Corned Beef with Cabbage

Corned Beef with Cabbage

Here’s our tried-and-true corned beef recipe originally created in honor of St. Patrick’s Day. This Crock Pot corned beef and cabbage is so good, it’s become an all time family favorite, and not just in March.

Despite everyone’s long standing infatuation with this tender pot roast I didn’t realize corned beef and cabbage would make it onto the fail-proof dinner list.

key Ingredients for Your Best Corned Beef

• As usual, we think easier is better: go with baby carrots instead of shredding and slicing big carrots.
• 4 lb fresh corned beef brisket, trimmed, with its own separate little spice pack.
• Regular beef broth provides essential liquid for cooking and full flavor.
• You’ll need one 6 oz can of beer; almost any type should work here.
• Fresh onion and garlic provide plenty of aromatics.
• Grab some whole peppercorns for a fragrant kick to the dish
• We opt for fingerling potatoes or baby red/gold potatoes, as their small size and inherent tenderness lets us skip any peeling and excess slicing.
• We find one head of fresh cabbage is perfect for this corned beef,. Although it may seem like a lot of cabbage, it cooks down to a fraction of the original volume,

More to cook and eat:

• French Beef Stew. So worth every minute. Sooooo worth it. Make this for your friends, and they’ll always want to come over for dinner.
• Slow Cooker Beef and Barley Veggie Stew. Healthy, hearty, delish.
• P.F. Chang’s Mongolian Beef Copycat. So flavorful and tender, it’s not to be missed.

You May Love this Beef Stew with Potatoes, Too:

Slow Cooker Corned Beef with Cabbage

4.91 from 42 ratings

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This Slow Cooker Corned Beef with Cabbage results in fork-tender beef that doesn’t even need to be cut with a knife! The veggies are flavorful and tender, and potatoes are succulent. Extra sauce is great for pouring over noodles, if you like.

Prep Time: 20 minutes mins

Cook Time: 10 hours hrs

Servings: 10

Author: Amy Dong

Ingredients  

1x2x3x

• ½ lb baby carrots
• 1 large onion, peeled and sliced thin
• 4 lb corned beef brisket, trimmed, with spice pack
• 4 cups beef broth, regular or low sodium
• 6 oz beer
• 6 cloves garlic, peeled and smashed
• 1 TB whole peppercorns
• 7 fingerling potatoes or baby red/gold potatoes, halved
• 1 medium head of cabbage, sliced

Instructions

• Prepare In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies.
• Season: Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef.
• Cook: Cover and cook on low for 10 hours. Then add potatoes and cabbage; submerge them in the liquid as fully as possible, and cook 2 more hours on low, for a total of 12 hours. Add salt and pepper to taste, if needed.

Notes

The 12-hour cook time will result in a corned beef that is fork-tender and can easily be pulled apart rather. If you prefer a firmer texture that you can slice, cook for a total of 9 hours instead of 12. 

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Nutrition (per serving)

Calories: 266kcal | Carbohydrates: 11.5g | Protein: 44.7g | Fat: 5.2g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 99.7mg | Sodium: 287.2mg | Fiber: 2.7g | Sugar: 6.7g

Course: Dinner, Main

Cuisine: American

Diet: Gluten Free

Method: Slow Cooker