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Quick Family Recipes

Carol’s Corned Beef and Cabbage

Happy St. Patty’s Day…

We’re making a holiday favorite – Corned Beef and Cabbage! I thought you might need time to get all the ingredients together that are needed to enjoy your own St. Patty’s Day Feast, and since this one cooks for at least 9 hours, I’m sharing this recipe a little bit early.

This is a simple crockpot recipe. Everything is cooked in one pot. I bought a 3 lb corned beef brisket and got about 6 full meals out of it with the veggies. You can do everything the night before with about 5-10 minutes of prep then dump it all in the crockpot in the morning. Set it on low and let it keep cooking all day long.

A Little Bit of Holiday History…

Even though we find it synonymous with St. Patrick’s Day, I recently learned that this is an American St Patty’s Day tradition. In Ireland, you’d more likely find lamb on this day of celebration. I also found it interesting that the salt used to cure the meat was large chunks of salt known as corn, so that’s how it got its name. Thought I’d throw in a little bit of history in there for you! 

What Cut of Meat Should You Choose?

There are two different cuts to choose from – flat vs point. Point is fattier and more marbled, which means more flavor, but my family (including me) is a on the picky side and won’t eat the fat, so we get flat. It’s a leaner cut. That way we can peel off the layer of fat and enjoy more of the meat when it’s done.

Ingredients:
  • 4 Carrots 
  • 6-8 Red Potatoes
  • 1 Onion
  • 3-5 lb Corned Beef Brisket (Choose Point – more fatty or Flat – less fatty)
  • 1 Small Head of Cabbage
  • 5 Cups Beef Broth
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Light Brown Sugar
  • Seasoning Packet from Corned Beef

How to Make:

Download a printable version of this recipe.

  • Wash your veggies then chop everything – we quarter the potatoes and chop up the onion and carrots – everything in bite size pieces. We take our cabbage and cut it into 8 chunks. 
  • I bought the flat cut of meat and placed the fat side down over the veggies, except the cabbage. That goes on top… No one likes mushy cabbage. If you add it to the bottom it’s going to overcook and get mushy. A lot of people put all their veggies on top, but I think you miss out on the most amazing flavor. By placing the veggies under the meat fat side down means that the juices cook into your veggies making it the best thing you’ve ever eaten.

  • Most people cook their corned beef by filling the pot with water, but if you sub out the water for 5 cups of beef broth and add a tablespoon of apple cider vinegar along with a tablespoon of light brown sugar and whisk in the seasoning packet that comes with your corned beef, then you’ve got an amazing cooking liquid that adds flavor to your meat and veggies.

  • Whisk together your cooking liquid and pour over your veggies and meat. Make sure your cooking liquid is up to the level of your meat.

  • Throw the crockpot on low and let it go for 9-10 hours. All my Southern friends who know and love Brisket BBQ will understand this meat. It will become fork tender the longer you cook it. Low and slow in the crockpot is the motto for today’s Quick Family Recipe.

  • Cut against the grain if you want perfect slices or use two forks to pull apart if you prefer pulled meat.
  • Serve your Corned Beef over cabbage. I usually grab another bowl for the carrots, onions and potatoes at the end.
  • Enjoy!:)

Do you have your green outfit picked out, yet? Start thinking about it now, so you don’t get pinched. And if you do try out the recipe, share pics with me and let me know how it turned out on my Instagram or Facebook!

Download a printable version of this recipe.