Discover the secrets to perfect crock pot corned beef with cabbage and carrots. Ideal for St. Patrick's Day or any cozy meal.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Servings: 8
Ingredients
3-4poundcorned beef brisket
Spice pack from the corned beef
1poundbaby potatoes
1poundbaby carrots
1yellow onioncut into pieces
1small head cabbagecut into wedges
1cupchicken stock
Instructions
Put the carrots and potatoes in the bottom of your slow cooker.
1 pound baby carrots, 1 pound baby potatoes
Add your onion and cabbage wedges around the edges of the slow cooker.
1 yellow onion, 1 small head cabbage
Place the corned beef in the middle.
3-4 pound corned beef brisket
Sprinkle the seasoning packet from the corned beef over the top.
Spice pack from the corned beef
Pour the chicken stock into the slow cooker.
1 cup chicken stock
Cover and cook on low for 8-9 hours.
Remove the corned beef from the slow cooker when tender and slice or shred.
Serve with the cooked veggies.
Notes
For corned beef, the "point cut" is fattier, offering more flavor and tenderness, while the "flat cut" is leaner and slices beautifully. Either will work for this recipe. These photos are of a corned beef flat.
The veggies at the bottom of the slow cooker will cook the most. If you prefer crisp veggies, add them a few hours into the cooking process rather than at the beginning.
Slice corned beef against the grain. This means cutting perpendicular to the muscle fibers for the most tender eating experience. If you go with the grain, it will be chewier.
Give your corned beef a little rest after cooking and before slicing. This allows the juices to be redistributed, ensuring every slice is as juicy as can be.