Crock Pot Corned Beef Brisket & Cabbage

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It’s almost time for St. Patrick’s Day!  I took the beef brisket out of the freezer to thaw this morning and looked up my recipe for Crock Pot Corned Beef Brisket & Cabbage to be sure I have everything I need.  I thought others might like to see it – it’s so simple in the crock pot!  I didn’t take a pic last year, but will try to add one after I make it this year.  😉 Happy St. Paddy’s!!  😀

Edited to add pic from this year… did I mention bread to soak up all that juice from cooking is a stellar idea?  😉

Corned Beef Brisket, Cabbage & Carrots


  • 4 lb Corned beef brisket
  • Water
  • ¾ cup Apple cider vinegar
  • ¾ cup Distilled white vinegar
  • 3-4 tablespoons brown sugar
  • 5 rounded teaspoons whole grain Dijon mustard
  • ½ cup chopped or minced dehydrated onions
  • 1 tsp onion powder
  • ¼ tsp ground yellow mustard – powder
  • 2 bay leaves – crushed
  • Head of cabbage
  • Carrots – sliced


  1. Spray crock pot with oil.  Place beef and juices from packaging into crock pot and almost cover with water.  Add remaining ingredients, except for vegetables & blend well.  Cook 4-6 hours on high or 8-10 on low.
  2. Wash vegetables & slice cabbage into wedges about 2” thick.
  3. Once beef is cooked, remove and place on dish to rest.  Add vegetables to liquid and continue cooking about 20-30 minutes until tender, but still slightly crisp.
  4. Serve hot with liquid from cooking covering beef & vegetables.

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