This easy preparation results in a super tender, yummy roast beef brisket that is even better the next day on a Reuben sandwich or better yet… Corned Beef Hash! Sometimes the leftovers are better than the original dish, right!?
Just keep in mind that the corned beef shrinks a lot when it cooks, so make sure you grab one big enough to feed the whole family. I usually plan on about 1 pound (precooked) per person.
A few things to note:
Many recipes call for you to rinse the corned beef before placing it in the slow cooker. Every time I’ve ever done this, I end up with a rather flavorless corned beef and even worse vegetables. On the package I once noticed that they recommended using the juices from the package when cooking. Despite the rather unpleasant look of the stuff, it added tons of flavor to the dish and I’ve done it that way ever since. If you’re watching your sodium intake, you can certainly rinse it first – just know you’ll be sacrificing flavor as well.
Speaking of flavor, I also add more pickling spice because I find that the tiny packet they include with the corned beef is just too small for a 5 to 6 pound brisket. Again, it’s totally optional, but I highly recommend it.
When it comes to the cook time, this is a super long one. I like my brisket pull apart tender. Yes, you can cook it for a shorter amount of time if you want it more “sliceable.”
When it comes to the veggies, I like big chunks for the long cook time so they won’t all cook to mush. I prefer using a small waxy potato that’s about 1 1/2 inches in size – something like a small red or yellow potato. Leaving the skin on helps it keep its shape as well. But this recipe makes super tender potatoes, carrots, onions, and celery. If you want more texture to them, proceed with the recipe and just add the potatoes, carrots, onions, and celery about halfway through the cooking time. I’d only ever add the cabbage about 1 hour before the cook time is over, though.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 1 5 to 6 pound flat cut corned beef (with pickling spices)
- 4 to 6 small potatoes, halved if they are larger than 2 inches (I like to use red "new" potatoes or something like Yukon Gold.)
- 1 large onion, quartered
- 1 1/2 cups baby carrots
- 2 ribs of celery, cut into 3-inch pieces
- 3 cloves garlic
- 2 tablespoons pickling spice (optional)
- 2 to 4 cups beef broth
- 1 medium head cabbage, cut into 1 inch wedges
Instructions
- Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker.
- Add the corned beef to the slow cooker on top of the vegetables with the fat side up. I also add any juices from the package to the slow cooker as well for extra flavor. Add the packet of pickling spices that came with the corned beef. If you like lots of flavor, add an additional 2 tablespoons of an all-purpose pickling spice.
- Add enough beef broth to just barely reach the top of the corned beef. I usually use about 3 cups but it will vary based on the size of your slow cooker and the size of your corned beef. Cover and cook on low for about 9 hours.
- About an hour before serving, add the cut cabbage into 1 inch wedges and add it to the broth around the brisket. Cover and cook for about an hour or until the cabbage has reached your desired tenderness.
- Once done cooking, remove the brisket from the slow cooker and remove the fat layer, if desired. Shred or slice the beef against the grain and serve with spicy mustard or a horseradish sauce along with the cabbage and other vegetables.
Notes
Mary says
This sounds so good and easy! Love slow cooker meals. Thanks for sharing. Looking forward to your cookbook!!!
Stacey says
Thanks, Mary! It is delicious and super-easy! You should give it a try. : )
Margy says
My grandmother, who was born in Ireland and came to the United States when she was 15 years old in the early 1900s, would have agreed with you about the origins. Potatoes and cabbage are definitely Irish, but they seldom had meat of any kind. When they did, it was often mutton.
Stacey says
I’m glad to know I was heading in the right direction. Thanks, Margy!
Janice Yarnall says
Love Southern Bite!
Stacey says
Thanks, Janice!
Sabrina says
Hey, Stacey!
I’m making this today! (Going to fix some good old cornbread in my iron skillet to have with it!)
I know it’s going to be tasty! All your recipes are!!
I’m planning on making your chocolate silk pie soon. It looks heavenly in your picture!
Happy Saint Paddy’s Day! (A little bit early!)
Stacey says
Thanks, Sabrina! You are so sweet. I hope you enjoy it! We sure did!
Martha Reaves says
All ingredients ready to go for tomorrow. I also add rutabagas to mine. I have never cooked this in a crock pot so I am a little nervous.
Stacey says
I hope it turned out well!
Kim says
Trying for the first time today!
Stacey says
Come back and let me know how it turned out. 🙂
Pam Hoffman says
Hi Stacey!
We’re making this today though the meat came marinated in the pickling spices, etc. Looking forward to dinner already.
I’ll let you know how it turns out,
Pam Hoffman
EverydaySpacer.com
Stacey says
Please do! I hope you enjoy it!
Pam Hoffman says
It was great! I’ll look around for more good recipes.
Thank you,
Pam
Robert says
Ok I can see using 2 ribs of celery but not 2 stalks
Stacey says
Actually, a rib and a stalk are the same thing. http://www.seattletimes.com/food-drink/celery-question-8212-whats-a-rib-vs-stalk/
June MacLeod says
Actually there IS a difference between a rib of celery and a stalk of celery.
A rib is one long piece of celery whereas a stalk is the entire bunch of celery. To use celery, one usually removes a rib for chopping or using whole as in the corned beef recipe here.
Stacey says
I would disagree and so would most modern food writers, but to each his own. Regardless, common sense reigns in this situation and I think most would understand that you would not want 2 entire bunches of celery in any recipe. 🙂
Kelli says
I grew up in Newfoundland, Canada and we make the same meal but we add rutabagas and call it Jiggs Dinner. It was a great meal to make for fishermen who only had one pot on hand on their boat to cook. Thank you for sharing!
Stacey says
That sounds great! I love rutabagas!
Rita May says
I’ve just printed a few of your recipes and will make the meatloaf tomorrow night. can you please tell me which
plug in widget you use for your ability to print out the recipes. I like the format. Thanks!
Stacey says
Thanks, Rita! I hope you’ll enjoy them! I use Easy Recipe Plus for my recipes.
Sandra Joyce Griffen says
Turned oit very good. This i will b making again
Stacey says
Glad you enjoyed it!!
Jeanie says
Hi Stacey, I have never cooked corned beef, but I think I would like this recipe. My husband and I do not like spices in anything so if I make this can I omit all the spices and pickling juices?
Stacey says
You can certainly leave that out, but I’m afraid you might have a bland piece of meat. These spices don’t add heat, just flavor.