17 Delicious Crock Pot Recipes for Corn Beef and Cabbage Lovers

Ready to transform your crock pot into a magic pot of comfort? For those who adore the hearty, savory blend of corn beef and cabbage, we’ve gathered 17 mouthwatering recipes that promise to delight your taste buds and simplify your meal prep. Whether you’re craving a classic or a creative twist, these dishes are sure to warm your soul and keep you coming back for more. Dive in and discover your next favorite meal!

Slow Cooker Corned Beef and Cabbage

Craving a no-fuss, flavor-packed meal that practically cooks itself? This slow cooker corned beef and cabbage turns tough cuts into tender, juicy bites with minimal effort.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups low-sodium beef stock
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 small head green cabbage, cut into wedges
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp black peppercorns

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the included spice packet over the brisket.
2. Pour the beef stock around the brisket, ensuring the liquid does not cover the top of the meat to maintain its texture.
3. Scatter the sliced onion and minced garlic over and around the brisket.
4. Arrange the halved baby potatoes and carrot pieces around the brisket in the slow cooker.
5. Cover and cook on LOW for 8 hours, or until the brisket is fork-tender.
6. One hour before serving, add the cabbage wedges on top of the brisket and vegetables. Recover and continue cooking.
7. In a small bowl, whisk together the whole grain mustard and apple cider vinegar. Brush this mixture over the brisket during the last 30 minutes of cooking for a tangy glaze.
8. Once cooked, let the brisket rest for 10 minutes before slicing against the grain for maximum tenderness.

Achieve melt-in-your-mouth corned beef with a savory-sweet crust, paired with perfectly tender vegetables. Serve slices over a heap of the cooked cabbage and drizzle with the remaining cooking liquid for an extra flavor boost.

Crock Pot Corned Beef with Guinness and Cabbage

Viral-worthy comfort just got an upgrade. This Crock Pot Corned Beef with Guinness and Cabbage melts hearts with its deep flavors and effortless prep.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1 bottle (12 oz) Guinness Stout
• 4 cups beef stock, low-sodium
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby carrots
• 1 lb small Yukon Gold potatoes, halved
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. Layer the corned beef brisket, fat side up, in a 6-quart slow cooker.
2. Pour the Guinness Stout and beef stock over the brisket.
3. Scatter the sliced onion, smashed garlic cloves, black peppercorns, and bay leaves around the brisket.
4. Cover and cook on LOW for 8 hours, ensuring the brisket is submerged in liquid for even tenderness.
5. Add the cabbage wedges, baby carrots, and halved Yukon Gold potatoes to the slow cooker, tucking them around the brisket.
6. Re-cover and continue cooking on LOW for an additional 2 hours, or until the vegetables are fork-tender.
7. Transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain.
8. Whisk together the Dijon mustard and apple cider vinegar, then drizzle over the sliced brisket.
9. Serve the brisket with the vegetables and a ladle of the cooking liquid for extra flavor.

Outrageously tender, the brisket pulls apart with ease, while the cabbage and potatoes soak up the rich, malty Guinness broth. Elevate the dish by serving it over a bed of buttery mashed parsnips for a twist on tradition.

Easy Crock Pot Corned Beef and Cabbage Stew

Transform your dinner game with this no-fuss, flavor-packed stew that practically cooks itself. Toss everything in, set it, and forget it—your future self will thank you.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 2-inch pieces
• 1 small head green cabbage, cored and cut into wedges
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds
• 1 bay leaf

Instructions

1. Place the corned beef brisket in the bottom of a 6-quart crock pot.
2. Pour the beef broth over the brisket, ensuring it’s nearly submerged.
3. Scatter the halved baby potatoes and carrot pieces around the brisket.
4. Arrange the cabbage wedges on top, then drizzle with whole grain mustard and apple cider vinegar.
5. Sprinkle caraway seeds over the cabbage and add the bay leaf to the pot.
6. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
7. Remove the bay leaf before serving. Tip: For deeper flavor, let the stew sit for 10 minutes after cooking.
8. Slice the brisket against the grain for maximum tenderness. Tip: Use a sharp knife for clean cuts.
9. Serve the stew in deep bowls, ensuring each portion gets a mix of meat, veggies, and broth. Tip: Garnish with fresh parsley for a pop of color.

Fall-apart tender brisket meets sweet, earthy veggies in a broth that’s just tangy enough. Try serving over a slice of rustic bread to soak up every last drop.

Irish Crock Pot Corned Beef and Cabbage

Overnight, your kitchen transforms into a cozy Irish pub with this set-it-and-forget-it marvel. Bold flavors meld as the crock pot works its magic, turning tough cuts into tender bites.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups low-sodium beef stock
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 small head green cabbage, cut into wedges
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp black peppercorns

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the beef stock around the brisket, ensuring it doesn’t wash off the spices.
3. Scatter the sliced onion and minced garlic over and around the brisket.
4. Arrange the halved baby potatoes and carrot pieces around the brisket.
5. Cover and cook on LOW for 8 hours, or until the brisket is fork-tender.
6. One hour before serving, add the cabbage wedges, tucking them into the liquid. Recover and continue cooking.
7. In a small bowl, whisk together the whole grain mustard and apple cider vinegar. Brush this mixture over the brisket during the last 30 minutes of cooking.
8. Once done, let the brisket rest for 10 minutes before slicing against the grain.
9. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Yielded to perfection, the brisket is succulent with a peppery crust, while the cabbage turns buttery soft. For a twist, pile the meat and veggies on toasted rye with a swipe of leftover mustard glaze.

Crock Pot Corned Beef and Cabbage with Mustard Sauce

Unlock the secret to a no-fuss, flavor-packed meal that practically cooks itself. This Crock Pot Corned Beef and Cabbage with Mustard Sauce is your ticket to a hearty, satisfying dish with minimal effort.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef stock
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp whole black peppercorns
• 1 tbsp coriander seeds
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1/2 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika

Instructions

1. Place the corned beef brisket in the Crock Pot, fat side up.
2. Pour the beef stock over the brisket until it’s nearly covered.
3. Scatter the sliced onion, minced garlic, black peppercorns, and coriander seeds around the brisket.
4. Cover and cook on LOW for 7 hours.
5. After 7 hours, add the cabbage wedges, baby potatoes, and carrots to the Crock Pot, arranging them around the brisket.
6. Cover and continue to cook on LOW for an additional 2 hours, or until the vegetables are tender.
7. While the dish finishes cooking, whisk together the Dijon mustard, honey, apple cider vinegar, and smoked paprika in a small bowl to create the mustard sauce.
8. Once cooking is complete, remove the brisket and let it rest for 10 minutes before slicing against the grain.
9. Serve the sliced corned beef with the vegetables and a generous drizzle of the mustard sauce.

Rich in flavor and fork-tender, this corned beef pairs perfectly with the crisp-tender vegetables and the tangy-sweet mustard sauce. For a creative twist, serve the leftovers in a toasted rye sandwich with a swipe of the mustard sauce and a layer of sauerkraut.

Honey Glazed Crock Pot Corned Beef and Cabbage

Honey-glazed corned beef meets its match with tender cabbage in this slow-cooked masterpiece. Transform your crock pot into a flavor powerhouse with minimal effort.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1/4 cup raw honey
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 large head green cabbage, cut into 8 wedges
• 4 medium carrots, peeled and cut into 2-inch pieces
• 4 cups low-sodium beef broth
• 1 tsp black peppercorns, freshly cracked

Instructions

1. Place the corned beef brisket in the crock pot, fat side up.
2. Whisk together honey, mustard, and apple cider vinegar in a small bowl; evenly spread over the brisket.
3. Arrange cabbage wedges and carrots around the brisket in the crock pot.
4. Pour beef broth over the ingredients until just covered; sprinkle with cracked peppercorns.
5. Cover and cook on low for 8 hours, or until the beef is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove brisket and vegetables with a slotted spoon; let the beef rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures maximum tenderness.
7. Serve the sliced beef with the vegetables and a ladle of the cooking liquid. Tip: Reduce the cooking liquid on the stove for a richer sauce.

