Corned Beef and Cabbage Made in the Slow Cooker
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Prepare corned beef and cabbage in the slow cooker in the morning. Let it simmer 6-8 hours and you got yourself a wonderful meal.
Making Corned Beef and cabbage has never been easier with this no-fail process using the slow cooker. It will leave your entire day open for your St. Patrick’s Day celebration. First thing you want to do is purchase your brisket. Make sure the spice packet is included. I usually get mine about one week before St. Patrick’s Day.
Which Cut of Corned Beef Brisket Should I Buy?
You will find that there are two different cuts of corned beef brisket available in cryovac packaging in the meat department of your local grocer. The Flat Cut and the Point Cut. The Flat Cut is a leaner cut and the Point Cut is usually well marbled. For a more flavorful corned beef I prefer the Point Cut.
How Many Pounds of Corned Beef Should I Buy?
Rule of thumb for purchasing corned beef brisket is to figure one pound per person. A three pound size is perfect for two people and if you’re wanting to make corned beef hash afterwards then look into purchasing a larger size so there will be leftovers.
I like to prepare my corned beef brisket in the slow cooker or a large crock-pot. A 3-5 pound brisket will fit just fine in a large-sized crock-pot. You can also prepare it in a pressure cooker or if you are fixing 3-4 briskets for a large group you ideally could use an electric turkey roaster.
Slow Cooker Corned Beef and Cabbage Recipe
Supplies/Ingredients:
- Large crock-pot or slow cooker
- 3-5 pound Corned Beef Brisket (Point Cut with spice packet included)
- 1 head of cabbage (any size you prefer)
- 10 small red potatoes (optional) leave skins on
- 5 large carrots (optional)
- Corn Bread mix (prepare as recommended on package)
- Water
- Large pot for boiling cabbage
- Strainer or tongs
- Cutting board and knife
- Butter, salt and pepper to taste
Instructions:
Cook Brisket
Remove brisket from cryovac by cutting one of the ends open. Set spice packet aside. Place the meat in the crock-pot or slow cooker. Fill the crock-pot or slow cooker with water to where the meat is covered. Cut open spice packet and sprinkle into the crock-pot. Cover pot and turn to high and simmer for 5-7 hours.
If you are going to use potatoes and carrots you will add these to the pot about half way through the cooking time.
Prepare Cabbage and Cornbread: 30 Minutes before the meal is ready:
Bring a large pot of water to boil (this is for the cabbage). Also, begin preparing the cornbread according to the directions on the package. Rinse cabbage under cold water and carefully cut into sections. Carefully place cabbage into boiling water and boil for about 15 – 20 minutes or until desired tenderness. Remove from heat. Drain cabbage into kitchen sink using a strainer or you can leave it in the pot of hot water and remove cabbage with tongs when ready to use.
Final Step
When the meat is fork tender remove from crock-pot. Place on cutting board and let rest for about 10 – 15 minutes before cutting. If you used vegetables (potatoes and carrots) place them in a bowl and cover to keep warm. Slice meat across the grain. Congratulations! You have completed your meal. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CORNED BEEF AND CABBAGE IN THE SLOW COOKER AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Corned Beef and Cabbage Dinner; Easy Recipe
Prepare corned beef and cabbage in the crock-pot in the morning. Let it simmer 6-8 hours and you got yourself a wonderful meal.
Ingredients
- 3-5 pound corned beef brisket (Rule of thumb: purchase one pound per person) Point Cut with spice packet included
- 1 head green cabbage any size you prefer
- 10 small red potatoes (optional) leave skins on
- 5 large carrots (optional)
- butter, salt and pepper to taste
- Corn Bread mix prepare as recommended on package
- Water
Instructions
Preparing the corned beef brisket
-
Cook Brisket
Remove brisket from cryovac by cutting one of the ends open. Set spice packet aside. Place the meat in the crock-pot or slow cooker. Fill the crock-pot or slow cooker with water to where the meat is covered. Cut open spice packet and sprinkle into the crock-pot. Cover pot and turn to high and simmer for 5-7 hours.
If you are going to use potatoes and carrots you will add these to the pot about half way through the cooking time.
-
Prepare Cabbage and Cornbread; 30 minutes before the meal is ready
Bring a large pot of water to boil (this is for the cabbage). Also, begin preparing the cornbread according to the directions on the package. Rinse cabbage under cold water and carefully cut into sections. Carefully place cabbage into boiling water and boil for about 15 – 20 minutes or until desired tenderness. Remove from heat. Drain cabbage into kitchen sink using a strainer or you can leave it in the pot of hot water and remove cabbage with tongs when ready to use.
-
Final Steps
When the meat is fork tender remove from crock-pot. Place on cutting board and let rest for about 10 – 15 minutes before cutting. If you used vegetables (potatoes and carrots) place them in a bowl and cover to keep warm. Slice meat across the grain. Congratulations! You have completed your meal. Enjoy!
2 Comments
Joyce
This was excellent and will be making it again. Thank you for sharing.
Jett
That’s great to hear. Thank you Joyce!