Description
A classic Crockpot Corned Beef and Cabbage recipe that slow cooks tender corned beef brisket with potatoes, carrots, and flavorful spices for a comforting and traditional Irish meal.
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 Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Prepare the brisket: Trim the corned beef brisket of all visible fat to reduce grease and improve texture.
- Layer the vegetables: Spray a large crockpot with nonstick spray. Place the sliced onion, peeled and halved red potatoes, and baby carrots in the bottom of the crockpot, spreading them evenly.
- Add the brisket: Set the trimmed corned beef brisket on top of the layered vegetables in the crockpot.
- Mix the cooking liquid: In a bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until the bouillon is dissolved.
- Pour liquid over brisket: Pour the prepared liquid mixture evenly over the corned beef and vegetables in the crockpot to ensure moisture and flavor throughout.
- Add spices: Sprinkle the spice packet that comes with the corned beef brisket over the meat, if using, then cover the crockpot with its lid.
- Cook the corned beef: Set the crockpot to low and cook for 8 hours to allow the meat to become tender and infused with flavor.
- Add cabbage and caraway: For the last hour of cooking, add the cabbage wedges and sprinkle caraway seeds over them to soften the cabbage while retaining some texture and flavor.
- Finish and serve: Once cooking is complete and the internal temperature reaches at least 145°F, discard the cooking liquid, slice the corned beef, and serve with mustard if desired.
Notes
- Flat cut brisket is preferred for its uniformity and easier slicing, but point cut brisket can also be used.
- Beef broth can be substituted with vegetable broth, water, or Guinness beer for different flavor profiles.
- To achieve more tender cabbage, add it earlier in the cooking process; add it later if you prefer crisper cabbage.
- Use nonstick spray to prevent sticking and ease cleanup.
- Discarding the cooking liquid helps reduce excess saltiness and fat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
