Crockpot Corned Beef and Cabbage
Corned beef cooked 8 hours, with potatoes and carrots under it and cabbage wedges added for the last hour.
Crockpot Corned Beef and Cabbage
Course: Main CourseDifficulty: Easy6
servings20
minutes9
hoursCorned beef cooked 8 hours, with potatoes and carrots under it and cabbage wedges added for the last hour.
Ingredients
3 lb corned beef brisket flat
1 spice packet
1 lb baby potatoes, halved
4 carrots, cut in chunks
1 small head green cabbage, cut in 6 wedges
1 large yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
3 cups beef broth or water
1 tbsp brown sugar
Chopped parsley and butter, for serving
Directions
- Rinse the brisket and pat it dry.
- Spread the potatoes, carrots and onion across the bottom of the crockpot.
- Set the brisket on the vegetables, fat side up.
- Add the garlic, bay leaves, sugar and spice packet.
- Pour the broth around the meat, not over it.
- Cover and cook on LOW 7 to 8 hours.
- Tuck the cabbage wedges around the meat and cook 1 hour more.
- Check that the meat reads 190 to 205°F in the thickest part.
- Lift the brisket out and rest it 15 minutes while the cabbage finishes.
- Slice across the grain and serve with the vegetables, butter and parsley.
Notes
- Cabbage at the start turns grey and soft. Dry the vegetables on a towel if you want less liquid on the plate.
Why the cabbage waits
The corned beef needs the long cook, but cabbage does not. Adding wedges for the last hour keeps them tender and green-gold rather than grey and soggy. Potatoes and carrots sit under the meat so they cook in the juices while the brisket stays above the liquid.
Brown sugar in the pot softens the salty cure.
Swaps that work
Red potatoes or Yukon Gold are best. Beer can replace part of the broth. Do not cook the brisket in plain water if you want any flavor, and do not skip the spice packet.
Serving
Slice the meat across the grain and serve with grainy mustard and horseradish. Buttered rye bread soaks up the juices, and a sprinkle of parsley finishes the platter.
Leftovers
Chill the meat in some of the liquid. It reheats gently and also makes sandwiches or hash the next day.
Pull the brisket out to rest before slicing, and cook the cabbage a few extra minutes if you like it softer. Skim the broth and spoon a little over the plated vegetables.
Crockpot Corned Beef and Cabbage at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 11, led by corned beef brisket flat, spice packet, baby potatoes, carrots
Tips for Crockpot Corned Beef and Cabbage
Cabbage at the start turns grey and soft. Dry the vegetables on a towel if you want less liquid on the plate.
Crockpot Corned Beef and Cabbage FAQ
How long does Crockpot Corned Beef and Cabbage take?
Crockpot Corned Beef and Cabbage takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Corned Beef and Cabbage serve?
This recipe makes 6 servings.
What do I need to make Crockpot Corned Beef and Cabbage?
11 ingredients, led by corned beef brisket flat, spice packet, baby potatoes, carrots. Amounts are in the recipe card above.
Part of: 6 Corned Beef Recipes Slow Cooker Style, Sliced or Shredded
