Description
This Crock Pot Corned Beef and Cabbage recipe is an easy, comforting meal perfect for any day, especially St. Patrick’s Day. The lean corned beef brisket is slow-cooked with carrots, parsnips, and pearl onions to develop deep flavors, then finished with tender cabbage wedges. Served alongside cauliflower puree or buttermilk mashed potatoes, this hearty dish is simple to prepare and delightfully satisfying.
Ingredients
Units
Scale
Meat and Vegetables
- 2 lbs lean corned beef brisket, fat trimmed
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
Herbs and Spices
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/8 tsp whole peppercorns or spice mix if it comes with one
Liquids
- 3 cups water
Instructions
- Prepare Ingredients: Trim the fat from the 2 lbs lean corned beef brisket. Peel and cut 2 medium carrots and 2 medium parsnips into chunks. Cut 1 small head of cabbage into 6 wedges.
- Layer Ingredients in Crock Pot: In a 5-6 quart crock pot, place the brisket at the bottom. Add the carrots, parsnips, pearl onions, chopped fresh parsley, 2 bay leaves, and 1/8 tsp whole peppercorns. Pour 3 cups of water over the ingredients.
- Cook on High: Cover the crock pot and cook on high heat for 4 hours, allowing the meat to become tender and the flavors to meld.
- Add Cabbage: After 4 hours, add the cabbage wedges to the crock pot. Continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage is tender.
- Rest and Serve: Remove the corned beef from the crock pot and let it rest for 5 minutes before slicing. Serve the sliced corned beef with the cooked vegetables and your choice of cauliflower puree or buttermilk mashed potatoes. Enjoy!
Notes
- For best results, trim excess fat from the brisket to reduce greasiness.
- Adding the cabbage late in the cooking process prevents it from becoming overly mushy.
- You can substitute fresh pearl onions if available, peeling them before use.
- The cooking time may vary slightly depending on your crock pot model.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 350
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
