Description
A comforting and hearty Crockpot Corned Beef and Cabbage recipe where tender beef, buttery potatoes, sweet carrots, and silky cabbage come together in a slow-simmered broth for a traditional, soul-warming meal.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket with pickling spice packet
- 4 large carrots, peeled and cut into chunks
- 6 medium red potatoes, halved
- 1 large onion, quartered
- 1 medium head of cabbage, cut into wedges
- 4 cloves garlic, smashed
- 4 cups water or broth
Instructions
- Preheat Your Equipment: Set your crockpot to low heat to prepare it for a long, slow cook.
- Combine Ingredients: Place carrots, potatoes, onion, and garlic at the bottom of the crockpot.
- Prepare Your Cooking Vessel: Lay the corned beef brisket on top of the vegetables and sprinkle it with the pickling spice.
- Assemble the Dish: Pour water or broth around the meat until the vegetables are just covered.
- Cook to Perfection: Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is tender.
- Finishing Touches: During the last hour of cooking, add the cabbage wedges on top.
- Serve and Enjoy: Slice the beef against the grain, serve with vegetables, and ladle the savory broth over everything.
Notes
- Rinse brisket before cooking to reduce excess salt.
- Add cabbage later in cooking so it stays tender but not mushy.
- Slice beef against the grain for the best texture.
- Use low-sodium broth to better control saltiness.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 5g
- Sodium: 1600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg