Description
A comforting and easy Crockpot Corned Beef and Cabbage recipe featuring tender corned beef brisket slow-cooked with potatoes, carrots, and cabbage for a classic St. Patrick's Day meal or anytime hearty dish.
Ingredients
Scale
Meat
- 2½ pounds corned beef brisket
Vegetables
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings & Broth
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- Spice packet that comes with the corned beef brisket (optional)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Trim the Brisket: Remove all visible fat from the 2½ pounds corned beef brisket to prepare it for slow cooking.
- Prepare the Crockpot: Spray a large crockpot with nonstick spray to prevent sticking during cooking.
- Layer Vegetables and Meat: Place the sliced onion, halved red potatoes, and baby carrots at the bottom of the crockpot, then place the trimmed corned beef brisket on top of the vegetables.
- Make the Cooking Liquid: In a bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Add Seasonings and Liquid: Pour the liquid mixture evenly over the corned beef in the crockpot. Sprinkle the optional spice packet over the meat for additional flavor, then cover the crockpot with its lid.
- Slow Cook the Brisket: Cook on the low setting for 8 hours. During the last hour of cooking, add the cabbage wedges and sprinkle caraway seeds on top to finish cooking and infuse flavor. Ensure the internal temperature of the corned beef reaches at least 145°F.
- Serve: Once cooked, discard the cooking liquid, slice the corned beef against the grain, and serve hot. Mustard can be served on the side if desired.
Notes
- Flat cut brisket is preferred for even cooking and easier slicing, but point cut brisket can also be used.
- You can substitute beef broth with vegetable broth, water, or Guinness beer for different flavor profiles.
- Adding cabbage earlier will result in more tender cabbage; adding it later keeps it crisper.
- Make sure to trim excess fat to avoid greasy broth and improve texture.
- Cooking times can vary slightly based on crockpot brand and size, so check doneness accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg
