20 Delicious Crock Pot Recipes for Corn Beef and Cabbage

There’s something undeniably comforting about coming home to the rich, savory aroma of corned beef and cabbage simmering away in your crock pot. Perfect for busy weeknights or cozy weekend meals, these 20 delicious recipes promise to deliver all the hearty, flavorful goodness you crave with minimal fuss. Whether you’re a seasoned pro or new to slow cooking, get ready to fall in love with these easy, mouthwatering dishes. Let’s dig in!

Classic Corn Beef and Cabbage Slow Cooker Delight

Looking for a hassle-free meal that packs flavor? This slow cooker corned beef and cabbage is your answer.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 4 cups water
• 1 large head cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 4 large carrots, cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 1 tbsp whole grain mustard (or any mustard you prefer)

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add water, ensuring it covers the brisket by at least an inch. Cover and cook on LOW for 8 hours.
3. After 8 hours, add the cabbage, potatoes, carrots, onion, and garlic around the brisket. Cover and cook on HIGH for 2 more hours.
4. Remove the brisket and vegetables from the slow cooker. Let the brisket rest for 10 minutes before slicing.
5. Stir the mustard into the cooking liquid for a quick sauce. Serve the sliced brisket with the vegetables and sauce.

Key to this dish’s appeal is the tender brisket and perfectly cooked vegetables. Try serving it with a side of rye bread for a complete meal.

Hearty Corn Beef and Cabbage Stew

Just when you need a comforting meal, this Hearty Corn Beef and Cabbage Stew comes to the rescue. It’s packed with flavors and easy to make.

Ingredients

• 2 lbs corned beef brisket (cut into chunks)
• 4 cups water (or enough to cover the beef)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion (chopped)
• 3 carrots (sliced)
• 3 potatoes (cubed)
• 1 small cabbage (cut into wedges)
• 2 cloves garlic (minced)
• 1 tsp black pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add corned beef chunks, brown on all sides, about 5 minutes.
4. Pour in water, add bay leaf and black pepper, bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours.
6. Add carrots and potatoes, simmer for another 20 minutes.
7. Place cabbage wedges on top, cover, and cook until tender, about 15 minutes.
8. Remove bay leaf before serving.

Makes a rich, flavorful stew with tender beef and vegetables. Serve with crusty bread for dipping.

Savory Corn Beef and Cabbage Soup

Hearty and comforting, this soup combines tender corned beef with crisp cabbage in a rich broth. Perfect for chilly evenings, it’s a one-pot wonder that requires minimal prep.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb corned beef, chopped (pre-cooked for convenience)
• 1 medium onion, diced
• 2 carrots, sliced (about 1 cup)
• 2 celery stalks, chopped
• 4 cups chicken broth (low sodium preferred)
• 2 cups water
• 1 small head cabbage, chopped (about 4 cups)
• 1 tsp black pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add onion, carrots, and celery. Cook until softened (5 minutes).
3. Stir in corned beef. Cook for another 2 minutes to lightly brown.
4. Pour in chicken broth and water. Add bay leaf and black pepper.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes.
6. Add chopped cabbage. Cook until cabbage is tender (10 minutes).
7. Remove bay leaf before serving. Tip: For extra flavor, let soup sit for 10 minutes off heat.

Flavorful and satisfying, the soup boasts a perfect balance of savory beef and sweet cabbage. Serve with crusty bread for dipping or top with a dollop of sour cream for a creamy twist.

Traditional Irish Corn Beef and Cabbage Crock Pot Meal

Cooking a Traditional Irish Corn Beef and Cabbage Crock Pot Meal is simpler than you think. Let’s dive straight into making this hearty dish.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 medium potatoes, quartered (Yukon Gold recommended)
• 1 onion, cut into wedges
• 4 cups water (or enough to cover the brisket)
• 2 tbsp apple cider vinegar (helps tenderize the meat)

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the onion, carrots, and potatoes around the brisket.
3. Pour in the water and apple cider vinegar, ensuring the brisket is nearly covered.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the brisket is fork-tender.
5. Add the cabbage wedges on top during the last 2 hours of cooking to prevent them from becoming too soft.
6. Once done, remove the brisket and let it rest for 10 minutes before slicing against the grain.

