This Slow Cooker Corned Beef & Cabbage is a classic recipe that is perfect for St. Patrick’s Day or any day of the year. The crockpot makes corned beef melt in your mouth tender. Show
The slow cooker is the BEST and EASIEST way to make corned beef! You can make this classic recipe below or my Guinness or Maple Mustard Corned Beef for St. Patrick’s Day. What is corned beef and what cut should I buy?
Recipe Ingredients
Step-by Step-DirectionsStep One – Add the onions to the bottom of the slow cooker. Step Two – Add the corned beef and seasoning packet. Step Three – Add the carrots, potatoes, and garlic; you can peel the potatoes if you prefer. Add the water. Step Four – You can add the cabbage now or add it during the last two hours of cooking. If you add now, the cabbage will be ultra-tender. Step Five – Cook on HIGH For five hours or LOW for 8 hours without opening the lid during the cooking time. What other kind of liquid can I add?Water is the classic liquid used in crockpot corned beef and cabbage but feel free to try one of these other options for something different:
When do I add the cabbage?
What can I do to make this low carb?Corned beef is low carb. Just be conscious of what else you add to the pot.
Can I add brown sugar to this recipe?Brown sugar is great in corned beef; it adds depth of flavor and cuts back on the salty taste. Sprinkle two tablespoons over your corned beef before cooking. How do I serve crock pot corned beef and cabbage?
Leftover ideas:
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For serving:
What cut of corned beef should I use?
Can I use a different liquid than water? Water is most commonly used in making corned beef but one of these other liquids can be used:
How can I make this meal low carb? Corned beef is low carb! Be conscious of what else you add to the pot.
Can I add brown sugar to this recipe? Brown sugar is great in corned beef, it adds depth of flavor and cuts back on the salty flavor. Sprinkle two tablespoons over your corned beef before cooking. Calories: 342kcal | Carbohydrates: 27g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1416mg | Potassium: 1007mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3880IU | Vitamin C: 76mg | Calcium: 58mg | Iron: 3mg Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations. I want to see your photos! Tag me on Instagram @themagicalslowcooker Here are my other corned beef recipes and Irish inspired recipes:
FREE EMAIL SERIESSLOW COOKER SECRETSGet Sarah's tricks to delicious and hands-free cooking!How many hours does it take to cook corned beef?For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.
How long should you boil corned beef per pound?Place the corned beef in a stockpot. Add the spice packet and a bottle of dark beer. Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound. When cooking is complete, remove from the liquid and let rest for 20 minutes.
Is it better to cook corned beef on high or low?Cooking Over a High Temperature
When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.
How do you know when corn beef and cabbage is done?The corned beef and vegetables should all be fork tender . Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. and let rest for 5 – 10 minutes. Slice across the grain.
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