Crock Pot Corned Beef and Cabbage (St Patrick’s Day)
This dish is basically like an Irish pot roast. Slow cooked veggies and corned beef makes a hearty dish with wonderful Irish-inspired flavors.
1 Corned Beef Brisket
3-4 Carrots -and/or- Parsnips
5 Red Potatoes or 1 mesh bag of small potatoes like Baby Dutch, Jewels, Fingerling, etc.
1 small Onion -or- 3/4 cup Frozen Pearl Onions
2 tablespoons Brown Sugar (optional)
1.5 cups Beef Broth or Water
Salt and Pepper (to taste)
We’ve found that cooking this lower for longer makes the meat more tender. We also like to keep our veggies from becoming mush by adding them in stages. If you’re a crock pot pro, feel free to adjust things as you see fit.
- Trim the fat off of the brisket then place meat in the bottom of slow cooker.
- Add one Guinness, the seasoning packet from the corned beef, and 1.5 cups of beef broth or water. (Alternative: instead of Guinness, use seasoning packet with 3 cups of beef broth OR water with the seasoning packet.) Cover and cook on low for 5 hours.
- Peel and chop carrots and parsnips into 1/2” slices and carefully layer on top of corned beef. (The thinner the carrot the faster the cooking.)
- Add in the small potatoes whole, or cut large potatoes into 3/4” wedges and place in slow cooker.
- Add thinly sliced onions (or use frozen pearl onions). Top with a little fresh cracked salt and pepper.
- Cover and raise temperature to high and cook for 2 more hours.
- Chop cabbage into 2” wedges. Remove lid and stir the brown sugar into the liquid, leaving the meat on the bottom. Add cabbage to slow cooker.
- Cover and continue to cook on high until cabbage and veggies are tender and beef is thoroughly cooked, about 1 to 2 hours longer. Total time is typically about 8 to 10 hours, depending on the size of your brisket.
We like to pair ours with a fresh parsley sauce, by making a simple peppered gravy (like you have with biscuits) but adding in a small bunch of chopped fresh parsley at the end, and using some of the cooked juices from the crock pot to make it thinner.
You will need: Unsalted Butter, Flour, Fresh Garlic, Milk, Fresh Parsley, Juices from the finished meat in the slow cooker, Salt and Pepper
- Start by measuring 2.5 cups of milk and setting it aside.
- Melt 1/4 cup unsalted butter in a pan over medium/medium low heat, add in flour and stir with a whisk until it makes a lump-free smooth paste.
- Slowly add the milk and stir with whisk until mixture begins to thicken. Turn off heat.
- Stir in 1 bunch of chopped fresh parsley and 1 clove of finely chopped fresh garlic.
- Add in small amounts of the fully cooked juices from the slow cooker to thin out the gravy until it is the thickness of a thick syrup or drizzle. Salt and pepper to taste.