How to Make Crock-Pot Corned Beef and Cabbage

By eHow Food & Drink Editor

Rate: (115 Ratings)

The Irish don't really eat corned beef and cabbage, but sweeping generalizations are hard to erase. Enjoy anyway. Serves four.

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Instructions

Difficulty: Easy

Things You’ll Need:

Groceries
Crock-Pots
4 lbs. corned beef brisket
3 medium onions - quartered
1/2 small head of cabbage - cut into wedges
3 carrots - cut into 3-inch pieces

Step1

Put carrots, corned beef brisket, onions and 1 c. water into Crock-Pot.

Step2

Cover and cook on low 8 to 10 hours.

Step3

Add cabbage wedges and push down until they are moistened.

Step4

Replace cover, turn Crock-Pot to high, and cook 2 to 3 hours more.

Tips & Warnings

Serve with boiled or steamed potatoes and mustard.
The "corned" in corned beef means that it's been cured with salt. You buy it already "corned."

Comments

keli449 said

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on 4/19/2008 I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.

keli449 said

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on 3/16/2008 I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.

on 3/16/2008 Just a weird pet peeve: Baby carrots may be cute, but regular carrots have more flavor=nutrients and are thriftier. Baby carrots are often just regular older carrots that have been razored down and prepackaged, so you're paying for convenience, but losing nutrients and flavor.

Jennifaer said

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on 4/19/2008 This recipe would be better if it stated how to corn the beef. As far as the irish comment, I am Irish and I eat corned beef, so...
But anyway, to corn beef, pick a cheap cut, usually brisket works well, then place the beef in a large container (traditionally we used barrels but I no longer live on a farm) and cover using 3 parts vinegar, 3 parts salt and 1 part water, be sure the meat is completely submerged. At this point many people like to put pickling spice and curing salt into the brine, I have never done this but tastes vary. I don't recommend a lot of curing salt as it contains nitrates which in the stomach turn into carcenogens. After the meat has cured for about 3 days in a cool place, it is ready to be cooked using the above recipe.