Crockpot Corned Beef and Cabbage
A classic, comforting one-pot meal featuring tender corned beef brisket slow-cooked with potatoes, carrots, and cabbage.
Ingredients
For the Base
- 2.5 pounds corned beef brisket Trimmed of visible fat
- 1 medium onion, sliced
- 6 pieces red potatoes, peeled and halved
- 2 cups baby carrots
For the Sauce
- 1 cube beef bouillon Low-sodium recommended
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard Substitute with prepared mustard if needed
- 2 cups low-sodium beef broth
- Spice packet from the corned beef brisket (optional)
For the Finish
- 1 head cabbage, cut into wedges Use green cabbage or other varieties as preferred
- 1 teaspoon caraway seeds Optional for flavor
To Serve
- Mustard (optional) Dijon or whole grain recommended
Instructions
Preparation
- Trim the brisket of all visible fat and set aside.
- Spray a large crockpot with nonstick spray and layer the sliced onion, potatoes, and carrots at the bottom.
- Place the trimmed corned beef brisket on top of the vegetables, fat side up if there is any.
Making the Sauce
- In a bowl, whisk together the crushed beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well mixed, then pour over the brisket and vegetables.
- Sprinkle the spice packet over the corned beef if desired and cover the crockpot.
Cooking
- Cook on low for 8-10 hours or high for 4-5 hours, until the brisket reaches at least 145°F (190-205°F for optimal tenderness).
Finishing Touch
- One hour before serving, add the cabbage wedges around the brisket and sprinkle with caraway seeds. Recover and continue cooking for the final hour.
Serving
- Once done, carefully remove the brisket and vegetables from the crockpot. Let the brisket rest for 10 minutes before slicing against the grain and serving with mustard on the side.
Notes
Rest the brisket after cooking for better slices. Store leftovers properly and consider varying ingredients for different flavors.