Crock Pot Corned Beef and Cabbage

introduction

This slow cooker meal fills the house with warm, simple flavors. It cooks all day so you have an easy dinner. If you like slow cooker meals, try this crockpot shepherd’s pie recipe for another easy idea.

why make this recipe

This recipe is easy and hands-off. You set the slow cooker and it cooks while you do other things. The meat comes out tender and the vegetables soak up the cooking juices. It works well for a family meal or for guests.

how to make Crock Pot Corned Beef and Cabbage

Put the seasoned corned beef in the slow cooker. Pour the broth and spices over the meat. Add the potatoes, carrots, and onion around the beef. Cook on low for 8 hours. Add the cabbage in the last 30 minutes so it stays tender but not mushy. Slice the meat against the grain before serving.

Ingredients :

4 pounds corned beef brisket
1 small head of cabbage, cut into wedges
4 large carrots, peeled and cut into 2-inch pieces
4 medium potatoes, quartered
1 onion, quartered
5 cups beef broth
1 tablespoon mustard seeds
1 tablespoon black peppercorns
2 bay leaves
Salt to taste

Directions :

1. Place the corned beef in the slow cooker.
2. Add the beef broth, mustard seeds, peppercorns, and bay leaves.
3. Arrange the potatoes, carrots, and onion around the beef.
4. Cover and cook on low for 8 hours.
5. About 30 minutes before serving, add the cabbage wedges on top.
6. Cook until the cabbage is tender.
7. Slice the corned beef against the grain and serve it with the vegetables.

how to serve Crock Pot Corned Beef and Cabbage

Slice the brisket thin against the grain. Plate meat with the potatoes, carrots, and cabbage. Spoon some cooking juices over the meat for extra flavor. Serve with mustard or a simple horseradish sauce if you like.

how to store Crock Pot Corned Beef and Cabbage

Cool leftovers to room temperature within two hours. Store meat and vegetables in an airtight container in the fridge for up to 4 days. Reheat gently on low in the oven or microwave. For longer storage, freeze meat and vegetables in a freezer bag for up to 3 months.

tips to make Crock Pot Corned Beef and Cabbage

• Trim excess fat from the brisket if you want less grease.
• Use low heat for best tenderness.
• Add cabbage late to avoid overcooking.
• Taste the broth near the end and add salt if needed.
• Let the meat rest 10 minutes before slicing to keep it juicy.

variation (if any)

• Add a few whole garlic cloves or a sliced lemon for more flavor.
• Use beer instead of part of the beef broth for a richer taste.
• Swap potatoes for parsnips or turnips for a different vegetable mix.

FAQs

Q: Can I cook this on high instead of low?
A: Yes, you can cook on high for 4 to 5 hours, but the meat may not be as tender as with low heat.

Q: Do I need to rinse the corned beef before cooking?
A: You can rinse it if you want to remove extra salt, but it will reduce some flavor. Adjust salt later if you rinse.

Q: Can I cut the meat before cooking?
A: It is best to cook the brisket whole. It stays juicier and slices more neatly when cooked whole.

Q: How do I know the meat is done?
A: The meat is done when it pulls apart easily with a fork and is tender when pierced.

Q: Can I add frozen vegetables?
A: Yes, you can add frozen vegetables, but add them later so they do not become too soft.

Crock Pot Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: None

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Description

A warm and tender slow-cooked meal of corned beef with hearty vegetables, perfect for family dinners.

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Ingredients

Scale 1x2x3x

• 4 pounds corned beef brisket
• 1 small head of cabbage, cut into wedges
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, quartered
• 1 onion, quartered
• 5 cups beef broth
• 1 tablespoon mustard seeds
• 1 tablespoon black peppercorns
• 2 bay leaves
• Salt to taste

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Instructions

1. Place the corned beef in the slow cooker.
2. Add the beef broth, mustard seeds, peppercorns, and bay leaves.
3. Arrange the potatoes, carrots, and onion around the beef.
4. Cover and cook on low for 8 hours.
5. About 30 minutes before serving, add the cabbage wedges on top.
6. Cook until the cabbage is tender.
7. Slice the corned beef against the grain and serve it with the vegetables.

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Notes

Adjust salt near the end of cooking based on your taste. Let the meat rest for 10 minutes before slicing for juiciness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 95mg