Description
A classic Irish-American dish, Crockpot Corned Beef and Cabbage is a comforting and flavorful meal perfect for St. Patrick’s Day or any time you crave a hearty dinner. Slow-cooked to tender perfection, this dish features succulent corned beef with a medley of vegetables, all infused with rich broth and savory seasonings.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket with seasoning packet
Broth Mixture:
- 4 cups low-sodium beef broth
- 1 cup water
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 6 garlic cloves (smashed)
Vegetables:
- 1 large onion (quartered)
- 4 large carrots (peeled and cut into chunks)
- 1 ½ pounds baby potatoes (halved)
- ½ head green cabbage (cut into wedges)
Instructions
- Prepare the Ingredients: Arrange the onion, carrots, and potatoes in the crockpot. Rinse the corned beef brisket and place it on top, fat side up. Sprinkle the seasoning packet over the meat.
- Mix the Broth: Combine the beef broth, water, brown sugar, Dijon mustard, pepper, and garlic. Pour this mixture over the beef and vegetables in the crockpot.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours. Add the cabbage during the last 2 hours of cooking.
- Rest and Serve: Allow the beef to rest before slicing against the grain. Serve with vegetables and broth.
Notes
- You can enhance the flavor with apple cider vinegar or a bay leaf.
- Leftovers are delicious for sandwiches or hash.
- For firmer cabbage, steam it separately and add before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 1250mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
