Crockpot Corned Beef Cabbage (Ready-to-Print Version)
Hearty beef with tender potatoes, carrots, and cabbage slow-simmered for rich flavors.
# What You’ll Need:
→ Meat
01 -
3 to 4 pounds corned beef brisket with pickling spice packet
→ Vegetables
02 -
4 large carrots, peeled and cut into chunks
03 -
6 medium red potatoes, halved
04 -
1 large onion, quartered
05 -
1 medium head cabbage, cut into wedges
06 -
4 cloves garlic, smashed
→ Liquids
07 -
4 cups water or broth
# Step-by-Step Guide:
01 -
Set the crockpot to low heat to ready it for slow cooking.
02 -
Place carrots, potatoes, onion, and smashed garlic at the base of the crockpot.
03 -
Position the corned beef brisket atop the vegetables and evenly sprinkle with the included pickling spice packet.
04 -
Pour water or broth around the meat until the vegetables are just covered.
05 -
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until beef is tender.
06 -
During the last hour of cooking, place cabbage wedges on top to cook through while remaining tender.
07 -
Slice beef against the grain. Serve with cooked vegetables and ladle broth over all.
# Handy Tips:
01 -
Rinse brisket before cooking to reduce excess salt.
02 -
Add cabbage later in cooking to maintain a tender but not mushy texture.
03 -
Slice beef against the grain for optimal tenderness.
04 -
Use low-sodium broth to better control salt content.