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Crockpot Corned Beef
and Cabbage


Basics of Cooking Corned Beef       Corned Beef Recipe Index     History of Corned Beef

Prep Time: 20 minutes
Cook Time: 8 hours

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1 orange, washed (for zest and juice)
1/2 cup apple juice
2 Tablespoons brown sugar, packed
2 teaspoons prepared yellow mustard
6 whole cloves
2 medium sweet onions, sliced thick
1 large Idaho potato, peeled and sliced thick
2-1/2 to 3 pounds corned beef brisket, trimmed of fat, rinsed, and patted dry
1 head green cabbage, cut into 8 wedges

Using a microplane, remove and reserve the zest from the orange. Cut the orange in half and juice it into a medium bowl. To the orange zest and juice, add apple juice, brown sugar, mustard, and cloves. Whisk to combine and set aside.

Layer onions in the bottom of a large oval crockpot and top with the potato slices. Place corned beef on top. Pour the apple mixture evenly over the top of the corned beef. Arrange cabbage wedges on top of the meat. Cover and cook on Low for 8 hours or on High for 5 to 6 hours.

Remove corned beef to a platter, cover with foil, and let rest for 15 minutes before slicing across the grain to serve.

Yield: 4 to 6 servings

Making the Perfect Corned Beef and Cabbage
Stephen Block's guide to making the perfect corned beef and cabbage, complete with lots of pictures.

Dublin Corned Beef
A corned beef recipe from Ireland

Old Fashioned Corned Beef
Good old fashioned Corned Beef simmered
with carrots and potatoes

Crockpot Corned Beef and Cabbage
Use your slow cooker, start in the morning
and have your meal ready by supper time.

More St. Patrick's Day Recipes

How to "Corn" your own Beef

Tradition of Corned Beef and Cabbage on St. Patricks Day


The Irish Country Kitchen


Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle  






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