Description
Classic, cozy, and effortlessly tender, this crockpot corned beef and cabbage recipe delivers all the hearty comfort you want with minimal effort—perfect for St. Patrick’s Day or any chilly evening.
Ingredients
Scale
- 3–4 lbs corned beef brisket (with seasoning packet)
- 1 small head cabbage, cut into wedges
- 4–5 medium potatoes, quartered
- 4 large carrots, cut into chunks
- 1 onion, chopped
- 3–4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon Dijon mustard (optional)
- 4 cups beef broth
- Fresh parsley, chopped (for garnish)
Instructions
- Place brisket (fat side up) in crockpot. Sprinkle seasoning packet over meat.
- Layer onions, carrots, potatoes, garlic, bay leaf, and peppercorns around the brisket.
- Pour in beef broth, apple cider vinegar, and Dijon mustard.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
- One hour before done, add cabbage wedges on top. Re-cover and finish cooking.
- Remove brisket, let rest 10 minutes. Slice against the grain.
- Serve with veggies and broth, garnished with fresh parsley.
Notes
Rinse corned beef before cooking to reduce saltiness. Use large, uniform veggie chunks for best texture. Try beer or wine instead of broth for deeper flavor. Use a meat thermometer—145°F is the target for safety.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg