Try this one-pot recipe for Crock-Pot Corned Beef and Cabbage Dinner for St. Patrick’s day! Corned beef, cabbage, potatoes & carrots are all slow cooked!
Slow Cooker Corned Beef and Cabbage Dinner
Making corned beef in your slow cooker could not be any easier than this complete dinner. Everything is cooked in one pot. From the corned beef, cabbage, potatoes and carrots.
Perfect for St. Patrick’s day or any day really. When corned beef goes on sale in March, go ahead and purchase a couple extras and stash them away in your freezer so that you can make this fantastic one-pot-dinner any night of the week and time of the year!
Common Questions About Cooking Corned Beef In The Slow Cooker:
- Can you overcook corned beef in a crockpot? – While corned beef is a pretty forgiving cut of meat and really is perfect for cooking in the low and slow environment that a slow cooker provides you can overcook it. Letting the meat cook for 12 or more hours risks your corned beef turning mushy and losing it’s texture. And of course the vegetables that are often cooked with corned beef like found in this recipe – carrots, cabbage, onions and potatoes can definitely overcook in the slow cooker. So, it is best to cook the corned beef according to the recipe.
- How do you know when corned beef is done in slow cooker? – Corned beef is considered done when the internal temperature of the meat reaches 160° F (71° C) when an instant read meat thermometer is inserted into the center of the corned beef. Once the thermometer reaches the proper temperature it is safe to eat.
- What goes with corned beef and cabbage? – Corned beef and cabbage is what I like to consider a “peasant food” dish. A dish that is more common among the poor who have fewer resources. Corned beef and cabbage goes well with potatoes, carrots, onions and perhaps even other root vegetables (such as parsnips). For a side of bread may we suggest this recipe for Crock-Pot Irish Soda Bread? To drink you may want to pair your corned beef with a nice Irish beer or even a glass of wine such as a Beaujolais (red) or Riesling (white).
- Which cut of corned beef is more tender? – There are basically three cuts of corned beef available – flat, point and whole brisket. We are 100% on board that the whole brisket is the best cut and will yield the most tender corned beef over the other two cuts. The flat cut tends to be too lean and the point tends to be more fatty. With the whole beef brisket you get the perfect balance of lean to fat.
- Why does my corned beef come out tough? – The most common reason corned beef comes out tough and chewy is because you boiled it. Boiling is the traditional cooking method for cooking corned beef but really to get tender corned beef you want to simmer it on a low temperature until cooked through. The slow cooker is the perfect vessel for creating that low and slow simmer, resulting in tender corned beef!
This recipe for Crock-Pot Corned Beef and Cabbage Dinner is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Corned Beef and Cabbage Dinner Recipe
- 4 whole Carrots (each carrot cut into thirds)
- 2 whole Yellow Onions (each onion peeled and quartered)
- 4 medium Potatoes (white or red, cut in half if desired)
- 3 pounds Corned Beef Brisket (with seasoning packet)
- 1 medium head Cabbage (quartered)
- 1 teaspoon Kosher Salt
- 2 teaspoons Freshly Ground Black Pepper
- 1 ½ cups Water
- Place carrots, onion and potatoes in a 6 quart or larger slow cooker.
- Add corned beef, contents of seasoning packet, salt and pepper.
- Add 1 1/2 cups water.
- Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours or until the internal temperature reaches 160° F (71° C) on an instant read meat thermometer.
- Halfway through the cooking time, add the cabbage wedges to the slow cooker. Pushing them down into the cooking liquid. Recover and continue to cook the remaining time.
- Turn the slow cooker off and allow the meat to rest for 1 hour with the lid covered for a more tender corned beef.
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