Description
This Crock Pot Corned Beef and Cabbage recipe is a comforting and traditional dish featuring tender corned beef brisket slow-cooked with carrots, parsnips, pearl onions, and spices. Finished with steamed cabbage, it’s an easy one-pot meal perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Units
Scale
Meat and Vegetables
- 2 lbs lean corned beef brisket, fat trimmed
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
Herbs and Spices
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/8 tsp whole peppercorns, or spice mix if it comes with one
Liquids
- 3 cups water
Instructions
- Prepare Ingredients: Trim the fat from the 2 lbs of corned beef brisket. Peel and chunk the carrots and parsnips, cut the cabbage into wedges, and have frozen pearl onions ready.
- Load Crock Pot: In a 5-6 quart crock pot, place the corned beef brisket, carrots, parsnips, pearl onions, chopped parsley, bay leaves, peppercorns, and 3 cups of water.
- Cook Brisket and Vegetables: Cover the crock pot and cook on high heat for 4 hours. This slow cooking tenderizes the meat and infuses flavors into the vegetables.
- Add Cabbage: Add the cabbage wedges to the crock pot and continue cooking on high for an additional 1 hour and 20 minutes until the cabbage is tender but still holds shape.
- Rest and Serve: Remove the corned beef from the crock pot and let it rest for 5 minutes before slicing. Serve the sliced meat alongside the cooked vegetables with your choice of sides like cauliflower puree or buttermilk mashed potatoes. Enjoy your hearty meal!
Notes
- You can substitute fresh pearl onions if available.
- For added flavor, use the spice packet that often comes with corned beef brisket if you have one.
- Letting the meat rest after cooking helps retain juices and improves sliceability.
- Serve with mustard or horseradish sauce for a traditional touch.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 350
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
