Crock Pot Corned Beef Brisket – your slow cooker is a great way to make tender corned beef and cabbage. Cook with potatoes and carrots for a complete meal that feeds a crowd.
You can also cook Corned Beef in your Air Fryer!
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I love corned beef so much I have a recipe for making homemade corned beef (salt beef) from scratch. It is a labor of love that takes over a week to make it to the table.
If you are able to skip the long curing process by buying corned beef brisket then it couldn’t be simpler!
Corned Beef and Cabbage
With St. Patrick’s Day around the corner I thought I would share a recipe for slow cooker corned beef and cabbage.
It is not a traditional Irish recipe but rather one that was popularized by Irish immigrants in the US. Beef brisket was more affordable than bacon and cabbage was probably one the cheapest vegetables to serve it with.
“Corn” by the way refers to the large salt crystals used in the curing process, which is why corned beef is also called salt beef.
SLOW COOKER CORNED BEEF INGREDIENTS
You will need a large slow cooker for this recipe and the following ingredients:
- Corned beef brisket – usually sold vacuum packed with a packet pickling spices. If spices are not included, you can buy them separately or make your own (see my Pastrami recipe for details)
- Beer – I like using a light lager in this recipe. Avoid using Guinness as it can make the vegetables taste bitter.
- Additional water or beef broth if needed
- Red potatoes, carrots and celery
- Bay leaves
- Green cabbage
HOW TO MAKE Crock Pot Corned Beef Brisket
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
This is a very simple recipe that basically cooks itself with very little prep. Add the potatoes, celery and bay leaves to the slow cooker and pour in the beer and broth.
Place the corned beef brisket on top of the potatoes and sprinkle with the pickling spices. The liquid in the crock pot should come about halfway up the brisket. Add the carrots around it.
Cook on the LOW setting for 8 hours. Uncover and add the cabbage pieces on top and cook for another 45 minutes on HIGH. Discard the celery and bay leaves. The corned beef is ready when you can easily pierce it with a knife.
Discard the celery and bay leaves and reserve some of the cooking liquid to serve with. Rest the brisket, loosely covered, for 10 minutes before slicing against the grain and enjoying with the potatoes, carrots and cabbage.
RECIPE NOTES
- Use a large serrated knife to cut your corned beef against the grain. Place the brisket on a butcher’s block and slice using a slaw see-sawing motion.
- Only slice as much corned beef as you are serving. Wrap leftovers in aluminium foil and keep refrigerated for up to three days.
- If you want to cook on the HIGH setting then add the vegetables halfway through and use red potatoes as they hold its shape without becoming mush.
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Crock Pot Corned Beef Brisket
Equipment & Tools
Ingredients
- 3 ½ pounds (1.6kg) corned beef brisket
- 1 tablespoon pickling spice (spice packet)
- 10 medium red potatoes , halved
- 10 small carrots
- 2 cups (480ml) beer (lager)
- 1 cup beef broth or water if needed
- 1/2 green cabbage , cored and sliced
Instructions
- This is a very simple recipe that basically cooks itself with very little prep. Add the potatoes, celery and bay leaves to the slow cooker and pour in the beer and broth.
- Place the corned beef brisket on top of the potatoes and sprinkle with the pickling spices. The liquid in the crock pot should come about halfway up the brisket. Add the carrots around it.
- Cook on the LOW setting for 8-10 hours. Uncover and add the cabbage pieces on top and cook for another 45 minutes on HIGH.
- Discard the celery and bay leaves. The corned beef is ready when you can easily pierce it with a knife.
- Discard the celery and bay leaves and reserve some of the cooking liquid to serve with. Rest the brisket, loosely covered, for 10 minutes before slicing against the grain and enjoying with the potatoes, carrots and cabbage.
Notes
- Use a large serrated knife to cut your corned beef against the grain. Place the brisket on a butcher’s block and slice using a slaw see-sawing motion.
- Only slice as much corned beef as you are serving. Wrap leftovers in aluminium foil and keep refrigerated for up to three days.
- If you want to cook on the HIGH setting then add the vegetables halfway through and use red potatoes as they hold its shape without becoming mush.
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