Corned Beef and Cabbage Crockpot Recipe: Slow Cooker Corned Beef And Cabbage

Ingredients

• 1 large Yellow Onion (roughly chopped, keep chunks)
• 8 medium Red Skin Potatoes (quartered, about 2.5 lb total)
• 4.5 lb Corned Beef (trim excess fat, keep juices)
• 1 packet Corned Beef Spice Packet (included with the corned beef)
• 12 oz Irish Stout (Guinness) (one can, pour over meat; can substitute with water or other dark stout)
• 1 cup Water (optional, add if pot looks dry while cooking)
• 1 head Green Cabbage (about 1.5 kg, shredded or chopped)
• 2 medium Carrots (optional, sliced)

Instructions

1. Prep Vegetables

   Roughly chop the yellow onion into large chunks. Quarter the red skin potatoes (and slice optional carrots). Set aside.

   Time: PT5M

2. Rinse and Place Corned Beef

   Give the corned beef a quick rinse under cold water to remove excess brine, then place it in the crockpot, juices and all.

   Time: PT2M

3. Add Spice Packet and Stout

   Sprinkle the included corned beef spice packet over the meat and pour the entire 12‑oz can of Irish stout (or water) around the sides.

   Time: PT1M

4. Add Vegetables

   Scatter the chopped onion, quartered potatoes, and optional carrots around the meat inside the crockpot.

   Time: PT2M

5. Slow Cook – First Phase

   Cover the crockpot and set it to HIGH for 8 hours.

   Time: PT8H

6. Add Cabbage

   After 8 hours, shred or chop the cabbage and pack it tightly into the pot, allowing it to wilt down.

   Time: PT5M

7. Slow Cook – Final Phase

   Continue cooking on HIGH for an additional 1 hour until the cabbage is tender and the meat is fork‑tender.

   Time: PT1H

8. Serve

   Check seasoning, slice the corned beef against the grain, and serve hot with potatoes, cabbage, and optional soda bread.

   Time: PT5M

Nutrition Facts

Calories

1200

Protein

70 g

Carbohydrates

70 g

Fat

60 g

Fiber

5 g