Crockpot Corned Beef and Cabbage Recipe

4.34 from 3 votes

Tender corned beef brisket cooked with potatoes and carrots in the slow cooker, with cabbage added near the end for an easy one-pot dinner.

Course Entree, Main Dish

Cuisine American, Irish-American

Keyword corned beef recipe

Prep Time 20

Cook Time 5

Additional Time 5

Total Time 5 25

Servings

Calories 436kcal

Prepare the vegetables first. Chop the cabbage. Cut carrots into large bite size pieces or leave whole if using small carrots. Cut potatoes in half or leave whole if using small potatoes.
I use whole carrots sliced into circles. These get tender in the right amount of time as the meat cooks.
Whole small potatoes work well in this recipe or large potatoes cut into big chunks.
Place a disposable liner in your Crockpot for easy cleanup. If you do not have those on hand, spray the inside of your Crockpot with non-stick spray.
Place the prepared potatoes and carrots into the bottom of the Crockpot.
Add the corned beef brisket on top of the vegetables.
Season to taste with salt and pepper.
Add just enough water to cover the brisket, about 3 to 5 cups. The amount of water will depend on the size of your meat and the size of your Crockpot.
Cover and cook on high about 2 hours until meat is getting tender. Can be cooked on low for about 5 hours before adding cabbage.
Add the cabbage around the brisket (not on top of the meat) and continue to cook on high about 2 or 3 hours until meat and cabbage are tender.
If cooking on low, continue to cook for about 3 more hours after adding cabbage.
Remove the meat from the Crockpot and let it rest for about 5 mintues. Slicing the meat too soon will mean you loose some of the juices.
slice brisket against the grain. Place the meat on a large serving dish. Scoop the vegetables around the meat. Serve and enjoy!