Crock Pot Corned Beef Recipe (+ Cabbage)
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
677 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Corned Beef Recipe (+ Cabbage)
Description
The recipe begins with toasting a mix of whole spices including mustard seeds, peppercorns, coriander, allspice, cardamom, celery seed, cloves, red pepper flakes, ground ginger, and bay leaves to release their aromas. These are ground into a coarse blend to be added to the corned beef.
The beef brisket is trimmed and rinsed, then placed over a bed of sliced yellow onion, small yellow potatoes, peeled and sliced carrots, and chopped garlic in the slow cooker. The spice blend, along with the seasoning packet if available, is added over the meat. Beef broth or a dark beer, combined with water, covers the brisket ensuring flavors meld during the slow cooking process. Half a head of cabbage cut into wedges can be included toward the end if desired.
The slow cooking results in tender beef with the vegetables absorbing flavor from the broth and spices. For additional richness, a gravy made from butter, flour, and seasonings can be prepared after cooking and served alongside.
Ingredients
CORNED BEEF SEASONINGS
- 1 tablespoon mustard seeds (Use yellow or a combination of yellow and brown)
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon allspice berries
- 1/2 teaspoon cardamom seeds
- 1/2 teaspoon celery seed
- 4 clove whole
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger
- 2 bay leaf
FOR THE CORNED BEEF
- 3-5 pound corned beef brisket
- 1 yellow onion sliced, medium
- 6-8 yellow potatoes about 1 pound, small
- 4 carrot peeled and sliced, medium
- 3 cloves garlic chopped
- 2 cups beef broth (or use a dark beer, like Guiness, stout or porter)
- water to cover
- 1/2 head cabbage cut into 4 wedges (optional)
FOR THE GRAVY (optional)
- 2 tablespoons butter
- 2 tablespoons flour
- salt to taste
- black pepper to taste
Instructions
MAKE THE CORNED BEEF SEASONINGS
- Heat a small pan to medium heat. Add the mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole cloves. Lightly toast them in the dry pan for 1 minute, shaking/stirring a bit, to let the spices bloom.
- Transfer to a food processor/spice grinder along with the red pepper flakes, ground ginger and bay leaves. Process to a coarse blend, or to your preferred consistency. Use as desired.
MAKE THE CORNED BEEF
- Trim the fat from the corned beef and rinse it thoroughly.
- Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket over them.
- Add in your seasoning blend. I use the accompanying spice packet + the homemade corned beef spice blend. Use half of the blend for milder spice flavor.
- Pour in the beef broth (or dark beer), then pour in enough water to just cover the brisket. I like to leave a bit of space on top for the spice blend to stick.
- Turn on the slow cooker and cook for 5-6 hours on HIGH, or 8-10 hours on LOW. Your cooking times will vary depending on the size of the corned beef brisket.
- Add the cabbage (if using) during the last hour for crisp cabbage, or during the last 2 hours for tender cabbage.
- When the brisket is very tender, remove it and set it onto a tray, along with the potatoes and carrots. Slice the corned beef against the grain.
FOR THE GRAVY
- Strain out about a cup of the cooking liquid and discard the rest.
- Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.
- Stir in the reserved liquid until it thickens up. You can add more or less to your preferred thickness. Season it with salt and pepper, as desired.
- Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 132mg | 44% |
| Sodium | 2876mg | 120% |
| Potassium | 1677mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 112.9mg | 125% |
| Calcium | 102mg | 10% |
| Iron | 11.4mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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