Fall-apart tender beef with a sticky-sweet glaze pairs perfectly with the subtly bitter cabbage. Elevate the dish by serving over a bed of creamy mashed potatoes or with a side of crusty rye bread for soaking up the juices.

Crock Pot Corned Beef and Cabbage Soup

Let’s dive into a bowl of comfort with this Crock Pot Corned Beef and Cabbage Soup—hearty, flavor-packed, and stupid-easy to make.

Ingredients

• 1.5 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef stock
• 2 cups water
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 2 celery stalks, cut into 1/2-inch pieces
• 1 small green cabbage, cored and chopped into 1-inch pieces
• 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 1 bay leaf
• Freshly ground black pepper, to finish

Instructions

1. Layer the corned beef brisket, onion, garlic, carrots, celery, and potatoes in the crock pot.
2. Pour in the beef stock and water, ensuring the brisket is fully submerged.
3. Stir in the whole grain mustard, caraway seeds, and add the bay leaf.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender.
5. Remove the brisket, shred it into bite-sized pieces, and return to the pot.
6. Add the chopped cabbage, cover, and cook on HIGH for an additional 30 minutes, until the cabbage is tender.
7. Discard the bay leaf and season with freshly ground black pepper before serving.

Tip: For a richer flavor, sear the brisket in a hot skillet before adding to the crock pot. Tip: If the soup is too thick, thin it with a splash of beef stock. Tip: Serve with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Now, this soup is a textural dream—tender beef, soft potatoes, and just-bitey cabbage swimming in a savory, mustard-kissed broth. Try ladling it over a slice of toasted rye for the ultimate comfort meal.

Spicy Crock Pot Corned Beef and Cabbage

Boldly transform your slow cooker into a flavor powerhouse with this no-fuss, high-reward dish. It’s the ultimate set-it-and-forget-it meal that packs a punch.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef stock
• 1 tbsp whole black peppercorns
• 2 tbsp apple cider vinegar
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, smashed
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 1 small head green cabbage, cut into 6 wedges
• 2 tbsp unsalted butter, melted
• 1 tsp crushed red pepper flakes

Instructions

1. Place the corned beef brisket in the crock pot, fat side up.
2. Pour the beef stock over the brisket, ensuring it’s nearly submerged.
3. Scatter the black peppercorns and apple cider vinegar around the brisket.
4. Layer the sliced onion and smashed garlic cloves on top of the brisket.
5. Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
6. Add the halved baby potatoes and carrot pieces to the crock pot, tucking them around the brisket.
7. Place the cabbage wedges on top, drizzle with melted butter, and sprinkle with crushed red pepper flakes.
8. Cover and cook on HIGH for an additional 1 hour, or until the vegetables are tender.
9. Transfer the brisket to a cutting board, let rest for 10 minutes, then slice against the grain.

Absolutely revel in the tender, spice-kissed brisket and the caramelized sweetness of the veggies. Serve it over a heap of buttery mashed potatoes for an indulgent twist.

