Crock Pot Corned Beef and Cabbage

why make this recipe

This slow cooker corned beef and cabbage is easy, warm, and filling. It uses simple steps and one pot. You can set it and forget it. The meat comes out tender and the vegetables soak up the flavor.

introduction

This recipe works well for busy days and special meals. It cooks low and slow so the beef stays juicy and the cabbage and potatoes become soft. If you like slow cooker meals, try a crockpot shepherd’s pie recipe for another easy comfort dish.

how to make Crock Pot Corned Beef and Cabbage

Place the corned beef in the bottom of the slow cooker. Add mustard seeds and black pepper on the meat. Arrange the potatoes, carrots, and cabbage around the beef. Pour beef broth over everything. Cover and cook on low for 8–10 hours. When the meat is tender, remove beef and vegetables and let rest before slicing. Serve warm.

Ingredients :

• 3-4 pounds corned beef brisket
• 1 small head of cabbage, cut into wedges
• 4-5 carrots, peeled and cut into chunks
• 4-5 medium potatoes, peeled and quartered
• 4 cups beef broth
• 1 tablespoon mustard seeds
• Black pepper to taste

Directions :

1. Place the corned beef in the bottom of the slow cooker.
2. Add the mustard seeds and black pepper on top of the meat.
3. Arrange the potatoes, carrots, and cabbage around the beef.
4. Pour the beef broth over the top.
5. Cover and cook on low for 8-10 hours or until the meat is tender.
6. Remove the beef and vegetables and let rest for a few minutes before slicing the meat. Serve warm.

how to serve Crock Pot Corned Beef and Cabbage

Slice the corned beef across the grain. Place slices on a platter and add the cooked cabbage, carrots, and potatoes. Spoon some cooking liquid over the meat for extra flavor. Serve with mustard or horseradish if you like.

how to store Crock Pot Corned Beef and Cabbage

Cool the meat and vegetables to room temperature. Put them in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months. Thaw in the fridge before reheating.

tips to make Crock Pot Corned Beef and Cabbage

• Trim excess fat from the brisket if you prefer less grease.
• Do not overfill the slow cooker; leave some space for heat circulation.
• Check the meat at 8 hours for tenderness; cook longer if needed.
• Save some cooking liquid to keep meat moist when reheating.

variation (if any)

• Add a few sliced onions under the beef for more flavor.
• Use beer instead of some beef broth for a richer taste.
• Add a bay leaf or a few cloves for a different spice note.

FAQs

Q: Can I cook this on high instead of low?
A: Yes, you can cook on high for 4–5 hours, but low gives more tender meat.

Q: Do I need to rinse the corned beef before cooking?
A: You can rinse to remove excess brine, but it is not required. Rinsing will reduce saltiness.

Q: How do I know the beef is done?
A: The beef is done when a fork slides in easily and the meat pulls apart.

Q: Can I add other vegetables?
A: Yes. Turnips or parsnips work well. Add firm vegetables at the start and delicate ones later if needed.

Slow Cooker Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: Gluten-Free

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Description

A warm and filling slow cooker meal with tender corned beef and flavorful cabbage, perfect for busy days and special occasions.

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Ingredients

Scale 1x2x3x

• 3–4 pounds corned beef brisket
• 1 small head of cabbage, cut into wedges
• 4–5 carrots, peeled and cut into chunks
• 4–5 medium potatoes, peeled and quartered
• 4 cups beef broth
• 1 tablespoon mustard seeds
• Black pepper to taste

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Instructions

1. Place the corned beef in the bottom of the slow cooker.
2. Add the mustard seeds and black pepper on top of the meat.
3. Arrange the potatoes, carrots, and cabbage around the beef.
4. Pour the beef broth over the top.
5. Cover and cook on low for 8-10 hours or until the meat is tender.
6. Remove the beef and vegetables and let rest for a few minutes before slicing the meat. Serve warm.

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Notes

Trim excess fat from the brisket for less grease. Save some cooking liquid to keep the meat moist when reheating.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 80mg