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.

Easy Crockpot Corned Beef & Cabbage Recipe: 7 Essential Steps

Name: Crockpot Corned Beef & Cabbage Recipe: The Easiest You'll Ever Make!
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Irish-American
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

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

Scale

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

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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