Homestyle Crockpot Corned Beef and Cabbage Recipe (Print Version)
Tender Crockpot Corned Beef and Cabbage Recipe, slow-cooked to perfection. Get that melt-in-your-mouth flavor with minimal fuss!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American-Irish
Dietary: Gluten-Free (check broth)
# Ingredients:
→ The Stars of the Show
01 -
3-4 lb corned beef brisket (flat cut preferred, with pickling spice packet)
02 -
1 medium head green cabbage, quartered
→ Root Veggie Companions
03 -
6-8 medium red or Yukon Gold potatoes, halved or quartered
04 -
4-5 medium carrots, peeled and roughly chopped
→ Aromatic Foundations
05 -
1 large yellow onion, roughly chopped
06 -
4-5 cloves garlic, minced
→ Liquid Gold & Seasoning
07 -
4 cups beef broth (low sodium preferred)
08 -
1 pickling spice packet (usually included with beef)
# Instructions:
01 -
Okay, first things first, take that beautiful corned beef brisket out of its package. Rinse it really well under cold water – this helps get rid of excess salt from the brine, which is super important. Pat it dry with paper towels. I swear, this step makes a difference in getting a good sear later, and I always forget to pat it *really* dry, leading to less-than-perfect browning. Don't be like me!
02 -
Heat a large skillet over medium-high heat with a little oil. Once hot, sear the corned beef brisket on all sides until it's nicely browned, about 2-3 minutes per side. This step, while optional, adds so much depth of flavor to your Crockpot Corned Beef and Cabbage. Trust me, that little bit of extra effort is worth it. I once skipped it when I was in a rush, and while still good, it just didn't have that rich, complex taste. Oops!
03 -
Place the seared corned beef into your slow cooker. Sprinkle half of the pickling spice packet over the beef. Next, scatter the chopped onion and minced garlic around and over the beef. This is where those amazing aromatics start their magic! I love how the kitchen begins to smell savory and promising at this point.
04 -
Tuck the carrots and potatoes around the corned beef. Pour in the beef broth. Make sure the liquid comes up to about half to two-thirds of the way up the beef. If it doesn't quite reach, add a little more water or broth. This ensures everything cooks evenly and stays moist. Don't overcrowd it too much!
05 -
Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the corned beef is fork-tender. You want it to practically fall apart when you poke it. Seriously, don't rush this part! I've pulled it out too early before, and it was chewy, which is just sad for a Crockpot Corned Beef and Cabbage Recipe. Patience, friend!
06 -
During the last hour of cooking, add the quartered cabbage wedges to the slow cooker, nestling them into the liquid. Continue cooking until the cabbage is tender but not mushy. Once everything is done, remove the corned beef to a cutting board, let it rest for 10 minutes, then slice against the grain. Serve with the tender veggies and a ladle of that incredible broth. The smell of the finished dish, oh my!
# Notes:
01 -
Don't skip searing the corned beef, it really makes a difference for flavor.
02 -
Leftovers actually taste better the next day, just store everything separately if you can.
03 -
If you don't have beef broth, water with a bouillon cube works in a pinch, I've done it!
04 -
A little fresh parsley at the end brightens everything up, trust me on this.
# Equipment Needed:
01 -
Slow cooker (6-quart or larger)
02 -
large skillet (optional
03 -
for searing)
04 -
cutting board
05 -
sharp knife
# Nutrition (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g