Serve the sliced corned beef with the vegetables and a ladle of the cooking liquid. The meat should be tender and flavorful, with the vegetables perfectly cooked. Try serving with a side of mustard or horseradish for an extra kick.

Spicy Corn Beef and Cabbage Slow Cooker Dish

Spicy corn beef and cabbage slow cooker dish brings a hearty, flavorful meal to your table with minimal effort. Perfect for busy days, it combines tender meat and veggies in a spicy broth.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 large cabbage, cut into wedges
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 4 cups water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp red pepper flakes (adjust to taste)

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water and apple cider vinegar to the slow cooker. This helps tenderize the meat.
3. Scatter the onion, carrots, and potatoes around the brisket. Cover and cook on LOW for 8 hours.
4. After 6 hours, add the cabbage wedges and sprinkle with brown sugar and red pepper flakes. Cover and continue cooking for the remaining 2 hours.
5. Once done, remove the brisket and let it rest for 10 minutes before slicing against the grain.

The brisket turns out fork-tender, with a spicy kick from the red pepper flakes. Serve slices over the cooked veggies, drizzled with some of the cooking liquid for extra flavor.

Corn Beef and Cabbage with Root Vegetables

Kickstart your St. Patrick’s Day or any cozy dinner with this hearty Corn Beef and Cabbage with Root Vegetables. It’s a one-pot wonder that combines savory, tender meat with earthy vegetables for a satisfying meal.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 medium potatoes, peeled and quartered
• 2 large turnips, peeled and quartered
• 1 large onion, peeled and quartered
• 4 cups water (or enough to cover ingredients)
• 2 tbsp apple cider vinegar (helps tenderize the meat)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the meat.
2. Add the water and apple cider vinegar to the pot. The liquid should just cover the brisket. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low. Cover and simmer for 2 hours. Skim off any foam that rises to the surface.
4. Add the carrots, potatoes, turnips, and onion to the pot. Cover and simmer for 30 minutes.
5. Add the cabbage wedges to the pot. Cover and simmer for an additional 15-20 minutes, until the vegetables are tender.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced corned beef with the vegetables and some of the cooking liquid.

Yield tender, flavorful meat with vegetables that have absorbed the rich broth. For a twist, serve with a side of grainy mustard or horseradish sauce to cut through the richness.

Sweet and Sour Corn Beef and Cabbage

Whipping up a comforting meal doesn’t have to be complicated. This Sweet and Sour Corn Beef and Cabbage brings a delightful twist to your dinner table with minimal effort.

Ingredients

• 1 lb corned beef brisket (pre-cooked, sliced thin)
• 4 cups green cabbage (shredded, about half a medium head)
• 1/2 cup apple cider vinegar (or white vinegar for a sharper taste)
• 1/4 cup brown sugar (packed, adjust for sweetness)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup water (to adjust sauce consistency)

Instructions

1. Heat oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced corned beef to the skillet. Cook for 3-4 minutes until edges start to crisp. Tip: Don’t overcrowd the skillet to ensure even crisping.
3. Stir in shredded cabbage. Cook for 5 minutes, stirring occasionally, until cabbage begins to soften.
4. Mix vinegar, brown sugar, and black pepper in a small bowl. Pour over the beef and cabbage. Tip: Adjust the sauce’s sweetness or tanginess by adding more sugar or vinegar.
5. Add water to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef and cabbage. Tip: For a thicker sauce, simmer longer or add a cornstarch slurry.
6. Remove from heat. Let stand for 2 minutes before serving to allow flavors to meld.

Hearty and flavorful, this dish pairs the tender crispness of cabbage with the rich, savory notes of corned beef. Serve over mashed potatoes or alongside crusty bread to soak up the sweet and sour sauce.

