Celebrate St. Patrick’s Day with this classic Crock Pot Corned Beef and Cabbage recipe. It’s simple, hands-off, and so flavorful you’ll want to make it any time of year. The corned beef becomes tender and juicy in the slow cooker, while the vegetables cook beneath it so you only use one pot and have fewer dishes to clean.
Crock Pot Corned Beef & Cabbage
Print Recipe
Prep Time:
10 minutes
10 minutes
Cook Time:
9 hours
9 hours
Total Time:
9 hours 10 minutes
9 hours 10 minutes
Ingredients
- 4 large carrots peeled and cut into matchstick pieces
- 10 baby red potatoes quartered
- 1 onion peeled and cut into bite-sized pieces
- 4 cups water
- 1 4 pound corned beef brisket with spice packet
- 6 ounce beer or gluten free beer
- 1/2 head cabbage coarsely chopped
Instructions
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Layer the carrots, potatoes, and onion in the bottom of the slow cooker. Pour in 4 cups of water. Place the corned beef brisket on top of the vegetables and pour the beer over the meat. Sprinkle the spices from the packet over the brisket, cover, and set the slow cooker to High.
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Cook the brisket on High for about 8 hours, or until tender. One hour before serving, add the chopped cabbage, stir gently to combine, and continue cooking for another hour.
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If you need this dish to be gluten free, be sure to use a gluten free beer and confirm the spice packet is labeled gluten free.
Servings: 8 -12
Author: Amanda Carlisle