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Crockpot Corned Beef and Cabbage

Crockpot Corned Beef and Cabbage Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb corned beef brisket (flat cut preferred)
  • 1 spice packet (included with the brisket)
  • 1 large onion, sliced into thick rings
  • 4 garlic cloves, smashed and peeled
  • 12 oz beer (lager or ale)
  • 1 lb small red potatoes, halved
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 1 small green cabbage, cut into 6 wedges through the core

Method
 

  1. Rub the brisket all over with the spice packet. Scatter onion and garlic in a 6-quart slow cooker, place brisket fat side up on top, pour beer and just enough water to come halfway up the meat. Cover and cook on low for 5 hours.
  2. Add the potatoes and carrots around the brisket, tucking them into the liquid. Cover and cook on low another 2 hours.
  3. Nestle the cabbage wedges into the broth. Cover and cook on low 2 to 3 hours more, until meat is fork-tender.
  4. Lift brisket onto a cutting board, rest 5 minutes, then slice against the grain. Arrange on a platter with vegetables and spoon broth over top.

Notes

If you are short on time, cook the brisket on high for 3 hours, add vegetables for another 1 to 1½ hours, then cabbage for 1 to 1½ hours. Let the brisket rest before slicing to keep the juices from running onto the cutting board.