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Crockpot Corned Beef, Cabbage Recipe

CROCKPOT CORNED BEEF AND CABBAGE RECIPE
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Slow cook perfection! This EASY CROCKPOT CORNED BEEF AND CABBAGE RECIPE delivers a flavorful, tender meal with minimal effort. Try it today!

Ingredients

Scale
  • 1 (3-4 pound) corned beef brisket
  • 1 pickling spice packet (usually included with brisket)
  • 4 cups beef broth
  • 2 bay leaves
  • 1 large onion, sliced into thick rings
  • 4 cloves garlic, minced
  • 1 pound carrots, peeled and cut into large chunks
  • 2 pounds waxy potatoes (Yukon Gold or red potatoes), scrubbed and quartered or halved
  • 1 large head green cabbage, cut into thick wedges
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 0.25 cup Dijon mustard (for serving)
  • 0.5 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper

Instructions

  • Unwrap the corned beef brisket and rinse thoroughly under cold water. Pat it dry with paper towels. Reserve the pickling spice packet if included.
  • Slice the onion into thick rings and mince the garlic cloves. Place the sliced onion and minced garlic at the bottom of your slow cooker.
  • Place the rinsed corned beef brisket directly on top of the onions and garlic, fat side up.
  • Sprinkle the pickling spice packet evenly over the top of the corned beef. If using individual spices, scatter bay leaves, peppercorns, and mustard seeds over the meat.
  • Pour the beef broth around the sides of the brisket, ensuring it covers about half to two-thirds of the meat.
  • Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender.
  • Approximately 2-3 hours before the beef is done (if cooking on low), add the vegetables. Peel carrots and cut into large chunks. Scrub potatoes clean and cut into quarters or halves. Cut green cabbage into thick wedges.
  • Gently arrange the carrots, potatoes, and cabbage wedges around the corned beef in the slow cooker, nestling them into the broth. Season the vegetables lightly with salt and black pepper.
  • Continue cooking until the vegetables are tender but not mushy, and the beef is fall-apart tender.
  • For the Mustard Dill Sauce: in a small bowl, combine mayonnaise, Dijon mustard, fresh dill, lemon juice, honey, garlic powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasonings as needed.
  • Once everything is cooked, carefully remove the corned beef to a cutting board. Slice the corned beef against the grain into desired thickness. Arrange sliced beef on a platter with the cooked vegetables. Ladle some of the flavorful broth over the meat and vegetables.
  • Garnish with fresh chopped parsley and serve immediately with the homemade Mustard Dill Sauce and extra Dijon mustard, if desired.

Notes

This Crockpot Corned Beef and Cabbage recipe epitomizes heartwarming feelings. This dish takes the classic St. Patrick’s Day staple and transforms it into an effortlessly delicious meal perfect for any time of year. Imagine tender, fall-apart corned beef, infused with aromatic spices, nestled amongst perfectly cooked, subtly sweet cabbage, carrots, and potatoes.

Find it online: https://thecozycuppa.com/crockpot-corned-beef-cabbage-meal/