Crock Pot Corned Beef Dinner
Turn your kitchen into an Irish-inspired haven with this mouthwatering Crock Pot Corned Beef Dinner, a hearty one-pot meal perfect for busy weeknights or festive celebrations. Tender corned beef brisket slow-cooked to perfection takes center stage, paired with a medley of vibrant vegetables—carrots, celery, baby red potatoes, onions, and cabbage—all infused with savory aromatics like garlic, bay leaves, and pickling spices. A robust broth featuring beef stock and whole grain mustard ties everything together, creating a rich, flavorful dish that's as comforting as it is effortless. With just 20 minutes of prep time and a hands-off 8-hour simmer in the slow cooker, this corned beef dinner is an easy yet impressive crowd-pleaser. Serve it with crusty bread or enjoy it on its own, soaking up every drop of the seasoned broth for a truly satisfying meal.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 4 medium carrots, peeled and cut into chunks
- 3 large celery stalks, cut into chunks
- 1 large yellow onion, quartered
- 10 small baby red potatoes, halved
- 1 head green cabbage, cut into wedges
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 2 tablespoons whole grain mustard
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon pickling spice (optional)
Instructions
Place the corned beef brisket in the bottom of a large Crock Pot, fat side up.
Sprinkle the pickling spice (if using) over the brisket, or use the spice packet provided with the corned beef.
Add the minced garlic, bay leaves, salt, and black pepper to the pot.
Pour the beef broth and water over the brisket until it is mostly submerged.
Layer the carrots, celery, onion, and potatoes over the brisket in the pot.
Cover the Crock Pot with the lid and set it to cook on LOW for 8 hours.
After 7 hours of cooking, add the cabbage wedges on top of the vegetables in the pot.
In a small bowl, mix the whole grain mustard with a few spoonfuls of the cooking liquid, then spread it over the top of the cabbage.
Recover the lid and continue cooking for the remaining hour, or until the brisket is fork-tender and the vegetables are cooked through.
Carefully remove the corned beef from the Crock Pot and let it rest for 10 minutes before slicing against the grain.
Serve the sliced corned beef with the cooked vegetables and a ladle of the flavorful broth.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
