Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish-American
Ingredients: 3–4 pounds corned beef brisket with seasoning packet; 4 cups low-sodium beef broth; 1 cup water; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon black pepper; 6 garlic cloves (smashed); 1 large onion (quartered); 4 large carrots (peeled and cut into chunks); 1 ½ pounds baby potatoes (halved); ½ head green cabbage (cut into wedges)

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If you’re searching for the ultimate comfort food that practically cooks itself and fills your kitchen with heartwarming aromas, Crockpot Corned Beef and Cabbage is it. This time-honored Irish-American classic is as perfect for a cozy weeknight as it is for St. Patrick’s Day celebrations. With tender corned beef, buttery potatoes, sweet carrots, and melt-in-your-mouth cabbage, all braised together in a savory broth, every bite tastes like a warm hug. Whether you’re new to slow cooking or it’s your standby, there’s nothing quite as rewarding as putting in a few simple steps and unveiling a feast hours later.

Crockpot Corned Beef and Cabbage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Corned Beef and Cabbage lies in its straightforward ingredients, each one playing its part to create a deeply satisfying meal. Select the freshest produce and highest-quality beef you can find — these simple staples are what truly set your dish apart!

Corned beef brisket (3–4 pounds, with seasoning packet): This is the star attraction, bringing rich flavor and tenderness after hours of slow cooking.
Low-sodium beef broth (4 cups): Creates a flavorful, not-too-salty cooking liquid for the meat and veggies to absorb.
Water (1 cup): Ensures there’s plenty of liquid so nothing dries out during the long cook.
Brown sugar (2 tablespoons): A touch of sweetness balances the savory, briny notes of the beef.
Dijon mustard (1 tablespoon): Adds zesty depth and helps develop a subtle, tangy backbone to the broth.
Black pepper (1 teaspoon): Enhances the spice in the seasoning packet for gentle heat.
Garlic cloves (6, smashed): Infuses every layer with a comforting richness.
Large onion (1, quartered): Lays the foundation for a sweet, aromatic flavor base.
Carrots (4 large, peeled and cut into chunks): Sweeten and color the dish, bringing earthiness to every forkful.
Baby potatoes (1 ½ pounds, halved): Retain their shape and soak up the flavorful juices.
Green cabbage (½ head, cut into wedges): Becomes tender without losing its pleasant bite; perfect for soaking up the seasoned broth.

How to Make Crockpot Corned Beef and Cabbage

Step 1: Layer the Vegetables

Start by arranging the onion quarters, carrot chunks, and halved baby potatoes in the bottom of your crockpot. This not only infuses your veggies with the delicious cooking liquids, but also elevates the corned beef for even, gentle cooking throughout.

Step 2: Prepare the Corned Beef

Rinse your brisket under cold water and pat it dry with paper towels. Place the meat directly on top of the vegetables, fat side up (this helps keep the brisket juicy during its long simmer). Sprinkle the seasoning packet evenly over the brisket for that unmistakable corned beef character.

Step 3: Whisk the Broth Mixture

In a medium bowl, whisk together the low-sodium beef broth, water, brown sugar, Dijon mustard, black pepper, and smashed garlic cloves. This mixture does double duty: it seasons the meat and vegetables, and infuses every bite with balanced, savory-sweet flavor.

Step 4: Add Liquid and Cook

Pour the prepared broth mixture all over the brisket and vegetables in the crockpot. Cover and let your Crockpot Corned Beef and Cabbage cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the brisket is fork-tender.

Step 5: Add the Cabbage

About 2 hours before the end of cooking, tuck the cabbage wedges around and atop the brisket. This timing keeps the cabbage tender but not mushy, letting it perfectly absorb all those tasty juices.

Step 6: Rest and Serve

Lift the cooked beef from the crockpot and let it rest for 10 minutes before slicing against the grain. This resting period ensures juicy, easily sliceable meat. Serve with those gorgeous cooked vegetables and a ladleful of the flavorful broth if you like.

