Corned Beef and Cabbage (Crock Pot)
photo by Jonathan Melendez
- Ready In:
- 8hrs 15mins
- 4 cups hot water
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1⁄2 teaspoon fresh ground pepper
- 1 large onion, cut into quarters
- 3 lbs corned beef brisket (with spices)
- 8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
- 1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
- 4 -5 carrots, cut into 1 inch pieces
- Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
- Place corned beef and contents of spice packet in the mixture.
- Scatter the potatoes and carrots over the top and along the sides.
- Cover and cook on high heat setting 4 hours.
- Remove the lid and scatter the cabbage wedges over the top.
- Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
- To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Questions & Replies
Loved it! I looked for a Corned Beef and Cabbage receipe for our recent St Patrick's Day dinner. Wanted something tasty and simple and this recipe fit the bill to a T.<br/><br/>Reading other reviews on here, I took their advice and waited to put my cabbage and potatoes in. At the five hour mark, I added the cabbage, potatoes and a bag of baby carrots. Cooked on high for another hour and a half. Came out wonderfully!<br/><br/>The only changes I made was to delete the sugar (didn't miss it a bit) and add a bag of baby carrots. When I make this again, I would turn the heat down from high to low for a good portion of the time as the corned beef literally fell apart. While awesomely tasty, I would have preferred it slightly more firm.
We loved this recipe! I did adjust the times a bit. I added the potatoes and some carrots after about 4 1/2 hours and I added the cabbage after about 7 hours so it wouldn't be too soggy. It all turned out perfectly for our tastes. I did skip the onions because when I have added them early in the past they turn out too mushy, but next time I will try adding them with the potatoes or maybe even with the cabbage. I used a 4 pound corned beef and everything was done in 8 1/2 hours. Thanks, Bev, for the simple and delicious recipe!
While I have not made this recipe yet, after reading the comments, it appears to me that ya'll need to read the recipe given here again, because there is no place that says to cook in the slow cooker 8 hours on high. It says to cook 4 hrs on high then add the cabbage and continue cooking on LOW 3-4 hours, which I plan to do...BUT it seems to me that since the different brands of slow cookers can be very different in the heat settings, ya might try using your noggin instead of trashing the cook or recipe...just sayin'...and you need to consider the size of the vegetables...I will use large potatoes, halved or quartered, and carrots so the 3 hrs will not be ill advised for my cooker at all...and I intend to have the best corned beef and cabbage EVER!!!
Good flavor but you have to watch the time. I put the cabbage in after 4 hours but had to take the potatoes out as they were done. The cabbage was done after another 1 1/2 hours. I think the recipe would probably work out time wise if cooked on low. I'll try it that way next time. I'd like for it to be a true load the crock pot and walk away recipe. And it may just be my crock pot.
I have not made this recipe. Just looking at the directions, I would say the 8 hours on high is going to ruin this dish. The potatoes (and carrots if you add them) are going to be mush if cooked on high for 8 hours. Here's how I plan to use this recipe: Combine the water vinegar, sugar, and pepper, in a 6 quart crock pot and mix well. Place corned beef and contents of spice packet in the mixture. Cook on high 4 hours. Decrease heat to medium or low. Scatter the potatoes and carrots over the top and along the sides. Cover and cook 2 hours. Remove the lid and scatter the cabbage wedges and onion over the top. Cook 2 hours or until beef is tender.
Tweaking from a different recipe I made last year. Instead of the sugar and vinegar I used apple cider for 1/2 of the water and a spoonful of honey mustard. It really balances out the saltiness of the corned beef and adds another layer of flavor. As far as timing, it will always vary slightly based on your crockpot, the size of your veggies, and even the quality of the meat. That goes for any recipe.
This was easy and delicious. I used 2.5 c water and added 3 cups of brussel sprouts instead of cabbage. I added the sprouts maybe an hour before serving that way they weren't so mushy. It's hard to cut hot beef, so take it out of the cooking liquid and let it rest for about 15 minutes before slicing.
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