Every March, I cook corned beef and cabbage for Mister Jack’s birthday and St. Patrick’s Day. This year, I tried cooking corned beef and cabbage in a Crock-Pot. Mister Jack works long hours, so instead of keeping the corned beef and cabbage on the stove for hours, I put it in a Crock-Pot. This was much easier because I didn’t have to stand over a pot on the stove for hours.
There’s only the two of us, but the only Crock-Pot at our home is family-size. That’s okay because we welcome leftover corned beef that can be made into hash or sandwiches. I usually don’t measure anything when I cook corned beef and cabbage because I have not had any disasters. It’s a very easy dish to make.
Corned Beef and Cabbage in a Crockpot
Package of corned beef with spice packet included
1 cup carrots
4 ribs celery
1 medium green cabbage, quartered
1. Place corned beef in a crockpot. Cover with water and add spices.
2. Chop potatoes, carrots and celery–like preparing the vegetables for a stew. Cut cabbage into four pieces. Cover vegetables with plastic wrap and place in the refrigerator until ready to use.
3. Select LOW on crockpot and leave it on overnight.
4. The next morning, check the corned beef by sticking it with a fork. It’s a tough piece of meat, so it may not be tender.
5. Add vegetables to crockpot. Cover and resume cooking.
6. The corned beef and cabbage is ready when the meat and vegetables are tender. This may take a couple of hours or more.
7. When the meat is tender, and the vegetables are fully cooked, keep this dish on WARM until you are ready to serve.