Crock Pot Corned Beef and Cabbage with Carrots and Potatoes

Skip the takeout—this Crock Pot Corned Beef and Cabbage is your ticket to a hearty, no-fuss feast. Savory, tender, and packed with flavor, it’s the ultimate comfort food that practically cooks itself.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef broth
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 2-inch pieces
• 1 small head green cabbage, cut into 6 wedges
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley

Instructions

1. Place the corned beef brisket in the Crock Pot, fat side up.
2. Pour the beef broth over the brisket, ensuring it’s nearly submerged.
3. Add the black peppercorns, bay leaves, and apple cider vinegar to the pot.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the meat is fork-tender.
5. Remove the brisket from the pot and set aside on a cutting board. Cover loosely with foil.
6. Add the baby potatoes and carrots to the Crock Pot. Cover and cook on HIGH for 30 minutes.
7. Place the cabbage wedges on top of the potatoes and carrots. Drizzle with melted butter.
8. Cover and cook on HIGH for an additional 20 minutes, or until the vegetables are tender.
9. Slice the brisket against the grain into 1/2-inch thick pieces.
10. Serve the sliced brisket with the vegetables, garnished with chopped parsley.

Delight in the melt-in-your-mouth brisket paired with buttery, crisp-tender veggies. For a twist, serve over a bed of creamy mashed potatoes or with a side of grainy mustard for dipping.

Maple Glazed Crock Pot Corned Beef and Cabbage

Never settle for bland when you can transform your corned beef into a sticky, sweet masterpiece with just a few pantry staples. This Maple Glazed Crock Pot Corned Beef and Cabbage is your ticket to a hassle-free, flavor-packed dinner that practically cooks itself.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby potatoes, halved
• 4 cups water

Instructions

1. Place the corned beef brisket in the crock pot, fat side up.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, and ground cloves until smooth.
3. Pour the maple glaze mixture over the brisket, ensuring it’s evenly coated.
4. Add water to the crock pot, covering the brisket halfway.
5. Arrange cabbage wedges and baby potatoes around the brisket in the crock pot.
6. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the meat is fork-tender.
7. Tip: For a deeper flavor, baste the brisket with the cooking liquid every 2 hours.
8. Once cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain.
9. Tip: Use a slotted spoon to serve the cabbage and potatoes, drizzling them with the reduced cooking liquid for extra moisture.
10. Tip: For a caramelized finish, broil the sliced brisket for 2-3 minutes after brushing with additional maple glaze.

The brisket emerges melt-in-your-mouth tender, with a glossy, caramelized crust that’s perfectly balanced by the earthy cabbage and buttery potatoes. Serve it over a rustic wooden board for an Instagram-worthy presentation that screams comfort food goals.

Crock Pot Corned Beef and Cabbage with Beer

Elevate your St. Paddy’s game with this no-fuss, flavor-packed Crock Pot Corned Beef and Cabbage with Beer. It’s the set-it-and-forget-it magic you crave, with a hoppy twist that’ll have your crew begging for seconds.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups low-sodium beef stock
• 12 oz stout beer
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 small green cabbage, cut into 6 wedges
• 2 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp freshly ground black pepper

Instructions

1. Place the corned beef brisket in a 6-quart slow cooker, fat side up. Sprinkle the included spice packet over the brisket.
2. Pour the beef stock and stout beer over the brisket, ensuring the liquid reaches at least halfway up the sides of the meat.
3. Scatter the sliced onion and minced garlic around the brisket. Cover and cook on LOW for 4 hours.
4. After 4 hours, add the halved baby potatoes and carrot pieces to the slow cooker. Re-cover and continue cooking on LOW for another 2 hours.
5. Nestle the cabbage wedges into the slow cooker. In a small bowl, whisk together the whole-grain mustard, apple cider vinegar, and black pepper; drizzle this mixture over the cabbage. Cover and cook for 1 more hour.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Who knew comfort could be so sophisticated? The brisket emerges fork-tender, with the beer adding a malty depth that balances the cabbage’s natural sweetness. Try serving it over a heap of buttery mashed potatoes for an extra indulgent twist.

