Slow Cooked Corned Beef and Cabbage

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Whether you're looking to celebrate the Irish holidays or just want a hearty but easy meal, this corned beef is a great choice. Top off your festive meal with a loaf of Irish soda bread and a Shamrock Shake for dessert!

St. Patrick's Day is the only day of the year that many people go to the grocery store looking for ingredients for a corned beef dinner. This slow cook corned beef and cabbage only takes a few minutes of active prep work, and produces a festive and delicious meal that the whole family will love!

What is corned beef made of?

Corned beef is a breast of meat that is soaked in brine and then cured with salt and seasonings. This cut of meat has a distinctive pink color of sodium nitrate, which is an ingredient in the curing process. Corned beef comes in multiple cuts, and it's always best to cook corned beef over a long period of time so that it becomes tender. Typical cooking methods include boiling, simmering, or roasting meat.

How is corned beef bought?

The first step for this recipe is to choose your meat. Most stores sell pre-seasoned corned beef, especially in March. There are a few different canned cuts to choose from, including round roast, flat-cut brisket, and knit-cut brisket. Round roast tends to have the least amount of fat, but is also much more likely to dry out for the same reason.

Flat-cut brisket and knit-cut brisket tend to be the best corned beef choices. I used a flat cut skirt for these photos, as you can see from the uniform size and shape of the slices. The pointy cut skirt is the fattest cut, but sometimes it can also be the cutest. It is up to you which cut you use!

How is slow-cooked canned meat made?

The corned beef comes in brine and pre-seasoned, so all you have to do is put it in a slow cooker with carrots and potatoes, and then walk away. I add the cabbage during the last part of the cooking process so it doesn't soften too much. Cut the meat into slices and then serve it on a plate with the potatoes, carrots and cabbage.

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Crock Pot Corned Beef Tips

  • This recipe really works best in the low heat setting. I know the temptation is there to turn up the heat and prepare your food in half the time, but you risk hard corned beef if you do that. I recommend putting your meat in the pot first thing in the morning to ensure perfection at dinner time.
  • Potatoes and carrots become quite soft by cooking all day in the crock pot. If you prefer your vegetables on the firmer side, try adding them halfway through the cooking time.
  • Corned beef is great for leftovers, great on sandwiches, hash, or in a reuben sauce.
  • Be sure to cut the meat against the grain for the most tender bites of beef.

You don't need to add any additional seasonings to your crock pot other than the package that comes with the corned beef; the meat is salty enough to season the potatoes and vegetables. However, I prefer to add a little garlic and herb butter on top of the vegetables. Add a nice finishing touch that is not normally seen with corned beef meals.

This slow cooker canned meat is on our table every St. Patrick's day and we always look forward to it!

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Slow Cooker Corned Beef Video

Slow Cooked Corned Beef and Cabbage

This slow cooker corned beef and cabbage is seasoned corned beef cooked with potatoes, carrots, and cabbage. A clay pot meal that is perfect for St. Patrick's Day!

Preparation time: 10 minutes Cook time: 8 hours Total time: 8 hours 10 minutes

Servings: 6 Calories: 564kcal

Ingredients

  • 1 corned beef brisket 3-5 lbs
  • 3 carrots, peeled and cut into large pieces
  • 3/4 lb small yellow potatoes, halved
  • 1/2 head of green cabbage cut into wedges
  • 3 tablespoons of butter
  • 1 clove garlic, minced
  • 1 tablespoon of chopped parsley
  • salt and pepper to taste
  • optional mustard to serve

Instructions

  • Remove corned beef from package. Rinse with cold water and pat dry with paper towels.
  • Place the corned beef brisket (fat side up), carrots, and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning package that comes in the corned beef package.
  • Cover and cook on LOW for 6 hours.
  • Add cabbage over corned beef and cook on LOW for another 2 hours.
  • Remove cabbage, corned beef, potatoes, and carrots from the slow cooker. Cut the corned beef against the grain.
  • Put the butter, garlic, parsley, and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
  • Sprinkle the garlic butter over the carrots, potatoes, and cabbage. Place meat, potatoes, and vegetables on a plate and serve with mustard on the side if desired.

Notes

Potatoes and carrots will become quite soft by cooking all day in the crock pot. If you prefer firmer vegetables, add them halfway through the cooking time.

Nutrition

Calories :: 564kcal | Carbohydrates: 14 g | Protein: 36 g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 987mg | Potassium: 1133 mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5345 IU | Vitamin C: 97.4mg | Calcium: 75mg | Iron: 6.1mg

This post was originally published on February 19, 2018 and was updated on February 19, 2020 with new content.

slow cooked meat

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