Description
A comforting and classic Crockpot Corned Beef and Cabbage recipe that slowly cooks tender corned beef brisket with flavorful vegetables and spices. Perfect for an easy and hearty meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 2½ pounds corned beef brisket
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
- 1 teaspoon caraway seeds
Seasonings & Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 2 cups low-sodium beef broth
Instructions
- Trim the brisket: Trim the corned beef brisket of all visible fat to ensure lean meat that cooks evenly and reduces grease in the dish.
- Prepare the crockpot base: Spray a large crockpot with nonstick spray. Place the sliced onion, halved red potatoes, and baby carrots in the bottom of the crockpot to create a flavorful bed for the brisket.
- Place the corned beef: Lay the trimmed corned beef brisket on top of the vegetables in the crockpot to allow the flavors to meld during cooking.
- Mix the cooking liquid: In a separate bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Add spices and liquid: Pour the mixed liquid over the brisket. Optionally, sprinkle the seasoning spice packet that comes with the corned beef over the meat for added flavor. Cover the crockpot with its lid.
- Slow cook the brisket: Cook on the low setting for 10 hours or on high for 5 hours. This slow cooking will make the corned beef tender and juicy, with internal temperature reaching at least 145°F.
- Add cabbage and caraway: During the last hour of cooking, add the cabbage wedges and sprinkle the caraway seeds over the top to cook until tender but still vibrant and slightly crisp.
- Serve: Once done, discard the cooking liquid, slice the corned beef against the grain, and serve alongside the cooked vegetables. Mustard can be served on the side for extra flavor.
Notes
- Flat cut brisket is preferred for uniform thickness and easier slicing, but point cut brisket also works well.
- You can substitute beef broth with vegetable broth, water, or for a richer flavor, Guinness beer.
- For softer, more tender cabbage, add the wedges earlier than the last hour; for crisper cabbage, add them later.
- Make sure to trim excess fat to avoid greasy texture in the final dish.
- Use a meat thermometer to check that the brisket reaches an internal temperature of at least 145°F for safety.
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: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