Corn Beef and Cabbage with Guinness Beer

Looking for a hearty meal that combines rich flavors with simplicity? Corn beef and cabbage with Guinness beer is a classic dish that delivers on both fronts.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, quartered
• 1 onion, quartered
• 2 cloves garlic, minced
• 12 oz Guinness beer (or any stout beer)
• 4 cups water
• 1 tbsp whole grain mustard (adjust to taste)
• 1 tsp black peppercorns

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the Guinness beer and water to the pot, ensuring the brisket is fully submerged.
3. Bring the liquid to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
4. Add the carrots, potatoes, onion, garlic, and black peppercorns to the pot. Cover and simmer for 30 minutes.
5. Place the cabbage wedges on top of the other ingredients. Cover and simmer for an additional 15 minutes, or until the cabbage is tender.
6. Remove the brisket and vegetables from the pot. Let the brisket rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket with the vegetables and a drizzle of the cooking liquid. Optionally, serve with whole grain mustard on the side.

Now, the corned beef should be tender and flavorful, with the vegetables perfectly cooked. The Guinness adds a deep, malty backbone to the dish, making it a standout meal. Try serving it with a slice of soda bread to soak up the delicious juices.

Herbed Corn Beef and Cabbage Crock Pot Recipe

Now, let’s dive into a hearty Herbed Corn Beef and Cabbage Crock Pot recipe that’s perfect for any day of the week. This dish combines tender corned beef with savory herbs and crisp cabbage for a comforting meal.

Ingredients

– 3 lbs corned beef brisket (with spice packet)
– 1 large head cabbage, cut into wedges
– 4 large carrots, peeled and cut into chunks
– 4 medium potatoes, peeled and quartered
– 1 onion, quartered
– 2 cups water
– 2 tbsp apple cider vinegar
– 1 tbsp brown sugar
– 1 tsp dried thyme (or fresh for more flavor)
– 1 tsp dried rosemary (crushed)
– 1/2 tsp black pepper

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water and apple cider vinegar to the crock pot. This helps tenderize the meat.
3. Sprinkle the brown sugar, thyme, rosemary, and black pepper over the brisket.
4. Arrange the onion, carrots, and potatoes around the brisket in the crock pot.
5. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the meat is fork-tender.
6. Add the cabbage wedges to the crock pot during the last 2 hours of cooking to keep them crisp.
7. Once done, remove the brisket and let it rest for 10 minutes before slicing against the grain.
8. Serve the sliced corned beef with the vegetables and some of the cooking liquid as a broth.

A tender and flavorful corned beef paired with perfectly cooked vegetables makes this dish a satisfying meal. Try serving it with a side of mustard or horseradish for an extra kick.

Corn Beef and Cabbage with Mustard Glaze

Every St. Patrick’s Day table deserves this hearty Corn Beef and Cabbage with Mustard Glaze. It’s a simple, flavorful dish that brings comfort to any meal.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges
• 1/2 cup yellow mustard (or Dijon for a sharper taste)
• 1/4 cup brown sugar (packed, for a deeper glaze)
• 2 tbsp apple cider vinegar (balances the sweetness)
• 1 tsp garlic powder (enhances the mustard flavor)
• Water (enough to cover the brisket in the pot)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Add the spice packet and cover with water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2.5 hours. Skim off any foam that rises to the top for a clearer broth.
3. Preheat oven to 350°F. In a small bowl, mix mustard, brown sugar, vinegar, and garlic powder to create the glaze.
4. Remove brisket from the pot and place on a baking sheet. Brush half of the glaze over the brisket. Reserve the rest.
5. Bake for 15 minutes. Remove, brush with remaining glaze, and bake for another 15 minutes until the glaze is sticky and caramelized.
6. Add cabbage wedges to the pot with the cooking liquid. Simmer for 10-15 minutes until tender but still crisp.
7. Slice brisket against the grain. Serve with cabbage and a drizzle of the cooking liquid.

Perfectly tender brisket meets a sweet and tangy glaze, with cabbage that’s just the right amount of crisp. Try serving over mashed potatoes for a fuller meal.

