Description
This comforting Crockpot Corned Beef and Cabbage recipe brings tender, flavorful corned beef brisket together with hearty vegetables, all slow-cooked to perfection. Ideal for St. Patrick’s Day or any cozy meal, this Irish-American classic offers a simple and hands-off approach using a slow cooker, delivering juicy meat and perfectly cooked potatoes, carrots, and cabbage.
Ingredients
Scale
Meat and Broth
- 3–4 pounds corned beef brisket with spice packet
- 4 cups low-sodium beef broth (or water)
Vegetables
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 pounds baby potatoes or chopped Yukon gold potatoes
- 4 large carrots, peeled and cut into large chunks
- 1 small green cabbage, cut into wedges
Optional Toppings
- 1 tablespoon apple cider vinegar (optional)
- 2 tablespoons butter (for serving, optional)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the slow cooker base: Place the quartered onion and smashed garlic cloves at the bottom of the slow cooker to infuse flavor into the dish.
- Add potatoes and carrots: Arrange the baby potatoes or chopped Yukon gold potatoes and the peeled, chunked carrots around the edges, creating a bed for the brisket.
- Position the corned beef: Place the corned beef brisket on top of the vegetables with the fat side facing up to keep the meat moist during cooking.
- Season with spice packet: Sprinkle the included spice packet evenly over the brisket to enhance the signature flavor.
- Add broth: Pour in the low-sodium beef broth (or water) until it nearly covers the meat and vegetables, ensuring even cooking and moistness.
- Cook low and slow: Cover and set the slow cooker to low for 8–9 hours or high for 4–5 hours, allowing the meat to become tender and all flavors to meld.
- Add cabbage: During the last 2 hours of cooking, place the cabbage wedges on top of the brisket and cover again to cook until tender but not mushy.
- Rest and slice the meat: Once cooking is complete, carefully remove the corned beef and let it rest for 10 minutes before slicing thinly against the grain for maximum tenderness.
- Serve: Arrange sliced corned beef with the cooked vegetables on plates, drizzle a little of the cooking broth over, and add butter and apple cider vinegar over the cabbage and potatoes for extra flavor if desired.
Notes
- Leftover corned beef makes excellent sandwiches or can be diced and fried to make a delicious hash.
- If you prefer your cabbage firmer, cook it separately instead of placing it on top of the brisket during the last two hours.
