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Crock Pot Corned Beef and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 355 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 5 hours 20 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Description

This Crock Pot Corned Beef and Cabbage recipe is a classic, comforting dish perfect for a hearty meal. The slow-cooked lean corned beef brisket is tender and flavorful, infused with aromatic spices and vegetables. Paired with tender cabbage wedges and served with mashed potatoes or cauliflower puree, this effortless slow cooker meal is ideal for a satisfying family dinner.

Ingredients

Units Scale

Main Ingredients

  • 2 lbs lean corned beef brisket, fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns, or spice mix if it comes with one

Instructions

  1. Combine Ingredients: In a 5-6 quart crock pot, place the lean corned beef brisket, chopped carrots, parsnips, frozen pearl onions, chopped fresh parsley, bay leaves, whole peppercorns, and add 3 cups of water to the pot.
  2. Cook Initial Stage: Cover the crock pot and cook on high for 4 hours, allowing the beef and vegetables to slowly tenderize and develop rich flavors.
  3. Add Cabbage: After 4 hours, add the cabbage wedges to the crock pot. Continue cooking on high for an additional 1 hour and 20 minutes, until the cabbage is tender but not overcooked.
  4. Rest and Serve: Carefully remove the corned beef from the crock pot and let it rest for 5 minutes to retain its juices. Slice the meat against the grain and serve alongside your choice of cauliflower puree or buttermilk mashed potatoes for a complete meal.

Notes

  • Trim excess fat from the corned beef brisket before cooking to reduce greasiness.
  • If your spice mix doesn’t include peppercorns, add 1/8 tsp whole peppercorns separately for authentic flavor.
  • The cooking time may vary slightly depending on your crock pot model; check beef tenderness before adding cabbage.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently in the microwave or stovetop.
  • This recipe pairs beautifully with creamy mashed potatoes or cauliflower puree for a low-carb option.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 900 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Find it online: https://evelynseats.com/crock-pot-corned-beef-and-cabbage-recipe/