Easy Corned Beef and Cabbage Recipe
- 1 medium onion, cut into wedges
- 4 large red potatoes, quartered
- 1 pound baby carrots
- 3 cups water
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
- 1 small head cabbage, cut into wedges
- 1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
- 2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.
Reviews for Easy Corned Beef and Cabbage
"A nice wa y to prepare if you have a little time in the morning and not in the afternoon. Very tasty."
"I make this using all the same ingredients but cook it in the oven. I guess I 'm " old school " not growing up w/ a crock pot. Delicious!!"
"I use a bottle of Kilt Lifter Beer as the liquid cooking meat on low for 7 hours. Remove meat from crockpot, wrap in aluminum foil and keep warm. Move cooking liquid to a large stock pot, add carrots and potatoes, bring to boil and cook until almost done. Add quartered cabbage and cook until soft but not mushy. I prefer to chop cabbage and cook in skillet with sliced onion and diced bacon until done. Slice meat and serve with cooked potatoes and carrots. Serve cabbage in separate dish."
"This recipe was awful. It lacked flavor. The vegetables were mushy & the meat was dry and tough."
"I didn't have any cabbage, just dumped in a one pound bag of baby carrots and peeled and chunked up some russets. I had the crockpot on low for several hours then switched to high to cut a couple hours of cooking time. Was super easy and tasty."
"This was good. It is salty though. I made it without the cider vinegar because I didn't have any. I followed the review suggestions and took some of the broth out of the crockpot and used that to boil the cabbage by its self. We really liked it that way."
"this is an excellent recipe for CB&C. Throw everything in a crock pot in the morning and enjoy a delicious meal in the evening. i only used 1/2 head of cabbage cut into 6 wedges since that was all that would fit in the crockpot."
"This was amazing! I cooked it for 6 and 1/2 hours. Meat was very tender. This was the first time I ever cooked corned beef. Will do again."
"Easy and delicious. I added the cabbage about 30 minutes at the end of the cooking time. It turned out perfect."
"My go-to corned beef recipe, unbelievable flavor. It's tough to fit the cabbage in once everything else is in the crock. I leave the cabbage out & at the end of cooking time I pull everything out & keep warm. I then place the cabbage in a pot on the stovetop & cover with the spiced leftover liquid from the crockpot. The cabbage tastes so nice cooked in that liquid. I use penzeys pickling spice if my corned beef doesn't come with the spice pack. If I am using a Dutch oven, I use this spice mixture combined with the "favorite corned beef" recipe notes for cooking on the stovetop."
"Yes I have always made corned beef on top of the stove .My friend was saying I should use a slowcooker I suppose I could do it this way it should turn out pretty good."
"Could not fit everything in my 5 qt slow cooker. Next time I'll use fewer potatoes. I used small red potatoes. Served it with creole mustard and it was fantastic!"
"I have never made a Corned Beef dinner using a crockpot...always on the stove, for 50 years! Always good and our family loved it! But, now I was looking for a fuss-free simple way to just basically throw all of it together at one time and just be able to forget about it, and get on with other things for the day...worry free! Sooo, I liked the sounds of this recipe , and gave it a try for the very first time...it was excellent! Simple, and lots of flavor! I am not a fan of Cabbage, but this time it was much better than usual. Not the same ole' bland taste...had a nice bite to it! I have now decided when I want to make a Corned Beef dinner, I will use this recipe and a crock pot...no more simmering and watching on the stove!"
"I make this every year and it turns out great! The meat is very tender and so are the vegetables. The only thing I did different from the recipe is I used a bag of petite red potatoes instead of the four large ones. Everything had good taste!"
"Simple, Tender, and definately a repeat. The corned beef I picked up did not have a spice pack and so I just made it without and still great.... definately a yearly repeat if not more."
"Too much food for a 5-qt slow cooker. Cabbage was washed out and it had no flavor. In fact, the whole dish had no corned beef & cabbage flavor; probably too many spices."
"I have this cooking right now. We will be on vacation for St. Patrick's Day (our 35th) so I wanted to make it before we left. Was very simple to put together and smells divine. I am doing it on high and will put the cabbage in when there is about 30 minutes left. I only gave it 4 stars because I actually haven't tasted it yet."
"For me, I don't like sweet. I use 1/2 bottle of Stout (Guinness) and balance the rest with beef stock (unsalted). The beer makes the brisket tender. Putting the cabbage on top prevents it from turning "as" gray. Last year was my first year using this recipe, but it got rave reviews (and I loved the leftovers). Happy St. Patty's Day."
"I love this recipe. My family has enjoyed this since it came out in the quick Cooking magazine back in 1999. It's very easy & delicious, especially for working people. I like that the cabbage is on top, rather than in another recipe on this site, where it was mixed in with the carrots and potatoes and got very soggy. The flavors are wonderful. I usually buy a bigger corned beef & do it in a 6-quart slow cooker with just a little less cabbage. That way there are leftovers of the corned beef. This is an excellent recipe for St. Patrick's Day or anytime. Make sure to buy the "flat" cut beef and not the "point," as the point cut is much fattier, probably 1/2 fat or more. :)"
"I understand why BP54 said it tasted bland.. The addition of all the spices, sugar, onion and apple juice to the cooker is fine. I always cook the veggies in their own separate pots... I want my carrots to taste like carrots, potatoes to taste like potatoes, and I don't want them overdone.. I DO however, take a couple ladles of juice out of the crockpot and add it to the cabbage while cooking... Cabbage is just too overbearing to be cooked with the corned beef or veggies..."
