Crock Pot Corned Beef And Cabbage Dinner Recipes

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CROCK POT CORNED BEEF AND CABBAGE



Crock Pot Corned Beef and Cabbage image

Make and share this Crock Pot Corned Beef and Cabbage recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 1/2 lbs corned beef brisket
2 medium onions, quartered
1 head cabbage, cut in small wedges
1/2 teaspoon pepper
3 tablespoons vinegar
3 tablespoons sugar
2 cups water

Steps:

  • Combine ingredients in crock pot with cabbage on top.
  • Cut meat to fit, if necessary.
  • Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

Nutrition Facts : Calories 1398.2, Fat 97.1, SaturatedFat 32.4, Cholesterol 499.8, Sodium 5830.4, Carbohydrate 30.3, Fiber 6.7, Sugar 19, Protein 96.2

CORNED BEEF AND CABBAGE (CROCK POT)



Corned Beef and Cabbage (Crock Pot) image

Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever

Provided by Bev I Am

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket (with spices)
8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5 carrots, cut into 1 inch pieces

Steps:

  • Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
  • Place corned beef and contents of spice packet in the mixture.
  • Scatter the potatoes and carrots over the top and along the sides.
  • Cover and cook on high heat setting 4 hours.
  • Remove the lid and scatter the cabbage wedges over the top.
  • Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
  • To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
  • Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
  • Whisk together the sour cream, horseradish and mustard in a small bowl.
  • Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.

Provided by Food Network

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 13

2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to tast

Steps:

  • For serving: grainy mustard and horseradish sauce, recipe below
  • Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
  • Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
  • Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
  • Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef - brisket cured in brine - is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef's saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 8h15m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
  • Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h15m

Number Of Ingredients 8

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving

Steps:

  • In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g

SLOW COOKER CORNED BEEF, CABBAGE, AND POTATOES



Slow Cooker Corned Beef, Cabbage, and Potatoes image

This is a typical St. Patrick's Day meal which is simple, with few ingredients and cooked in a slow cooker so it is super easy, yet delicious! Serve in a large soup mug or bowl with Irish soda bread, rye bread, or rolls on the side.

Provided by Robin D

Categories     Holidays and Events Recipes     St. Patrick's Day

Time 8h5m

Yield 6

Number Of Ingredients 8

10 medium red potatoes, scrubbed
1 (3 pound) corned beef brisket
3 tablespoons dried onion flakes
1 ½ teaspoons pickling spice
1 teaspoon whole black peppercorns
1 pinch caraway seeds
1 small head green cabbage, cored and chopped
1 teaspoon juniper berries

Steps:

  • Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
  • Cover and cook on Low until tender, 8 to 12 hours. Serve.

Nutrition Facts : Calories 269 calories, Carbohydrate 32.8 g, Cholesterol 48.7 mg, Fat 9.8 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 3.2 g, Sodium 584.8 mg, Sugar 4 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one-simply follow our steps and enjoy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h50m

Yield 8

Number Of Ingredients 9

4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1 can (12 oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage
1/4 cup applesauce
2 tablespoons Dijon mustard

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • Meanwhile, in small bowl, mix sauce ingredients.
  • To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g

EASY CORNED BEEF AND CABBAGE



Easy Corned Beef and Cabbage image

This corned beef and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 11

1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Steps:

  • Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.

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From jettskitchen.com


CROCK POT CORNED BEEF AND CABBAGE - CROCK POTS AND FLIP FLOPS
Instructions. Combine water, vinegar, sugar, pepper and onions in slow cooker. Place corned beef and contents of spice packet in the mixture. Put the potatoes and carrots over the top and along the sides. Cover and cook on low for 4 hours. Remove cover and scatter cabbage wedges on …
From crockpotsandflipflops.com


EASY SLOW COOKER CORNED BEEF AND CABBAGE
2022-03-13 Cabbage wedges in a crock pot with corned beef brisket. Total cooking time for a 3 to 4 lbs brisket in a 6-quart crockpot is usually 8 to 10 hours on slow. I keep the slow cooker on low for the duration of this recipe. This means the brisket has more time to cook using low and slow heat. This method helps keep the meat tender and juicy.
From irishamericanmom.com


CROCK POT CORNED BEEF AND CABBAGE RECIPE
Directions: 1. Place potatoes and carrots in bottom of the crock pot. 2. Add brisket, onions, bay leaves and peppercorns. Add enough water to cover …
From momswhothink.com


SLOW-COOKER CORNED BEEF AND CABBAGE RECIPE | SOUTHERN LIVING
4 cups lower-sodium beef broth. 1 1/2 pounds small red potatoes (about 7), peeled and quartered. 4 large carrots, peeled and quartered (about 12 oz.) 1/4 teaspoon black pepper. 1 small head cabbage, cut into 8 wedges (about 1 1/2 lb.) Close this dialog window. Review this recipe. Slow-Cooker Corned Beef and Cabbage. Rate this recipe.
From southernliving.com


SLOW COOKER CORNED BEEF AND CABBAGE - SOUTHERN BITE
2013-03-11 3 cloves garlic. 2 tablespoons pickling spice (optional) 2 to 4 cups beef broth. 1 medium head cabbage, cut into 1 inch wedges. Instructions. Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker. Add the corned beef to the slow cooker on top of the vegetables with the fat side up.
From southernbite.com


CORNED BEEF AND CABBAGE (CROCK POT OR INSTANT POT)
2022-03-16 1/2 head cabbage , cut into 1 1/2-inch wedges. 1/2 cup sour cream. 3-4 tablespoons prepared horseradish , to taste. Instructions. To Cook in the Slow Cooker: In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice.
From foodiecrush.com


10 BEST CANNED CORNED BEEF AND CABBAGE CROCK POT RECIPES ...
2022-05-08 Slow Cooker Apple and Brown Sugar Corned Beef and Cabbage MamaGourmand. small red potatoes, cabbage, brown sugar, baby carrots, stone ground mustard and 2 more.
From yummly.com


10 BEST CROCK POT CORNED BEEF CABBAGE RECIPES | YUMMLY
The Best Crock Pot Corned Beef Cabbage Recipes on Yummly | Guinness Crock Pot Corned Beef & Cabbage, Crock-pot Corned Beef & Cabbage Recipe Will Make Your St. Patrick's Day, Slow Cooker Corned Beef
From yummly.com


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