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Easy Crock-Pot Corned Beef and Cabbage Recipe

Easy Crock-Pot Corned Beef and Cabbage

A hearty slow-cooker dinner made with tender corned beef brisket, red potatoes, carrots, onion, and cabbage. The cabbage is added near the end of cooking for a better texture and fresher flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3- to 4-pound brisket Corned beef brisket with seasoning packet
  • 1 medium Yellow onion, cut into wedges
  • 4 medium Carrots, peeled and cut into 2-inch pieces
  • 1 1/2 to 2 pounds Small red potatoes, halved or quartered
  • 1 small head Green cabbage, cut into 6 to 8 wedges
Cooking Liquid
  • 2 cups Water or low-sodium beef broth
Optional Seasonings
  • 1 teaspoon Whole black peppercorns
  • 1 leaf Bay leaf

Method
 

Step-by-Step
  1. Rinse the corned beef briefly under cold water to remove excess surface brine. Pat it dry with paper towels and trim away excess fat, leaving a thin layer if desired.
  2. Place the onion wedges, carrots, and red potatoes in the slow cooker. Set the corned beef on top of the vegetables with the fat side facing up.
  3. Sprinkle the contents of the seasoning packet over the brisket. Add the peppercorns and bay leaf if using, then pour in the water or low-sodium beef broth; the liquid does not need to cover the meat.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. The brisket is ready when it is fork-tender and the vegetables are cooked through.
  5. Add the cabbage wedges during the final 2 to 3 hours on LOW or the final 1 to 1 1/2 hours on HIGH. Arrange the wedges around the brisket, cover the slow cooker, and continue cooking until the cabbage is tender.
  6. Transfer the cooked brisket to a cutting board and let it rest for 10 to 15 minutes. Slice it thinly across the grain, then serve with the potatoes, carrots, onion, cabbage, and some of the cooking liquid.

Notes

Rinsing helps control the saltiness of the finished meal. Add cabbage later to help it keep its shape and texture. Store leftovers in an airtight container in the refrigerator and reheat gently with a little cooking liquid.