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CROCK POT CORNED BEEF AND CABBAGE centered hero view, clean and uncluttered
Joe Rooney

Crock Pot Corned Beef and Cabbage Recipe Easy and Delicious

This Crock Pot Corned Beef and Cabbage recipe is an effortless way to prepare tender, flavorful corned beef with hearty vegetables. Perfect for a cozy St. Patrick's Day dinner, it combines traditional Irish flavors with American comfort in one convenient slow cooker dish.
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Calories: 294.5
Ingredients Method Notes

Ingredients
  

  • 2 lbs lean corned beef brisket (fat trimmed)
  • 1 cup frozen pearl onions
  • 2 medium carrots (peeled and cut into chunks)
  • 2 medium parsnips (peeled and cut into chunks)
  • 1 small head cabbage (cut into 6 wedges)
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns (or spice mix if it comes with one)

Method
 

  1. Place the corned beef brisket in a 5-6 quart slow cooker along with the peeled and chunked carrots, parsnips, frozen pearl onions, chopped parsley, bay leaves, peppercorns, and 3 cups of water.
  2. Cover the crock pot and set it to cook on high for 4 hours to allow the flavors to meld and meat to tenderize.
  3. After 4 hours, add the cabbage wedges to the slow cooker and continue cooking on high for an additional 1 hour and 20 minutes until the cabbage is soft and cooked through.
  4. Carefully remove the corned beef from the crock pot and let it rest for 5 minutes before slicing into pieces.
  5. Serve the sliced corned beef with the cooked vegetables alongside cauliflower puree or buttermilk mashed potatoes, and enjoy your delicious meal!

Notes

  • Letting the meat rest before slicing helps retain its juices for a more tender bite. Serve with your favorite sides for a full comforting dinner.