Crockpot Corned Beef
This crock-pot corned beef is so good, you'll be making it far more often than once a year!
Servings: 8
Ingredients
- 3 pounds pre-brined corned beef with the packet
- 1 - 1¼ cups water adjust as needed
- ½ large head of green cabbage cut into wedges
Optional Vegetables
- 1½ pounds creamer or baby potatoes OR larger potatoes, cut into 2-3" pieces
- 3-4 large carrots peeled and cut into 3" pieces
Instructions
- Place the corned beef in the crock-pot, fat side up. (Do not rinse first.) Sprinkle with the spice packet. Add 1 cup of water, or just enough to be about 1/2" up the side of the roast.
- OPTIONAL VEGETABLES: If desired, add carrots and potatoes around the roast.
- After about 6 hours of cooking, add the cabbage to the crockpot. In the remaining 2 hours of cooking time, the cabbage will soften and cook through while also absorbing flavor from the beef.
- Cook on LOW for 8 hours, taking care not to overcook if you want the meat to be sliceable. If you prefer your corned beef to fall apart or be easily shredded, simply cook it a little longer.
- Use a slotted spoon to remove and discard any remaining fat cap from the brisket. Remove the corned beef from the slow cooker and allow it to rest for 10-15 minutes before slicing.
- Use the slotted spoon to transfer the cabbage and cooked vegetables to a serving dish or platter. Add the corned beef to the serving dish. Sprinkle with fresh parsley, if desired. Serve warm.
Nutrition
Calories: 281kcal | Carbohydrates: 0.2g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 1728mg | Potassium: 421mg | Vitamin C: 38mg | Calcium: 12mg | Iron: 2mg