Corned beef et chou crockpot

This Crockpot Corned Beef and Cabbage recipe offers a comforting and hearty meal where tender beef, buttery potatoes, sweet carrots, and silky cabbage simmer slowly in a rich broth. It’s a traditional dish that warms the soul and fills the house with inviting aromas. Perfect for a relaxed weekend dinner or a festive occasion, this recipe requires minimal handson time but delivers maximum flavor.

I first made this dish when friends came over for Saint Patrick’s Day and everyone was captivated by the tender meat and vibrant veggies. Since then, it has become my go to comfort meal in colder months.

Ingredients

• Corned beef brisket with pickling spice packet: the star ingredient, choose fresh and wellmarbled meat for tenderness
• Large carrots: bring a subtle sweetness and color select firm, vibrant carrots without blemishes
• Red potatoes: offer a creamy texture when cooked, perfect for soaking up the broth
• Large onion: creates depth of flavor look for firm onions without soft spots
• Medium head of cabbage: adds a mild earthiness and softness fresh and crisp cabbage works best
• Garlic cloves: smashed to release aroma and flavor fresh garlic bulbs ensure a fragrant result
• Water or broth: broth will enrich the taste lowsodium broth is preferable to control saltiness

Instructions

Preheat Your Equipment:

Set your crockpot to low heat to get it ready for the long, slow cooking process that tenderizes the meat gently.

Combine Ingredients:

Place carrots, potatoes, onion, and smashed garlic cloves at the bottom of the crockpot to create a vegetable base that flavors the dish.

Prepare Your Cooking Vessel:

Lay the corned beef brisket on top of the vegetables evenly and sprinkle it with the pickling spice from the packet to infuse traditional Irish flavors.

Assemble the Dish:

Pour water or broth carefully around the meat until the vegetables are just covered to ensure even cooking without diluting flavors excessively.

Cook to Perfection:

Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the beef reaches melting tenderness and flavors meld beautifully.

Finishing Touches:

Add the cabbage wedges gently on top during the last hour of cooking so that the leaves soften while maintaining a pleasant texture and bright color.

Serve and Enjoy:

Slice the beef thinly against the grain to maximize tenderness, plate with the cooked vegetables, and ladle the savory broth over everything for a rich finish.

I particularly love the carrots in this recipe for the subtle sweetness they add, perfectly balancing the savory notes of the beef and cabbage. One family dinner stands out when my kids eagerly ate their vegetables alongside the meat, which felt like a small victory for every parent trying to sneak more greens into meals.

Storage Tips

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to four days. The flavors meld even more overnight, making the next day’s meal even better. For longer storage, freeze in portions with some broth to keep the meat moist.

Ingredient Substitutions

If corned beef brisket is hard to find, a brisket without pickling spice can work if you add your own blend of mustard seeds, coriander, bay leaves, and peppercorns. Green cabbage can be replaced with Savoy or Napa cabbage for a milder, slightly sweeter taste. Potatoes can be swapped for parsnips or turnips for a slightly different texture and flavor profile.

Serving Suggestions

Serve this dish traditionally with Irish soda bread or crusty baguette to soak up the broth. Add a dollop of whole grain mustard or horseradish sauce on the side for an extra flavor punch. A crisp green salad or steamed green beans provide a fresh contrast and vibrant color.

This Crockpot Corned Beef and Cabbage is an effortless, comforting dish that shines in colder months. Leftovers taste even better the next day.

Common Recipe Questions

→ Comment préparer la viande pour cette cuisson lente ?

Rincez la viande pour éliminer l'excès de sel, puis disposez-la sur un lit de légumes avant de la couvrir de liquide pour une cuisson homogène.

→ Quand ajouter le chou lors de la cuisson ?

Ajoutez le chou durant la dernière heure de cuisson afin qu'il reste tendre mais conserve sa forme.

→ Quels légumes accompagnent ce plat ?

Des carottes, pommes de terre et oignon sont utilisés pour apporter douceur et texture à la préparation.

→ Quelle est la durée optimale de cuisson ?

Cuisson lente à basse température entre 8 et 10 heures assure une viande tendre et des légumes fondants.

→ Comment servir ce plat ?

Tranchez la viande contre le grain, servez avec les légumes et arrosez de bouillon pour plus de saveur.