Mar 16, 2015

Crock Pot Corned Beef and Cabbage



Since tomorrow is St Patrick's Day, and I'm sure many of you will be enjoying this classic Irish-American dish, I am sharing this from the archives! This is what we'll be eating for dinner tomorrow and I can't wait! I used frozen pearl onions and I used parsnips instead of potatoes to make this easy pea-sy and the results were great!


Making it in the crock pot is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz. 

This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

And since so many are asking, I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!


Crock Pot Corned Beef and Cabbage
Skinnytaste.com
Servings: 6 • Size: 3 oz brisket + veggies • Old Points: 6 pt • Points+: 8 pt
Calories: 294.5 • Fat: 16.7 g • Protein: 18 g • Carb: 19 g • Fiber: 5.5 g • Sugar: 3g
Sodium: 960 mg (this will vary by brand and package of brisket)
 



Ingredients:
  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns

Directions:


In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.

Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

88 comments :

  1. I LOVE horseradish with corned beef or any beef really! Especially mixing horseradish with sour cream. Yum!

    ReplyDelete
    Replies
    1. Try using yellow mustard, horseradish and your favorite mayo or mayo-style dressing all mixed up. It's great with corned beef. It stands up well to the strong flavors. Yum!

      Delete
  2. This looks fantastic!! Perfect for the holiday :D

    ReplyDelete
  3. Crock pot corned beef is THE best!

    ReplyDelete
  4. Never had corned beef, but this sounds interesting. Could you use another type of meat, like a pot roast?

    ReplyDelete
    Replies
    1. try the corned beef first..... u wont want to substitute.

      Delete
    2. My husband likes ham and cabbage with potatoes. Add onions and ham stock base with 4-6 cups of water.

      Delete
  5. Gina, I bought a corned beef brisket hoping you'd post a slow cooker recipe this week and you completely read my mind!

    ReplyDelete
  6. Hi Gina, your blog is great and I'm about to publish a post on Quark that I think your readers will love! Would you be interested in letting me guest post this, or adding a link to this post on your blog? I'm new to bloglovin' and would love some more followers and hits!

    Hope to hear form you soon,
    Hayley :)
    www.fromhayleywithlove.wordpress.com

    ReplyDelete
  7. Did you use the seasoning packet? I never can decide if I want to use it or not.

    ReplyDelete
    Replies
    1. I would if it comes with it.

      Delete
    2. If you choose not to use it, it still tastes fantastic. My husband does not like the big pepper corns in the seasoning packets so I always leave it out and it still comes out delicious every time.

      Delete
    3. Put it in a piece of cheesecloth or a loose leaf teaball, that way you get the flavor without the pieces floating about.

      Delete
  8. Thanks for posting this just in time! I bought my corned beef brisket last week on sale but have always cooked it on the stove top. Putting it in the crock to will allow me to feel safer about having it cook all day while I'm out- and I was wondering about the timing on the veggies. Hope my family enjoys it- I'm sure I will!

    ReplyDelete
  9. I've never cooked corned beef - always left this to my Nana (no longer with us) or my mom... now I have a recipe that seems pretty easy - thanks!

    ReplyDelete
  10. You forgot about adding the bottle of Guiness

    ReplyDelete
    Replies
    1. Oh boy, yes that would add some points!

      Delete
    2. I always add the Guiness to mine, its great

      Delete
    3. Yes, you need to cook it in beer instead of water. Adds a nice flavor. I use Coors or Bud Light. Some people cook it in apple juice. I've never that before though.

      Delete
    4. I use a dark stout beer (my preference is a beer called steel reserve) pour in the whole 24 oz. can then top off with water till corned beef is completely covered. Don't forget to add the seasoning packet.

      Delete
  11. I love this time of year. I bought everything to make this tomorrow. I can't wait to smell these smells and then make hash out of the leftovers. Yum!

    ReplyDelete
  12. I am cooking this for the first time also... Looking forward to an evening of Corned Beef and Cabbage for dinner after the parade. Thanks in advance for the help...I would not have tried this without your help !!! (And the Guiness??? think i'll drink one and wish it was in there .. ha)... Happpy St. Patricks Day to ya !!!! Dave

    ReplyDelete
  13. Looks wonderful! Had corned beef and cabbage the first time this week and I love it!!

    ReplyDelete
  14. If I wanted to cut this in half, would I have to do anything special besides halving all the ingredients? Would I still want to use 2 bay leaves, 1/8 peppercorn, parsley, etc? Sorry, new 'chef' over here :-)

    ReplyDelete
    Replies
    1. To cut a recipie in half you would just half all of the ingredients. :)

      Delete
  15. I really like mine with potatoes. Would I put them in at the beginning or put them in with the cabbage?

