Corned Beef & Cabbage (Crockpot)
Corned Beef & Cabbage is a classic comfort food that transports you right to a cozy family gathering. Tender corned beef is cooked low and slow, blending beautifully with earthy potatoes and vibrant carrots, all infused with savory Irish spices. Each bite is a delightful embrace of rich flavors and textures, making it a quintessential dish especially around St. Patrick’s Day yet perfect for any occasion where nourishment and warmth are needed.
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I first discovered this beloved dish through a family friend, who always made it in her trusty crockpot. I watched in awe as she layered the ingredients, sprinkled on the seasoning, and let time work its magic. The aroma that filled her kitchen was almost hypnotic, promising a comforting feast ahead. Now, I can’t help but recreate this dish for family gatherings or cozy weekends at home. The best part? It’s incredibly easy to prep, making it a go-to recipe for any busy cook. If you haven’t tried Corned Beef & Cabbage (Crockpot) yet, it’s time to treat yourself!
Why You’ll Love This Recipe
- Simple & Quick: Prep in just 10 minutes and let the slow cooker do the work—just set it and forget it!
- Irresistible Flavor: The meat is succulent, seasoned perfectly, while the veggies are tender and flavorful.
- Eye-Catching Appeal: The vibrant colors of the carrots and cabbage alongside the rich meat create a feast for the eyes.
- Flexible Serving: Perfect for family dinners or meal prep, it’s a hearty dish that’s also great for leftovers.
- Diet-Friendly Options: This recipe is naturally gluten-free and can be adjusted for low-carb diets too!
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket (flat or point cut): The star of the dish; this cut is flavorful and becomes melt-in-your-mouth tender during cooking. Always include the seasoning packet that comes with it to enhance the taste.
- 1 white onion, sliced: Optional but adds depth to the flavor profile; can be replaced with shallots for a milder taste.
- 2 lbs. red or gold potatoes: These potatoes hold their shape well and add heartiness; feel free to use any favorite variety. Peeling is up to personal preference!
- 3 carrots, sliced thick: Their sweetness balances the savory elements. You can mix in parsnips for a different flavor twist.
- 2 garlic cloves, peeled: Adds aromatic qualities and complements the meat beautifully.
- 1/2 head cabbage, cut into thin wedges: This adds a subtle crunch and a distinct flavor; add it near the end of cooking for perfect tenderness.
- 1 1/2 cup water: Essential for moisture; experiment with beef broth for extra flavor!
- Parsley for garnish: A sprinkle of freshness to finish your dish.
- Melted butter for potatoes if desired: For an indulgent touch.
- Horseradish or stone-ground mustard: Optional, but offers a nice zesty kick if you enjoy tangy flavors.
How to Make Corned Beef & Cabbage (Crockpot)
Add Onion: Slice your white onion and place it in the bottom of the slow cooker. This forms a flavor base that’ll enhance the roast above it.
Prepare Corned Beef: Rinse your corned beef brisket under cold water and pat it dry with paper towels. Place it on top of the onions in the slow cooker, sprinkling the included seasoning packet evenly over the meat for that iconic flavor profile.
Layer the Vegetables: Next, add 2 lbs. of baby potatoes directly over the corned beef. If you’re using larger potatoes, feel free to halve them for quicker cooking. Then, add the thickly sliced carrots and the peeled garlic cloves, nestling everything comfortably.
Add Water: Now, pour 1 1/2 cups of water around the sides of the slow cooker (not directly over the meat) to ensure it doesn’t wash away the seasoning. Here’s a tip: if you want extra flavor, swap out that water for beef broth!
Cook the Dish: Cover the slow cooker with its lid and cook on HIGH for 5 hours or LOW for 8 hours. For wonderfully tender cabbage, you can add it now or save it for the last 2 hours. If you opt to wait, add it carefully—it might require some rearranging to fit.
Rest and Slice: Once the cooking is complete, transfer the corned beef to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute. Then, slice it against the grain into strips.
Serve and Enjoy: Serve the corned beef with the potatoes, carrots, and cabbage, providing a drizzle of melted butter over the potatoes if you like. A side of horseradish or stone-ground mustard will elevate the dish even further!
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re looking to keep it longer, freezing it is a great option—just ensure it’s in a tough freezer-safe container for a maximum of 3 months. To reheat, simply place any frozen leftovers in the fridge overnight to thaw, then warm them gently in the oven at 350°F until heated through, or microwave in short intervals. Though freezing might change the texture slightly, refreshing it with a touch of broth can bring it back to life!
Chef’s Helpful Tips
- Avoid overcooking the cabbage; add it during the last two hours for the perfect texture.
- For the best flavor, let the corned beef rest before slicing to avoid losing juices.
- If you prefer firmer veggies, consider removing the carrots early; they’ll stay crisp while the meat finishes cooking.
- Feel free to add other root vegetables like turnips or parsnips for variety.
- Make ahead by preparing the ingredients the night before and refrigerating them; toss them in the slow cooker in the morning!
Corned Beef & Cabbage (Crockpot) is more than just a meal; it’s an experience that brings family and friends together around the table. Each element of the dish harmonizes beautifully, providing flavor and nourishment all in one pot. I encourage you to try this recipe, infusing it with your personal touch. Enjoy and let me know how it turns out!
Recipe FAQs
Can I use a different cut of beef?
Absolutely! While corned beef brisket is traditional, you can substitute with a chuck roast or round cut if needed. Just remember, different cuts may require adjustments in cooking time.
How do you know when the corned beef is done?
The best way to check is using a meat thermometer. The internal temperature should reach around 190°F for the tenderest result. If you’re slicing it too early, it can be tough!
Is this recipe gluten-free?
Yes, corned beef itself is gluten-free; however, always check the seasoning packet to ensure there are no hidden gluten-containing ingredients.
Can I add other vegetables?
Absolutely! Feel free to add any root vegetables like celery, turnips, or even parsnips for added flavor and nutrition. Just be mindful of their cooking times when adding to the pot.
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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
Enjoy the rich and hearty flavors of corned beef and cabbage cooked in a crockpot, making it a simple, comforting choice for an easy dinner with family and friends.
Ingredients
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced
- 2 lbs. red or gold potatoes, (or a mixture of both!)
- 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
- Add the sliced onion to the slow cooker.
- Rinse the corned beef and pat dry. Add it to the slow cooker and sprinkle the seasoning packet over it.
- Place the baby potatoes on top of the roast, halving larger potatoes if needed. Add the carrots and garlic.
- Pour in the water. If you want 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. If adding cabbage later, do so in the last 2 hours. You may need to adjust the ingredients to fit the pot.
- Once cooked, remove the meat onto a cutting board, allowing it to rest for 10 minutes before slicing against the grain.
- Serve with potatoes, carrots, and cabbage on the side.
- Drizzle melted butter over the potatoes if you like and serve with horseradish mustard or stone-ground mustard.
Notes
Feel free to substitute with different vegetables based on preference.
For extra flavor, consider adding some beef broth instead of water.
Let the meat rest to retain its juices before slicing.
Nutrition
- Serving Size: 1 slice of corned beef
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