Slow Cooker Corn Beef and Cabbage with Carrots and Potatoes

Zesty and hearty, this dish brings comfort to any table with minimal effort. Perfect for busy days, it combines savory flavors in one pot.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 4 cups water (enough to cover ingredients)
• 1 tbsp apple cider vinegar (enhances tenderness)

Instructions

1. Place corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add water and apple cider vinegar to the slow cooker, ensuring the brisket is just covered.
3. Cover and cook on LOW for 8 hours. Tip: For best results, do not open the lid during cooking.
4. Add cabbage wedges, carrots, and potatoes around the brisket. Cover and cook on HIGH for 1 more hour. Tip: Cut vegetables uniformly for even cooking.
5. Remove brisket and let rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures tenderness.
6. Serve vegetables and broth alongside the sliced brisket.

Tender brisket falls apart with a fork, while vegetables soak up the savory broth. Try serving over mashed potatoes for a twist on the classic.

Corn Beef and Cabbage with a Honey Mustard Twist

Gather around for a hearty dish that combines tradition with a sweet and tangy twist. Corn beef and cabbage gets a flavorful upgrade with honey mustard, perfect for a satisfying meal.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 large head cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1/4 cup honey
• 2 tbsp Dijon mustard (or any mustard you prefer)
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• Water, as needed

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add enough water to cover the brisket by 1 inch. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2.5 hours. Skim off any foam that rises to the surface.
4. Add the carrots and potatoes to the pot. Cover and simmer for 15 minutes.
5. Add the cabbage wedges to the pot. Cover and simmer for another 15 minutes, or until vegetables are tender.
6. While the vegetables cook, mix honey, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl to make the honey mustard sauce.
7. Remove the brisket and vegetables from the pot. Let the brisket rest for 5 minutes before slicing against the grain.
8. Serve the sliced brisket and vegetables with the honey mustard sauce on the side.

Delight in the tender, flavorful brisket paired with the crisp-tender vegetables, all enhanced by the sweet and tangy honey mustard sauce. Try serving it over a bed of quinoa for a modern twist.

Corn Beef and Cabbage with Apple Cider Vinegar

Zesty and hearty, this Corn Beef and Cabbage with Apple Cider Vinegar brings a tangy twist to a classic dish. Perfect for a cozy dinner, it’s simple yet flavorful.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 cup apple cider vinegar
• 4 cups water (or enough to cover brisket)
• 1 tbsp whole black peppercorns (optional, for extra spice)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the apple cider vinegar and enough water to cover the brisket by at least 1 inch.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
4. Add the carrots, potatoes, and cabbage wedges to the pot. Simmer for another 30 minutes, or until vegetables are tender.
5. Remove the brisket and let it rest for 10 minutes before slicing against the grain.
6. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Fork-tender brisket pairs beautifully with the crisp-tender vegetables, all infused with the tangy apple cider vinegar broth. Try serving over a slice of rustic bread to soak up the flavorful juices.

Corn Beef and Cabbage with a Touch of Maple Syrup

Fancy a twist on a classic? Corn beef and cabbage gets a sweet upgrade with maple syrup, balancing richness with a hint of sweetness.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 large head cabbage, cut into wedges
• 1/4 cup maple syrup (use pure for best flavor)
• 4 cups water (enough to cover brisket)
• 1 tbsp whole black peppercorns (or adjust to taste)

Instructions

1. Place corned beef brisket in a large pot, fat side up. Add the spice packet and peppercorns.
2. Pour in water until the brisket is just covered. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2.5 hours. Skim off any foam that rises to the top.
4. Add cabbage wedges to the pot, arranging them around the brisket. Drizzle maple syrup over the cabbage.
5. Cover and simmer for another 30 minutes, or until cabbage is tender and brisket is fork-tender.
6. Remove brisket and let rest for 10 minutes before slicing against the grain.

Velvety brisket meets tender cabbage, all glazed with a subtle maple sweetness. Serve slices over cabbage with a drizzle of the cooking liquid for extra flavor.

Corn Beef and Cabbage with Red Wine Reduction

Hungry for a hearty meal that’s both comforting and elegant? This Corn Beef and Cabbage with Red Wine Reduction is a perfect blend of rich flavors and tender textures, ideal for a cozy dinner.