How to Serve Crockpot Corned Beef and Cabbage

Garnishes

A finishing touch can elevate the entire meal. I love to scatter a handful of fresh chopped parsley or chives over the platter for a pop of green and freshness. If you enjoy a sharp edge, a dollop of grainy mustard or a sprinkle of cracked black pepper does wonders!

Side Dishes

Your Crockpot Corned Beef and Cabbage is essentially a full meal, but a basket of warm, crusty bread or Irish soda bread on the side is pure magic for soaking up every last drop of broth. For a more festive table, add a green salad or creamy horseradish sauce.

Creative Ways to Present

Try slicing the brisket thin and fanning it over a beautiful serving platter with the vegetables artfully arranged around it. For a party, keep everything warm right in the slow cooker and let guests help themselves. Leftovers? Pile them on rye bread for unbeatable Reuben sandwiches or chop them up for a vibrant hash the next morning.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Corned Beef and Cabbage will keep beautifully in the refrigerator for up to four days. Be sure to store the meat and vegetables in an airtight container with a bit of the broth to keep everything moist and flavorful.

Freezing

You can freeze portions of corned beef and vegetables for up to three months. Let them cool completely before transferring to freezer-safe bags or containers. For the best results, freeze some broth alongside the meat to prevent drying out.

Reheating

Gently reheat leftovers in a saucepan over low heat with a splash of broth or water. If using the microwave, cover and heat in short bursts to keep the brisket from drying. The flavors only deepen and improve, making second-day servings extra special!

FAQs

Can I make Crockpot Corned Beef and Cabbage without the seasoning packet?

Absolutely! You can replace the packet with a teaspoon each of mustard seeds, coriander, peppercorns, and a couple of bay leaves to season your brisket beautifully.

How do I avoid mushy vegetables?

Cut your potatoes and carrots into larger pieces, and don’t add the cabbage until the final couple of hours. This way, everything stays vibrant and tender without falling apart.

Is it necessary to rinse the corned beef before cooking?

Rinsing helps remove excess brine and salt, leading to a more balanced flavor profile in your Crockpot Corned Beef and Cabbage. Just give it a gentle pat dry before seasoning and cooking.

Can I add other vegetables to the crockpot?

Definitely! Parsnips, turnips, or rutabaga can add extra earthiness to the mix. Just slice them thick enough to hold up during the long cooking time.

What if I want firmer cabbage?

If you prefer your cabbage with a bit more bite, steam or sauté the wedges separately and add them to the crockpot just before serving. That way, they’ll retain their crunch and color.

Final Thoughts

There’s just something irresistible about gathering loved ones around a platter of Crockpot Corned Beef and Cabbage. With its silky vegetables, ultra-tender beef, and comforting aroma, it’s a dish that promises warmth and togetherness. If you haven’t tried slow cooking this classic yet, let this be the recipe that inspires you to give it a go—your dinner table will thank you!

Crockpot Corned Beef and Cabbage Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic Irish-American dish, Crockpot Corned Beef and Cabbage is a comforting and flavorful meal perfect for St. Patrick’s Day or any time you crave a hearty dinner. Slow-cooked to tender perfection, this dish features succulent corned beef with a medley of vegetables, all infused with rich broth and savory seasonings.

Ingredients

Scale

Corned Beef:

3–4 pounds corned beef brisket with seasoning packet

Broth Mixture:

4 cups low-sodium beef broth
1 cup water
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon black pepper
6 garlic cloves (smashed)

Vegetables:

1 large onion (quartered)
4 large carrots (peeled and cut into chunks)
1 ½ pounds baby potatoes (halved)
½ head green cabbage (cut into wedges)

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Instructions

Prepare the Ingredients: Arrange the onion, carrots, and potatoes in the crockpot. Rinse the corned beef brisket and place it on top, fat side up. Sprinkle the seasoning packet over the meat.
Mix the Broth: Combine the beef broth, water, brown sugar, Dijon mustard, pepper, and garlic. Pour this mixture over the beef and vegetables in the crockpot.
Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours. Add the cabbage during the last 2 hours of cooking.
Rest and Serve: Allow the beef to rest before slicing against the grain. Serve with vegetables and broth.