Herbed Crock Pot Corned Beef and Cabbage

Let’s dive into a dish that’s effortlessly delicious and packed with flavor. This herbed corned beef and cabbage is your set-it-and-forget-it dream come true.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef broth
• 1 cup dry white wine
• 2 tbsp whole grain mustard
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 1 small green cabbage, cut into 6 wedges

Instructions

1. Place the corned beef brisket in a 6-quart crock pot, fat side up.
2. Pour the beef broth and white wine over the brisket, ensuring it’s nearly submerged.
3. Spread the whole grain mustard evenly over the top of the brisket.
4. Sprinkle the thyme and rosemary over the brisket, then add the onion and garlic around it.
5. Cover and cook on LOW for 7 hours, until the meat is fork-tender.
6. Add the potatoes and carrots around the brisket, then place the cabbage wedges on top.
7. Cover and cook on HIGH for 1 more hour, until the vegetables are tender.
8. Remove the brisket and let it rest for 10 minutes before slicing against the grain.

Melt-in-your-mouth tender with a herbaceous punch, this dish pairs perfectly with a sharp mustard or horseradish sauce for an extra kick. Serve it over a bed of buttery mashed potatoes for the ultimate comfort meal.

Crock Pot Corned Beef and Cabbage with Apple Cider

Perfect for those lazy Sundays when you crave something hearty without the hassle. This Crock Pot Corned Beef and Cabbage with Apple Cider transforms simple ingredients into a melt-in-your-mouth feast.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups apple cider, unfiltered
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 tbsp Dijon mustard
• 1 tbsp honey

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. Pour the apple cider over the brisket, ensuring it’s nearly submerged.
3. Scatter the sliced onion, minced garlic, black peppercorns, and bay leaves around the brisket.
4. Cover and cook on LOW for 7 hours, until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Add the cabbage wedges, baby potatoes, and carrots to the slow cooker, tucking them around the brisket.
6. In a small bowl, whisk together the Dijon mustard and honey. Brush this mixture over the brisket.
7. Cover and cook on HIGH for 1 additional hour, or until the vegetables are tender. Tip: For deeper flavor, let the brisket rest for 10 minutes before slicing against the grain.
8. Remove the bay leaves before serving. Tip: Serve with a ladle of the cooking liquid as a broth for extra moisture and flavor.

The brisket emerges succulent, with a subtle sweetness from the apple cider, while the cabbage and potatoes soak up all the savory goodness. Try serving it over a slice of rustic bread to catch every last drop of the flavorful broth.

Garlic Butter Crock Pot Corned Beef and Cabbage

Yield to the ultimate comfort food hack that’s packed with flavor and effortlessly easy. This dish turns the classic into a set-it-and-forget-it masterpiece.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef broth
• 1/2 cup unsalted butter, clarified
• 6 garlic cloves, minced
• 1 tbsp whole black peppercorns
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces

Instructions

1. Place the corned beef brisket in a 6-quart crock pot. Pour the beef broth over the brisket until it’s just covered.
2. Melt the clarified butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Drizzle this garlic butter over the brisket.
3. Scatter the black peppercorns around the brisket. Cover and cook on LOW for 8 hours.
4. After 8 hours, arrange the cabbage wedges, baby potatoes, and carrots around the brisket. Cover and cook on HIGH for 1 more hour.
5. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Zesty and tender, the brisket melts in your mouth, while the veggies soak up the rich, garlicky broth. Elevate the dish by serving it over a bed of creamy mashed potatoes for an extra indulgent twist.

Crock Pot Corned Beef and Cabbage with Red Potatoes

Unlock the secret to a no-fuss, flavor-packed meal that practically cooks itself. This Crock Pot wonder turns tough cuts into tender bites and humble veggies into stars.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef stock
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 2 tbsp whole grain mustard
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1 lb small red potatoes, halved
• 1 small green cabbage, cut into 6 wedges
• 2 tbsp apple cider vinegar
• 1 tbsp unsalted butter, melted

