Crockpot corned beef and cabbage is a hearty, delicious, and easy meal. It is popular for St. Patrick’s Day, but would be great any time of the year.
In fact, it is a little bit funny that it is such a tradition on St. Patrick’s Day because it isn’t a traditional Irish meal at all. Nonetheless, it is a traditional American St. Patrick’s Day meal and we really enjoy it.
There is just something about a tender corned beef with potatoes, carrots, and cabbage that draws you in. I suppose maybe it is because it is one of those meals that we only have once or twice a year, so it feels extra special.
It is also a meal that my whole family shows up for if my mom is making it. So, she can’t do it in a crockpot.
She needs a whole roaster. That’s what happens when you have 6 kids plus some significant others and grandkids.
Add to that the fact that we are big eaters and love leftovers. Then you really have to make a lot!
Luckily, you can follow similar directions either way. So you can feed a family, or feed a crowd just by scaling up your cooking vessel and ingredient amounts.
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The crockpot is a perfect way to cook corned beef. As it is made from cured brisket, it can be tough it is not cooked right.
Moist heat with a nice long cook time is a great way to get it tender and delicious. Plus the cooking liquid gives great flavor to the veggies too.
Check the corned beef with a fork before you stop cooking it. It should feel tender when you pierce it. If not, cook it a little bit longer.
Make sure to rest the corned beef for 15 minutes before slicing it.
Like in most meat, you want to make sure you are cutting against the grain for the most tender meat. Brisket has long fibrous strands that make cutting it in the right direction extra important.
Easy Substitutions & Alterations
If you happen to have a good Irish beer on hand, go ahead and use it in place of some of the water.
We like our veggies on the more cooked side. You can add the potatoes and carrots in a couple of hours into the cooking time if you prefer them to have a little bite more structure left.
Crockpot Corned Beef and Cabbage
Equipment
Ingredients
- 2 pounds red potatoes
- ¾ pound baby carrots
- 1 onion
- 5 cups water
- 2 beef bouillon cubes
- 3-4 pounds flat cut corned beef brisket
- 1 small head cabbage
Instructions
- Wash the 2 pounds red potatoes and cut into large chunks. Chop the onion into large pieces as well.
- Add potatoes, ¾ pound baby carrots, 1 onion, 5 cups water and 2 beef bouillon cubes to a 6 or 7 quart slow cooker. Nestle the 3-4 pounds flat cut corned beef brisket in with the veggies.
- Cook on high for 6-7 hours or low for 7-9.
- Cut the 1 small head cabbage into 8 wedges (or chop into chunks for quicker cooking). Add to the crockpot and cook for 1-2 more hours, or until the cabbage is cooked to your liking and the corned beef is tender when pierced with a fork.
- Remove the corned beef and allow to rest for 15 minutes. Be sure to slice it against the grain.
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One of my mamas favorite meals. Always try to make it around St. Patrick’s day.
We always have to have it for St. Patty’s too!