Easy Crock Pot Corn Beef and Cabbage

Hey there, amici! 👋 This Crock Pot Corn Beef and Cabbage Recipe is a dream come true for those who love delizioso comfort food without all the fuss.

Why You Will Love This Crock Pot Corn Beef and Cabbage Recipe

Let me tell you why this recipe is the bees’ knees (or should I say, the corns’ husks?).

First off, it’s ridiculously easy to make. Just toss everything into your trusty crock pot and let it work its magic while you kick back and relax.

Secondly, the flavors in this dish are out-of-this-world amazing. The corned beef gets ultra-tender and infused with the most incredible broth, while the cabbage soaks up all those delectable juices.

And let’s not forget about the potatoes and carrots – they become little flavor bombs that’ll have you going back for seconds (and thirds!).

But the real star of the show? The broth. Oh, mama mia, this broth is liquid gold! It’s rich, velvety, and packed with so much flavor, you’ll want to sip it straight from the bowl.

Trust me, this Crock Pot Corn Beef and Cabbage Recipe will become your new go-to for lazy Sundays, busy weeknights, or anytime you’re craving a heartwarming, soul-satisfying meal.

Ingredients Needed to Make This Crock Pot Corn Beef and Cabbage Recipe

These are the ingredients you need to make this recipe:

• 3 lbs corned beef brisket
• 1 small head green cabbage, cored and cut into wedges
• 6 medium carrots, peeled and cut into 3-inch pieces
• 8 small red potatoes, quartered
• 1 onion, cut into wedges
• 2 cups beef broth
• 1⁄4 cup apple cider vinegar
• 2 tbsp brown sugar
• 2 tsp mustard seeds
• 1 tsp black peppercorns
• 2 bay leaves

Alternative Ingredients

Original Ingredient	Alternative
Corned Beef Brisket	Corned Beef Round or Bottom Round Flat Cut
Green Cabbage	Napa Cabbage or Savoy Cabbage
Carrots	Parsnips or Turnips
Red Potatoes	Yukon Gold Potatoes or Russet Potatoes
Onion	Shallots or Leeks
Beef Broth	Chicken Broth or Vegetable Broth
Apple Cider Vinegar	White Wine Vinegar or Red Wine Vinegar
Brown Sugar	Honey or Maple Syrup
Mustard Seeds	Ground Mustard or Dijon Mustard
Black Peppercorns	Crushed Red Pepper Flakes or White Peppercorns
Bay Leaves	Thyme Sprigs or Rosemary Sprigs

Step-By-Step Instructions on How to Make this Recipe

Here’s a quick rundown of how to make this magical Crock Pot Corn Beef and Cabbage Recipe:

Place the corned beef in the crock pot and top with the cabbage wedges, carrots, potatoes, and onion wedges.

In a bowl, whisk together the broth, vinegar, brown sugar, mustard seeds, peppercorns, and bay leaves. Pour the mixture over the ingredients in the crock pot.

Cover and cook on low for 8-10 hours (or on high for 4-5 hours) until the beef is fork-tender and the veggies are cooked through.

Carefully remove the corned beef from the crock pot and let it rest for a few minutes before slicing against the grain.

Serve the sliced beef alongside the cabbage, carrots, potatoes, and that heavenly broth. Prepare for an explosion of flavors in your mouth!

Expert Tips

• For extra-tender corned beef, look for a flat-cut brisket. The point cut can sometimes be a bit tougher.
• Don’t skimp on the broth! It’s the backbone of this dish and adds so much flavor.
• If you want a little kick, add a teaspoon or two of hot sauce or cayenne pepper to the broth mixture.
• Let the corned beef rest for at least 10 minutes before slicing. This helps keep all those juicy flavors locked in.
• Leftovers? No problem! This dish tastes even better the next day. Just store everything in an airtight container in the fridge for up to 4 days.

Utensils You Need To Make This Crock Pot Corn Beef and Cabbage Recipe

These are the utensils and/or equipment you need to make this recipe:

1. Crock Pot or Slow Cooker
2. Cutting Board
3. Sharp Knife
4. Whisk or Fork
5. Measuring Cups and Spoons
6. Bowl for Mixing Liquids
7. Tongs or Slotted Spoon for Serving

Frequently Asked Questions About Crock Pot Corn Beef and Cabbage Recipe and the Recipe

What cut of corned beef is best for this recipe?

For the most tender and flavorful results, I recommend using a flat-cut corned beef brisket. The point cut can sometimes be a bit tougher and drier.

Can I use a different type of cabbage?

Absolutely! While green cabbage is traditional, you can also use napa cabbage or savoy cabbage in this recipe. They’ll both soak up those delicious flavors nicely.

Do I need to rinse the corned beef before cooking?

Nope! No need to rinse the corned beef before adding it to the crock pot. The brine that it’s packed in will help flavor the dish as it cooks.

Can I add other vegetables to this recipe?

Go for it! This recipe is very versatile. Parsnips, turnips, or even some Brussels sprouts would be delicious additions.

How do I know when the corned beef is done?

The corned beef is ready when it’s fork-tender and easily shreds apart. This usually takes around 8-10 hours on low or 4-5 hours on high in the crock pot.

Can I cook this on the stovetop instead of in a crock pot?

While the crock pot is the easiest method, you can certainly make this on the stovetop. Simply add all the ingredients to a large Dutch oven or pot, bring to a simmer, then cover and cook for 2-3 hours, or until the beef is tender.

How do I store leftovers?

Allow everything to cool completely, then transfer the corned beef, veggies, and broth to separate airtight containers. Refrigerate for up to 4 days.

Can I freeze the leftovers?

Absolutely! This dish freezes beautifully. Allow everything to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.