Slow Cooker Corn Beef With Vegetables
This slow cooker corned beef and cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It's a complete crock pot meal, perfect for St. Patrick's Day or anytime!
Whether you're celebrating the iconic Irish holiday or just want a family-friendly hearty dinner, this crock pot corned beef never disappoints. Complete the meal with a loaf of Irish soda bread and end it with a Shamrock Shake for dessert!
Corned beef and cabbage is not something you'll typically find served in a local Irish pub, but it sure is popular in the U.S. where supermarkets are loaded with packets of corned beef right as March hits. Sadly, it seems difficult to locate a corned beef brisket the other 11 months of the year, which is probably one of the reasons I consider this meal such a treat.
Like most people, I make it every single year, and usually more than once! If for no other reason then to be sure there's enough leftovers for this Reuben dip, corned beef hash and my favorite Reuben Sandwich.
What is Corned Beef?
Corned beef is a beef brisket that soaks in brine and has been salt-cured, often times with other seasonings. The brine used is similar to a pickling liquid and the long curing method helps to make the cut of meat tender. Corned beef can be boiled, roasted, and slow cooked in the crock pot like the recipe being shared today.
Which Cut of Corned Beef is Best?
Most stores carry pre-seasoned brined corned beef that comes with a spice packet. Corned beef is also most commonly available in two cuts: point cut and flat cut.
- The "point" cut is rounder, has a large fat cap on the top of the meat and typically has more marbled fat throughout, which makes the beef extra juicy, tender, and flavorful. A lot of the fat melts as it cooks, but whatever remains can be left on or removed.
- The "flat" cut (also referred to as "round" cut) is flatter and has a more consistent thickness, making it easier to slice. But it's leaner and not as flavorful.
The choice is up to you! This recipe works with either. When choosing your package of corned beef, keep in mind it will shrink by about one-third once cooked.
Corned Beef and Cabbage Ingredients
It's surprising how flavorful this slow cooker corned beef recipe is, considering the short list of simple ingredients needed:
*Scroll down for the complete printable recipe and video tutorial below.
- Corned beef brisket {with spice packet}
- Mini carrots
- Yellow potatoes
- Sweet onion
- Low-sodium chicken broth
- 1/2 head green cabbage
- Unsalted butter
- Fresh garlic
- Fresh parsley
- Salt and pepper
- Bay leaves
- Grainy mustard, for serving, optional
- Horseradish, for serving, optional
How to Cook Corned Beef in Crock Pot
*Don't miss the complete printable recipe and video tutorial below.
Since we're using a pre-brined and pre-seasoned corned beef, all you have to do is place the brisket in the slow cooker, sprinkle with the spice packet, arrange the carrots, onion, and potatoes around it, and pour the chicken stock over the vegetables. Then slow cook for several hours until the meat is tender. I add the cabbage wedges during the last couple hours of cooking so it doesn't get mushy.
How Long to Cook Corned Beef in Crock Pot: For tender, fall-apart corned beef, we cook it in the crock pot on low for a total of 8 hours, adding in the cabbage during the last 2 hours. NOTE: the potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark.
Slow Cooker Corned Beef Recipe Tips
- Rinse the corned beef: I recommended that you rinse the beef to get rid of excess salt. Rinsing will not diminish the overall flavor, but it will ensure the broth isn't overly salty.
- Cook on low: Resist the urge to cut the cooking time in half by using the high setting. Low and slow will produce tender meat and more flavor.
- Slice meat against the grain: Like any meat, you'll want to cut the corned beef against the grain for the most tender slices.
- Add more spices: If the spice packet that comes with the corned beef appears skimpy, feel free to add in a pinch more coriander and/or mustard seeds.
- Avoid mushy vegetables: The potatoes and carrots get quite soft from cooking all day in the crock pot. If you prefer your vegetables to be on the firmer side, we recommend adding them in at the 3 1/2 to 4 hour mark and waiting until 2 hours before the end of cooking time to add in the cabbage.
Storing Leftovers
Leftovers should be stored in an airtight container in the fridge for up to three days. It can be reheated in the microwave or oven with some of the broth until warmed through.
Can you freeze cooked corned beef? Yes. Allow to cool completely, then store the corned beef, potatoes, and carrots in a freezer safe container for up to 2 months. (I do not recommend freezing any leftover cabbage.)
Crock Pot Corned Beef Video
Ways to Use Corned Beef
Corned beef is great for leftovers! Here are some of our favorite ways to use it:
- Reuben Sandwich
- Corned Beef Hash
- Reuben Dip
Other Slow Cooker Recipes
- Thai Corned Beef
- Slow Cooker Beef Stew
- Slow Cooker Pot Roast
- Crock Pot Lentil Soup
- Slow Cooker Cuban Pork
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don't forget to follow Belly Full on Facebook , Instagram , Pinterest , and YouTube !
Slow Cooker Corned Beef and Cabbage
This slow cooker corned beef and cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It's a complete crock pot dinner for the entire family.
Servings: 6
- 3-5 pound corned beef brisket {with spice packet}
- 2 bay leaves
- 1 1/2 cups mini carrots
- 4 small yellow potatoes (about 3/4 pound) , halved
- 1 sweet onion , cut into quarters
- 3 cups low-sodium chicken broth
- 1/2 head green cabbage , cut into 4 wedges, leaving a piece of core intact
- 3 tablespoons unsalted butter
- 1 clove garlic , minced
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- Grainy mustard , for serving, optional
- Horseradish , for serving, optional
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Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
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Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.
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Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)
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Cover with lid and cook on LOW for 6 hours.
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Remove lid; add the cabbage on top of the corned beef, cover, and continue cooking on LOW for another 2 hours.
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Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.
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Place the butter, garlic, parsley, and a pinch of salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
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Drizzle the garlic butter over the vegetables.
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Place the meat and vegetables on a platter and serve with mustard or horseradish on the side, if desired.
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NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark. (For other tips and helpful information, please refer to the full article.)
Calories: 577 kcal | Carbohydrates: 14 g | Protein: 36 g | Fat: 29 g | Saturated Fat: 17 g | Trans Fat: 1 g | Cholesterol: 147 mg | Sodium: 987 mg | Potassium: 1148 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 5455 IU | Vitamin C: 126 mg | Calcium: 88 mg | Iron: 6 mg
Other Notes
Source: https://bellyfull.net/slow-cooker-corned-beef-and-cabbage/
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