Crockpot Corned Beef and Cabbage
A hearty, slow-cooked meal featuring tender corned beef, buttery cabbage, and root vegetables, perfect for cozy evenings.
Ingredients
Main Ingredients
- 3-4 pounds corned beef brisket (with seasoning packet) Choose well-marbled brisket for tenderness.
- 1 small head cabbage Cut into wedges.
- 4-5 medium potatoes Quartered.
- 4 large carrots Whole.
- 1 medium onion Chopped.
- 3-4 cloves garlic Minced.
- 1 tablespoon apple cider vinegar For acidity.
- 1 piece bay leaf
- 1 teaspoon black peppercorns Whole.
- 1 tablespoon Dijon mustard Optional for flavor.
- 4 cups beef broth
- Chopped fresh parsley For garnish.
Instructions
Preparation
- Position the corned beef brisket fat side up in the crockpot, sprinkling the seasoning packet evenly across the surface.
- Layer chopped onions, whole carrots, quartered potatoes, minced garlic, bay leaf, and whole black peppercorns around the brisket.
- Combine beef broth, apple cider vinegar, and Dijon mustard to create the cooking liquid, ensuring even coverage over meat and vegetables.
- Set the crockpot to LOW for 8-10 hours or HIGH for 4-5 hours.
- One hour before completion, place cabbage wedges on top in the crockpot.
- After cooking, let the brisket rest for 10 minutes before slicing against the grain.
- Serve the sliced brisket with cooked vegetables and drizzle with remaining cooking liquid.
- Garnish with freshly chopped parsley.
Notes
Serve with mustard or horseradish on the side. Pair with hearty bread for soaking up the broth.