    ReplyDelete
    Replies
    1. I was wondering the same thing! (we got red potatoes)

      Delete
  16. The corned beef I have is about 4 pounds- how long would you recommend cooking that for? Should I put it on high, or low?

    ReplyDelete
    Replies
    1. I have the same question. 4lb corned beef, the package says low for 10-12 hours. would you add in all the veges except cabbage for the whole 10-12 hours? or would you just go with the high setting? How long do you recommend for high for the 4lbs?

      Delete
    2. I just did this recipe with a 4lb corned beef and cooked it for 6 hours in the crock pot on high and it came out amazing!

      Delete
  17. When I was working I would cook my corned beef in the crock pot, then when I got home transfer the juices to the stove top and cook my veggies. I always use red potatos in mine also.

    ReplyDelete
    Replies
    1. I do something similar. I put the potatoes, carrots and onions in the crock pot with the corned beef, but transfer the juices just to cook the cabbage on the stove so it doesn't get mushy. Cabbage cooks quickly so your meal is ready fast.

      Delete
  18. I've always found corned beef and cabbage to turn out even better in the pressure cooker. Always cook the beef most of the way first, then add the veggies so the cabbage doesn't get overcooked. I find the pressure cooker helps keep the cabbage from getting overcooked, and locks in much more flavor and moisture (not to mention nutrients). Plus, the pressure cooker also greatly cuts down on the cooking time. (It usually only takes me an hour to an hour-and-a-half total with bringing up the pressure, cooling, and everything.)

    ReplyDelete
    Replies
    1. LOVE LOVE LOVE using a pressure cooker!! Not too many people use them - they are afraid. I always remembered my grandmother using it which is why I bought one and it makes cooking easier and super quick. Love making chicken in it as well. For all the newbies trying to use a pressure cooker...read the instructions and make sure all the steam is out before opening. Cook Safe! :)

      Delete
    2. I'm interested in getting a pressure cooker that can double as a canner. Can you recommend one?

      Delete
  19. I use big red potatoes instead of parsnips. cut them in half and add to the crockpot just like the parsnips. They turn out perfectly tender and lots of flavor. I also cheat and use the pre-marinated corned beef. Love this recipe!!

    ReplyDelete
  20. I'll be doing mine in the crockpot w/ potatoes, carrots & onions, and my friends roasted cabbage recipe (w/ balsamic rather than the soy sauce she uses). And I'll have to try Linda A's mustard/horseradish/mayo sauce!

    ReplyDelete
    Replies
    1. yum...I'm going to have to try roasted cabbage with balsamic now...sounds awesome! Ani

      Delete
  21. I want to cook the corned beef on low, wont be home in four hours,how long should it cook?

    ReplyDelete
  22. Do you add any fluid to the crock pot.

    ReplyDelete
    Replies
    1. Look in the recipe again. She says to add 3 cups of water :)

      Delete
  23. I boiled mine for 2 hours, then I poured all the juice and the corned beef in the crock pot sprinkled the seasoning packet on top - put in on low - it cooked for 16 hours - this was the best corned beef any of us had ever had very tender and juicy.

    ReplyDelete
  24. Have this cooking in my crock pot now. The kitchen smells really good! Can't wait til supper time. Happy St. Patrick's Day.

    ReplyDelete
  25. Holy parsnips! Never had them before and boy! Were they tasty! We used the seasoning packet that was packaged with our corned beef...it was absolutely delicious! Because I'm not counting points right now, I left the fat on and trimmed it just before adding the cabbage. It was to die for! What a wonderful addition to our St. Patrick's Day recipe arsenal, thank you!!

    ReplyDelete
  26. What an amazing taste!!!! This is a new favourite in our house. Won't even wait 'til next St. Paddy's day to try it again. My husband prepared it & found it was so easy to make. thanks from Kelowna B.C. Canada

    ReplyDelete
  27. Hi Gina! I made your Crock Pot Corned Beef and Cabbage with Horseradish Cream and your Low Fat Irish Soda bread for St. Patrick's Day. I was a little nervous doing healthy versions of my favorites, but everything was GREAT! Honestly, the soda bread is better than my original recipe! The whole family loved it and never would have guessed it was all healthy alternatives! Thanks a million!

    ReplyDelete
  28. This was so good! I made it for a group who were a bit weary but everyone loved it!! Instead of potatoes I used Great Northern Beans (trying to get extra protein), added mushrooms and some hot sauce on top. I will add this to my soup recipes for all year round, not just St Patty's Day. Thanks for the great posts. Everything I have tried has been wonderful!

