Crock pot corned beef and cabbage
This crock pot corned beef and cabbage recipe delivers tender brisket, buttery potatoes, sweet carrots, and perfectly cooked cabbage using an easy slow cooker method with minimal prep.
Ingredients
- 3 –4 lb corned beef brisket (with spice packet)
- 1 large yellow onion , sliced
- 3 –4 cloves garlic , smashed
- 3 cups beef broth (or water)
- 1 ½ lbs baby red potatoes
- 4 large carrots , cut into chunks
- 1 small green cabbage , cut into wedges
Instructions
Build the base
- Place sliced onions and garlic in the bottom of the crock pot.
Add the brisket
- Place the corned beef on top, fat side up. Sprinkle the spice packet over the meat.
Add liquid
- Pour in beef broth until it comes about halfway up the brisket. Do not fully submerge.
Slow cook
- Cover and cook:
- LOW: 8–9 hours (recommended)
- HIGH: 4–5 hours
- The brisket is done when fork-tender.
- Add vegetables
- During the last 2–3 hours of cooking, add potatoes and carrots around the brisket.
- Add cabbage wedges during the final 60–90 minutes so they soften but don’t turn mushy.
Rest and slice
- Remove brisket and let rest 10–15 minutes. Slice against the grain for tender pieces.
Notes
- If the meat feels tough, it needs more time.
- Keep the cabbage wedges large.
- Skim excess fat from the broth before serving.
- Save the broth for reheating leftovers.
- Slice brisket against the grain
- Add cabbage last to prevent overcooking
- Use LOW for best texture
- Rest meat before slicing