CrockPot Corned Beef and Cabbage: The Easiest One-Pot St. Patrick's Day Feast

Welcome to my West Virginia Kitchen!  Nothing says St. Patrick's Day quite like a hearty, tender corned beef and cabbage dinner. 

But you don't have to wait for March 17th to enjoy this classic dish!  With this easy Crockpot Corned Beef and Cabbage Recipe, you'll have a flavorful, melt-in-your-mouth meal with minimal effort. Just set it and forget it!  I can't wait to share the recipe with you.

Let's Get Started!









WHY YOU'LL LOVE THIS RECIPE:

• Hands-Off Cooking:  Let your slow cooker do all the work while you go about your day.  
• Flavor Packed:  The low and slow cooking process ensures a juicy, tender corned beef infused with rich slices.  
• One-Pot Meal:  Less mess, easy cleanup, and everything cooks together perfectly.  
• Great for Leftovers:  Use extra corned beef for sandwiches, hash, or even soups!

INGREDEINTS:

• 1 3-4 lb Corned Beef Brisket (with spice packet)
• 1 small Onion, quartered
• 1 lb of Red or New Potatoes, whole   
• 3 Carrots, cut in bite-sized pieces
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Worcestershire
• 2 Bay Leaves
• 3 Cloves of Garlic, whole
• 1 tsp Dried Thyme
• 1 tsp Salt
• 1 tsp Pepper
• 4 cups Beef Broth
• 1 Head of Cabbage, sliced into ribbons

INSTRUCTIONS:

1. Prep the Ingredients:  Place the quartered onion, garlic, carrots, and potatoes into the bottom of your crockpot. 
2. Add the Corned Beef:  Rinse the corned beef brisket under cold water to remove excess brine.  Then place it fat-side up on top of the vegetables in the slow cooker.  Sprinkle the spice packet over the top.  
3. Pour in the Liquid:  Add the beef broth (or water), apple cider vinegar, Worcestershire sauce, bay leaves, and black peppercorns to the crockpot.  
4. Slow Cook:  Cover and cook on LOW for 8-10 hours or HIGH 4-5 hours, until the corned beef is fork tender.
5. Add the Cabbage:  with 1 hour left in cooking time, add the cabbage wedges to the slow cooker.  Cover and continue cooking.  
6. Serve and Enjoy:  Remove the corned beef from the crockpot and let it rest for 10 minutes before slicing against the grain.  Serve with the tender vegetables and ladle of broth for extra flavor.  Enjoy! 

STEP-BY-STEP PHOTOGRAPHS:

EXPERT TIPS FOR PERFECT CORNED BEEF:

• Rinse the Brisket: Before cooking to remove excess saltiness.
• Low and Slow is the Key:  Cooking on low heat for a longer time ensures tender meat.  
• Don't Overcook the Cabbage:  Adding it in the last hour prevents it from becoming too mushy.
• Slice Against the Grain:  This makes for the most tender, easy-to-eat pieces of corned beef.

FREQUENTLY ASKED QUESTIONS:

Can I use beer instead of beef broth?

Absolutely!  A bottle of Guinness or another dark beer adds incredible depth of flavor.  

Can I make this in advance?

Yes!  Corned beef reheats beautifully.  Store leftovers in an airtight container in the fridge for up to 4 days.  

What should I serve with corned beef and cabbage?

This meal pairs perfectly with Irish Soda Bread, mashed potatoes, or a side of mustard for dipping.  

This Crockpot Corned Beef and Cabbage is a must-try for St. Patrick's Day or any time you crave a comforting, hearty meal.  With minimal prep and effortless slow cooking, you'll have a dish that's sure to impress family and friends.  Try it today and enjoy the rich, traditional flavors of this Irish classic.

  And as always...

Happy Eatin' Y'all!  
~The Kitchen Wife~