Corned Beef and Cabbage Recipe Crock Pot
Corned beef and cabbage is a classic dish that is hearty, comforting, and perfect for a cozy meal at home. This crockpot version of the traditional recipe makes it easy to enjoy the delicious flavors of corned beef and cabbage with minimal effort. Whether you're celebrating St. Patrick's Day or simply craving a satisfying meal, this slow-cooked dish is sure to hit the spot.
Equipment
- Crockpot or slow cooker
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 3-4 pounds corned beef brisket with spice packet
- 1 head cabbage, cored and cut into wedges
- 4 potatoes, peeled and quartered
- 4 carrots, peeled and cut into chunks
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled
- Water
- Mustard or horseradish (optional, for serving)
Instructions
- Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket in the bottom of the crockpot.
- Sprinkle the spice packet that came with the brisket over the meat.
- Arrange the cabbage wedges, potatoes, carrots, onion, and garlic around the brisket in the crockpot.
- Add enough water to the crockpot to cover the brisket and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the brisket is tender and the vegetables are cooked through.
- Remove the brisket from the crockpot and let it rest for 10 minutes before slicing against the grain.
- Arrange the sliced brisket and vegetables on a serving platter and serve hot, with mustard or horseradish on the side if desired.