Description
A hearty and traditional Crockpot Corned Beef and Cabbage recipe that slowly cooks tender corned beef brisket with potatoes, carrots, and cabbage for a comforting meal perfect for any occasion.
Ingredients
Scale
Meat
- 2½ pounds corned beef brisket
Vegetables
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 cabbage cut into wedges
Seasonings and Liquids
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Prepare the brisket: Trim the brisket of all visible fat to ensure a leaner, less greasy finished dish.
- Set up the crockpot: Spray a large crockpot with nonstick spray to prevent sticking. Place the sliced onion, halved red potatoes, and baby carrots at the bottom of the crockpot.
- Add the brisket: Place the trimmed corned beef brisket on top of the vegetables in the crockpot.
- Mix the cooking liquid: In a bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth until well combined.
- Pour the liquid and season: Pour the prepared liquid evenly over the brisket and vegetables. Sprinkle the included spice packet over the brisket if desired for extra flavor. Cover the crockpot with the lid.
- Cook: Cook on the low setting for 8 hours. For the last hour of cooking, add the cabbage wedges and sprinkle the caraway seeds over them. This timing ensures the cabbage is tender but not overly soft.
- Check doneness and serve: Ensure the corned beef has reached an internal temperature of at least 145°F. Discard the cooking liquid, slice the meat against the grain, and serve with mustard if desired.
Notes
- Flat cut brisket is preferred for its uniform shape and ease of slicing, but point cut is also suitable.
- You can substitute beef broth with vegetable broth, water, or even Guinness beer for different flavor profiles.
- Add cabbage earlier in cooking for more tenderness; add it later for a crisper texture.
- Using nonstick spray on the crockpot helps with easy cleanup and prevents sticking of the meat and vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