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. Pour the beef stock over the brisket until it’s halfway submerged.
3. Scatter the sliced onion and smashed garlic around the brisket.
4. In a small bowl, whisk together the whole grain mustard, brown sugar, and caraway seeds. Spread this mixture evenly over the brisket.
5. Cover and cook on LOW for 8 hours, ensuring the brisket becomes fork-tender.
6. Add the halved red potatoes and cabbage wedges around the brisket. Drizzle with apple cider vinegar and melted butter.
7. Cover and continue to cook on LOW for an additional 2 hours, or until the vegetables are tender.
8. Tip: For a crispier cabbage finish, broil the wedges for 2-3 minutes before serving.
9. Tip: Let the brisket rest for 10 minutes before slicing against the grain for maximum tenderness.
10. Tip: Reserve the cooking liquid to serve as a au jus or to moisten leftovers.

Witness the magic of melding flavors as the brisket shreds effortlessly and the cabbage soaks up all the savory goodness. Serve this hearty dish with a side of grainy mustard for an extra kick, or pile it high on rye bread for a next-day sandwich that beats any deli.

Balsamic Glazed Crock Pot Corned Beef and Cabbage

Ready to transform your slow cooker into a flavor powerhouse? This balsamic-glazed corned beef and cabbage dish is a game-changer, melding rich, tangy sweetness with tender, fall-apart meat.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1/4 cup balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper, freshly ground
• 1 large head green cabbage, cut into 8 wedges
• 1 cup low-sodium beef broth

Instructions

1. Place the corned beef brisket in the crock pot, fat side up.
2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, garlic powder, and black pepper until smooth.
3. Pour the balsamic mixture over the brisket, ensuring it’s evenly coated.
4. Arrange the cabbage wedges around the brisket in the crock pot.
5. Pour the beef broth into the crock pot, avoiding washing off the glaze from the brisket.
6. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
7. For a caramelized finish, transfer the brisket and cabbage to a baking sheet and broil on high for 3-5 minutes, watching closely to prevent burning.
8. Let the brisket rest for 10 minutes before slicing against the grain.

Delight in the melt-in-your-mouth texture and the perfect balance of sweet and tangy flavors. Serve atop a rustic wooden board for an Instagram-worthy presentation, or shred the leftovers for a next-day hash.

Crock Pot Corned Beef and Cabbage with Sweet Potatoes

Viral comfort food alert! This Crock Pot Corned Beef and Cabbage with Sweet Potatoes is your set-it-and-forget-it ticket to a hearty, flavor-packed meal. Bold spices and tender veggies make every bite a cozy hug.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups low-sodium beef broth
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 2 tbsp whole grain mustard
• 1 tbsp smoked paprika
• 1 tsp whole black peppercorns
• 2 large sweet potatoes, peeled and cut into 2-inch chunks
• 1 small green cabbage, cut into 8 wedges
• 2 tbsp apple cider vinegar
• 1 tbsp clarified butter
• 1 tsp sea salt

Instructions

1. Place the corned beef brisket in the Crock Pot, fat side up.
2. Pour the beef broth over the brisket until it’s halfway submerged.
3. Scatter the sliced onion and smashed garlic around the brisket.
4. Spread the whole grain mustard evenly over the top of the brisket.
5. Sprinkle the smoked paprika and black peppercorns over the brisket and broth.
6. Cover and cook on LOW for 6 hours.
7. After 6 hours, add the sweet potato chunks and cabbage wedges to the Crock Pot.
8. Drizzle the apple cider vinegar and clarified butter over the vegetables.
9. Sprinkle the sea salt over the entire dish.
10. Cover and cook on LOW for an additional 2 hours, or until the brisket is fork-tender.
11. Remove the brisket and let it rest for 10 minutes before slicing against the grain.

Perfectly tender brisket melts alongside sweet, earthy potatoes and crisp-tender cabbage. Serve it over a rustic wooden board for an Instagram-worthy family feast.

Conclusion

Outstanding flavors await in these 17 Crock Pot recipes, perfect for any corned beef and cabbage enthusiast. Whether you’re craving tradition or a twist, there’s something here to delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!