Ingredients

• 3 lbs corned beef brisket (pre-packaged with spices)
• 1 large head cabbage, cut into wedges (keep core intact to hold wedges together)
• 2 cups red wine (choose a dry variety for a robust flavor)
• 1 cup beef broth (low sodium preferred)
• 2 tbsp butter (unsalted, for control over dish’s saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp black pepper (freshly ground for best taste)

Instructions

1. Preheat oven to 325°F. Place corned beef in a large pot, cover with water, and bring to a boil. Skim off any foam that rises to the top.
2. Reduce heat to a simmer, cover, and cook for 2.5 hours or until beef is fork-tender. Tip: Reserve 1 cup of cooking liquid for the red wine reduction.
3. While beef cooks, heat olive oil in a skillet over medium heat. Add cabbage wedges and sear until lightly browned, about 3 minutes per side. Set aside.
4. In the same skillet, combine red wine, beef broth, and reserved cooking liquid. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 minutes. Tip: Stir occasionally to prevent burning.
5. Whisk in butter and black pepper until sauce is smooth. Tip: For a thicker sauce, simmer a few minutes longer.
6. Slice corned beef against the grain and serve with cabbage wedges. Drizzle with red wine reduction.

Tender corned beef pairs beautifully with the slight crunch of cabbage, while the red wine reduction adds a luxurious depth. For a twist, serve over mashed potatoes to soak up the delicious sauce.

Corn Beef and Cabbage with Garlic and Herb Butter

Zesty and hearty, this dish combines tender corned beef with crisp cabbage, all enhanced by a rich garlic and herb butter. Perfect for a comforting meal any day of the week.

Ingredients

– 3 lbs corned beef brisket (with spice packet)
– 1 head green cabbage, cut into wedges
– 1/2 cup unsalted butter, softened
– 2 tbsp minced garlic
– 1 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme
– 1 tsp black pepper
– 4 cups water (or enough to cover brisket)

Instructions

1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
2. Place the brisket in a large pot and cover with water. Add the spice packet that came with the brisket.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, or until the meat is tender.
4. While the brisket cooks, prepare the garlic and herb butter by mixing the softened butter, minced garlic, parsley, thyme, and black pepper in a small bowl. Set aside.
5. After the brisket has cooked for 2.5 hours, add the cabbage wedges to the pot. Cover and simmer for an additional 15-20 minutes, until the cabbage is tender.
6. Remove the brisket and cabbage from the pot. Let the brisket rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket and cabbage with a generous dollop of the garlic and herb butter on top.
Creamy butter melts into the hot brisket and cabbage, infusing every bite with garlic and herbs. Try serving with crusty bread to soak up the flavorful juices.

Corn Beef and Cabbage with a Whiskey Glaze

Ready to elevate your St. Patrick’s Day menu? This Corn Beef and Cabbage with a Whiskey Glaze combines tender meat, sweet cabbage, and a bold glaze for a memorable meal.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 large head cabbage, cut into wedges
• 1 cup whiskey (use a quality brand for best flavor)
• 1/2 cup brown sugar (packed)
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 4 cups water (or enough to cover brisket)

Instructions

1. Place corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add water to the pot until the brisket is just covered. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2.5 hours. Skim off any foam that rises to the top.
4. After 2.5 hours, add cabbage wedges to the pot. Cover and simmer for an additional 30 minutes.
5. While the cabbage cooks, prepare the glaze. In a small saucepan, combine whiskey, brown sugar, Dijon mustard, apple cider vinegar, and garlic powder. Bring to a simmer over medium heat.
6. Simmer the glaze for 10 minutes, stirring occasionally, until it thickens slightly.
7. Preheat oven to 375°F. Transfer the brisket to a baking dish, fat side up. Brush half of the whiskey glaze over the brisket.
8. Bake for 15 minutes. Remove from oven, brush with remaining glaze, and bake for another 15 minutes.
9. Let the brisket rest for 10 minutes before slicing against the grain.

Enjoy the tender, flavorful brisket with the sweet and tangy whiskey glaze. Serve alongside the softened cabbage for a balanced dish that’s perfect for any celebration.

