Happy St Patrick’s week!
One Irish inspired dish we have to make every year is Corned Beef and Cabbage. The past two years I have made this Crock-Pot version and it is a winner every time. Slow cooked all day, this is hands down the most tender, flavorful corned beef brisket you will ever eat! Serve with my favorite Southern Fried Cabbage and enjoy. Delish!
Easy Crock-Pot Corned Beef
Makes approx 6 servings
Ingredients
- 3-4 pound corned beef brisket I used a flat cut
- 1 seasoning packet included with brisket
- 1 large yellow onion sliced
- 4 cloves garlic
- 2 cups water or broth
- 1 tbsp apple cider vinegar
Instructions
- Cover the bottom of the Crock-Pot with the onion slices and garlic.
- Lay the corned beef on top, fat side up.
- Sprinkle the seasoning packet all over the corned beef.
- Add water (or broth) and apple cider vinegar to the Crock-Pot, on the side of the meat.
- Cook low and slow for a tender brisket, ideally 8-9 hours on low.
- Remove corned beef from the Crock-Pot and let rest for ten minutes.
- You can also place under the broiler for two minutes to crisp the top if you would like.
- Slice the corned beef against the grain and place on a platter.
Notes
*Serve with horseradish cream sauce, cabbage, potatoes, and carrots.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
A few basic ingredients are all you need to add to the corned beef to get the perfect flavorful meal!
Start with a 3-4 lb corned beef brisket. I used a flat cut this time.
Cover the bottom of the Crock-Pot with the onion slices.
Add 3-4 large cloves of garlic.
Lay the corned beef on top, fat side up.
Most packaged corned beef briskets come with a seasoning pack.
It usually includes peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed.
It usually includes peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed.
Sprinkle the seasoning packet all over the corned beef.
Add water (or broth) to the Crock-Pot, on the side of the meat.
I also add 1 tbsp apple cider vinegar to make the meat extra tender.
Thanks to Cooking LSL for the tip!
I also add 1 tbsp apple cider vinegar to make the meat extra tender.
Thanks to Cooking LSL for the tip!
Cook low and slow for a tender brisket, ideally 8-9 hours on low.
Remove corned beef from the Crock-Pot and let rest for ten minutes.
You can also place under the broiler for two minutes to crisp the top if you would like.
Slice the corned beef against the grain and place on a platter to serve.
Serve with horseradish cream sauce, cabbage, potatoes, and carrots.
Also check out my full meal here: Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots.
Also check out my full meal here: Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots.
My favorite accompaniments for corned beef are
This seems like such a flavorful yet delicious recipe.