Crockpot Corned Beef and Cabbage
Crockpot Corned Beef and Cabbage is a classic Irish-style dinner made easy in the slow cooker for a perfect weeknight dinner.
Equipment
Ingredients
- 3-4 pounds corned beef, with seasoning packet
- ½ pound baby potatoes, halved
- 5 large carrots, peeled and sliced
- 1 small head green cabbage, quartered
Instructions
- Place the corned beef in the bottom of the crockpot, fat side up. Sprinkle the seasoning packet over the top.
- Add enough water to just cover the corned beef. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is tender.
- About 2 hours before serving, add the halved potatoes and sliced carrots to the crockpot.
- During the last 60–90 minutes, add the cabbage quarters, nestling them gently into the liquid.
- Once everything is tender, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the potatoes, carrots, and cabbage.
Nutrition
Notes
- Cook low and slow for best results: Corned beef becomes most tender when cooked on low heat for a longer period of time.
- Use the seasoning packet: The included spice packet adds classic flavor, but you can adjust the amount to taste.
- Add vegetables in stages: Potatoes and carrots need more time than cabbage, which helps prevent mushy vegetables.
- Slice against the grain: Cutting the corned beef against the grain keeps the meat tender and easier to chew.
- Let the meat rest: Allow the corned beef to rest for a few minutes before slicing so the juices redistribute.
- Don’t overcook the cabbage: Adding cabbage toward the end keeps it tender but not overly soft.
- Serve with mustard or horseradish: Classic condiments that pair perfectly with the savory beef.
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