Corned Beef & Cabbage (Crockpot)
Corned beef and cabbage, a comforting dish rich with tradition, often conjures up images of cozy gatherings and hearty meals. The beauty of this dish lies not only in its savory flavor but also in its incredible ease, especially when prepared in a slow cooker. With tender corned beef brisket, sweet carrots, and succulent cabbage, this is a meal that warms the heart and pleases the palate. Plus, it’s a budget-friendly option that yields generous portions, making it perfect for family dinners or festive celebrations.
Table of Contents
I still remember the first time I made corned beef and cabbage in my Crockpot. It was a rainy Sunday afternoon, and the aroma of spices and simmering meat filled my kitchen as I relaxed with a good book. By dinner time, I was greeted by a feast that was not just delicious but also offered a sense of nostalgia. The Corned Beef & Cabbage (Crockpot) recipe I’m sharing invites you to experience the same joy and satisfaction. It’s simple to prepare, allowing you to enjoy the warmth and flavors of this classic dish while spending more time with your loved ones.
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep; let the slow cooker do the work for 8 hours.
- Irresistible Flavor: The tender brisket, sweet cabbage, and earthy spices come together beautifully.
- Eye-Catching Appeal: Colorful vegetables make for a stunning and appetizing presentation.
- Flexible Serving: Ideal for St. Patrick’s Day, family gatherings, or cozy dinners.
- Diet-Friendly Options: Naturally gluten-free and can be made low-carb by skipping the potatoes.
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket (flat or point cut): This is the star of the dish. The flat cut is leaner, while the point cut is more marbled and flavorful. Choose based on your preference.
- 1 white onion, sliced: Adds sweetness and depth. If onion isn’t your thing, feel free to leave it out.
- 2 lbs. red or gold potatoes: These potatoes hold up well in the slow cooker. You can peel them for a smoother bite or leave the skins on for added texture.
- 3 carrots, sliced thick: They contribute a natural sweetness that balances the dish perfectly.
- 2 garlic cloves, peeled: For that fragrant kick, garlic complements the hearty flavors beautifully.
- 1/2 head cabbage, cut into thin wedges: Adds crunch and a hint of sweetness. You can adjust the amount based on your love for cabbage.
- 1 1/2 cup water: Essential for creating steam in the slow cooker. If you’re adventurous, use beef broth or even a splash of beer for extra flavor.
- Parsley for garnish: A dash of freshness that brightens the dish.
- Melted butter for potatoes (optional): A luxurious touch that makes those potatoes irresistible.
- Horseradish or stone-ground mustard: Perfect for serving on the side, these condiments amp up the dish’s flavor profile.
How to Make Corned Beef & Cabbage (Crockpot)
Add Onions: Start by placing the sliced white onion at the bottom of your slow cooker. This helps enhance the flavor of the beef while it cooks.
Prepare Corned Beef: Rinse your corned beef brisket under cold water to wash off excess salt. Pat it dry and place it on top of the onions in the slow cooker. Don’t forget to sprinkle the contents of the seasoning packet that comes with the brisket on top!
Add Potatoes: Layer the baby potatoes, whole or halved, over the brisket. Then toss in the thickly sliced carrots and the peeled garlic cloves for an aromatic kick.
Pour Water: Carefully pour 1 1/2 cups of water over the ingredients already in the pot. Adding the cabbage now will yield ultra-tender cabbage, but if you prefer yours a bit firmer, wait to add it until the last two hours of cooking.
Cook: Secure the lid on your slow cooker, set it to HIGH, and let it cook for 5 hours or on LOW for 8 hours total. If you opted to wait, now’s the time to add the cabbage. If it’s full, don’t worry about fitting it all in—just slice it thinner!
Rest & Slice: Once cooking time is complete, remove the corned beef to a cutting board. Allow it to rest for about 10 minutes—this helps keep the juices locked in. Slice against the grain into strips for optimal tenderness.
Serve: Plate up the sliced brisket alongside the potatoes, carrots, and cabbage. For an extra touch, drizzle melted butter over the potatoes and offer horseradish or stone-ground mustard as an accompaniment.
Storing & Reheating
Leftovers can be stored in an airtight container in the fridge for about 3-4 days. If you’d like to keep them longer, corned beef and cabbage can be frozen for up to 3 months. To reheat, simply warm them in a skillet over medium heat or microwave for about 2-3 minutes until heated through. Be aware that the texture of the cabbage may change after freezing, but a quick sauté can refresh its flavor!
Chef’s Helpful Tips
- Avoid overcooking the cabbage if you prefer a slight crunch. Add it later in the cooking process!
- If using larger potatoes, slice them in half or quarters to ensure they cook evenly.
- Adjust the seasoning according to your taste. Don’t hesitate to add more spices if you love that robust flavor!
- For a twist, consider tossing in other vegetables like parsnips or turnips.
- If you want that “fall-apart” tender meat, ensure you slice against the grain for the best texture!
A sumptuous bowl of corned beef and cabbage awaits you, brimming with hearty ingredients that weave together beautifully. This dish is not just about sustenance; it’s an experience filled with warmth. Don’t hesitate to tweak it to match your palate! Each bite is a reminder of home, family, and the joy of cooking.
Recipe FAQs
Can I use a different cut of meat for this recipe?
Absolutely! While corned beef brisket is traditional, you could use a bottom round roast or even pork shoulder. Just keep in mind that cooking times may vary depending on the cut.
How do I know when the corned beef is done cooking?
The best way to check doneness is to use a meat thermometer. Corned beef should reach an internal temperature of about 190°F for optimal tenderness. It should shred easily when it’s perfectly cooked.
What can I serve with corned beef and cabbage?
This dish is fantastic on its own, but you can serve it with hearty bread, pickles, or a fresh green salad. A light dessert like cheesecake or fruit salad can round out the meal deliciously.
Can I make corned beef and cabbage ahead of time?
Definitely! You can prepare everything a day in advance and store the components separately in the fridge. Just assemble and cook them in the slow cooker when you’re ready to enjoy!
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📖 Recipe Card
Corned Beef & Cabbage (Crockpot)
- Prep Time: 10 minutes
- Cook Time: 490 minutes
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Category: One Pot
- Method: Slow Cooker
- Cuisine: Irish
Description
This Corned Beef & Cabbage (Crockpot) features tender brisket paired with hearty vegetables, making it a comforting meal that’s both easy to prepare and packed with flavor.
Ingredients
- 2–4 lbs. corned beef brisket (flat or point cut)
- 1 white onion, sliced (optional)
- 2 lbs. red or gold potatoes
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water
- parsley for garnish
- melted butter for potatoes (if desired)
- horseradish or stone-ground mustard
Instructions
- Place the sliced onion in the slow cooker.
- Rinse the corned beef, pat dry, and add it to the slow cooker, sprinkling with the included seasoning packet.
- Layer the baby potatoes over the brisket. For larger potatoes, cut them in half for tenderness. Add the carrots and garlic.
- Pour the water over the ingredients. If you prefer ultra-tender cabbage, add it now; otherwise, wait until the last 2 hours to add it.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours in total, adding the cabbage during the last 2 hours if not added earlier.
- Once done, transfer the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced meat alongside potatoes, carrots, and cabbage.
- Optionally drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard.
Notes
For added flavor, consider using beef broth instead of water.
Feel free to customize with your favorite root vegetables such as parsnips or turnips.
Leftovers can be used for delicious sandwiches or added to soups.
Nutrition
- Serving Size: 1 serving
- Calories: 437
- Sugar: 3g
- Sodium: 1,080mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 106mg
