Crockpot Corned Beef and Cabbage: Simple & Tender (Print Version)

Easy Crockpot Corned Beef and Cabbage recipe for a hearty, flavorful meal. Slow cook tender beef, potatoes, carrots, and cabbage effortlessly.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 480 Minutes minutes
Total Time: 495 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 3-4 lb corned beef brisket (flat cut preferred), with spice packet
02 - 1 medium head green cabbage, quartered or cut into wedges
03 - 1.5 lbs baby red potatoes, scrubbed and halved or quartered
04 - 1 lb carrots, peeled and cut into 1-inch chunks
05 - 1 large yellow onion, roughly chopped

→ Flavor Boosters & Seasonings

06 - 4 cups beef broth (low sodium preferred)
07 - 1-2 bay leaves
08 - 3-4 cloves garlic, smashed or minced (or more, if you're like me!)
09 - Pickling spice packet (from corned beef, or 1-2 tbsp store-bought)

→ Finishing Touches

10 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, unwrap your corned beef brisket. You'll usually find a spice packet tucked inside – don't lose it! Rinse the beef under cold water to get rid of any excess brine. This step is something I always do, it just feels right and helps balance the saltiness. Place the rinsed brisket directly into your slow cooker. It's usually a snug fit, but that's okay, it'll shrink down as it cooks. This is where the magic begins, honestly, setting up for that incredible aroma later.
02 - Sprinkle that pickling spice packet over the corned beef. Seriously, don't forget it like I almost did that one time! Toss in your smashed garlic cloves and the bay leaf. Pour the beef broth over everything. Make sure the liquid comes up about halfway to two-thirds of the way up the beef. I've found that too much liquid can dilute the flavor, and too little won't make the beef tender enough, so measure carefully here. This is the foundation for all that deliciousness.
03 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. I always opt for low and slow; it just makes the beef incredibly tender and shreds beautifully. You'll start smelling it after a couple of hours, and honestly, that’s when the anticipation really builds! Resist the urge to peek too often, as it lets out all that precious heat and extends the cooking time. Just let it do its thing.
04 - About 2-3 hours before the beef is done (if cooking on low) or 1 hour before (if on high), it's time for the vegetables. Carefully add the chopped potatoes, carrots, and onion around the beef in the slow cooker. You might need to push them down a bit into the broth. I've learned from experience that adding them too early makes them mushy, and nobody wants mushy veggies! They need just enough time to get tender but still hold their shape.
05 - About 30-45 minutes before serving, add the cabbage wedges. I usually just nestle them on top of the other vegetables. Cabbage cooks pretty quickly, and you want it tender-crisp, not completely dissolved. This is the stage where the kitchen really starts to smell like a proper Irish feast, and it's honestly my favorite part of the cooking process. The vibrant green pops against the other root veggies.
06 - Once the beef is fork-tender and the vegetables are cooked through, remove the corned beef from the slow cooker 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. Carefully scoop out the tender vegetables and cabbage. I usually serve them all together on a big platter, with a drizzle of that amazing cooking liquid. Oh, and don't forget the fresh parsley if you have it! It just brightens everything up.

# Notes:

01 - Always rinse the corned beef to manage saltiness – trust me on this one!
02 - Store leftover beef and veggies separately for best texture and freshness.
03 - If you're out of baby reds, Yukon Golds work great for potatoes, just chunk them!
04 - Serve with a good grainy mustard; it really makes the flavors sing.

# Tools You'll Need:

01 - Slow cooker (Crockpot)
02 - cutting board
03 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 550-650
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 40-50g

Back