Description

This Crock Pot Corned Beef Dinner is a hearty, comforting, and effortless slow-cooked meal perfect for busy weeknights or cozy family dinners. It features tender, juicy corned beef infused with rich, savory pickling spices, cooked together with potatoes, carrots, cabbage, onion, and garlic for a complete, satisfying dish everyone will love.

Ingredients

Scale

Main Ingredients

3 to 4 lbs corned beef brisket
6 yellow potatoes, peeled and chopped into chunks
4 large carrots, peeled and chopped into chunks
1 medium onion, sliced thinly
1/2 head of cabbage, cut into wedges
3 cloves garlic, peeled
1 packet pickling spices (included with corned beef or 1–2 tbsp homemade)
4 cups beef broth or enough water to cover half the meat

Instructions

Prepare the Ingredients: Rinse the corned beef brisket under cold water to remove excess brine and pat dry. Peel and chop the potatoes and carrots into chunks, slice the onion thinly, and cut the cabbage into wedges.
Layer the Vegetables: Place the potatoes, carrots, onions, and garlic cloves at the bottom of the crock pot. This layer creates a buffer to keep the corned beef elevated and helps the vegetables cook evenly.
Add the Corned Beef and Spices: Place the corned beef on top of the vegetables, fat side up. Sprinkle the pickling spices evenly over the meat to infuse it with signature tangy, spiced warmth.
Add Liquid and Cook: Pour beef broth or water into the crock pot until it covers about half of the corned beef. Cover the crock pot and cook on low heat for 8 to 10 hours, allowing the meat to become tender and flavorful.
Add Cabbage Later: About one hour before serving, add the cabbage wedges on top of the corned beef and vegetables. Recover and continue cooking until the cabbage is tender but still holds slight crunch.
Rest and Slice: When cooking is complete, remove the corned beef and let it rest for 10 minutes. Then slice thinly across the grain to serve juicy, tender portions.

Notes

Choose a good quality corned beef brisket for optimal flavor and tenderness.
Rinsing the corned beef removes excess salt and prevents the dish from becoming overly salty.
Position the corned beef fat side up to allow the fat to baste the meat during cooking.
Add delicate vegetables like cabbage later in the cooking process to preserve their texture and color.
Use a meat thermometer aiming for an internal temperature of 190°F (88°C) to ensure fork-tender beef.

Prep Time: 20 minutes
Cook Time: 8 to 10 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Irish/American

Nutrition

Serving Size: 1 slice of corned beef with vegetables (approx. 1/6 of recipe)
Calories: 350 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 90 mg

Keywords: corned beef, crock pot, slow cooker, comforting meal, easy dinner, cabbage, potatoes, carrots, pickling spices