Corned Beef & Cabbage (Crockpot)
Corned Beef & Cabbage is a dish that evokes warmth and comfort, especially when prepared in a slow cooker, allowing flavors to meld beautifully over hours. The tender corned beef turns buttery soft, while the vegetables soak up the savory juices, creating a hearty meal that feels like a warm hug. Perfect for St. Patrick’s Day or any Sunday dinner, this recipe is not only affordable but also incredibly simple to make, putting it among the family favorites for years to come.
Table of Contents
When I first discovered how to make Corned Beef & Cabbage in a Crockpot, I was amazed by how such an everyday meal could transform into something extraordinary with minimal effort. Watching the ingredients slowly cook throughout the day fills your kitchen with mouthwatering aromas, piquing everyone’s appetite. So, pull out that slow cooker and prepare for a delightful culinary journey that’s sure to impress your family and friends. You’ll want to invite everyone over to taste this special dish; trust me.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time, you can set it and forget it for a cozy meal later.
- Irresistible Flavor: The spices from the corned beef mingle with the sweetness of the cabbage and carrots, delivering a rich, satisfying taste.
- Eye-Catching Appeal: Gorgeous hues of green and gold from the veggies make for an attractive plate.
- Flexible Serving: Perfect for dinner, lunch, or even as a festive dish at gatherings.
- Diet-Friendly Options: Naturally gluten-free, ensuring it can cater to many special diets.
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket (flat or point cut): The star of the dish! Use one with a seasoning packet for the best flavor.
- 1 white onion, sliced (optional): Adds an aromatic sweetness; can be omitted if desired.
- 2 lbs. red or gold potatoes: These hearty potatoes hold their shape well during cooking. Peeling is optional!
- 3 carrots, sliced thick: Their natural sweetness complements the corned beef flavor perfectly.
- 2 garlic cloves, peeled: Garlic adds a savory depth, transcending the dish to the next flavor level.
- 1/2 head cabbage, cut into thin wedges: This addition brings crunch and numerous nutrients; add at the end if you prefer a firmer texture.
- 1 1/2 cup water: This helps create a delightful broth; feel free to substitute with beef broth for extra richness.
- Parsley for garnish: Adds a pop of color on your plate.
- Melted butter for potatoes (optional): A drizzle over potatoes rounds out flavors beautifully.
- Horseradish or stone-ground mustard: These provide an excellent, zesty contrast to the savory dish.
How to Make Corned Beef & Cabbage (Crockpot)
Add onions: Begin by placing the sliced onion at the bottom of your slow cooker. This forms a flavorful base for your corned beef.
Prepare corned beef: Rinse the corned beef brisket under cold water to remove excess sodium and pat it dry. Then, place it into the slow cooker and evenly sprinkle the seasoning packet over the meat for optimal flavor.
Layer potatoes: On top of the brisket, arrange the baby potatoes. If using larger potatoes, feel free to halve them for quicker cooking. Following this, add the thick slices of carrots and the peeled garlic cloves for added flavor.
Pour in water: Carefully pour 1 1/2 cups of water around the vegetables and meat in the pot—this will create a lovely steam that keeps everything moist and tender. If you want your cabbage to be really soft and flavorful, add it now; otherwise, wait to add it in the last two hours for some crunch.
Cover and cook: Place the lid on your slow cooker, ensuring it is secure. Set your cooker on HIGH for 5 hours or LOW for 8 hours. If you added cabbage earlier, you may need to rearrange the ingredients to fit everything comfortably.
Slice and rest meat: When the cooking time is up, remove the corned beef brisket onto a cutting board and let it rest for about 10 minutes. This resting period lets those juices redistribute, ensuring each slice is delightful.
Serve it up: Slice the brisket against the grain into even strips and serve it hot alongside the tender potatoes, carrots, and cabbage. Don’t forget to drizzle melted butter over the potatoes if that’s your thing and offer horseradish mustard or stone-ground mustard on the side for a perfect finish.
Storing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. If you’re looking to store it longer, consider freezing portions in freezer-safe bags for up to 3 months. When reheating, simply microwave until warmed through or place in a 350°F oven until hot. The texture may change slightly, but refreshing it with a bit of added broth or water can help maintain moisture.
Chef’s Helpful Tips
- Avoid overcooking! If cooking on HIGH, check around the 4-hour mark for tenderness.
- Ensure your corned beef is well-trimmed, which can help it stay tender without too much excess fat.
- If the texture of your cabbage isn’t to your liking, try cutting it thinner next time for faster cooking.
- Feel free to switch up the vegetables! Adding turnips or parsnips can enhance the flavor profile.
- Consider making a day ahead. The flavors deepen when stored overnight in the fridge before serving.
There’s something inherently satisfying about preparing Corned Beef & Cabbage in a Crockpot. The process is straightforward enough that anyone can pull it off, but the resulting meal feels special and indulgent. Allowing the ingredients to meld over hours creates a sophisticated flavor profile that belies its simplicity. Try experimenting with the vegetables or seasonings next time; the beauty of this recipe is its flexibility. No matter how you use it, you’re sure to gather friends and family around the table to appreciate this comforting classic.
Recipe FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While corned beef brisket is traditional, you could try using a chuck roast or even a leaner cut. Just keep in mind that the cooking time may need to be adjusted, and the flavors will differ slightly.
How do I add more flavor to the broth?
For a richer taste, consider replacing the water with beef broth or adding some apple cider vinegar, which enhances the meat’s tanginess. Herbs like thyme or bay leaves can also elevate the flavor profile significantly.
Is it possible to make this dish in an Instant Pot?
Yes! If you prefer a quicker method, you can prepare this dish in an Instant Pot. Cook the corned beef on high pressure for about 90 minutes, and add the vegetables for the last 15 minutes to avoid overcooking.
Can I make this vegetarian?
You can certainly create a vegetarian version by substituting the corned beef with a mixture of hearty mushrooms and lentils. Use vegetable broth instead of water and include an assortment of your favorite vegetables to maintain the texture and flavor profile.
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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: Dinner
- Method: Crockpot
- Cuisine: Irish
Description
Enjoy a comforting bowl of Corned Beef & Cabbage made easy in your crockpot! With tender brisket and fragrant veggies, this dish is perfect for any family dinner.
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 sliced onion to the slow cooker.
- Rinse the corned beef and pat it dry. Place it in the slow cooker and sprinkle the seasoning packet over it.
- Layer the baby potatoes on top of the corned beef. Halve larger potatoes for even cooking. Add carrots and garlic.
- Pour water over the ingredients. For ultra-tender cabbage, add it now; otherwise, add it during 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, adding cabbage in the last 2 hours if not added earlier.
- Once cooked, remove the corned beef 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.
- If desired, drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard.
Notes
For extra flavor, consider adding beef broth instead of water.
Replace cabbage with other root vegetables if preferred.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 2000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
