Tender Corned Beef Cabbage Crock Pot Recipe
Corned Beef Cabbage Crock Pot Recipe gives you fall-apart tender corned beef, soft potatoes, carrots, and cabbage all cooked together low and slow. It’s a cozy, stick-to-your-ribs supper that feels right at home on St. Patrick’s Day or any chilly night.
Servings: 6 people
Ingredients
- 1 3-4 lb corned beef brisket, fat trimmed to ¼ inch
- 1 tbsp pickling spice or pickling spice packet
- 10 medium red or yellow potatoes, halved
- 10 medium carrots, halved lengthwise
- 2 cups water
- 1 small head green cabbage (about 1-pound), cored and cut into wedges
Instructions
- In a large 6-quart crock pot, arrange the potatoes evenly in a layer.10 medium red or yellow potatoes, halved
- Coat the brisket with pickling spice and with the fat side facing up, put it on top of the potatoes. Add water so that it comes up to the top of the beef but doesn’t cover it all.1 3-4 lb corned beef brisket, fat trimmed to ¼ inch, 1 tbsp pickling spice or pickling spice packet, 2 cups water
- Cover and cook until the beef is very tender: about 7 to 8 hours on low or 5 to 6 hours on high. Only remove the lid after 5 hours to add the rest of the veggies.
- After 5 or 6 hours on low or 4 to 5 hours on high, add the cabbage and carrots on top of the beef.10 medium carrots, halved lengthwise, 1 small head green cabbage (about 1-pound), cored and cut into wedges
- Re-cover it and cook for about 2 to 3 more hours on low or 1 to 2 more hours on high. When the beef and veggies are tender it should be done.
- Transfer the beef to a cutting board and let it rest for 5 minutes. Slice against the grain into ½-inch thick slices.
- Serve with the beautifully cooked veggies, adding butter if you like.