Easy Crock Pot Corned Beef and Cabbage

Introduction

Celebrate St. Patrick’s Day or any cozy evening with a classic, comforting meal: corned beef and cabbage crock pot. Learn about the fascinating origins of this festive dish. The history of corned beef and cabbage reveals its surprising evolution. This recipe makes preparing the iconic dish incredibly simple. Let your slow cooker do all the hard work, transforming tough brisket into incredibly tender, flavorful meat. Paired with perfectly cooked vegetables, this one-pot wonder delivers a complete, hearty feast with minimal effort.

Why You’ll Love This Recipe

You’ll adore making corned beef and cabbage crock pot for many fantastic reasons:

• Effortless Preparation: Simply add ingredients to your slow cooker and let it work its magic.
• Perfectly Tender Results: The low and slow cooking process guarantees incredibly juicy, fall-apart corned beef every time. Understanding the culinary science behind slow cooking reveals how it transforms tough cuts into succulent dishes. How slow cooking tenderizes meat involves the breakdown of connective tissues into gelatin.
• Convenient One-Pot Meal: All your meat and veggies cook together, making cleanup a breeze.
• Ideal for Any Occasion: It’s fantastic for holiday gatherings or a comforting, hands-off weeknight dinner.
• Beginner-Friendly: This simple method ensures success even for novice cooks.

Ingredients

Here are the essential ingredients you need for this delicious corned beef and cabbage crock pot:

• 1 (4-5) pound corned beef brisket or round roast (with spice packet included)
• 1 small yellow onion, sliced
• 4 large carrots, peeled and chopped
• 1 pound fingerling potatoes (or Yukon gold potatoes)
• 4 cloves garlic, minced
• 1 (16-ounce) beer (see note*)
• 2 cups low-sodium beef broth (see note**)
• 1 large head green cabbage, chopped into eighths
• Optional additional pickling spices: a pinch of peppercorns, juniper berries, and allspice berries for extra depth.

Notes & Substitutions

• Corned Beef Cuts: A brisket flat cut is leaner and slices nicely, while a point cut (often thicker) is fattier and shreds beautifully. Both work wonderfully for a corned beef and cabbage crock pot. Look for one with a spice packet included!
• Beer Choice: Use a mild lager or stout. Avoid hoppy beers like IPAs, which can become bitter during long cooking times.
• Broth Alternatives: For an alcohol-free version, use an additional 16 ounces (2 cups) of beef broth instead of beer. You can also use vegetable broth for a slightly lighter flavor.
• Cabbage Varieties: Green cabbage is traditional, but savoy or napa cabbage can also be used for a milder taste and softer texture.
• Store-bought vs. Homemade Brine: Most store-bought corned beef is cured. If you are sensitive to nitrates, consider making your own brine for a nitrate-free option, though it requires significantly more time.

Equipment

Making a delicious corned beef and cabbage crock pot requires just a few basic kitchen items.

• A 5-quart or larger slow cooker is essential to accommodate the brisket and vegetables.
• You will also need a cutting board, a sharp knife for prepping your vegetables and slicing the meat, and a ladle or slotted spoon for serving. These simple tools are all it takes!

Instructions

Follow these easy steps to prepare your amazing corned beef and cabbage crock pot:

1. Prepare the Slow Cooker: Place the corned beef in the bottom of your 5-quart (or larger) slow cooker. Add the spice packet that came with the corned beef, along with any optional additional pickling spices like peppercorns, juniper berries, and allspice berries.
2. Add Aromatics and Liquid: Scatter the sliced yellow onion and minced garlic around the corned beef. Pour in the beer and low-sodium beef broth. Ensure the liquid mostly covers the meat.
3. Initial Cook Time: Cover the slow cooker with its lid. Cook the corned beef on HIGH for 5 hours or on LOW for 8 to 10 hours. This slow cooking process is key for tender meat.
4. Introduce Hard Vegetables: To prevent mushy vegetables, add the peeled and chopped carrots and potatoes partway through the cooking process. For a LOW setting, add them about 3 hours before the total cooking time is complete. If cooking on HIGH, add them after about 2 hours.
5. Add Cabbage: About 1 to 2 hours before you plan to serve, add the chopped cabbage wedges to the slow cooker. Gently push them down into the simmering liquid as much as possible. Don’t worry if they don’t fully submerge at first; they will cook down.
6. Rest and Slice: Once the corned beef is fork-tender and the vegetables are cooked through, carefully remove the corned beef from the slow cooker and place it on a cutting board. Let it rest for 10-15 minutes. This helps the juices redistribute.
7. Slice Against the Grain: Slice or shred the corned beef against the grain. Slicing against the grain ensures the meat is as tender as possible.
8. Serve: Return the sliced meat to the slow cooker with the vegetables and broth for a few minutes to reabsorb some of the delicious cooking liquid. Serve your corned beef and cabbage crock pot hot, ensuring everyone gets a generous portion of meat, potatoes, carrots, and cabbage.

Pro Tips & Troubleshooting

• Programmable Slow Cooker: Use a programmable slow cooker for ultimate convenience. You can set it to switch to “warm” after the cooking time finishes, preventing overcooking.
• Low Heat for Tenderness: Always aim for low heat cooking when possible. It yields the most tender, melt-in-your-mouth corned beef for your corned beef and cabbage crock pot.
• Prevent Mushy Vegetables: Timing is crucial. Adding carrots and potatoes too early makes them soft. Adding cabbage too soon can make it overly tender; stick to the last 1-2 hours.
• Don’t Skip the Spice Packet: The spice packet contains essential pickling spices that give corned beef its distinctive flavor. Always include it, even if adding extra spices.
• Browning for Flavor: For a richer, deeper flavor, consider searing the corned beef brisket in a hot skillet for a few minutes on all sides before placing it in the slow cooker. This adds a fantastic depth to your corned beef and cabbage crock pot.
• Adjust Liquid: Ensure enough liquid covers at least two-thirds of the brisket. If not, add more beef broth.

Serving, Storage, & Variations

This delicious corned beef and cabbage crock pot is a hearty meal on its own, but you can enhance it further.

• Serving Suggestions: Serve alongside creamy mashed potatoes or traditional Colcannon (mashed potatoes with kale or cabbage). A slice of warm Irish soda bread is also perfect for soaking up the savory juices. Don’t forget a drizzle of mustard!
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors often deepen overnight, making it even better the next day.
• Repurpose Leftovers: Transform leftover corned beef and cabbage into a fantastic corned beef hash. Simply chop the meat and vegetables, then pan-fry with some diced potatoes and onions until crispy.
• Vegetable Variations: Experiment with other root vegetables like parsnips or turnips for added flavor and texture.
• Broth/Seasoning Combinations: Swap beer for hard cider for a different twist. Add a bay leaf or a sprig of fresh thyme to the slow cooker for extra aromatics.
• Instant Pot Method: For a quicker cooking time, adapt this recipe for an Instant Pot. You can cook the corned beef for about 90 minutes on high pressure with a natural release, then add vegetables and cook for another 5-10 minutes.

Nutrition

This corned beef and cabbage crock pot recipe provides a wholesome and satisfying meal. It’s packed with protein from the corned beef and a good source of fiber and vitamins from the vegetables. This hearty dish is designed to be filling and nutritious, offering substantial energy for your day.

FAQ

• What type of corned beef is best? Both brisket flat cut (leaner, slices well) and point cut (fattier, shreds easily) are excellent for corned beef and cabbage crock pot.
• Can I make it gluten-free? Yes, simply use a gluten-free beer or replace the beer entirely with additional beef broth.
• How to prevent mushy vegetables? Add carrots and potatoes partway through cooking (e.g., 3 hours for low setting) and cabbage only 1-2 hours before serving.
• Can I omit the beer? Absolutely. Use the full amount of beef broth instead of beer for an equally delicious result.
• How do I know when the corned beef is tender? The corned beef is done when it is fork-tender, easily shredding or slicing with little resistance.
• Can I cook it on high all day? While technically possible, cooking on high for an extended period can dry out the meat. Stick to the recommended cooking times for the best results.

Conclusion

This easy corned beef and cabbage crock pot recipe truly brings the warmth and flavor of a classic meal right into your home with minimal fuss. Sarah’s goal of making baking simple extends to delicious slow cooker meals too! Enjoy the incredibly tender corned beef and perfectly cooked vegetables that practically make themselves. It’s the ideal comforting dish for a festive St. Patrick’s Day celebration or any time you crave a hearty, home-cooked feast. Enjoy every delicious bite!

Easy Crock Pot Corned Beef and Cabbage

Enjoy a hearty and flavorful Crock Pot Corned Beef and Cabbage dish with minimal effort. This recipe features tender corned beef cooked with vegetables in a savory beer and beef broth, perfect for a comforting meal.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4-5 pound corned beef brisket or round roast
• 1 small yellow onion sliced
• 4 large carrots peeled and chopped, optional
• 1 pound fingerling potatoes (or yukon gold potatoes)
• 4 cloves garlic minced
• 16 ounce beer (see note*)
• 2 cups low-sodium beef broth (see note**)
• 1 large head green cabbage chopped into eighths***

Spices

• peppercorns
• juniper berries
• allspice berries

Equipment

• Slow Cooker (5-quart or larger)
• Cutting Board

Method

 

Cooking Steps

1. Place the corned beef, its spice pack, and any additional spices in the bottom of a 5-quart or larger slow cooker. Add all other ingredients except the cabbage. Cook on high for 5 hours or low for 8-10 hours; add potatoes and carrots 3 hours into the cooking process to prevent them from becoming mushy.
2. One to two hours before serving, add the chopped cabbage wedges to the slow cooker. Gently push them down into the liquid; if there isn't enough room initially, wait for the cabbage to cook down slightly before pushing further.
3. Remove the corned beef from the slow cooker and transfer it to a cutting board. Slice, shred, or chop the meat into chunks. If time permits, return the meat to the slow cooker for at least 30 minutes to allow it to soak up the flavorful juices.
4. Serve the corned beef with the cooked vegetables and cabbage for a complete meal.

Notes

Consider a 5-quart or larger slow cooker. To avoid mushy vegetables, add potatoes and carrots 3 hours into cooking. If cabbage doesn't fit initially, push it down as it cooks. For best flavor, return sliced meat to slow cooker for 30 minutes to soak up juices. (Note*: beer adds flavor, optional. Note**: low-sodium beef broth preferred. Note***: cabbage chopped into eighths).