Everyone is Irish on St. Patrick’s Day right? This is a great traditional Irish meal to serve your family on any day of the year. It’s really delicious and super easy too.
With an Irish mother, I grew up eating corned beef and cabbage. I think you’ll find this recipe makes the tastiest and most tender corned beef you’ve ever had. I also add potatoes and celery to the mix and they turn out wonderfully. The secret to this recipe is that the cabbage is cooked last so it’s still a bit crunchy!
Crockpot Corned Beef and Cabbage
Note: the prep time is about 30 minutes but the cook time is about 10 hours.
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket.
Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. This is about 8 servings. Enjoy!