    ReplyDelete
  29. Jenny McCall3/18/12, 6:03 PM

    My Comment was for the wrong recipe, oops! If you liked this recipe, try Gina's Corn Beef and Cabbage soup. That was what I made (and commented on) and loved!!

    ReplyDelete
  30. I bought corned beef at Trader Joe's that came in seasoned sauce - would you still add the seasonings mentioned in your recipe or just use the marinade sauce and water?

    ReplyDelete
  31. what can I say Gina, you are amazing !! We had a St Patrick's celebration. I made corned beef in the crock pot , Irish oatmeal soup, Irish soda bread muffins and the chocolate stout cupcakes , it all allowed me to stay on the ww points plan and feel like I was indulging . One word delicious !!!!!
    I have made so many of your recipes I started a recipe box and I have never been disappointed in a single recipe. Thank you so much for making my life so easy with your awesome recipes , keep them coming !!!1

    ReplyDelete
  32. made this yesterday with potatoes instead of parsnips and 1 quartered onion instead of pearl onions. turned out tasty, its the first corned beef and cabbage ive ever even tasted so not sure im the best judge but i liked it. only thing i didnt care for was the cabbage, too plain. i think i wouldve much preferred to make your shredded sauteed brussel sprouts as a side to the corn beef. next year for sure!

    ReplyDelete
  33. This looks mouthwatering, Gina. Such a lovely Irish classic. Great recipe!

    ReplyDelete
  34. Thank you. This came out great and it was so easy to do. Appreciate your site. I've tried alot of your receipes and have not found one that I didn't like. Really appreciate the gluten free section.

    ReplyDelete
  35. I just made this for dinner last night. I cooked it on low all day and added the cabbage the last 2 hours. We loved it! I have never had parsnips before and I must say they were delicious. Thanks Gina, down 15 pounds so far this year!

    ReplyDelete
  36. Gina - My son is a Flight Medic in Iraq. Today was his last day home before he ships back out. I made him the St. Patrick's Day dinner he missed back in March. We had your crock pot corned beef and cabbage w/horseradish sauce, Irish Oatmeal Soup (AWESOME), Irish Soda Bread (Wonderful - I added caraway seeds, as this is how I've always made it) and your Chocolate Stout cupcakes with Bailey's icing. He and my husband could not get enough!! I am currently on Jenny Craig and have 10 more pounds to lose. Once I am off this program, I am going to make this meal for me! :) Thank you for all the great recipes.

    ReplyDelete
  37. I love corn beef in the crock pot, in fact, I cook it NO OTHER WAY but I don't typically dilute it with water as it will make it's own juice. Of course, not enough juice to cook cabbage, so I understand why the water is necessary in this recipe. I just thought it was important to note that if you are use to cooking corn beef in the crock pot alone, then you may find the corn beef less favorable when it's boiled in water. For Health Purposes I feel SURE this is much better for you and please know that the beef is STILL DELICIOUS. The corn-beef flavor is just toned down a lot. I had never had parsnips so that was another treat the recipe supplied. :)

    ReplyDelete
  38. I purchased the low sodium flat cut brisket. LS = 750mg sodium per 3oz. Pretty big difference. Looking forward to making this minus the pearl onions. :) I will be making mine with cabbage and carrots and then making red potatoes on the side for the hubby as he does not like cabbage.

    ReplyDelete
  39. Made this tonight for dinner. It was wonderful!

    ReplyDelete
  40. I use low sodium chicken stock or low sodium vegetable stock with red potatoes cut in half cabbage carrots and onions and I came out so tender and delicious!
    Happy St Patrick's Day everyone!

    ReplyDelete
  41. I made last night finally...It taste wonderful...However, I will cook for 1 hour less next time. Thank you always for these great recipes...I am cooking some cloud cookies now.

    ReplyDelete
  42. This looks fantastic! But, since I work all day, I won't be able to cook on high for 4 hours. Is low for 8-10 hours the same thing??

    ReplyDelete
  43. We love corned beef & cook it quite often. But I boil it in the biggest pot I have mainly because I buy the biggest cut I can find, but also because I'm afraid that it will be too salty cooked in a crock pot. There's so little water to draw out the salt. For those who have never cooked a corn beef dinner - DO IT!! It's truly the easiest meal in the history of cooking.

    ReplyDelete
  44. Made this tonight! It was SO good, and my kids loved it- score!!! Thanks :)

    ReplyDelete
  45. Had this for dinner last night and it was wonderful. I didn't have pearl onions so I just quarted a yellow onion instead. I am looking forward to lunch today because I had enough for leftovers.

    Jessica Francis: low for 8-10 is the same thing as high for 4-5 hours.

