Crockpot Corned Beef and Cabbage

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Crockpot Corned Beef and Cabbage. Linda Larsen
    11 hrs 25 mins
Ratings (21)

For St. Patrick's Day or any cold winter day, this recipe for classic corned beef and cabbage in the crockpot is delicious and super easy too. If you want to cook your corned beef the traditional way, see Classic Corned Beef. And don't forget to check out Start With ... Corned Beef for ways to use the yummy leftovers.

What You'll Need

  • 6 carrots, cut into chunks
  • 2 onions, chopped
  • 2-3 lb. corned beef brisket with seasoning packet
  • 12 oz. can beer (non-alcoholic is fine)
  • 2 Tbsp. yellow mustard
  • 1/4 cup brown sugar
  • 1 cup water
  • 8 wedges cabbage

How to Make It

  1. In 4-6 quart crockpot, combine carrots and onions. Place corned beef in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In a small bowl, mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
  2. Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp-tender.
  1. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.