"Very easy and turned out great on St. Patty's day!"
"I'm sorry, but my family found this to be a rather tasteless meal. Additionally, the meat - and especially the cabbage - soaked up the flavor of the vinegar, which masked the true essence of both. Disappointing results for us."
"I was debating whether to use this recipe for St. Patrick's Day dinner, or another recipe from AllRecipes.com. I finally decided to use this one, with some minor changes gleaned from the other one.Instead of three cups of water, I used 12 ounces of beer and 12 ounces of water. Who knows if I'm right, but I figured the beer would obviate the need for sugar and vinegar. (Made sense to me at the time.)Also based on the AllRecipes version, I didn't put the cabbage in until the last two hours of cooking time. It practically turned to mush, so next time I'll wait even longer before putting in the cabbage.Five stars to this recipe for being a guiding point. The flavor and ease of preparation of my slightly altered version were great. Thank you, Karen Waters, for submitting this!"
"This was my first attempt ever at corned beef and cabbage, and I loved it. Reading the reviews of others, I did not do the cider vinegar or sugar. I did two cups of apple juice and one cup of water. This meal turned out beautifully. Thanks! I will definitely make again... probably not just on St. Patrick's Day."
"I used this recipe as a guide for doing my stove top method... For over 50 yrs our Irish American family has added 1 large tblsp of mustard (brown, horseradish -- no yellow, delli,, etc to the water -- It helps to tenderize the meat... If you make a boiled dinner w/ ham you also do the mustard. I also add 4 small turnips on the bottom w/ the carrots and potatoes (I used larger carrots and cut them down).. I used a bay leaf and peppercorns (a small handful -- about 1 tsp) to the pot... This is our stove top dish made in the slow cooker ... awesome!!!"
"Classic flavors in a slow cooker. I make this every year for St. Patrick's Day."
"I loved cooking the corned beef in the slow cooker. Brisket turned out very moist. Don't forget to cut AGAINST the grain for tender slices."
"I have been making this recipe since it was posted in 1999. I am now using a roaster to cook this as I cook 2 corned beefs. I invite all of my extended family (about 20 people) to enjoy this wonderful meal. This is my favorite corned beef and cabbage recipe!"
"quick to prepare. The whole family enjoyed it."
"EXCELLENT!!! A Paddy's Day MUST!Inese in VA..."
"We tried this recipe. It is a really good recipe. I really like it dipped in the mustard. We will make this recipe again."
"leave out sugar!"
"My husband and I eat corned beef and cabbage all the time, but this was the first time in a slow cooker. We didn't like the sweet taste the sugar and possibly the vinegar gave it, so next time I will eliminate them from the recipe. Denise from N.Y."
"I guess I'm in the minority here, but I thought this recipe was awful. I've made corned beef many times and I thought the sugar in this recipe gave it a really horrible taste. I'm very disappointed."
"slow cooker is the only way to cook corned beef in my opinion.Joanne Gurr, IN"
"re: Corned Beef & CabbageIt should be noted if you limit you intake of salt this recipe will be very salty on your taste buds (beef, carrots, potatoes). Best to use the "boil" method instead."
"This was excellent!!! This is the first time I have cooked Corned Beef and was surprised how easy and tasty this was. Thanks so much.Evelyn Wollmann, Fedora, SD"
"Mary Bone thanks for the tip on the cabbage, I cook mine in the slow cooker( I'm at work all day) Then glaze in the oven. "
"I love to experiment and a couple of years ago I decided to try cooking our Corned Beef in beer. I just buy the cheapest quart or liter bottle of beer in the grocery. Pour the beer over the meat in a slow cooker. If the beer does not completely cover the meat, I just add water. Also, I usually toss the spices that come with the corned beef and add a tea ball-ful of Penzey's corned beef spice mixture. Since none of my family likes the super cabbage-y taste, I steam the cabbage with some of the beer liquid, and then the cabbage is crispy tender, rather than olive drab (like Mom's was in the day). Mary Bone"
"If you are buying a "Corned" brisket, most of the recipes I have call for "mixed pickling spices" and maybe some cracked peppercorns. Starting from scratch is a "whole 'nother story" and I suggest an online search.BTW, if you can find a "Corned" tri tip roast, you'll never go back to brisket! Years ago I did business with a small butcher shop that did his own tri tips. Man do I miss that shop!"
"In place of the water I use Apple Juice and I find that it makes the meat very tender. Following cooking I also mix Brown Sugar and Mustard along with Apple Juice for moisture and rub it over the meat. Place in a pre-heated 350deg. over for about 15min."
"Re: Corned Beef and CabbageWhat seasoning is contained in the spice packet?"
"Sounds really great, can't wait to try it.jneu"
"Find extra added flavor and vitamins add some turnips or rutabagas to the pot. Cooked in the broth these vegetables are really good."