Corned Beef & Cabbage (Crockpot)
Corned Beef & Cabbage in a crockpot is one of those classic dishes that warms the soul and fills the home with inviting aromas as it gently simmers throughout the day. With a soft, hearty texture and a combination of rich flavors, it’s no wonder this is a go-to meal for family gatherings, St. Patrick’s Day celebrations, or even just a cozy weeknight dinner. The slow-cooking method allows everything to meld together beautifully while keeping the brisket perfectly tender.
Table of Contents
When I first made this dish, I remember how my kitchen became a haven of mouthwatering scents, making it almost impossible to wait until dinner. The best part? It’s incredibly simple! With just a handful of ingredients tossed into the crockpot, you can sit back and relax while it does all the hard work! Trust me, once you taste this Corned Beef & Cabbage (Crockpot) recipe, it’ll likely become a cherished staple in your home, too.
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep and then let your crockpot work its magic!
- Irresistible Flavor: The blend of spices and tender meat creates a wonderful taste you’ll crave.
- Eye-Catching Appeal: The vibrant colors of the carrots and cabbage make a stunning presentation!
- Flexible Serving: Perfect for any occasion, whether it’s a lazy Sunday or a festive gathering.
- Diet-Friendly Options: Easily modify for low-carb diets by swapping out potatoes.
Ingredients You’ll Need
- 2-4 lbs. corned beef brisket (flat or point cut): This is the star of the dish! The brisket is flavorful and absorbs all those wonderful seasonings.
- 1 white onion, sliced: Adds sweetness and depth to the flavor; optional but recommended for added zest.
- 2 lbs. red or gold potatoes: These provide a hearty side that complements the meat beautifully; feel free to mix, or peel them if you prefer.
- 3 carrots, sliced thick: They add color, sweetness, and a lovely texture to the meal.
- 2 garlic cloves, peeled: Garlic enhances the savory flavors; it’s a must if you love that aromatic finish.
- 1/2 head cabbage, cut into thin wedges: The cabbage soaks up the juices from the brisket, becoming tender and delectable; add it early for softer cabbage.
- 1 1/2 cup water: Helps create steam; for added flavor, consider substituting with low-sodium beef broth or even a splash of beer!
- Parsley for garnish: A sprinkle of fresh herbs brightens the plate and adds a pop of color.
- Melted butter for potatoes: Optional, but who doesn’t love butter on their potatoes?
- Horseradish or stone-ground mustard: Perfect for serving alongside the meat, adding a spicy kick.
How to Make Corned Beef & Cabbage (Crockpot)
Add Onions: Start by placing the sliced onion at the bottom of your slow cooker. It’ll create a lovely aromatic base and keep the brisket moist during cooking.
Prepare Corned Beef: Rinse the 2-4 lbs. corned beef brisket and pat it dry. Place it in the slow cooker atop the onions, then sprinkle the included seasoning packet over the meat. This seasoning is key—each spice brings out the best in your brisket.
Layer Potatoes: Next, add the 2 lbs. of baby potatoes on top of the meat. If you’ve got larger potatoes, consider halving them to ensure they cook through. Add the 3 sliced carrots and 2 peeled garlic cloves for that extra flavor burst.
Add Water: Pour in 1 1/2 cup of water, allowing the ingredients to happily mingle. If you love ultra-tender cabbage, you can add the cabbage now; otherwise, save it for the last two hours of cooking to maintain some texture.
Cover and Cook: Place the lid on the slow cooker and set it to cook on HIGH for 5 hours or LOW for a total of 8 hours. If you haven’t added the cabbage yet, toss it in during the last two hours to achieve that desired tenderness.
Rest the Meat: Once cooking time is up, carefully remove the corned beef from the pot and place it on a cutting board. Let it rest for about 10 minutes before slicing it against the grain; this ensures the most tender pieces.
Serve: Plate up your sliced meat with the potatoes, carrots, and soft cabbage. For an extra indulgent touch, drizzle melted butter over the potatoes, and don’t forget the horseradish or stone-ground mustard on the side for those who like a little zing!
Storing & Reheating
To store any leftovers, let the dish cool down completely at room temperature before transferring it to an airtight container. Keep it refrigerated for up to 3-4 days. If you want to save it for later, you can also freeze it for up to 3 months; just ensure it is well sealed. When you’re ready to enjoy it again, simply reheat on the stovetop or in a microwave until warmed through. You may notice some slight changes in texture, but a little splash of stock can help refresh those flavors!
Chef’s Helpful Tips
- Avoid overcooking the meat for a dry result; check it a little earlier and slice to test tenderness.
- For an ideal texture, use a sharp knife to slice the corned beef against the grain.
- Arrange all ingredients evenly in the crockpot, considering the cooking order; bottom items will cook faster.
- Don’t forget to season the potatoes and vegetables a bit before serving to enhance their flavors.
- This recipe is a great make-ahead option; simply refrigerate the uncooked ingredients in the slow cooker insert, and turn it on in the morning!
The beauty of this Corned Beef & Cabbage (Crockpot) recipe is how it brings warmth, family, and friends together around one hearty meal. It’s a dish that invites conversation and fills your heart as much as your stomach. So, experiment with flavors, swap out veggies if you’re feeling adventurous, and savor those comforting bites. You’ll be glad to call this recipe your own!
Recipe FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While corned beef brisket is traditional, you could use a chuck roast or a round roast. Just keep in mind that cook times may vary depending on the cut you choose, so adjust accordingly!
How can I make this dish low-carb?
To keep it low-carb, simply omit the potatoes and increase the amount of cabbage or add in other low-carb veggies like turnips or rutabaga for a similar texture.
What should I do if I don’t have a slow cooker?
No slow cooker? No problem! You can make this dish in a Dutch oven or a pot on the stovetop. Just simmer on low heat, covering it tightly, for about 2.5 to 3 hours, or until the meat is tender.
Can I make this gluten-free?
Yes! Just ensure that the corned beef seasoning packet you’ve used is gluten-free, as some brands may contain gluten. Otherwise, all the other ingredients naturally are gluten-free.
PrintMore One Pot Recipes
- Crockpot Chicken Paprikash
- One Pot Chicken and Rice | Creamy Comfort Meal
- Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
- One-Pan Bold Honey BBQ Chicken Rice
- Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: Crockpot
- Cuisine: Irish
Description
This Corned Beef & Cabbage (Crockpot) features tender corned beef with veggies. Its simple prep and irresistible flavor make it the perfect comfort food for any night.
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
- Place the sliced onion in the slow cooker.
- Rinse the corned beef and pat it dry. Add it to the slow cooker and sprinkle on the seasoning packet.
- Add the baby potatoes on top of the corned beef. Halve larger potatoes if necessary. Then, add the sliced carrots and garlic.
- Pour the water over the ingredients. Add the cabbage now for ultra-tender cabbage, or wait to add it in the last 2 hours of cooking.
- Cover the slow cooker with its lid.
- Cook on HIGH for 5 hours or LOW for 8 hours total. If you've waited to add cabbage, do so during the last 2 hours. You may need to rearrange the ingredients to fit the cabbage.
- Once done, transfer the meat to a cutting board, allowing it to rest for 10 minutes before slicing against the grain.
- Serve the sliced meat with potatoes, carrots, and cabbage.
- If desired, 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.
Adjust cooking times based on your slow cooker model and desired tenderness of the meat and vegetables.
Garnish your dish with fresh parsley for a colorful presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
