Crock Pot Corn Beef and Cabbage
This Crock Pot Corn Beef and Cabbage Recipe is the epitome of comfort food. Tender corned beef, buttery cabbage, and veggies simmered in a rich, flavor-filled broth. Perfect for lazy days.
Equipment
- Crock Pot or Slow Cooker
- Cutting board
- Sharp Knife
- Whisk or Fork
- Measuring cups and spoons
- Bowl for Mixing Liquids
- Tongs or Slotted Spoon for Serving
Ingredients
- 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
- ΒΌ cup apple cider vinegar
- 2 tbsp brown sugar
- 2 tsp mustard seeds
- 1 tsp black peppercorns
- 2 bay leaves
Instructions
- 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 10 minutes before slicing against the grain.
- Serve the sliced beef alongside the cabbage, carrots, potatoes, and broth.
Notes
- For extra-tender corned beef, look for a flat-cut brisket.
- Don't skimp on the broth! It adds incredible flavor.
- Let the corned beef rest before slicing to lock in those juices.
- Leftovers will keep for up to 4 days in the fridge or 3 months in the freezer.