Description
This classic Crockpot Corned Beef and Cabbage recipe is perfect for a hearty and comforting meal. Tender corned beef brisket cooked low and slow with vegetables in a flavorful broth until everything is perfectly tender. A delicious one-pot meal that’s great for St. Patrick’s Day or any time you’re craving a traditional Irish-American dish.
Ingredients
Scale
Corned Beef and Vegetables:
- 1 (3–4 pound) corned beef brisket with seasoning packet
- 4 cups beef broth
- 1 cup water
- 3 cloves garlic, minced
- 1 large onion, cut into wedges
- 6 carrots, peeled and cut into large chunks
- 2 pounds baby potatoes, halved
- 1 small head green cabbage, cut into wedges
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh parsley for garnish
Instructions
- Prepare Vegetables: Place onion, carrots, and potatoes in the slow cooker.
- Add Corned Beef: Set corned beef on top, fat side up, sprinkle with seasoning packet.
- Add Ingredients: Add garlic, bay leaves, peppercorns, mustard seeds, broth, and water.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- Add Cabbage: About 1 hour before serving, add cabbage wedges on top of corned beef.
- Finish: Remove corned beef, let rest, slice against the grain. Serve with vegetables and broth, garnished with parsley.
Notes
- For extra flavor, serve with mustard or horseradish cream sauce.
- Leftovers make excellent sandwiches or hash the next morning.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 portion (beef with vegetables)
- Calories: 480
- Sugar: 6 g
- Sodium: 1350 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 105 mg
