Crock Pot Corned Beef & Cabbage

Rinse the corned beef under cold water to wash away any excess surface salt, then set it in the crock pot with the fat cap facing up. Scatter onion slivers and bay leaves around the meat, pour in 2 cups of beef broth, place halved garlic cloves on top, and sprinkle over the seasoning packet. Cover and cook on low for 3 hours.

After 3 hours, add the carrots first since they’re the hardest vegetable and take the longest to cook. Place the potatoes on top of the carrots. Continue cooking until the carrots and potatoes reach your desired level of softness.

Adding the cabbage. 1 to 1 1/2 hours before the corned beef is done, add the cabbage wedges. To cut the cabbage, remove any loose or damaged leaves then cut into wedges and place them on top of the meat and vegetables. To tell if corned beef is ready, it should be fork‑tender. Slide a fork into the thickest part of the brisket — if it goes in easily and twists with little resistance, it’s done. The meat will start to separate along the grain, with fibers loosening and the brisket nearly pulling apart. For an optional check, use a thermometer to ensure it reaches at least 190°F for that classic tender texture. It’s less about hitting a specific number and more about cooking it long enough for the connective tissue to break down so it slices easily and stays juicy. Once the corned beef is cooked, let it rest for 15 minutes, then slice against the grain and serve.

Enjoy!

Love corned beef and Irish recipes? Check out these recipes, including Reuben Corned Beef Casserole, Kimchi Reuben Sandwich, Irish Chicken Stew with Herb Dumplings, and Broiled Salmon with Stout and Miso Sauce.