Corned Beef and Cabbage Made in the Slow Cooker

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Slow Cooker Corned Beef and Cabbage

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 to 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. I have tried both cuts and prefer the Point Cut because I feel it gives more flavor to my dish.

How Many Pounds to Buy

I like to  get a 3 pound size or larger when fixing this meal for two people so I can have left overs to make corned beef hash.

Rule of thumb: purchase one pound per person. 

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.

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

Directions:

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.

30 Minutes before the meal is ready:

Bring a large pot of water to boil (this is for the cabbage).

Prepare 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.

Let’s Wrap It Up:

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!

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