Crock Pot Corned Beef And Cabbage Recipe

I had to share my Crock Pot Corn Beef And Cabbage because a tiny pantry swap revealed a surprising technique that makes this version worth reading about.

I confess I get weirdly obsessive about slow cooker food, and this Crock Pot Corned Beef And Cabbage idea is one I kept coming back to. The first time I threw a corned beef brisket with its spice packet into the pot I thought, nope that wont work, but it did — and better than expected.

My Easy Corn Beef And Cabbage Crock Pot version came out melting, with the green cabbage added late so it kept a nice bite. The Cornedbeef And Cabbage Crockpot leftovers even convinced a skeptical friend that simple can taste fancy, and now I cant stop making it.

Ingredients

• Corned beef brisket: Rich protein, salty cured flavor, tender when slow cooked, high in sodium
• Pickling spice: Fragrant mix adds warm slightly sweet and tangy notes, no calories or fiber
• Beef broth: Adds savory depth and umami, low calorie if low sodium, boosts liquid
• Cabbage: Crunchy fiber rich vegetable, mildly sweet when cooked, low calorie and filling
• Potatoes: Starchy carbs that provide comfort and potassium, make the stew more hearty
• Carrots: Sweet full of beta carotene and fiber, brighten flavor and add color
• Onion: Adds savory sweetness when slow cooked, contains antioxidants and subtle depth
• Garlic: Pungent aromatics that deepen flavor, may offer immune benefits and warmth

Ingredient Quantities

• 3 to 4 pound corned beef brisket with its spice packet
• 1 packet pickling spice or 2 tablespoons pickling spice
• 1 cup low sodium beef broth or water
• 1 large yellow onion
• 4 medium carrots
• 4 medium Yukon Gold or red potatoes
• 1 small head green cabbage
• 3 cloves garlic
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar optional

How to Make this

1. Rinse the 3 to 4 pound corned beef brisket briefly under cold water and pat dry with paper towels; save the brisket spice packet from the package.

2. If you want extra flavor sear the brisket in a hot skillet 2 to 3 minutes per side, it is optional but it adds a nice crust.

3. Make a spice bundle by combining the brisket spice packet with 1 packet pickling spice or 2 tablespoons pickling spice, 1 teaspoon whole black peppercorns and 2 bay leaves inside a small piece of cheesecloth or tied foil so it can be removed easily.

4. Place 1 large yellow onion sliced, 4 medium carrots cut into large chunks, 4 medium Yukon Gold or red potatoes halved, and 3 cloves garlic smashed in the bottom of the crock pot; pour in 1 cup low sodium beef broth or water and stir in 1 tablespoon brown sugar if you want a touch of sweet to balance the salt.

5. Put the corned beef brisket on top of the vegetables fat side up and tuck the spice bundle next to the meat; pour any remaining juices from the brisket package over the top.

6. Cover and cook on low about 8 to 10 hours or on high about 4 to 5 hours until the meat is fork tender and the vegetables are soft, low heat gives best results.

7. During the last 1 to 1 and a half hours on low or last 30 to 45 minutes on high add 1 small head green cabbage cut into large wedges on top so it steams but does not overcook; for very soft cabbage add it earlier.

8. When done remove the meat to a cutting board and let it rest 10 to 15 minutes, strain and reserve the cooking liquid and remove the spice bundle and bay leaves.

9. Slice the brisket against the grain into thin slices, serve with the carrots potatoes and cabbage and spoon some of the strained cooking liquid over everything; if you want gravy whisk a cornstarch slurry into the strained liquid over heat until thickened.

10. Leftovers store great in the cooking liquid in the fridge for up to 4 days, warm gently to avoid drying the meat.

Equipment Needed

1. Crock pot or slow cooker (6 to 8 quart), big enough for the brisket
2. Large skillet (optional for searing, but it really adds flavor)
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Cheesecloth or small piece of aluminum foil plus kitchen twine or a spice bag
7. Tongs and a slotted spoon for lifting the meat and veggies
8. Fine mesh strainer or colander and a bowl to catch the cooking liquid

FAQ

Crock Pot Corned Beef And Cabbage Recipe Substitutions and Variations

• Corned beef brisket (3 to 4 pound): substitute with a 3 to 4 pound beef chuck roast or bottom round roast; they’ll slow cook the same way but may be leaner or fattier so check tenderness. You can also use pre-sliced corned beef or pastrami to cut cooking time.
• 1 packet pickling spice or 2 tablespoons pickling spice: substitute with 1 teaspoon each mustard seed and coriander plus 1/2 teaspoon whole cloves and 1 bay leaf, or use 2 tablespoons mixed pickling spices from your spice jar if you have it.
• 1 cup low sodium beef broth or water: substitute with 1 cup dark beer like a brown ale or stout for richer flavor, or 1 cup chicken or vegetable broth if that is what you have on hand.
• 1 small head green cabbage: substitute with savoy or napa cabbage for a milder texture, or use 6 cups chopped kale or collard greens added near the end since they wilt faster than a whole head.

Pro Tips

– Toast the pickling spice quick in a dry skillet till fragrant, then crush it a bit before you put it in a bundle. It makes the spices pop way more, and honestly it smells way better while you cook.

– Score the fat cap and pat the meat really dry before you sear it, use a high smoke point oil and don’t move it around too much. That little crust holds juices and gives the slices a better texture, plus it looks nice even if you mess up the slicing later.

– Brighten the whole pot with acid at the end, like a splash of apple cider vinegar, a spoon of Dijon, or a squeeze of lemon. It cuts the saltiness and makes the veggies taste fresher, just add a little at a time so it don’t overpower.

– Save and use the cooking liquid smart: strain it, chill to skim off the fat, then reduce for a gravy or freeze small portions for soups later. Also if you’re keeping leftovers, store the sliced meat submerged in some of that liquid so it won’t dry out.