Introduction

Warm up your kitchen with the hearty and aromatic Crockpot Corned Beef and Cabbage, a classic dish that’s a perfect fit for any family gathering or casual dinner. Slow-cooked to perfection, this recipe brings together the salty goodness of corned beef brisket and the natural sweetness of vegetables, all steeped in a richly flavored broth. Whether you’re a fan of traditional Irish fare or simply enjoy a robust, home-cooked meal, this dish will not disappoint.

Ingredients

3-4 lb corned beef brisket (with seasoning packet)
4 cups beef broth

1 medium onion, quartered
4 cloves garlic, smashed
1 lb baby potatoes (Yukon Gold or red), halved

3 large carrots, peeled and cut into chunks
1 small head of cabbage, cut into wedges
2 bay leaves

1 tsp black peppercorns
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce

Alternative Ingredients:

Beef brisket with pickling spices if corned beef isn’t available.
Chicken or vegetable broth as a substitute for beef broth.
Shallots or leeks instead of onion.

Garlic powder (1 tsp) in place of fresh garlic.
Russet potatoes if baby potatoes are unavailable.
Parsnips can replace carrots.

Savoy or Napa cabbage for a more delicate texture.
Ground black pepper instead of whole peppercorns.
White vinegar or lemon juice as alternatives to apple cider vinegar.

Soy sauce in place of Worcestershire sauce for a unique twist.

Preparation

Step 1: Begin by rinsing the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.

Step 2: Place the brisket in the crockpot, fat side up. Sprinkle the seasoning packet over the meat.

Step 3: Pour the beef broth over the brisket, ensuring the meat is well-submerged.

Step 4: Add the quartered onion, smashed garlic cloves, bay leaves, and black peppercorns to the crockpot.

Step 5: Arrange the baby potatoes and chopped carrots around the brisket.

Step 6: Drizzle apple cider vinegar and Worcestershire sauce over the top.

Step 7: Set the crockpot to low and cook for 8-10 hours, or until the corned beef is tender and easily pulls apart with a fork.

Step 8: About 2 hours before serving, add the cabbage wedges to the crockpot, ensuring they are immersed in the broth.

Variations

For those who like a little spice, try adding a tablespoon of mustard seeds or a few pinches of red pepper flakes for a kick. Alternatively, you can experiment with different vegetables like turnips or sweet potatoes for a sweeter profile.

Cooking Note

To enhance the flavor, consider browning the brisket in a skillet on high heat for a few minutes per side before placing it in the crockpot. This step is optional but can add a deeper, richer flavor to the dish.

Serving Suggestions

Serve your Crockpot Corned Beef and Cabbage with a side of crusty bread or classic Irish soda bread to soak up the delicious broth. It also pairs well with a cold pint of stout or a glass of crisp white wine.

Tips

Use a meat thermometer to ensure the brisket reaches an internal temperature of 190°F for optimum tenderness.
If the broth becomes too salty, add a peeled and halved potato to the crockpot for the remaining cooking time to absorb some of the excess salt.
Leftovers make for fantastic sandwiches the next day. Simply slice the corned beef and layer it with cabbage on rye or sourdough bread.

Time Breakdown

Prep Time: 15 minutes
Cooking Time: 8-10 hours
Total Time: Approximately 8-10 hours and 15 minutes

Nutritional Information (per serving)

Calories: Approximately 450
Protein: 35g
Sodium: 1100mg (varies based on corned beef brand)

Carbohydrates: 30g
Fat: 18g

FAQs

Q: Can I cook this on high instead of low?
A: Yes, but cooking on low for a longer period allows the flavors to meld and the meat to become more tender. If cooking on high, reduce the cooking time to 4-5 hours.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months.

Q: Can I make this without a crockpot?
A: Yes, you can simmer everything in a large pot on the stovetop over low heat for about 3-4 hours, checking for tenderness.

Conclusion

This Crockpot Corned Beef and Cabbage recipe is a classic comfort dish that’s simple to prepare yet packed with rich, savory flavors. Perfect for St. Patrick’s Day or any time you’re craving a hearty and satisfying meal, this slow-cooked dish will become a go-to favorite in your household. Try it today and enjoy a timeless, delicious experience!

Crockpot Corned Beef and Cabbage

Author: Diana Carrozza
Total Time: 30 minute

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Description

Ingredients

Scale

3–4 lb corned beef brisket (with seasoning packet)
4 cups beef broth
1 medium onion, quartered

4 cloves garlic, smashed
1 lb baby potatoes (Yukon Gold or red), halved
3 large carrots, peeled and cut into chunks

1 small head of cabbage, cut into wedges
2 bay leaves
1 tsp black peppercorns

2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce

Alternative Ingredients:

Beef brisket with pickling spices if corned beef isn’t available.

Chicken or vegetable broth as a substitute for beef broth.
Shallots or leeks instead of onion.
Garlic powder (1 tsp) in place of fresh garlic.

Russet potatoes if baby potatoes are unavailable.
Parsnips can replace carrots.
Savoy or Napa cabbage for a more delicate texture.

Ground black pepper instead of whole peppercorns.
White vinegar or lemon juice as alternatives to apple cider vinegar.
Soy sauce in place of Worcestershire sauce for a unique twist.

Instructions