Crock Pot Corned Beef And Cabbage
This recipe is so good and so easy, you will be making it often, instead of just for St. Patrick’s Day.
I’m not sure if y’all know this, but Corned Beef and Cabbage as we know it, is NOT an Irish thing. I know that probably was a bit crushing to learn but wait for this next bit of St. Patrick’s info….
They do NOT drink Green Beer!
In Ireland on St. Patrick’s day the drink Guinness, and lots of it.
St Patrick’s Day is not nearly the huge thing in Ireland as it is in the rest of the world. Ireland originally started celebrating St. Patrick’s Day as a religious holiday to honor St. Patrick, the patron saint of Ireland. Today you will find many of the things there that we have become accustomed to here in the United States such as parades, people running around with tee-shirts saying “Kiss Me I’m Irish” and shamrocks adorning their bodies, however, that in most part is due to the number of tourists that now visit Ireland for St. Patrick’s Day.
Don’t fear though, we still embrace our Corned Beef and Cabbage (even here in the South) with a nice cold green beer and this is the best recipe to help you get on your way to celebrating St. Patrick’s Day.
Of course y’all know that nothing could be easier than preparing a good meal in the Crock Pot, so why not this one.
I started with getting a 3 lb Corned Beef Brisket. I will warn y’all that it is a bit messy when you pull it out of the package.
Be sure to keep that little package of seasoning that comes with it, we will be using it later so be sure not to accidentally toss it with the rest of the packaging.
Next you are going to want to trim off most of the fat. I like to leave just a bit on to give it a bit more flavor but feel free to remove as much as you want.
Slice up a medium onion and layer it at the bottom of your Crock Pot after you have sprayed it with non stick cooking spray. I actually use a Mr. Misto refillable, spray bottle to spray mine with olive oil. You could also use a slow cooker liner.
Next, add in your carrots. I personally used baby carrots because that is what I had in the fridge but feel free to use whole carrots as well.
I added about 6 or 7 red potatoes. I really like the skin on these so I only peeled them partially. Again, this is just my preference. If you don’t like the skins, by all means, peel them completely. You also could just not peel them at all if you wanted to.
At this point I whisked together the items for the liquid. After placing your corned beef brisket on top of all the veggies, just pour the liquid over the top. You also will now take that little seasoning packet and sprinkle that over the top of the meat.
I promise, it will all fit into the Crock Pot even though it may not seem so.
When you have about an hour left before it is done, quarter up your cabbage and lay it on top of the meat. I then take a bit of the broth and spoon it up and over the top of the cabbage just to get some of the flavor into the little crevices.
When it’s done, simply take out the corned beef brisket and slice it thinly against the grain.
Add all of the vegetables to the plate and spoon a bit of the liquid over the top, and you are ready to serve.
CROCK POT CORNED BEEF AND CABBAGE
- 2 1/2 lbs – 3 lbs corned beef brisket
- 1 medium onion, sliced
- 6 red potatoes, partially peeled and halved
- 2 cups baby carrots
- 2 beef bouillon cube
- 1 garlic clove, minced
- 2 tablespoon Worcestershire sauce
- 2 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 small cabbage, cut into wedges
- 1 can beef broth
- Trim brisket of all visible fat.
- Spray a large slow cooker with nonstick spray.
- Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.
- Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
- Pour the liquid over brisket.
- Sprinkle the included spice packet over the corned beef (optional). Cover pot.
- Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat and serve with mustard if desired.
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