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Crock Pot Corned Beef Recipe (+ Cabbage)

This slow cooker corned beef recipe is everything you need for fall-apart tender corned beef, with real flavor from the homemade corned beef spices.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Calories: 677 kcal
Course: Main Course
Cuisine: American

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 seeds
  • 4 whole cloves
  • 1 teaspoon  red pepper flakes
  • 1/2 teaspoon  ground ginger
  • 2 bay leaves
FOR THE CORNED BEEF
  • 3-5 pound corned beef brisket
  • 1 medium yellow onion sliced
  • 6-8 small yellow potatoes (about 1 pound)
  • 4 medium carrots peeled and sliced
  • 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 and pepper to taste

Instructions

MAKE THE CORNED BEEF SEASONINGS
    Cup of Yum
  1. 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.
  2. 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
  1. Trim the fat from the corned beef and rinse it thoroughly.
  2. Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket over them.
  3. 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.
  4. 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.
  5. 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.
  6. Add the cabbage (if using) during the last hour for crisp cabbage, or during the last 2 hours for tender cabbage.
  7. 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
  1. Strain out about a cup of the cooking liquid and discard the rest.
  2. Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.
  3. 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.
  4. Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and serve.

Nutrition Information

Calories 677kcal (34%) Carbohydrates 35g (12%) Protein 40g (80%) Fat 39g (60%) Saturated Fat 13g (65%) Cholesterol 132mg (44%) Sodium 2876mg (120%) Potassium 1677mg (48%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 740IU (15%) Vitamin C 112.9mg (125%) Calcium 102mg (10%) Iron 11.4mg (63%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 677

% 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.