Crock Pot Corned Beef and Cabbage: Simple & Flavorful (Print Version)
Make tender Crock Pot Corned Beef and Cabbage with ease! This slow-cooked classic brings comfort and flavor to your family table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Dairy-Free
# Ingredients:
→ Main Event Stars
01 -
3-4 lb corned beef brisket (with spice packet)
02 -
1 head green cabbage, quartered
03 -
1.5 lbs small red or Yukon Gold potatoes, halved or quartered
04 -
1 lb carrots, peeled and cut into 2-inch chunks
→ Flavor Boosters
05 -
1 large yellow onion, roughly chopped
06 -
4 cups low-sodium beef broth
07 -
2-3 bay leaves (plus spice packet contents)
→ Finishing Touch
08 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, unwrap that beautiful piece of corned beef. Rinse it under cold water – this helps get rid of some of the excess salt, which is important for the final flavor. Pat it dry with paper towels. I usually trim a bit of the tougher fat cap, but not all of it; that fat adds so much flavor as it cooks down. Don't forget to grab that spice packet that usually comes with it!
02 -
Now for the crock pot magic. Place the corned beef brisket, fat side up, right in the bottom of your slow cooker. Sprinkle the contents of that spice packet over the beef. Then, arrange your chopped onion, carrots, and potatoes around the beef. I like to get them tucked in nicely so they can soak up all those delicious juices. This is where the kitchen starts to smell good, honestly.
03 -
Pour the beef broth over everything. Make sure it mostly covers the vegetables, but it's okay if the beef isn't fully submerged. Toss in those extra bay leaves if you're like me and love that subtle aroma. Don't add extra salt yet! The corned beef itself is already quite salty, and we'll adjust seasoning at the very end. I learned that the hard way once, oops.
04 -
Cover your crock pot and set it to low for 8-10 hours, or high for 4-6 hours. Honestly, I always go for low and slow; it just makes the beef incredibly tender, practically falling apart. You'll start smelling it after a few hours, and that's when the real anticipation builds! Resist the urge to peek too much, let that slow cooker do its thing.
05 -
About 2 hours before the cooking time is up (if on low) or 1 hour (if on high), nestle the cabbage wedges right on top of everything else. They don't need as much cooking time as the other veggies. They'll steam beautifully and become tender without getting mushy. I used to add it all at the beginning, and let me tell you, that was a mistake – mushy cabbage isn't my jam!
06 -
Once everything is tender, remove the corned beef from the crock pot and let it rest on a cutting board for about 10-15 minutes. This is crucial for juicy slices! Slice the beef against the grain – it makes a huge difference in tenderness. Arrange the sliced beef, potatoes, carrots, and cabbage on a platter. Ladle some of that flavorful broth over it all, then sprinkle with fresh parsley. Enjoy your Crock Pot Corned Beef and Cabbage!
# Notes:
01 -
Always rinse the corned beef brisket! It cuts down on the saltiness, I learned that the hard way.
02 -
Don't add the cabbage until the last hour or two, otherwise, it turns into total mush. Trust me, I've done it.
03 -
Let the beef rest for at least 10 minutes after cooking. It makes it so much juicier when you slice it, honestly!
04 -
Serve with a dollop of grainy mustard for an extra flavor kick!
# Tools You'll Need:
01 -
6-quart or larger slow cooker
02 -
cutting board
03 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g