I’m often asked “What is the best recipe for corned beef and cabbage?” and I have to admit that I’m partial to this slow cooker recipe! Making this crock pot Corned Beef & Cabbage recipe, it so easy that it practically cooks itself.
What Is Corned Beef?
Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef in the United States.
You ask How to Cook Corned Beef to Make it Tender ?
- Low & Slow: Brisket is a tough cut of meat, and to get the very best results, it should be cooked low and slow. In this recipe, I use the slow cooker and I make sure to use the low setting.
- Give it time: This goes back to “slow”… this recipe calls for 8-10 hours and mine usually takes closer to 10. If your corned beef is tough, there’s a good chance it didn’t cook long enough.
- Rest your meat: As with most meats, allow it to rest for a few minutes before slicing.
- Cut across the grain: Brisket has long fibrous strands so it is very important to cut across the grain. In fact, this is one of the most important parts of this recipe!!
How to Make Corned Beef and Cabbage
- Boil the corned beef, then simmer until the meat is tender.
- Cut the red potatoes in half, cut the cabbage into wedges, and peel and cut the carrots.
- Add the potatoes and carrots to the Dutch oven and cook until tender.
- Add the cabbage and cook for about 15 more minutes.
- Remove the meat from the Dutch oven, let rest, and slice across the grain.
- Serve with vegetables and broth.
- Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth.
Store Corned Beef and Cabbage
Store leftover corned beef and cabbage in an airtight container in the fridge for up to three days. Reheat in the oven until the meat reaches a minimum internal temperature of 165 degrees F.
Corned Beef and Cabbage
Ingredients
- 1corned beef brisket 3-4 pounds
- 1onion
3 cloves garlic sliced - 2bay leaves
- 2 ½ – 3 cups water
- 2pounds potatoes peeled* & quartered
2 large carrots chopped - 1small head of cabbage cut into wedges
Instructions
- Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
- Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
- Cook on low 8-10 hours.
- After the initial 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker.
- Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbag
