Corned Beef and Cabbage Crockpot
Ingredients
- 3 to 4 lbs corned beef brisket with spice packet
- 4 cups water or beef broth
- 1 lb baby potatoes or potato chunks
- 4 large carrots cut into 3-inch pieces
- 1 medium onion cut into wedges
- 4 cloves garlic smashed
- 2 bay leaves
- 1 small head cabbage cut into wedges
- Optional: 2 tablespoons brown sugar
Instructions
- Rinse corned beef under cold water. Pat dry.
- Place in slow cooker fat-side up.
- Sprinkle spice packet over meat.
- Add water or broth until halfway up the meat.
- Add bay leaves and garlic to liquid.
- Add potatoes, carrots, and onion around meat.
- Sprinkle brown sugar on top if using.
- Cover. Cook on low 7 to 8 hours or high 4 to 5 hours.
- After 6 hours on low or 3 hours on high, add cabbage wedges.
- Continue cooking until cabbage is tender and meat is fork-tender.
- Remove meat. Rest 10 minutes on cutting board.
- Remove vegetables with slotted spoon. Place on platter.
- Slice meat against the grain into thin slices.
- Arrange meat and vegetables on platter. Serve hot.
Notes
- Rinse meat to remove surface salt
- Place fat-side up so fat bastes the meat
- Use only half the spice packet for less salt
- Add cabbage for last 1 to 2 hours only
- Let meat rest 10 minutes before slicing
- Slice against the grain for tender meat
- Check for doneness — fork should slide in easily
- Save cooking liquid for soup stock
- Low and slow is better but high works faster
- Can be made in Dutch oven at 300°F for 3 to 4 hours