Crockpot Corned Beef and Cabbage

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Crockpot Corned Beef and Cabbage

This Crockpot Corned Beef and Cabbage is a classic St. Patty's Day recipe that you just can’t beat! A tender corned beef brisket is slow-cooked with veggies until it's perfectly juicy and flavorful. It's a simple, cozy one-pot meal that practically makes itself.

Course Entrees

Cuisine Irish

Diet Gluten Free, Low Lactose

Prep Time 8 10

Total Time 8 10

Servings

Calories 623kcal

Author Ashley Amundsen

Equipment

slow cooker

Ingredients

3 lbs corned beef brisket rinsed
1 yellow onion sliced
3 garlic cloves sliced
3 cups beef broth
2 lbs red potatoes quartered
3 carrots peeled and chopped
1 head small cabbage cut into wedges
parsley for garnish
stone ground mustard for serving

Instructions

Add onion and garlic slices to the bottom of a 6 qt slow cooker.
1 yellow onion, 3 garlic cloves
Place the corned beef on top and sprinkle with the seasoning packet. Pour beef broth over the corned beef.
3 lbs corned beef brisket, 3 cups beef broth
Cook on low for 8-10 hours.
After the first 3 hours of cooking time, add the potatoes and carrots to the slow cooker. Replace the lid and continue cooking.
2 lbs red potatoes, 3 carrots
Two hours before serving, add the cabbage wedges and replace the crockpot lid. Continue cooking.
1 head small cabbage
The corned beef is ready once it’s very tender and can be easily pierced with a fork. The internal temperature should reach 190–205°F.
Remove the corned beef and veggies from the crockpot and transfer to a serving dish. Let the corned beef rest for 15 minutes before slicing. Garnish with parsley and serve with stone ground mustard.
parsley, stone ground mustard

Nutrition