crockpot corned beef and cabbage recipe: a St. Patrick’s Day tradition made easy! This hearty one pot meal is a staple in many homes, especially around St. Patrick’s Day. But let’s be honest, who has time to babysit a pot on the stove all day? That’s where this easy crockpot corned beef and cabbage recipe comes in. It’s the perfect way to enjoy a tender, flavorful meal with minimal effort.
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This crockpot corned beef and cabbage recipe is inspired by my grandmother’s classic recipe, a tradition passed down through generations. The slow cooking process tenderizes the corned beef, infusing it with the savory flavors of cabbage, carrots, and potatoes. This version just makes it unbelievably easier. Trust me, it’ll become a family favorite.
Why You Will Love This crockpot corned beef and cabbage recipe Recipe
This isn’t your average corned beef and cabbage! First, the slow cooker does all the work, making a delicious and comforting dish with very little hands on time. The result is melt in your mouth tender corned beef and perfectly cooked vegetables. Second, It’s incredibly flavorful, with the spices infusing every bite. And third, clean up is a breeze with only one pot to wash. This dish is truly the epitome of comfort food made easy.
I remember one St. Patrick’s Day in particular. I was running on fumes, trying to juggle work and get dinner on the table. I threw everything into the crockpot before heading out the door. When I came home, the aroma was heavenly. The corned beef was so tender, it practically fell apart. It saved the day and instantly became my go to method.
Ingredients Needed for This crockpot corned beef and cabbage recipe Recipe
Here’s what you’ll need to create this St. Patrick’s Day favorite:
- For the Corned Beef:
* 1 (3 4 pound) corned beef brisket, with spice packet
* 1 medium yellow onion, roughly chopped
* 2 cloves garlic, minced
* 4 cups beef broth
* 1 cup water
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper
- For the Vegetables:
* 1 large head of green cabbage, cored and chopped into wedges
* 4 medium carrots, peeled and cut into 2 inch pieces
* 4 medium Yukon gold potatoes, peeled and quartered
How to Make This crockpot corned beef and cabbage recipe Recipe
Ready to get started? Here’s how to make this amazing dish:
- 1. Rinse the corned beef brisket under cold water. Place it into your slow cooker.
- 2. Sprinkle the spice packet from the corned beef over the brisket. Add the chopped onion, minced garlic, thyme, and black pepper to the slow cooker.
- 3. Pour in the beef broth and water. Ensure the corned beef is mostly submerged. If not, add a bit more water.
- 4. Cover and cook on low for 6 8 hours, or on high for 3 4 hours. The corned beef should be very tender when pierced with a fork.
- 5. Add the carrots and potatoes to the slow cooker. Cook for an additional hour on high until the vegetables are tender, but not mushy.
- 6. Stir in the cabbage wedges. Cook for another 30 45 minutes, or until the cabbage is tender crisp.
- 7. Carefully remove the corned beef from the slow cooker and let it rest for 10 15 minutes before slicing against the grain.
- 8. Serve the sliced corned beef with the cooked cabbage, carrots, and potatoes. Enjoy this easy crockpot corned beef!
How to Serve This crockpot corned beef and cabbage recipe Recipe
Serving your crockpot corned beef and cabbage is simple and satisfying. Arrange the sliced corned beef on a platter surrounded by the cabbage, carrots, and potatoes from the slow cooker juices.
For an extra touch, serve with a dollop of horseradish sauce or a side of Irish soda bread for dipping. You can also drizzle some of the cooking liquid over the vegetables for added flavor. A sprinkle of fresh parsley can also add a pop of color and freshness.
How to Store This crockpot corned beef and cabbage recipe Recipe
Leftover crockpot corned beef and cabbage can be easily stored for later enjoyment.
Allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3 4 days.
For longer storage, you can freeze the leftovers. Portion into freezer safe bags or containers, leaving some space for expansion. Freeze for up to 2 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave, oven, or on the stovetop until heated through. Add a splash of water or broth if needed to prevent drying.
Tips to Make This crockpot corned beef and cabbage recipe Recipe
- For extra flavor, sear the corned beef in a hot pan before placing it in the slow cooker. This will add a nice crust and depth to the dish.
- Don’t overcook the cabbage! It should be tender crisp, not mushy. Add it towards the end of the cooking time.
- Use Yukon gold potatoes or red potatoes for the best texture. They hold their shape well during slow cooking.
- If you find your corned beef is too salty, soak it in cold water for a few hours before cooking to remove some of the excess salt.
- For an easy crockpot corned beef dish, try opting for an already trimmed corned beef brisket.
Helpful Notes for This crockpot corned beef and cabbage recipe Recipe
Corned beef is typically sold as a brisket that has been cured in brine. The spice packet included usually contains mustard seeds, peppercorns, bay leaves, and other flavorful spices.
If you can’t find corned beef brisket, you can use corned beef round as a substitute, though it may not be as tender.
Feel free to adjust the amount of vegetables to your liking. You can also add other root vegetables like parsnips or turnips.
For a slightly sweet touch, try adding a tablespoon of brown sugar or maple syrup to the slow cooker.
Variation of This crockpot corned beef and cabbage recipe Recipe
Looking to mix things up? Here are some variations to try:
- Spicy Corned Beef: Add a pinch of red pepper flakes or a diced jalapeño to the slow cooker for a kick.
- Irish Stout Corned Beef: Substitute half of the beef broth with Irish stout for a richer, more complex flavor.
- Glazed Corned Beef: Brush the sliced corned beef with a mixture of honey and Dijon mustard before serving for a sweet and tangy glaze.
Remember you can easily check out my other recipes! We have great traditional Corned Beef And Cabbage Recipe or if you are in a hurry, a Quick Corned Beef And Cabbage is just what you need. If you are after the easiness of a crockpot, then the Slow Cooker Corned Beef And Cabbage is hard to beat!
How long does it take to cook corned beef and cabbage in a crockpot?
Generally, corned beef and cabbage takes about 6-8 hours on low or 3-4 hours on high in a crockpot. Cooking time varies depending on the size of the corned beef.
What is the best cut of corned beef for crockpot cooking?
The point cut of corned beef is generally considered best for slow cooking. It has more fat, which renders during cooking, resulting in a more tender and flavorful dish.
When should I add the cabbage to the crockpot with the corned beef?
Add the cabbage during the last 2-3 hours of cooking. This prevents the cabbage from becoming too mushy. Add other vegetables like potatoes and carrots at the same time.
Can I use beer or broth in my crockpot corned beef and cabbage recipe?
Yes, using beer or broth can enhance the flavor of your corned beef and cabbage. You can substitute some of the water with a bottle of dark beer or beef broth. Always ensure the meat is mostly covered with liquid.
How do I prevent my corned beef from being too salty?
Rinsing the corned beef before cooking can help remove excess salt. Some people also recommend soaking the corned beef in water for a few hours before cooking it in the crockpot.
Crockpot Corned Beef & Cabbage Recipe: The Easiest You’ll Ever Make!
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This crockpot corned beef and cabbage recipe offers an easy, hands off way to enjoy this classic Saint Patrick’s Day dish. Tender corned beef and perfectly cooked vegetables make this dish a family favorite.
Ingredients
- 1 (3-4 pound) corned beef brisket, with spice packet
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 large head of green cabbage, cored and chopped into wedges
- 4 medium carrots, peeled and cut into 2 inch pieces
- 4 medium Yukon gold potatoes, peeled and quartered
Instructions
- Rinse the corned beef brisket under cold water. Place it into your slow cooker.
- Sprinkle the spice packet from the corned beef over the brisket. Add the chopped onion, minced garlic, thyme, and black pepper to the slow cooker.
- Pour in the beef broth and water. Ensure the corned beef is mostly submerged. If not, add a bit more water.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The corned beef should be very tender when pierced with a fork.
- Add the carrots and potatoes to the slow cooker. Cook for an additional hour on high until the vegetables are tender, but not mushy.
- Stir in the cabbage wedges. Cook for another 30-45 minutes, or until the cabbage is tender-crisp.
- Carefully remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked cabbage, carrots, and potatoes.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
