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Crockpot Corned Beef and Cabbage Recipe

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Irish-American

Description

This Crockpot Corned Beef and Cabbage is an easy, hands-off way to enjoy the classic Irish-American dish. Slow-cooked with potatoes, carrots, and cabbage, the corned beef turns out tender, juicy, and full of flavor.


Ingredients

Units Scale
  • 34 lb corned beef brisket, with seasoning packet
  • 4 cups beef broth (or water)
  • 1 bottle (12 oz) beer (optional, for extra flavor)
  • 1 onion, quartered
  • 3 cloves garlic, minced
  • 1 lb baby potatoes, halved (Yukon gold or red)
  • 3 large carrots, peeled and cut into chunks
  • 1 small head cabbage, cut into wedges
  • 1 teaspoon black pepper
  • 2 bay leaves

Instructions

  • Prepare the slow cooker – Place the onion, garlic, potatoes, and carrots in the bottom of the slow cooker.
  • Add the corned beef – Rinse the corned beef brisket under cold water to remove excess brine, then place it on top of the vegetables, fat side up. Sprinkle the seasoning packet over the meat.
  • Pour in liquid – Add beef broth and beer (if using) until the meat is mostly covered. Toss in the bay leaves and black pepper.
  • Slow cook – Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the corned beef is tender.
  • Add the cabbage – With 1 hour left in the cooking time, add the cabbage wedges on top. Cover and continue cooking until the cabbage is tender.
  • Slice and serve – Remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables and broth.

Notes

  • For a richer flavor, use Guinness or a dark beer in place of water.
  • Want crispy potatoes & carrots? After cooking, place them on a baking sheet and broil for 5 minutes to get a golden-brown edge.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

  • Calories: ~450
  • Sugar: ~5g
  • Sodium: ~1200mg
  • Fat: ~25g
  • Saturated Fat: ~9g
  • Unsaturated Fat: ~12g
  • Trans Fat: 0g
  • Carbohydrates: ~30g
  • Fiber: ~5g
  • Protein: ~35g
  • Cholesterol: ~90mg