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Classic Corned Beef and Cabbage (Crockpot Recipe)
Daniel Hayes

Classic Corned Beef and Cabbage (Crockpot Recipe)

The definitive classic corned beef and cabbage, made effortlessly in your crockpot. Tender, flavorful beef and perfectly cooked vegetables, just the way tradition intended.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Irish
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs corned beef brisket (flat cut preferred), with spice packet
  • 1 large yellow onion, quartered
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs (optional) baby potatoes or Yukon Gold potatoes, halved
  • 4 cups low-sodium beef broth
  • 1 cup apple cider (not vinegar)
  • 2 tbsp whole-grain mustard
  • 1 tbsp brown sugar, packed
  • 1 head green cabbage, cored and cut into 8 wedges
  • Spice packet from corned beef
  • 2 (optional) bay leaves

Equipment

  • 6-Quart or Larger Crockpot
  • Cutting Board
  • Chef's Knife
  • Tongs
  • Medium mixing bowl
  • Whisk

Method
 

  1. Remove corned beef from package, discard absorbent pad, and rinse the brisket thoroughly under cool running water. Pat completely dry with paper towels. Reserve the spice packet.
  2. Place the quartered onion, carrot chunks, and optional potatoes in the bottom of a 6-quart or larger crockpot.
  3. Place the brisket, fat-side up, on top of the vegetables. Sprinkle the contents of the spice packet and optional bay leaves evenly over the brisket.
  4. In a medium bowl, whisk together the beef broth, apple cider, whole-grain mustard, and brown sugar. Pour the liquid around the edges of the brisket, being careful not to wash the spices off the top.
  5. Cover and cook on LOW for 10-12 hours, or on HIGH for 6-8 hours. The meat is ready when it is fork-tender and pulls apart easily.
  6. About 45-60 minutes before serving, carefully nestle the cabbage wedges into the hot liquid around the brisket. Replace the lid and continue cooking on HIGH.
  7. Using tongs and a spatula, carefully transfer the brisket to a cutting board. Loosely tent with foil and let it rest for 15-20 minutes before slicing.
  8. Use a slotted spoon to transfer the vegetables to a serving platter, discarding bay leaves. Slice the corned beef against the grain. Serve warm with vegetables and a spoonful of the cooking liquid.

Notes

For the most authentic, tender results, always cook on LOW. Add cabbage only during the final hour to preserve its texture and flavor. Let the meat rest for 15-20 minutes before slicing—this is essential for juicy corned beef. Leftovers make excellent classic Reuben sandwiches or corned beef hash. If adding potatoes, place them in the bottom with the onions and carrots at the start.