EASY Corned Beef & Cabbage with Vegetables: No Fail Crockpot Recipe- Steph’s Stove

Cut open the corned beef brisket and remove the seasoning packet inside.

Place the corned beef in the bottom of the crock pot.

Sprinkle the pickling spice from the packet over the corned beef.

Pour in 4 cups (32 oz) of beef broth over the corned beef.

Put the lid on the crock pot and set it to low for 4 hours.

After 4 hours, add 1 lb of peeled and cut carrots to the crock pot.

Add halved small yukon gold and red potatoes to the crock pot.

Cut the small head of cabbage in half, then into larger chunks, and place it on top of the other vegetables in the crock pot.

Pour 1/4 cup of Worcestershire sauce over the vegetables.

Add a little salt and pepper to taste.

Put the lid back on and cook for another 4 hours on low.

After 4 additional hours, check the tenderness of the potatoes and carrots with a fork.

Remove the corned beef from the crock pot and let it rest for at least 15 minutes before slicing.

Slice the corned beef against the grain for a smooth cut.

Serve the corned beef with the cabbage, potatoes, and carrots, with reserved liquid if desired.

Equipment Needed

Allergens