Description
This Corned Beef & Cabbage (Crockpot) recipe is not only simple but also packed with flavor. With tender meat and fresh veggies, it’s a comforting dish perfect for any occasion.
Ingredients
Scale
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) peel them if you'd like!
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water, (or see notes below for other liquid ideas)
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions
- Place the sliced onion in the slow cooker.
- Rinse the corned beef, pat it dry, and place it in the slow cooker. Sprinkle the seasoning packet over it.
- Add baby potatoes on top of the meat. Halve larger potatoes for tenderness. Add carrots and garlic.
- Pour water over the ingredients. Add cabbage now for very tender cabbage or wait two hours to add it.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours total. Add cabbage during the last two hours, arranging contents as needed.
- Transfer the meat to a cutting board to rest for 10 minutes before slicing against the grain.
- Serve the meat with potatoes, carrots, and cabbage.
- Optionally drizzle melted butter over the potatoes and serve with horseradish mustard or stone-ground mustard.
Notes
For extra flavor, consider adding beer or broth instead of water.
Ensure the meat rests before slicing to keep it juicy.
Leftovers taste great the next day; store in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg