Description
A hearty and comforting Crockpot Corned Beef and Cabbage recipe perfect for a classic Irish meal, slow-cooked for tender, flavorful results.
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 & Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The 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 corned beef brisket to reduce excess grease and ensure even cooking.
- Prepare crockpot base: Spray the inside of a large crockpot with nonstick spray. Place the sliced onion, peeled and halved red potatoes, and baby carrots in the bottom of the crockpot to create a flavorful vegetable base.
- Layer the meat: Place the trimmed corned beef brisket on top of the vegetables in the crockpot.
- Mix the liquid seasoning: In a separate bowl, whisk together the beef bouillon cube (crumbled), minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Add the seasoning and liquid: Pour this seasoned liquid evenly over the corned beef brisket in the crockpot. Optionally, sprinkle the included spice packet that comes with the corned beef over the meat for added flavor.
- Slow cook: Cover the crockpot with its lid and cook on the low setting for 10 hours for optimal tenderness. If you are short on time, cook on high for 5 hours. Properly cooked corned beef should reach an internal temperature of at least 145°F.
- Add cabbage and caraway seeds: About 1 hour before cooking is complete, add the cabbage wedges and sprinkle with caraway seeds to cook them to your preferred tenderness.
- Serve: Once cooked, discard the cooking liquid, slice the corned beef against the grain, and serve with mustard or your preferred condiments.
Notes
- Flat cut brisket is preferred for uniform slices, but point cut works as well.
- Beef broth can be substituted with vegetable broth, water, or Guinness beer for varying flavors.
- Add cabbage earlier for softer texture; add it later for crisper cabbage.
- Trim excess fat from brisket to prevent greasiness in the final dish.
- Use the spice packet included with the brisket to enhance flavor, but it’s optional.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 110 mg