Corn Beef and Cabbage with a Balsamic Vinegar Drizzle

Warm up your kitchen with this hearty Corn Beef and Cabbage dish, elevated by a tangy balsamic vinegar drizzle. Perfect for a cozy dinner, it’s a simple yet flavorful meal that brings comfort to any table.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 large head cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 325°F.
2. Place corned beef brisket in a large pot, cover with water, and add the spice packet. Bring to a boil, then reduce heat to simmer. Cover and cook for 2.5 hours.
3. Add cabbage, carrots, and potatoes to the pot. Continue simmering for another 30 minutes, or until vegetables are tender.
4. Remove brisket and vegetables from pot. Let brisket rest for 10 minutes before slicing.
5. While brisket rests, heat olive oil in a small pan over medium heat. Add balsamic vinegar, salt, and pepper. Simmer for 2 minutes until slightly thickened.
6. Slice brisket against the grain. Serve with vegetables and drizzle with balsamic mixture.

Unbelievably tender brisket pairs perfectly with the crisp-tender vegetables, all brought together by the sweet and tangy balsamic drizzle. Try serving over a bed of mashed potatoes for an extra comforting twist.

Corn Beef and Cabbage with a Brown Sugar Crust

Yield a hearty meal that’s perfect for any gathering with this Corn Beef and Cabbage with a Brown Sugar Crust. It’s a simple yet flavorful dish that combines savory and sweet in every bite.

Ingredients

– 3 lbs corned beef brisket (with spice packet)
– 1 large head cabbage, cut into wedges
– 1/2 cup brown sugar (packed, for crust)
– 2 tbsp Dijon mustard (or any mustard you prefer)
– 1 tbsp apple cider vinegar (adjust to taste)
– 1 tsp garlic powder (for extra flavor)
– 4 cups water (enough to cover brisket)

Instructions

1. Preheat oven to 325°F. Place corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add water to the pot until the brisket is just covered. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
3. Remove brisket from pot and place on a baking sheet. Mix brown sugar, Dijon mustard, apple cider vinegar, and garlic powder in a bowl. Spread mixture evenly over the brisket.
4. Bake in preheated oven for 15 minutes, or until the sugar crust is bubbly and slightly caramelized.
5. While brisket bakes, add cabbage wedges to the pot of cooking liquid. Simmer for 10-15 minutes, until tender.
6. Remove brisket from oven and let rest for 10 minutes before slicing against the grain.
7. Serve sliced brisket with cabbage wedges. Spoon some cooking liquid over the dish for added moisture.
Zesty and tender, the brisket’s brown sugar crust adds a delightful contrast to the savory meat. Pair with the softened cabbage for a balanced meal, or serve over mashed potatoes for extra heartiness.

Corn Beef and Cabbage with a Spicy Mustard Sauce

You’ve likely heard of corned beef and cabbage, but our spicy mustard sauce takes it to the next level. Perfect for a hearty dinner, this dish combines tender meat with crisp vegetables and a kick of heat.

Ingredients

– 3 lbs corned beef brisket (with spice packet)
– 1 large head cabbage, cut into wedges
– 4 large carrots, peeled and cut into chunks
– 4 medium potatoes, peeled and quartered
– 1/4 cup spicy brown mustard (or adjust to heat preference)
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

Instructions

1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
2. Place the brisket in a large pot and cover with water. Add the spice packet that came with the brisket.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
4. Add the cabbage, carrots, and potatoes to the pot. Cover and simmer for an additional 30 minutes, or until vegetables are tender.
5. While the vegetables cook, whisk together the spicy brown mustard, honey, apple cider vinegar, garlic powder, and onion powder in a small bowl to make the sauce.
6. Remove the brisket and vegetables from the pot. Let the brisket rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket and vegetables with the spicy mustard sauce on the side.

Layers of flavor make this dish a standout. The spicy mustard sauce adds a tangy contrast to the rich, savory brisket. Try serving it over a slice of crusty bread to soak up all the delicious juices.

Conclusion

We hope this roundup of 20 Delicious Crock Pot Recipes for Corn Beef and Cabbage inspires your next meal! Each recipe offers a unique twist on a classic, ensuring there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!