Description
A classic Crockpot Corned Beef and Cabbage recipe that delivers tender, flavorful corned beef cooked low and slow with hearty vegetables. Perfect for an easy St. Patrick’s Day meal or any comforting dinner, this recipe includes potatoes, carrots, and cabbage slowly simmered with savory seasonings for maximum taste and tenderness.
Ingredients
Scale
Meat and Vegetables
- 2½ pounds corned beef brisket
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings and Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Trim the brisket: Trim all visible fat from the 2½ pounds corned beef brisket to reduce excess grease during cooking.
- Prepare the crockpot: Spray a large crockpot with nonstick spray to prevent sticking and ease cleanup.
- Layer ingredients: Place the sliced onion, peeled and halved red potatoes, and baby carrots in the bottom of the crockpot. Then, place the trimmed corned beef brisket on top of the vegetables.
- Make the cooking liquid: In a bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Pour liquid over brisket: Pour the liquid mixture evenly over the corned beef and vegetables in the crockpot. Sprinkle the spice packet that comes with the corned beef over the meat if using. Cover the crockpot with the lid.
- Cook the corned beef: Cook on the low setting for 8 hours (or on high for 5 hours), allowing the flavors to blend and the beef to become tender. Add the cabbage wedges and caraway seeds to the crockpot during the last hour of cooking for the cabbage to become tender but not mushy. Ensure the internal temperature of the corned beef reaches at least 145°F.
- Serve: Once cooked, discard the cooking liquid. Slice the corned beef against the grain and serve with the vegetables. Mustard can be offered on the side as a condiment.
Notes
- Flat cut brisket is preferred for uniform slices, but point cut brisket works as well.
- Beef broth can be substituted with vegetable broth, water, or Guinness beer for flavor variations.
- Add cabbage earlier if you prefer it very tender; add it later for crisper cabbage texture.
- Make sure to trim excess fat to avoid greasy leftovers.
- The spice packet is optional but adds authentic corned beef flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg
