: Serve this meal for dinner on busy weeknights or special occasions, it’s versatile like that!
- Diet-Friendly Options: You can easily adjust this recipe with gluten-free options and shift the side dishes to suit dietary preferences.
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket (flat or point cut): This is the star of the show and can vary in size based on how many you’re serving. The brisket typically comes with a seasoning packet that adds tons of flavor.
- 1 white onion, sliced: This is optional, but it adds great depth of flavor. You can sauté it beforehand for even more sweetness.
- 2 lbs. red or gold potatoes: These potatoes hold their shape beautifully in the crockpot. Feel free to peel them if you prefer.
- 3 carrots, sliced thick: They add a subtle sweetness and make this dish feel even more like a warm, home-cooked meal.
- 2 garlic cloves, peeled: Garlic adds aroma and enhances the overall deliciousness of the dish.
- 1/2 head cabbage, cut into thin wedges: Cabbage softens as it cooks and adds a beautiful texture that contrasts nicely with the tender beef.
- 1 1/2 cup water: This helps create steam in the crockpot; you can substitute with beef broth for extra richness.
- Parsley for garnish: A sprinkle of fresh parsley brightens up the plate.
- Melted butter for potatoes if desired: This is optional but a wicked way to enjoy those perfectly cooked potatoes.
- Horseradish or stone-ground mustard: This optional condiment elevates the flavors and provides a nice kick!
How to Make Corned Beef & Cabbage (Crockpot)
Add Onion: Start by placing the sliced onion at the bottom of your slow cooker. It provides a flavorful base for the other ingredients.
Prepare the Corned Beef: Rinse the corned beef brisket under cold water and pat it dry with paper towels. This helps to remove excess saltiness. Place the brisket on top of the onions in the slow cooker and sprinkle the included seasoning packet generously over the meat.
Layer the Vegetables: Add your baby potatoes on top of the brisket. If you have larger potatoes, it’s best to halve or quarter them to ensure they cook through. Then, toss in the sliced carrots and garlic cloves.
Add the Water: Pour 1 1/2 cups of water over the entire mixture in the crockpot. For an even richer flavor, you might consider substituting the water with beef broth at this point.
Incorporate Cabbage: If you adore ultra-tender cabbage, add it in now. Otherwise, wait to stir it in during the last two hours of cooking to keep it slightly crunchy.
Cook Low and Slow: Place the lid on the slow cooker, cooking on HIGH for 5 hours or LOW for 8 hours. If you’ve added the cabbage earlier, check to make sure it’s cooked to your desired tenderness.
Rest & Slice the Meat: Once your cooking time is up, carefully remove the corned beef from the slow cooker and let it rest on a cutting board for about 10 minutes. This resting period is crucial for keeping the meat juicy. Slice against the grain into strips.
Serve Delightfully: Arrange the tender corned beef on a platter alongside the potatoes, carrots, and cabbage. If you’d like, drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard on the side.
Storing & Reheating
You can store any leftovers in an airtight container at room temperature for about 2 hours. If you have longer to keep it fresh, transfer it to the fridge where it can last up to 3 days. For longer-term storage, place portions in freezer-safe containers for up to 3 months. When reheating, use a microwave-friendly dish and cover it with a damp paper towel to maintain moisture, zapping it for 1-2 minutes, or until heated through. Just know that the texture of the cabbage might soften slightly after reheating, but it will still be flavorful!
Chef’s Helpful Tips
- Avoid overcooking the corned beef. You want it fork-tender but not falling apart entirely before serving!
- Cut the cabbage into wedges, as thinner pieces may cook faster and become too mushy.
- If your potatoes are larger, par-cooking them halfway can ensure they don’t turn mushy by the time the beef is done.
- Don’t forget that resting the corned beef after cooking makes slicing easier and helps maintain its juices; nobody likes a dry brisket!
- Feel free to adjust the herbs in the seasoning packet to customize it to your taste; adding a bay leaf or thyme can elevate the flavor profile even more.
Eating corned beef & cabbage is more than just a meal; it’s a tradition filled with warmth and wonderful aromas. The combination of tender beef, sweet earthy vegetables, and rich broth is the perfect comfort food for those chilly evenings or any family gathering. Just think about how your kitchen will smell as this beauty cooks all day long!
Recipe FAQs
Can I Cook Corned Beef & Cabbage on the Stove?
Absolutely! You can cook corned beef and cabbage in a pot on the stovetop. Just bring your water (or broth) to a boil, add the beef and spices, and let it simmer on low heat for about 3-4 hours. Add the cabbage and veggies towards the end to achieve your desired tenderness.
What Can I Use Instead of Cabbage?
If you find yourself without cabbage, consider substituting with kale or collard greens for a different twist. They have similar cooking times and will absorb the flavors beautifully.
How Do I Know When the Corned Beef is Done?
The corned beef is done when it’s fork-tender. Depending on your slow cooker and the size of the brisket, this can take anywhere from 5 to 8 hours. You can also check with a meat thermometer; the internal temperature should reach at least 145°F for safe consumption.
Can I Make This Recipe in Advance?
Yes! You can prepare all the ingredients the night before and store them in the fridge. Then, just add everything to your slow cooker in the morning for a delicious, ready-to-eat meal by dinnertime.
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📖 Recipe Card
Corned Beef & Cabbage (Crockpot)
- Prep Time: 10 minutes
- Cook Time: 490 minutes
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Category: One Pot
- Method: Slow Cooker
- Cuisine: Irish
Description
Enjoy a delightful meal with corned beef & cabbage cooked in a crockpot! This dish offers a savory flavor profile and is paired with carrots and potatoes, making it a great option for a quick dinner or a hearty comfort food experience.
Ingredients
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) peel them if you'd like!
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water, (or see notes below for other liquid ideas)
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions
- Add the sliced onion to the slow cooker.
- Rinse the corned beef and pat dry, then place in the slow cooker. Sprinkle over the included seasoning packet.
- Place the baby potatoes on top of the roast. Halve larger potatoes for tenderness. Add carrots and garlic.
- Pour in the water. For ultra-tender cabbage, add it now; otherwise, wait for the last 2 hours.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, do so in the final 2 hours, adjusting for space as necessary.
- Remove the meat and let it rest for 10 minutes on a cutting board before slicing against the grain.
- Serve the meat alongside potatoes, carrots, and cabbage.
- If desired, drizzle melted butter over potatoes and accompany with horseradish or stone-ground mustard.
Notes
For an extra layer of flavor, feel free to add other vegetables such as parsnips or turnips.
Adjust cooking times based on the size of the brisket and your slow cooker settings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 1500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
