This crockpot corned beef is the easiest way to prepare corned beef that is tender, juicy, and delicious every time you make it. Only a few minutes of prep time is needed, and then the crockpot does all of the work. While this dish is perfect for St. Patrick's Day, you can enjoy it all year!
1headgreen cabbage(cut into 8 wedges or roughly chopped)
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Instructions
Place a trivet into your crockpot and set the 3-4 lbs corned beef brisket on top, with the fat facing upward.
Then add 4 cups beef broth (or water), 2 tablespoon garlic, 1 batch corned beef seasoning mix(you can use a bouquet garni if you like), 2 sprigs thyme (if using), and 2 whole bay leaves.
Brush the optional 1-2 tablespoon Dijon mustard onto your corned beef, sprinkle with 2-3 tablespoon light brown sugar, and season with each, salt & pepper.
Add the chopped vegetables (1 cup yellow onion, 2 cups carrots, 2 cups celery, 1 ½ lbs red potatoes, and 1 head green cabbage) and then cook on low for 8-10 hours or 4-6 hours on high.
Notes
Corned beef should always be cooked until it has an internal temperature of 145°F (63°C) as recommended by USDA food safety guidelines. Always use a meat thermometer in the thickest section of the meat for the most accuracy.
If desired, add the vegetables halfway into the cooking time or hold off on adding the cabbage until the last hour of cooking time.
Let your meat rest for 15-20 minutes before you cut and serve it. Not only will it slice easier, but the juices will stay in the meat!
You want your corned beef to be incredibly tender so that it can melt in your mouth but not fall apart on the plate. If the meat is too tender, it will be harder to slice for leftover sandwiches!
To store: Keep any leftovers in a sealed container in the refrigerator for 4-5 days.
To reheat: Wrap your corned beef in aluminum foil and heat it in the oven at 350°F (175°C) until heated through.
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