How to make Crock Pot Corned Beef and Cabbage
Slow-cooked Corned Beef and Cabbage with tender vegetables and rich, flavorful broth. A simple, comforting crockpot meal for any occasion!
Ingredients
- 4-5 lb corned beef brisket
- 4 cups beef bone broth
- 5 medium carrots peeled & chopped
- 1.5 lbs baby potatoes red & gold
- 1 small head cabbage cut into wedges
- 2 bay leaves
- 1 tsp peppercorns
- ½ tsp celery seeds
- 1 tsp caraway seed
- 1 tsp mustard seed
- 1 tsp coriander seeds
- 1 tsp anisseed
- ½ tsp whole cloves
- 1 tsp fennel seeds
- 3 garlic cloves crushed
Instructions
- Prep: Place corned beef (fat side up) in crock pot. Add all spices and garlic.
- Add Liquid: Pour in broth until brisket is mostly submerged.
- Cook: Cover and cook on high for 4 hours.
- Add Veggies: Add potatoes and carrots. Continue cooking for 2 hours.
- Add Cabbage: Place cabbage wedges on top. Cook 1 more hour until tender.
- Serve: Remove brisket, let rest, then slice. Serve with vegetables and broth.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Notes
- Be sure to add the vegetables (potatoes and carrots) after the initial 4 hours of cooking to ensure they cook through but don't get too soft. Adding cabbage last ensures it stays vibrant and tender.
- The blend of spices (bay leaves, mustard seed, caraway, etc.) adds wonderful flavor to both the meat and the broth. Feel free to adjust the spice amounts to your taste if needed.