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Crockpot Corned Beef Cabbage RECIPE

CROCKPOT CORNED BEEF AND CABBAGE RECIPE
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Tender crockpot corned beef and cabbage, easy recipe.

Ingredients

Scale
  • 1 (3-4 pounds) corned beef brisket
  • 1.5 pounds small red potatoes, quartered
  • 1 pound carrots, peeled and chopped into 2-inch chunks
  • 1 head green cabbage, cut into 8 wedges
  • 4 cups beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • For the Mustard Sauce:
  • 0.5 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, finely chopped

Instructions

  • Unpack the corned beef brisket and rinse it under cold water. Pat dry with paper towels. Set aside the spice packet if included. Quarter the small red potatoes. Peel and chop carrots into large, roughly 2-inch chunks. Cut the green cabbage into quarters, then cut each quarter in half again, creating substantial wedges.
  • Place the corned beef brisket into the bottom of a large (6-quart or larger) slow cooker. Scatter the quartered potatoes and carrot chunks around the beef. Sprinkle the spices from the packet (or your own blend of bay leaves, peppercorns, garlic powder, and onion powder) over the beef and vegetables.
  • In a separate bowl, whisk together the beef broth, Dijon mustard, brown sugar, and apple cider vinegar. Pour this liquid mixture over the beef and vegetables in the crockpot.
  • Arrange the cabbage wedges on top of everything, gently pushing them down to ensure they’re partially submerged. Cover your crockpot and cook on low for 7-8 hours, or on high for 4-5 hours, until the corned beef is incredibly tender and easily pulls apart with a fork, and the vegetables are perfectly soft.
  • While the corned beef cooks, prepare the mustard sauce. In a medium bowl, combine mayonnaise, Dijon mustard, whole grain mustard, honey, and fresh lemon juice. Whisk until smooth. Finely chop fresh dill and stir it into the sauce. Taste and adjust honey or lemon juice as needed. Cover and refrigerate until ready to serve.
  • Once cooked, carefully remove the tender corned beef from the slow cooker and transfer it to a cutting board. Let it rest for 5-10 minutes. Slice the corned beef against the grain into thick pieces. Dish out the tender potatoes, carrots, and cabbage onto individual plates. Arrange the sliced corned beef alongside the vegetables. Drizzle a generous amount of the mustard sauce over the corned beef or serve it on the side.

Notes

This Crockpot Corned Beef and Cabbage recipe transforms a classic St. Patrick’s Day staple into an easy, year-round family favorite. The corned beef emerges incredibly tender, practically melting in your mouth, infused with aromatic spices that dance on your palate. The cabbage, potatoes, and carrots cook down to a velvety softness, soaking up all the rich, savory flavors from the beef. This meal is a symphony of hearty textures and robust, savory tastes that will warm you from the inside out and leave everyone completely content.

Find it online: https://homecookstudio.com/crockpot-corned-beef-cabbage-slow-cook/