Crockpot Corned Beef And Cabbage Recipe

Slow Cooker Corned Beef and Cabbage Recipe

I used to live near a neighborhood in St. Louis called “Dogtown”. It’s an amazing neighborhood steeped in Irish heritage that has a truly wonderful St. Patrick’s Day parade and celebration each year. You walk down the street and families offer you all the fun and festive fare. Crockpot Corned Beef and Cabbage was what I always looked for, it was so delicious! I knew I could develop my own version of the recipe that would become a fun tradition for our family for years to come.

Ingredients

Cooking corned beef and cabbage in a crockpot makes this traditional Irish recipe super easy. Just throw the ingredients in the slow cooker, set it, and forget it!

Corned Beef: Corned beef is a salt-cured beef brisket. Look for flat cut rather than point cut for the best results. Trim all visible fat from the brisket. Onion: Use yellow onion. Cabbage: Use one small cabbage. Red Potatoes: These are smaller and less starchy than white potatoes, so they work better in recipes like this. Peel and halve before putting them in the slow cooker. Carrots: I used baby carrots for convenience, but you can also peel and cut whole carrots into thick slices. Beef Bouillon Cube: This adds a lot of savory flavor into the mix. Beef Broth: This adds a flavorful liquid into the mix. Garlic: I used 1 garlic clove, but you can increase the amount if you like more garlic flavor. Dry Mustard: Sometimes called mustard powder or ground mustard, this adds a savory, almost tangy flavor. Worcestershire Sauce: This adds the perfect mix of flavor to this dish. Caraway Seed: Caraway is a must for corned beef.

What spices are used to make traditional corned beef?

Corned beef brisket generally comes with a spice packet that includes a mix of peppercorns, mustard seeds, dill seeds, and bay leaves. I recommend using this, but you can also use any mix of those spices from your cabinet, or leave it out completely.

How to Store and Reheat

Storing leftover corned beef and cabbage is quite easy. Just place it in an airtight container, and refrigerate as soon as you’re done eating. I find that it will keep in the fridge for 3-4 days. Reheat in a slow cooker or in the oven, and cook to an internal temp of at least 145°F.

How to Freeze

I freeze corned beef for up to 2-3 months. I let it cool completely, then store it in a freezer-safe container or resealable bag.

Serving Ideas

I truly love that this crockpot corned beef and cabbage recipe is a full meal! It’s filled with beef, cabbage, carrots, and potatoes, so it’s quite hearty, perfect for a St. Patrick’s Day dinner. When I am serving a large crowd and want to add some extra sides, I’ll whip up some beer bread, colcannon potatoes, or hash brown potato casserole. I also love to serve it with our St. Patrick’s Day Punch, which is always a crowd pleaser.