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
- 3–4 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