Description
A classic and hearty Crockpot Corned Beef and Cabbage recipe perfect for a comforting meal. Tender corned beef brisket slow-cooked with potatoes, carrots, and cabbage, seasoned with a flavorful blend of spices and broth for a delicious one-pot dinner.
Ingredients
Scale
Meat
- 2½ pounds corned beef brisket
Vegetables
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings and 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)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Trim the brisket: Remove all visible fat from the 2½ pounds corned beef brisket to reduce greasiness and improve texture.
- Prepare the crockpot: Spray a large crockpot with nonstick spray to prevent sticking during cooking.
- Layer vegetables and meat: Place the sliced onion, peeled and halved red potatoes, and baby carrots in the bottom of the crockpot. Lay the trimmed corned beef brisket on top of the vegetables.
- Make the seasoning broth: Whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Add liquids and spices: Pour the seasoning broth over the corned beef and vegetables in the crockpot. Sprinkle the optional spice packet that comes with the corned beef brisket evenly over the meat. Cover the crockpot with the lid.
- Slow cook: Cook on the low setting for 8 hours. For the last hour of cooking, add the cabbage wedges and sprinkle the caraway seeds on top. Continue cooking until the cabbage is tender and the brisket reaches an internal temperature of at least 145°F.
- Serve: Discard the cooking liquid. Slice the corned beef brisket against the grain and serve with mustard if desired.
Notes
- Flat cut brisket is preferred for more uniform slices, but point cut can also be used.
- You can substitute the beef broth with vegetable broth, water, or Guinness beer for different flavor profiles.
- Add cabbage earlier in cooking for softer texture, or later for crisper cabbage.
- Make sure to cook the brisket to at least 145°F internally for food safety.
- Using the included spice packet is optional but adds traditional flavor to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 90 mg
