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Crockpot Corned Beef and Cabbage Recipe

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This Crockpot Corned Beef and Cabbage is the easiest way to make this classic Irish dish! The slow cooker does all the work, making the beef fall-apart tender while infusing the vegetables with incredible flavor. Just set it and forget it!

Ingredients

Scale
  • 1 (3-4 lb) corned beef brisket, with spice packet
  • 4 cups beef broth (or water)
  • 1 bottle (12 oz) of beer (optional, for extra depth—Guinness works great!)
  • 1 tablespoon Worcestershire sauce (optional, adds richness)
  • 1 tablespoon brown sugar (balances flavors)
  • 3 garlic cloves, minced
  • 1 yellow onion, quartered
  • 4 carrots, cut into chunks
  • 3 Yukon gold or red potatoes, halved
  • ½ head of cabbage, cut into wedges
  • 2 bay leaves
  • 1 teaspoon black peppercorns

Instructions

  1. Prep the Crockpot:

    • Place the onion, carrots, and potatoes in the bottom of the slow cooker.

  2. Add the Corned Beef:

    • Place the corned beef brisket (fat side up) on top of the veggies.
    • Sprinkle the spice packet over the brisket.

  3. Pour in the Liquid:

    • Add beef broth, beer (if using), Worcestershire sauce, brown sugar, garlic, bay leaves, and black peppercorns.

  4. Slow Cook:

    • Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until the beef is tender and easily shreds with a fork.

  5. Add the Cabbage:

    • In the last 1½ hours of cooking, add the cabbage wedges on top.

  6. Slice & Serve:

    • Remove the corned beef and let it rest for 10 minutes before slicing.
    • Serve with the vegetables and spoon some of the flavorful broth over the top.

Notes

  • Want a stronger beer flavor? Use a dark stout like Guinness.
  • Prefer crispy cabbage? Sauté it separately in butter instead of slow cooking.
  • Leftovers? Make corned beef hash or Reuben sandwiches the next day!

Find it online: https://ukfinda.com/crockpot-corned-beef-and-cabbage-recipe/