Description
This hearty Crock Pot Corned Beef and Cabbage recipe features tender corned beef slow-cooked to perfection alongside flavorful vegetables. Enhanced with beef broth, Worcestershire sauce, and aromatic spices, it's a comforting classic ideal for a family meal or St. Patrick’s Day celebration.
Ingredients
Meat and Broth
- 1 large onion, sliced into 1/4-inch slices
- 3 - 5 pound corned beef brisket with spice packet
- 4 cups beef broth
- 1 teaspoon beef Better than Bouillon
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
Vegetables
- 3-4 carrots, peeled and cut into 2-inch pieces
- 4-6 Yukon Gold potatoes, washed and halved or quartered
- 1 small green cabbage, cut into quarters or eighths
Optional Garnishes
- Whole grain mustard
- Chopped parsley
Instructions
- Prepare onion base: Lay the sliced onions evenly in the bottom of the crockpot to create a flavorful bed for the corned beef.
- Rinse and dry corned beef: Rinse the corned beef brisket under cold water to remove excess brine, then pat it dry thoroughly with paper towels.
- Place corned beef and spices: Position the corned beef fat side up on top of the onions. Sprinkle the included spice packet evenly over the meat.
- Mix and add broth: In a medium bowl, combine beef broth, Better than Bouillon, and Worcestershire sauce. Pour this mixture around the beef in the crockpot, then add bay leaves. Cover the crockpot and cook on low for 8-10 hours.
- Add potatoes and carrots: After about 4-5 hours (halfway through cooking), add the prepared potatoes and carrots to the crockpot. Cover and continue cooking.
- Add cabbage: When 2 hours of cooking time remain, add the cabbage pieces to the crockpot. Cover and let everything cook for the rest of the time.
- Remove and slice meat: After cooking, remove the corned beef and slice it against the grain to ensure tenderness. Serve meat topped with optional whole grain mustard, alongside the cooked potatoes, carrots, and cabbage. Garnish with chopped parsley if desired.
Notes
- Rinsing the corned beef removes excess salt and brine, balancing the dish’s flavor.
- Cut vegetables uniformly to ensure even cooking.
- Cooking times may vary depending on slow cooker model; confirm tenderness before serving.
- Leftovers taste great and can be stored refrigerated for up to 3 days.
- Optional mustard and parsley add additional flavor and presentation appeal.
