Corned Beef in Crockpot with Cabbage and Potatoes
Corned beef in crockpot is one of the easiest dinners there is. The brisket cooks all day in its own spices, and cabbage and potatoes join it near the end. Slice it thin against the grain and everyone goes back for more.
6
servings15
minutes10
hoursA corned beef brisket simmers in broth with onion and garlic until tender. Potatoes, carrots and cabbage cook alongside.
Ingredients
3 to 4 lb corned beef brisket with spice packet
1 large yellow onion, quartered
4 cloves garlic, smashed
2 cups low-sodium beef broth
1 cup water
2 tbsp brown sugar
2 bay leaves
1 lb baby potatoes, halved
4 large carrots, cut in 2-inch chunks
1 small head green cabbage, cut in 6 wedges
2 tbsp butter, melted
1 tbsp chopped parsley
Whole grain mustard, for serving
Directions
- Rinse the brisket under cold water to remove extra brine. Pat dry.
- Put the onion and garlic in the bottom of a 6-quart slow cooker. Set the brisket on top, fat side up.
- Sprinkle the spice packet and brown sugar over the meat. Add the bay leaves.
- Pour in the broth and water. The liquid should come about halfway up the meat.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours until fork-tender.
- Add the potatoes and carrots around the brisket. Cover and cook on LOW for 1 hour.
- Tuck the cabbage wedges on top. Cover and cook for another 1 to 1 1/2 hours until the cabbage is soft.
- Move the brisket to a board and rest for 10 minutes. Slice thinly across the grain.
- Toss the vegetables with melted butter and parsley.
- Serve with mustard and a ladle of broth.
Notes
- Choose a flat cut for neat slices and a point cut for more fat and flavor. If your corned beef is very salty, soak it in cold water for 30 minutes first. Store sliced meat in some broth for four days. Leftovers make a great hash or sandwich. Do not freeze the cooked cabbage.
Why corned beef in the crockpot works
Corned beef brisket is a tough cut that has been cured, and it needs hours of moist heat to soften. The slow cooker is built for that. It holds the meat at a gentle simmer in its own spices, so the brisket turns tender and stays juicy, without the boil-over you get on a stove.
The timing matters here. The brisket cooks alone for eight to nine hours on LOW, and the potatoes, carrots and cabbage join near the end, so they cook through without turning to mush. You get a full dinner in one pot, with the broth to serve alongside.
Ingredient notes
Corned beef brisket: A flat cut gives neat, even slices. A point cut has more fat and a richer taste, but it is harder to slice cleanly. Both come with a spice packet.
Broth and water: The liquid should come about halfway up the meat, not cover it. Low-sodium broth keeps the brine from making the dish too salty.
Brown sugar: Just two tablespoons rounds out the salty cure and helps the top brown a little.
Potatoes and carrots: Baby potatoes hold their shape better than russets. Cut the carrots into chunky pieces, since they keep cooking.
Cabbage: Cut green cabbage into wedges with the core left in, so the leaves hold together as they soften.
Spice packet and bay leaves: The packet usually holds peppercorns, mustard seed and coriander. Add the bay leaves too, and do not skip the garlic, which softens the salty cure.
Tips for the best result
Rinse the brisket first: The brine on the outside is very salty. A quick rinse under cold water and a pat dry makes a big difference. If yours is extra salty, soak it in cold water for 30 minutes.
Add the vegetables late: Potatoes and carrots go in for the last hour, and cabbage for the last hour and a half or less. Added at the start, they turn to mush and the cabbage goes gray.
Slice against the grain: The most common mistake is cutting with the grain. Look at the direction of the fibers, rest the meat for ten minutes, and cut thin slices across them. Cut the wrong way, even a tender brisket feels chewy.
Swaps and variations
Use the point cut for a fattier, richer dinner. Swap the water for a dark beer for a deeper flavor, or add a spoonful of whole grain mustard to the broth. Parsnips work well in place of some carrots. Do not cook a frozen brisket straight from the freezer, since it stays too long in the unsafe temperature range. Thaw it in the fridge first.
Sauerkraut piled onto a sandwich of leftover slices makes a Reuben at home. If you want a deeper color on the meat, brush a little mustard and brown sugar over the top for the last half hour.
What to serve with it
Serve the sliced beef on a platter with the vegetables, with a ladle of broth over everything and whole grain mustard on the side. Soda bread or rye rolls with butter fit the table well. Toss the vegetables with melted butter and parsley right before they go on the plate.
Storing, freezing and reheating
Store sliced meat in some of the broth for up to four days. Leftovers make an excellent hash or a sandwich with mustard and Swiss cheese.
The beef freezes for up to two months in broth. Do not freeze the cooked cabbage, which turns watery. Reheat the slices in a covered pan with a splash of broth over low heat so they stay moist.
Corned Beef in Crockpot with Cabbage and Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 6 servings
- Ingredients: 13, led by to 4 lb corned beef brisket with spice packet, yellow onion, garlic, low-sodium beef broth
Tips for Corned Beef in Crockpot with Cabbage and Potatoes
Choose a flat cut for neat slices and a point cut for more fat and flavor. If your corned beef is very salty, soak it in cold water for 30 minutes first. Store sliced meat in some broth for four days. Leftovers make a great hash or sandwich. Do not freeze the cooked cabbage.
Corned Beef in Crockpot with Cabbage and Potatoes FAQ
How long does Corned Beef in Crockpot with Cabbage and Potatoes take?
Corned Beef in Crockpot with Cabbage and Potatoes takes 10 hours of cooking after 15 minutes of prep.
How many people does Corned Beef in Crockpot with Cabbage and Potatoes serve?
This recipe makes 6 servings.
What do I need to make Corned Beef in Crockpot with Cabbage and Potatoes?
13 ingredients, led by to 4 lb corned beef brisket with spice packet, yellow onion, garlic, low-sodium beef broth. Amounts are in the recipe card above.
