Corned Beef & Cabbage (Crockpot)
Corned beef and cabbage is one of those dishes that wraps you in warmth with each bite. With tender slices of succulent corned beef nestled alongside sweet, buttery cabbage and vibrant vegetables, this meal perfectly embodies comfort food. The slow cooker makes it even better, allowing the flavors to mingle beautifully over several hours, so you’re greeted with an enticing aroma every time you walk past. I remember the first time I made this dish; my family gathered around the table, and we shared stories while enjoying this hearty meal. It felt effortless, yet each bite was packed with love.
Table of Contents
This comforting recipe for Corned Beef & Cabbage (Crockpot) has become a staple during St. Patrick’s Day for many families, but truly, any day is a good day for it! It’s a fantastic weeknight dinner since you can prep it quickly and let the slow cooker work its magic. Plus, it’s budget-friendly, making it easy to feed a crowd without breaking the bank. So grab your ingredients, fire up the slow cooker, and let’s turn a few simple items into a feast that everyone will love!
Why You’ll Love This Recipe
- Simple & Quick: Prepping this Corned Beef & Cabbage (Crockpot) only takes 10 minutes, and after that, you can relax while it cooks for hours!
- Irresistible Flavor: The combination of tender beef, savory cabbage, and sweet carrots creates a flavor that dances on your palate.
- Eye-Catching Appeal: The bright colors of the vegetables against the robust meat make for a beautiful table presentation.
- Flexible Serving: Ideal for a family dinner, but it also works great for gatherings or as leftovers for lunch.
- Diet-Friendly Options: Easily adaptable for gluten-free diets, and you can omit the potatoes for a lighter version.
Ingredients You’ll Need
- Corned Beef Brisket (2-4 lbs.): A flat or point cut works best and comes with its own seasoning packet for maximum flavor.
- White Onion (1, sliced): Optional, but adds depth to the flavor. You can use yellow onion as an alternative.
- Red or Gold Potatoes (2 lbs.): These varieties hold up well in the slow cooker and bring a hint of sweetness. You can peel them if desired or leave the skins on for texture.
- Carrots (3, sliced thick): Carrots provide natural sweetness; slice them thick to ensure they remain hearty after slow cooking.
- Garlic Cloves (2, peeled): Fresh garlic adds aromatic warmth to the dish.
- Cabbage (1/2 head, cut into thin wedges): Use green cabbage for a classic taste; you can also try savoy cabbage for a twist.
- Water (1 1/2 cups): This is the base for the steam and helps create a moist environment.
- Parsley (for garnish): Adds a pop of color and fresh flavor when serving.
- Melted Butter (for potatoes, if desired): A touch of melted butter enriches the potatoes’ flavor.
- Horseradish or Stone-Ground Mustard: Perfect accompaniments that elevate the experience with a kick.
How to Make Corned Beef & Cabbage (Crockpot)
Add Onion: Start by adding the sliced white onion to the bottom of the slow cooker. This creates a flavorful base that will infuse the beef and vegetables as they cook.
Prepare the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine, then pat it dry with paper towels. Lay it on top of the onions, and sprinkle the seasoning packet that comes with it over the meat for an added flavor boost.
Layer the Vegetables: Strategically place the baby potatoes on top of the corned beef. If your potatoes are larger, feel free to halve them for even cooking. Then, add the thick-sliced carrots and peeled garlic cloves around the edges.
Add Water: Pour in 1 1/2 cups water, ensuring the vegetables are submerged slightly. If you prefer more flavor or want to mix things up, consider using beef broth instead of water. At this point, you can also add the cabbage if you’d like it ultra-tender, or save it for the last two hours of cooking for a bit more crunch.
Set the Cooker: Place the lid on the slow cooker firmly, and set it to cook on HIGH for 5 hours or on LOW for 8 hours. If you chose to wait to add the cabbage, toss it in during the last 2 hours of cooking for perfect tenderness.
Rest & Slice the Meat: Once the time is up, carefully remove the corned beef from the cooker and place it onto a cutting board. Cover it with foil and allow it to rest for 10 minutes to retain its juiciness. Afterward, slice the meat against the grain into strips for the best texture.
Serve It Up: Arrange the corned beef slices on a large platter alongside the potatoes, carrots, and cabbage. If desired, drizzle melted butter over the potatoes, and serve with horseradish or stone-ground mustard for a flavor punch.
Storing & Reheating
To store leftovers, transfer the meat and vegetables into an airtight container, and refrigerate for up to 4 days. If you want to keep it longer, you can freeze the corned beef and cabbage for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water to keep the moisture intact. Keep in mind that while the flavor remains delicious, the texture of the vegetables may soften upon reheating.
Chef’s Helpful Tips
- Don’t skip rinsing the corned beef; excess brine can make the dish too salty.
- For even cooking, make sure to cut your potatoes and carrots to uniform sizes.
- Opt for a meat thermometer if you’re unsure; corned beef is best enjoyed at around 190°F for tenderness.
- If you want more color, broil the cabbage for a couple of minutes after cooking to add some crispiness.
- Make this ahead of time! The flavors actually deepen and meld overnight, making leftovers even tastier.
- If you’re a fan of spice, feel free to add some peppercorns or mustard seeds along with the seasoning packet for a kick.
Corned Beef & Cabbage (Crockpot) is not just a traditional meal; it’s a conversation starter, a family gathering staple, and an experience wrapped in a delicious package. Embrace the joy of flavors that meld together, and don’t hesitate to experiment with variations or add your favorite sides. Enjoy this cozy meal straight from the slow cooker and gather your loved ones around the table.
Recipe FAQs
Can I use a different cut of beef?
Absolutely! While corned beef brisket is traditional, you can opt for a round roast or even a chuck roast. Just keep in mind that cooking times may vary depending on the cut you choose.
How can I make this dish spicier?
If you enjoy a bit of heat, try adding crushed red pepper flakes with the seasoning packet or slice up some jalapeños for a bold kick. You can also serve it with spicy mustard on the side for that extra zing!
What should I serve with this dish?
Corned beef and cabbage is wonderful on its own, but you can elevate the meal by serving it with Irish soda bread or a simple leafy salad. Pairing it with your favorite craft beer can also enhance the experience.
How do I know when the corned beef is done?
The best way to check for doneness is with a meat thermometer—aim for a temperature of about 190°F for tender, easy-to-slice meat. If you’d like to test with a fork, the meat should shred effortlessly when it’s fully cooked.
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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
Corned Beef & Cabbage (Crockpot) offers a rich flavor in every bite. This recipe features tender corned beef, hearty veggies, and culminates in a comforting, homemade meal that’s easy to prepare, great for gatherings, or a simple weeknight dinner.
Ingredients
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) peel them if you'd like!
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water, (or see notes below for other liquid ideas)
- 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. Place it in the slow cooker and sprinkle the seasoning packet on top.
- Layer the baby potatoes atop the corned beef. If larger, cut them in half to ensure tenderness. Add the carrots and garlic as well.
- Pour in the water. If you want the cabbage ultra-tender, add it now; otherwise, wait for 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 (add the cabbage during the last 2 hours). Adjust items in the pot as needed for space.
- Once cooked, remove the meat onto a cutting board (letting it rest for 10 minutes) and slice it against the grain into strips.
- Serve the meat alongside the 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 low-sodium broth instead of water.
Let the meat rest before slicing to retain juices and tenderness.
Adjust the vegetables based on your preference; feel free to add others like parsnips or turnips.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
