Crockpot Corned Beef Cabbage (Printer-Friendly Version)
Slow-cooked tender beef and vegetables come together in a savory, soul-warming Irish-American meal.
# What You'll Need:
→ Meat and Spices
01 -
3 to 4 pounds corned beef brisket with pickling spice packet
→ Vegetables
02 -
4 large carrots, peeled and cut into chunks
03 -
6 medium red potatoes, halved
04 -
1 large onion, quartered
05 -
1 medium head of cabbage, cut into wedges
06 -
4 cloves garlic, smashed
→ Liquids
07 -
4 cups water or broth
# Steps to Follow:
01 -
Set the slow cooker to low heat to prepare for a long, slow cook.
02 -
Place carrots, potatoes, onion, and garlic at the bottom of the slow cooker.
03 -
Lay the corned beef brisket atop the vegetables and sprinkle with the pickling spice packet.
04 -
Pour water or broth around the meat until vegetables are just covered.
05 -
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the beef is tender.
06 -
During the last hour of cooking, place cabbage wedges on top to finish cooking.
07 -
Slice beef against the grain, serve with vegetables, and ladle broth over the dish.
# Additional Tips:
01 -
Rinse brisket before cooking to reduce excess salt.
02 -
Add cabbage late to keep it tender without becoming mushy.
03 -
Slice beef against the grain for optimal texture.
04 -
Use low-sodium broth to better control salt levels.