Go Back
Sliced boiled beef brisket with potatoes, peas and carrots on a plate, like corned beef from the crock pot
Chef Emma

Crock Pot Corned Beef and Cabbage

Corned beef brisket slow cooked on onions with its spices, broth and brown sugar, with potatoes and carrots, and cabbage added near the end.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 hours
Rest 10 minutes
Total Time 9 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Irish-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb corned beef brisket with spice packet
  • 1 large onion thickly sliced
  • 4 cloves garlic smashed
  • 2 cups low-sodium beef broth
  • 1 cup water or dark beer
  • 2 tbsp brown sugar
  • 2 bay leaves
  • 1½ lb baby potatoes halved if large
  • 1 lb carrots cut into 2-inch pieces
  • 1 small head green cabbage cut into 8 wedges
  • 2 tbsp butter for serving
  • chopped parsley and grainy mustard for serving

Equipment

  • 6-quart slow cooker
  • Cutting board and long slicing knife

Method
 

  1. Rinse the corned beef under cold water and pat dry.
  2. Put the onion and garlic in the slow cooker with the potatoes and carrots around the edges. Lay the brisket on top, fat side up, and sprinkle with the spice packet.
  3. Stir the brown sugar into the broth and water, pour around the beef and add the bay leaves.
  4. Cover and cook 8 to 10 hours on LOW or 5 to 6 hours on HIGH.
  5. Add the cabbage wedges for the last 1½ to 2 hours on LOW (last hour on HIGH). Cook until the beef is fork-tender.
  6. Rest the beef 10 minutes, slice thinly against the grain and serve with the vegetables, butter, parsley and mustard.

Notes

Thaw frozen corned beef in the fridge first. It stays pink from the cure; check that it is fork-tender and above 145°F. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze the meat 2 to 3 months. Calories are an estimate per serving (1/8) from USDA FoodData Central values. High in sodium.