Easy Crockpot Corned Beef and Cabbage
Corned beef, cabbage, and a few veggies create a delicious one-pot meal - great for St. Patrick's Day or any time!
Equipment
- 1 6-quart crockpot
- 1 Knife and Cutting Board
- 1 Vegetable peeler
Ingredients
- 1 pkg. Corned Beef Brisket 3-5 lbs.
- 1 medium Head of green cabbage
- 1 large cooking onion
- 1 lb. fresh carrots
- 1 lb. fresh potatoes
- 32 oz. Beef stock
- Water Enough to fill crockpot
Instructions
Prep Veggies
- Core cabbage and cut into 6 wedges.
- Peel onion and coarsly chop.
- Peel carrots and cut into lengths 3-4 inches long.
- Wash and cut potatoes into golf ball size chunks, (or leave whole if small).
Prep the Meat
- Rinse your corned beef brisket under cool water to remove excess brine. Reserve seasoning packet.
- Place brisket in your crockpot, fat side up.
Assemble the Ingredients
- Place prepared carrots, botatoes, and onions on top of the beef in the crockpot.
- Pour over them the beef broth plus additional water to cover the meat and vegetables.
- Sprinkle seasoning packet over top.
Cooking Time
- Put cover on crockpt and set to LOW.
- Cook for 6-7 hours.
Add Cabbage
- Add cabbage wedges on top of vegetables in the crock pot.
- Cook an additional hour.
Check for Doneness
- Once the meat has reached an internal temperature of 145°F, the meal is ready to serve.