Description
This Crockpot Corned Beef and Cabbage recipe offers a flavorful and tender meal perfect for comforting dinners. The slow cooking method ensures the brisket becomes juicy and infused with spices, while the vegetables absorb rich flavors. Including traditional elements like baby carrots, red potatoes, and cabbage infused with caraway seeds, this dish is a classic hearty Irish-American favorite.
Ingredients
Scale
Meat
- 2½ pounds corned beef brisket
Vegetables
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings & Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
- The spice packet that comes with the corned beef brisket (optional)
Instructions
- Trim the brisket: Remove all visible fat from the 2½ pounds corned beef brisket to reduce excess grease during cooking.
- Prepare crockpot base: Spray a large crockpot with nonstick spray. Layer the bottom with sliced onion, peeled and halved red potatoes, and baby carrots. Then place the corned beef brisket on top of the vegetables.
- Mix cooking liquid: Whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Add seasonings and liquid: Pour the mixed liquid evenly over the corned beef and vegetables in the crockpot. Sprinkle the optional spice packet over the corned beef for additional flavor. Cover the crockpot with the lid.
- Slow cook: Cook on the low setting for 10 hours (or on high for 5 hours), allowing the flavors to meld and the meat to become tender. Ensure internal temperature reaches at least 145°F for proper doneness.
- Add cabbage and caraway seeds: During the last hour of cooking, add the cabbage wedges and sprinkle caraway seeds over them to infuse flavor without overcooking.
- Serve: Discard the cooking liquid. Slice the meat against the grain and serve with mustard if desired alongside the cooked vegetables.
Notes
- Flat cut brisket is preferred for more uniform slices, but point cut brisket can also be used.
- You can substitute beef broth with vegetable broth, water, or Guinness beer for different flavor profiles.
- Add cabbage earlier for more tender texture or later if you prefer crisper cabbage.
- Trim excess fat to reduce greasy broth and enhance flavor.
- Make sure the internal temperature of corned beef reaches 145°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 100 mg
