Corned Beef and Cabbage

January 26th, 2006 by Jeff in Main Dishes

Every March 17th St. Patrick’s day rolls around and corned beef and cabbage is served all over the world. In my house, it is served year round! This is an easy food to cook, but takes time. Myself, I always use the slow cook method. Generally I cook it in a large crockpot. I have also cooked it in the CrockPot BBQ Pit which works wonderful. Either way the recipe is the same.

When you go to the store to select the brisket, try to find a large one between 3 1/2 to 5 pounds. Personally I think the Angus beef is the best when it comes to corned beef.

I use the real small potatoes you find in the supermarket such as boiling potatoes, huckleberry, etc..


  • 1 large corned beef brisket 3 1/2 – 5 pounds.
  • 10 large carrots skinned.
  • 15 small potatoes.
  • 1 small head of cabbage cut into wedges.
  • 1 1/2 cups of cold water


In your crockpot, lay the carrots on the bottom of the pot. You may have to break them in half to get them to fit.

Open the brisket out of the package and make sure you get the spice pack out.

Empty the brisket AND all the juice into the crockpot on top of the carrots.

Place the wedges around the brisket but not on top of it. Wedge them between the side of the pot and brisket.

Place the small potatoes around the brisket.

Open the spice pack and sprinkle it all over the brisket.

Pour the water over the cabbage, potatoes, and brisket.

Cook on low for 8-10 hours. Every 2-3 hours, open crockpot and push the cabbage under the liquid.

Remove the brisket carefully from the crockpot and place on a cutting board. Let rest for 15 minutes.

Cut the meat on an angle in slices.

Serve with the carrots, potatoes, and cabbage. Tastes great with a spicy mustard on the side.


Some people prefer to add the cabbage in the last hour of cooking. By doing this, the cabbage is more firm.

Add peppercorns to the liquid for a different taste.


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