Description
This Crockpot Corned Beef and Cabbage recipe offers a classic, hearty meal that’s perfect for a comforting dinner. The corned beef is slow-cooked to tender perfection alongside flavorful vegetables such as potatoes, carrots, and cabbage. Using a crockpot allows the flavors to meld beautifully while ensuring the meat is juicy and easy to shred. This hands-off method is perfect for a busy day and yields a delicious, Irish-inspired dish.
Ingredients
Scale
Meat
- 3-4 lbs corned beef brisket (with seasoning packet, if available)
Vegetables
- 1 medium onion, quartered
- 4-5 medium-sized potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks
- 1 small head of cabbage, cut into wedges
Liquids and Seasonings
- 4 cups beef broth (or water)
- 1 tablespoon mustard seeds (optional, for extra flavor)
- 1 teaspoon black peppercorns (optional)
- Salt (if needed, as corned beef is usually salty enough)
Instructions
- Prepare the Crockpot: Place the quartered onion at the bottom of the crockpot. This creates a flavorful base for the corned beef to rest on and imparts savory aroma as it cooks.
- Add the Corned Beef: Rinse the corned beef under cold water to remove excess saltiness. Place it on top of the onions in the crockpot. If your corned beef includes a seasoning packet, sprinkle it evenly over the meat. For additional flavor, add mustard seeds and black peppercorns at this stage.
- Add the Vegetables: Arrange the quartered potatoes and carrots around the corned beef in the crockpot. Pour in the beef broth or water until the contents are mostly covered, adjusting according to the size of your crockpot.
- Cook the Corned Beef: Cover the crockpot and cook on low heat for 7-8 hours or on high for 4-5 hours. The meat should become tender and easily shred with a fork when done.
- Add the Cabbage: About one hour before the cooking time ends, add the cabbage wedges, pushing them gently into the broth. Continue cooking until the cabbage is tender but still holds its shape.
- Serve: Remove the corned beef from the crockpot and slice against the grain for maximum tenderness. Serve alongside the cooked potatoes, carrots, and cabbage, and spoon some of the flavorful broth over the vegetables for added moisture and taste.
Notes
- Rinsing the corned beef helps reduce excess saltiness.
- If your crockpot is small, adjust the amount of broth to avoid overfilling.
- Adding cabbage too early could make it mushy; adding it in the last hour keeps it tender and crisp.
- Leftovers taste great the next day and can be used in sandwiches or hash.
- Optional mustard seeds and peppercorns enhance flavor but can be omitted if unavailable.