    ReplyDelete
  46. Made this yesterday for our St. Patrick's dinner. Everyone loved it. Cabbage was exceptionally tender and juicy.

    ReplyDelete
  47. I made this for the first time last night. I made it exactly per the recipe, and it was FANTASTIC!

    ReplyDelete
  48. Is the 3 oz. serving of corned beef weighed after cooking or before?

    ReplyDelete
    Replies
    1. cooked, it shrinks a lot after it cooks

      Delete
  49. I believe she means 3 oz after cooking, because she says she ended up with 18 oz of corned beef after cooking, and the recipe makes 6 (3-oz) servings.

    ReplyDelete
  50. I always add 6 whole cloves and fresh minced garlic to my corned beef as well. Without cloves in the water it just tastes flat to me.

    ReplyDelete
  51. I was throwing the ingredients in this morning before work and totally flaked and added the cabbage. Do you think it'll be gross if it cooks all day on low (10 hours)? I really hope not :(

    ReplyDelete
    Replies
    1. my kids actually prefer it this way. it is cooked down for sure - but I don't find it mushy as much as very soft to chew. Still has good flavor! this is exactly how i cook it

      Delete
  52. What's the difference between a crock pot and a slow cooker?

    ReplyDelete
  53. This looks so delicious and healthy! And my must-have kitchen appliance, my slow cooker, gets to help me make it low and slow all day! The aroma after cooking this pot of goodness will be amazing!

    ReplyDelete
  54. I just got back from the store with my brisket and this is what we are going to enjoy tomorrow. I like my corned beef with grainy mustard. Happy St. Patrick's Day!

    ReplyDelete
  55. Would you make any adjustments if you had to cook on low for 8 - 9 hours?

    ReplyDelete
  56. If my meat was closer to 4 lbs., should I add more than 3 cups of water? Thanks!

    ReplyDelete
  57. Awesome! made this for St Patrick day celebration. Everyone loved it. I added in turnip as well! A recipe to save!

    ReplyDelete
  58. Looks yummy! I'm going to make this today!! Like the idea of using parsnips instead of potatoes, too! Certainly a healthier option!

    ReplyDelete
  59. I ADORE corned beef and especially the Ruebens I'll make tomorrow with the leftovers. For years, I put everything in one pot like most people. But in the past few years, I've cooked the corned beef by itself in beer and spices and garlic and cooked the veggies and potatoes separately in salted water. I find the veggies soak up a lot of the fat from cooking with the corned beef and I don't care for it. Cooked separately, they're clean and bright and not overcooked. You can also put a little cooking liquid from the beef on them if you choose.

    ReplyDelete
  60. Do any of your European readers know if it is possible to find/order Corned Beef Brisket?…I am stumped as to where to find this in France! Any nearby countries or on-line service for this? I miss it so, and Gina's wonder in my pressure cooker (as per other comments) sounds like a St. Patrick's Day "win"!!

    ReplyDelete
  61. Love this timely post! Happy St. Patrick's Day!

    ReplyDelete
  62. I use my crock pot every year It seems to do what I want it to, considering I can't watch over it. I usually put my vegetables in at a latter time,--med. onion, potatoes, and cabbage--and they are all cooked apart from the cabbage. After 5 hours I will use 1 cup of liquid from the crock pot to cook my cabbage adding 1/2 tspn. of Kosher salt and fresh cracked pepper. I do add 3 cups of water with the packet of seasoning the distributor packs with the brisket; the addition of 1 tblsp. of pickling spice does everything justice in the end. With an average sized head of cabbage, 4-5 lbs., I use 4 tblsp. of unsalted butter, the i cup of liquid from the crock pot, I cook the cabbage, separately in it's own pot with 1 med onion. I use about 2 lbs. of potatoes, cut in 1 inch cubes and boil them separately. Add everything together, the potatoes and cabbage. cut, pull, or serve the corned beef. enjoy!

    ReplyDelete
  63. do you want to know more about girls’s body go here workout gear for women

    ReplyDelete
  64. I only ever do mine in the crock pot. I use a 12 oz can of beer, 1/4 cup brown sugar and then water or apple juice for the liquid. I put the potatoes, carrots, and onions in the bottom; then the corned beef. add the seasoning packet it comes with around the veggies and then add the liquids/mixed with brown sugar. Then let it cook all day!
    I usually add a little bit of cabbage to the pot initially and then save the bulk of it for cooking at the end - 30 minutes on high usually does it. My kids prefer the cabbage 'cooked down'. We love the flavor!!

    ReplyDelete
  65. In the original recipe, do you throw in the Seasoning Spice Packet into the liquid when cooking? I see no mention of what to do with that. I would thin it would be kind of bland without it.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.