Best Corned Beef Crock Pot Recipe
This crockpot corned beef and cabbage simmers low and slow all day in a flavorful broth, delivering a melt-in-your-mouth, juicy brisket. Paired with tender carrots, onions, and cabbage, it’s finished with a rich, creamy Dijon mustard sauce. Prefer a faster method? Instant Pot instructions are included!
Ingredients
Corned Beef
- 1 cup frozen pearl onions
- 2 to 3 cups carrots (peeled and cut into 1 to 2" pieces)
- 3 pound corned beef brisket (rinse the brisket and discard the spice packet)
- ½ to 1 cabbage, sliced into wedges (depending upon the size of your crock pot)
- 1 tablespoon worcestershire
- water ½ cup slow cooker or 1 cup Instant Pot (you can also use beer or beef broth!)
- ½ teaspoon pepper
Creamy Dijon Mustard Sauce (Optional)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lemon juice
- 2 tablespoons grainy dijon mustard
- ⅛ teaspoon paprika
- Salt and pepper to taste
Instructions
Corned Beef in Crock Pot
- Rinse corned beef in water and throw the seasoning packet away. Add carrots and onions to the bottom of a slow cooker that has been sprayed with nonstick spray or coated with oil/butter. Place roast on top of vegetables. Place cabbage around the corned beef brisket.
- Mix water and worcestershire and pour of top of the roast. Sprinkle with pepper. Cook on low for 8 to 10 hours until the brisket and vegetables are tender. Serve with optional creamy dijon mustard sauce for a tasty twist.
Corned Beef in Instant Pot
- Rinse the beef brisket and place in the pressure cooker. Pour 1 cup of water and worcestershire, (or you could use 1 bottle of beer - any kind) over brisket. Sprinkle with pepper. Secure lid and cook on high pressure for 25 minutes per pound. a 3 pound roast would take around 75 minutes, a 4 pound roast about 100 minutes. Once complete release pressure naturally.
- Remove roast, leaving juices in pot, and set aside. Add cabbage, carrots, onions to the pot. Pressure cook on high for 4 minutes. Manually release pressure after 10 minutes.
Creamy Dijon Mustard Sauce
- Mix all ingredients in a microwave-safe bowl. When ready to serve over corned beef and cabbage, warm on 50% power in your microwave. If you prefer runnier sauce add additional sour cream. Season with salt and pepper to taste.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TIPS: The creamy dijon mustard sauce can be made well in advance. The sauce is great over chicken, pork, and fish. It also makes an easy hollandaise sauce too!
- NOTES:
- The sodium content in this recipe is challenging to calculate accurately since corned beef is salt-brined. The salt is infused throughout the entire brisket, making it difficult to determine exactly how much remains after cooking. If you are concerned about sodium content, soak the brisket in warm water for a couple of hours to draw out excess salt. Keep in mind that this will also draw out some of the flavors as well. In this case, you might consider using the flavor packet.
Nutrition
Calories: 469kcalCarbohydrates: 5gProtein: 34gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 122mgSodium: 1000mgPotassium: 835mgFiber: 1gSugar: 2gVitamin A: 7131IUVitamin C: 64mgCalcium: 34mgIron: 4mg
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