Description
This hearty and flavorful Crock Pot Corned Beef and Cabbage recipe is a classic Irish-American dish that is perfect for St. Patrick’s Day or any cozy family dinner. Slow-cooked to tender perfection, the corned beef pairs beautifully with the vegetables for a comforting meal.
Ingredients
Units
Scale
Corned Beef:
- 3–4 pound corned beef brisket with seasoning packet
Veggies:
- 1 small onion (quartered)
- 3 cloves garlic (smashed)
- 1 pound baby potatoes (halved)
- 4 carrots (peeled and cut into large chunks)
- 1 small head green cabbage (cut into wedges)
Broth:
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon whole grain mustard (optional)
Instructions
- Prepare: Place onion and garlic in the bottom of a large crock pot. Lay the corned beef brisket on top, fat side up, and sprinkle with the seasoning packet.
- Cook: Pour in beef broth and water, spread mustard on top if using. Add potatoes and carrots around the meat. Cover and cook on low for 8–9 hours or on high for 4–5 hours until meat is tender.
- Add Cabbage: During the last 2 hours of cooking, add the cabbage wedges on top.
- Rest and Serve: Once finished, remove corned beef, let rest for 10 minutes before slicing. Serve with vegetables and cooking liquid spooned over the top.
Notes
- For extra flavor, add a splash of apple cider vinegar or a bay leaf.
- Leftovers make excellent sandwiches or hash.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 440
- Sugar: 5g
- Sodium: 1150mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
