Description
This Crockpot Corned Beef and Cabbage recipe is a comforting and traditional Irish meal, perfect for a hearty dinner. Tender corned beef slow-cooked with potatoes, carrots, and cabbage infused with a flavorful broth and spices makes for an easy, delicious, and satisfying dish.
Ingredients
Scale
Main Ingredients
- 2½ pounds corned beef brisket
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings and Broth
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon caraway seeds
- The spice packet that comes with the corned beef brisket (optional)
- 2 cups low-sodium beef broth
Instructions
- Trim Brisket: Trim the brisket of all visible fat to ensure leaner and better textured meat after cooking.
- Prepare Crockpot: Spray a large crockpot with nonstick spray to prevent sticking during slow cooking.
- Layer Vegetables and Meat: Place the sliced onion, peeled and halved red potatoes, and baby carrots at the bottom of the crockpot. Lay the corned beef brisket on top of the vegetables.
- Make Broth Mixture: In a bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until the bouillon cube is dissolved and ingredients are combined.
- Add Seasoning and Broth: Pour the broth mixture over the brisket evenly. Sprinkle the included spice packet that comes with the corned beef on top, if using. Cover the crockpot with the lid.
- Cook Slow: Set the crockpot to low and cook for 8 to 10 hours, or set to high and cook for 5 hours until the brisket reaches an internal temperature of at least 145°F and is tender.
- Add Cabbage: For the last hour of cooking, add the cabbage wedges and sprinkle caraway seeds on top to infuse flavor without overcooking the cabbage.
- Serve: Once cooking is complete, discard the cooking liquid. Slice the corned beef brisket against the grain and serve hot with mustard if desired.
Notes
- Flat cut brisket is recommended as it is more uniform and easier to slice, but point cut can also be used.
- Substitute beef broth with vegetable broth, water, or Guinness beer for different flavor variations.
- Adding cabbage earlier than the last hour results in softer cabbage, while adding it later keeps it crisper.
- Be sure to trim excess fat for a leaner dish and better texture.
- The optional spice packet that comes with the corned beef adds traditional flavors but can be omitted if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
