Slow Cooked Corned Beef & Cabbage

Corned Beef & Cabbage - Eat Simple Food Print

Slow Cooked Corned Beef & Cabbage

Corned beef is a beef brisket recipe that has been brined (salt & water) with pickling spices and is usually available in grocery stores around St. Patrick’s Day.  This is a tough piece of meat that breaks down into tender goodness with low & slow cooking in this recipe.  Corned beef should have a thin layer of fat on the top.  Sometimes the fat is super thick and needs to be trimmed.  Fat gives flavor but too much makes a greasy sauce.  I generally trim the fat off of brisket / corned beef if it is over 1/4″ thick.  You can also easily take the fat off the top after it’s done cooking with a butter knife.

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 25 minutes
  • Yield: 6
  • Category: Dinner
  • Method: Crockpot / Instapot / Braised
  • Cuisine: Irish

Ingredients

  • 4 lb lean corned beef w/ pickling spice
  • 1 onion, sliced
  • 6 medium carrots, cut in 1 1/2″ chunks
  • 1 lb baby potatoes
  • 4 cups water or low sodium chicken broth
  • 1 large head cabbage, chunked

Instructions

  • In a 6 quart crock-pot add the onion, potatoes, and carrot.  Nestle in the corned beef w/ pickling spice – fat side up.  Pour the chicken broth over the top.  If the broth does not cover the brisket, add enough water to come ~ 1/2 way up the beef.
  • Cook on low for 7-9 hours or until tender.  When the beef is tender, add the cabbage to the crockpot and cook for an additional hour.  Sometimes there is not enough room for the cabbage to fit in the crockpot and it can get crazy frustrating trying to shove it all in.  If this is the case, bring a large pot of water to a boil, throw in the cabbage, and cook for ~ 7-9 minutes or until desired doneness.  Strain and set aside.
  • Remove the brisket, let cool, and slice across the grain. Throw the cooked cabbage in the crockpot with the rest of the ingredients and then strain a big cup full or two of veggies on your plate and add the sliced corned beef.
  • Serve by itself or with sharp mustard or sour cream with horseradish.  Happy St. Patrick’s Day!  Beckie

 

TIPS:

  • The brisket is tender when fully cooked. It’s gonna be hard to slice the meat intact.  The brisket will stay together better the cooler it is when you slice it.
  • Don’t have a crockpot?  No problem. Use a large stockpot.  Boil the brisket and onions ~ 2  hours or until tender.  Add carrots and potatoes in the last 15 minutes and then add the cabbage in the last 20 minutes.
  • Want some more tang?  Use sauerkraut instead of cabbage and throw it in the crockpot at the beginning with the rest of the ingredients.

Notes

Things In My Kitchen:

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Corned Beef, Cabbage, Holidays, St. Patrick's Day, Gluten Free, Dairy Free, Whole 30, Paleo, Beef

Rating: 5

Print This Recipe

Ingredients
No ingredients required for this recipe.
Directions
No directions required for this recipe.
Slow Cooked Corned Beef & Cabbage

One Reply

Leave a Reply

Your email address will not be published. Required fields are marked *