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Crockpot Corned Beef and Cabbage Recipe

Crockpot Corned Beef and Cabbage Recipe
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4.7 from 14 reviews

This classic Crockpot Corned Beef and Cabbage recipe is perfect for a hearty and comforting meal. Tender corned beef brisket cooked low and slow with vegetables in a flavorful broth until everything is perfectly tender. A delicious one-pot meal that’s great for St. Patrick’s Day or any time you’re craving a traditional Irish-American dish.

Ingredients

Units Scale

Corned Beef and Vegetables:

  • 1 (3-4 pound) corned beef brisket with seasoning packet
  • 4 cups beef broth
  • 1 cup water
  • 3 cloves garlic, minced
  • 1 large onion, cut into wedges
  • 6 carrots, peeled and cut into large chunks
  • 2 pounds baby potatoes, halved
  • 1 small head green cabbage, cut into wedges
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • Fresh parsley for garnish

Instructions

  1. Prepare Vegetables: Place onion, carrots, and potatoes in the slow cooker.
  2. Add Corned Beef: Set corned beef on top, fat side up, sprinkle with seasoning packet.
  3. Add Ingredients: Add garlic, bay leaves, peppercorns, mustard seeds, broth, and water.
  4. Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours.
  5. Add Cabbage: About 1 hour before serving, add cabbage wedges on top of corned beef.
  6. Finish: Remove corned beef, let rest, slice against the grain. Serve with vegetables and broth, garnished with parsley.

Notes

  • For extra flavor, serve with mustard or horseradish cream sauce.
  • Leftovers make excellent sandwiches or hash the next morning.

Nutrition

Find it online: https://easy-tapas-recipes.com/crockpot-corned-beef-and-cabbage-recipe/