Corned Beef & Cabbage (Crockpot)
Corned beef and cabbage has long been a staple in many households, often celebrated during St. Patrick’s Day but deserving a place on your table year-round. This tender, slow-cooked meal combines the meaty richness of corned beef brisket with hearty vegetables like cabbage, potatoes, and carrots—creating a satisfying dish that’s both flavorful and comforting. The magic really comes together in the slow cooker, where all the ingredients meld beautifully over hours, allowing you to free up your time while dinner cooks away.
Table of Contents
When you think of corned beef and cabbage, picture a big pot simmering on the stove. Each element contributes to an aromatic medley that, once plated, invites everyone to gather around the table. What’s more, this recipe is incredibly easy to throw together with the only effort being some light chopping. The combination of the savory seasoned beef with the sweetness of the cabbage creates comforting flavors that transport you straight to your cozy kitchen.
Why You’ll Love This Recipe
- Simple & Quick: Requires just 10 minutes of prep time, and your slow cooker does the rest!
- Irresistible Flavor: Juicy, tender beef paired with sweet carrots and fresh cabbage creates a symphony of taste.
- Eye-Catching Appeal: It’s a colorful, inviting dish that looks as good as it tastes.
- Perfect for Gatherings: Great for family dinners or holiday feasts—everyone will want seconds!
- Budget-Friendly: Feed a crowd for just a few bucks, making this an economical choice.
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket: Use either flat or point cut. The seasoning packet included enhances the flavors significantly.
- 1 white onion, sliced: While optional, it adds a lovely flavor base to the dish.
- 2 lbs. red or gold potatoes: You can peel them according to your preference, but leaving the skin on adds texture.
- 3 carrots, sliced thick: Their natural sweetness pairs perfectly with the savory meat.
- 2 garlic cloves, peeled: Enhances flavor; feel free to use more if you’re a garlic lover.
- 1/2 head cabbage, cut into thin wedges: A must-have for that classic texture and taste.
- 1 1/2 cups water: This will help create steam in the crockpot; for extra flavor, consider using beef broth instead.
- Parsley for garnish: Adds a pop of color and freshness.
- Melted butter for potatoes (optional): A drizzle enhances the buttery goodness of your veggies.
- Horseradish or stone-ground mustard: Serve on the side for a delightful kick!
How to Make Corned Beef & Cabbage (Crockpot)
Add Onion: Start by placing the sliced white onion at the bottom of your slow cooker. This acts as a flavor base that will seep into the meat.
Prepare Your Corned Beef: Rinse the corned beef brisket under cold water and pat it dry. Place it in your slow cooker, then sprinkle the seasoning packet over top—the included spices are essential for that classic corned beef taste.
Layer in Potatoes: Next, add the baby red or gold potatoes on top of the brisket. If your potatoes are larger, consider halving them for even tenderness. Follow this with the thickly sliced carrots and the peeled garlic cloves, layering them nicely.
Add Water and Cabbage: Pour in 1 1/2 cups of water to ensure a moist cooking environment. If you prefer ultra-tender cabbage, add it now; otherwise, wait to include it during the last 2 hours of cooking.
Cook Low and Slow: Cover your slow cooker with the lid and set it to cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, it should go in during the last 2 hours of cooking. You may need to rearrange ingredients to make space for the cabbage.
Rest & Slice: Once the cooking time has completed, carefully remove the corned beef from the slow cooker and set it on a cutting board. Let the meat rest for about 10 minutes before slicing it against the grain into tender strips.
Serve with Vegetables: Plate up your sliced corned beef alongside the potatoes, carrots, and cabbage for a comforting meal. If desired, drizzle melted butter over your potatoes and serve with horseradish or stone-ground mustard for a flavor boost.
Storing & Reheating
To store your corned beef and cabbage, keep it in an airtight container in the refrigerator for up to 4 days. If you’d like to store it longer, you can freeze portions for up to 3 months—simply divide into freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop, adding a splash of water to keep it moist.
Chef’s Helpful Tips
- Avoid overcooking the cabbage—while you want it tender, too long can make it mushy. Aim for the last 2 hours in the slow cooker for best results.
- If you’re pressed for time, cut your brisket into smaller pieces. This decreases cooking time while maintaining flavor.
- Experiment with different seasoning blends beyond the packet for a unique flavor profile.
- Consider adding other veggies like parsnips or turnips for extra depth.
- Make it ahead of time and refrigerate—flavors often intensify overnight, making leftovers incredibly tasty!
It’s time to embrace the joy of cooking with this wonderful corned beef and cabbage recipe, which is perfect for cozy family dinners or festive celebrations alike. Remember, this dish isn’t just about what’s in the pot; it’s about the memories you’ll create around the table. Feel free to tweak it to your own tastes, and don’t hesitate to include a little love in every step. You’re going to adore how simple and delightful this recipe turns out!
Recipe FAQs
Can I use another cut of meat instead of corned beef?
Absolutely! While corned beef brisket is traditional, you can substitute with a pork shoulder or even a turkey breast, adjusting cooking times as necessary. Just ensure the meat has a bit of fat for flavor.
What can I serve alongside corned beef and cabbage?
Aside from the classic accompaniments like baby potatoes and carrots, you can add some crusty bread for dipping, or a light salad for a refreshing contrast.
How do I know when the corned beef is done?
Corned beef is ideally cooked to an internal temperature of about 190°F (88°C). It should be very tender and easily shred with a fork. If it’s still tough, simply add some extra cooking time.
Can I make this dish ahead of time?
Yes! Corned beef and cabbage can be made a day in advance. Just reheat gently, and the flavors will be even better the next day as they meld together in the fridge.
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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
This Corned Beef & Cabbage (Crockpot) offers a delicious, hearty meal with tender brisket and vegetables. It’s easy to prepare with minimal effort—perfect for weeknight dinners or special occasions. You’ll love the rich flavors and the convenience of a slow cooker!
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. Place it in the slow cooker and sprinkle the seasoning packet on top.
- Layer the baby potatoes on top of the meat. If larger, halve them for tenderness. Add the carrots and garlic.
- Pour the water over the mixture. For ultra-tender cabbage, add it now, or wait to add until the last 2 hours of cooking.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours total. (Add the cabbage during the last 2 hours, adjusting as needed to fit.)
- Once cooked, transfer the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced meat with potatoes, carrots, and cabbage.
- Optionally drizzle melted butter over the potatoes and serve with horseradish mustard or stone-ground mustard.
Notes
For added flavor, you can substitute some water with beef broth.
Make sure to slice the corned beef against the grain for optimal tenderness.
Leftovers can be refrigerated and enjoyed for several days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg
