This slow cooker corned beef and cabbage recipe takes about 15 minutes of active time and 8-9 hours in the slow cooker. Cabbage isn't the only vegetable in the pot. I also throw in onions, carrots, potatoes, and celery.
Toss everything in the cooker before heading to work and come home to a fabulous meal that is juicy and delicious. A one pot meal!
Slow Cooker Corned Beef & Cabbage With Vegetables
Slow-cooker corned beef and cabbage dinner is one of my favorite American Irish meals. The salty meat and the tasty vegetables make me feel a bit nostalgic. I love it.
What The Heck Is Corned Beef
Corned beef is a salt-cured beef product. The word "corned" comes from the use of large-grained rock salt, also called "corns" of salt. This method of preserving meat goes back to ancient times.
It is believed that corned beef originated in Ireland, where the long shelf of the beef made it a popular dish, and for this same reason, it was also popular with sailors.
Cabbage was a staple of the Irish diet, and it was found to complement the salty taste of corned beef. This combination is a traditional dish in Irish-American culture, especially during St. Patrick's Day celebrations.
Watch the Video About The Corned Beef Recipe
Watch Lois talk about this corned beef recipe on WHSV's 1 on 1 program with Bob Corso.
What You Need
You'll need a slow cooker for this recipe. There are lots of different models. I have a simple one that I got years ago and it still works just fine. If you pick up a used one, be sure to check it out to make sure it doesn't have a short in it.
Every kitchen should have the very best tools you can afford. But what you really want is some terrific dinnerware, am I right?
How To Make Slow Cooker Corned Beef And Cabbage
Peel the vegetables (or not), saute the onions and carrots (or not), toss the veggies in the crockpot, add the corned beef brisket, cover with water and spices, and cook for 8-9 hours.
Only one little part of the recipe needs to be done later: the cabbage. Or it gets too soggy. But it's easy to solve that problem. Check it out in the recipe.
Ingredients
- 1 tablespoon olive oil
- 4 pounds corned beef brisket
- Juices and spice sack from the corned beef Don't discard these. You will use them.
- 2 medium onions one peeled and sliced and the other cut into 4-6 chunks
- 12 baby carrots
- 12 small red potatoes washed
- 6 ribs celery cut in 2-inch pieces, celery is optional
- 3 bay leaves
- 4-6 cups water
- 1 head cabbage cut in small chunks
Instructions
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Heat the oil in a medium skillet.
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When the oil is hot, place the corned beef in the skillet and brown it just a bit on both sides to seal in the juices. When browned, set it aside to another plate.
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Sauté the sliced onions until almost transparent. Transfer the onions to your 6-quart slow cooker, placing them along the bottom in a single layer.
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Return the skillet to the stovetop and cook the carrots until they start to brown slightly.
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Dump the carrots into the slow cooker.
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Add the remaining onion, potatoes and celery, if using, to the slow cooker.
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Place the corned beef brisket on top of the vegetables.
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Cover the vegetables and meat with water (you may need about 4 cups)
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Add the bay leaves, pickling spices and juices to the slow cooker.
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Cook on low for 7-8 hours.
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Add the cabbage to the pot about an hour before you wish to eat (or my preference is to steam it separately for about 20 minutes).
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Continue cooking on low for about 1 hour.
Slow Cooker Corned Beef and Cabbage Recipe With Vegetables
Author: Recipe Idea Shop
Ingredients
- 1 tablespoon olive oil
- 4 pounds corned beef brisket
- Juices and spice sack from the corned beef Don't discard these. You will use them.
- 2 medium onions one peeled and sliced and the other cut into 4-6 chunks
- 12 baby carrots
- 12 small red potatoes washed
- 6 ribs celery cut in 2-inch pieces, celery is optional
- 3 bay leaves
- 4-6 cups water
- 1 head cabbage cut in small chunks
Instructions
- Heat the oil in a medium skillet.
- When the oil is hot, place the corned beef in the skillet and brown it just a bit on both sides to seal in the juices. When browned, set it aside to another plate.
- Sauté the sliced onions until almost transparent. Transfer the onions to your 6-quart slow cooker, placing them along the bottom in a single layer.
- Return the skillet to the stovetop and cook the carrots until they start to brown slightly.
- Dump the carrots into the slow cooker.
- Add the remaining onion, potatoes and celery, if using, to the slow cooker.
- Place the corned beef brisket on top of the vegetables.
- Cover the vegetables and meat with water (you may need about 4 cups)
- Add the bay leaves, pickling spices and juices to the slow cooker.
- Cook on low for 7-8 hours.
- Add the cabbage to the pot about an hour before you wish to eat (or my preference is to steam it separately for about 20 minutes).
- Continue cooking on low for about 1 hour.
Nutrition (may vary depending on ingredients and amounts used)
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This recipe was originally posted on Recipe Idea Shop April 6, 2018.
Joanne
I have never tried making corned beef in the crock pot; what a great idea!
Gina
This looks really easy and good - I don't know if I've ever had corned beef this way, but I'm game!