Beef · Crockpot

Crockpot Corned Beef and Cabbage

Catherine layers a whole corned beef brisket with its own spice packet, whole baby potatoes, thin carrots and a big chunky onion, then adds the cabbage halfway through so it doesn't turn to mush. Beef broth instead of plain water is her one real upgrade on the classic.

R By Richard · Adapted from Catherine's Plates · Published 23 July 2026
👁 134.1k source views ❤️ 2.9k source likes
⏱Prep 20 min
🍲Crockpot 10 hr (Low) / 5 hr (High)
🍽Serves 6
Slow Cooker CORNED BEEF BRISKET

Source video by Catherine's Plates on YouTube. This recipe was adapted with strict source-fidelity rules.

A genuine one-pot crockpot dinner built around a shop-bought corned beef brisket and its included spice packet. Potatoes and carrots go in whole with their skins on so they hold their shape over the long cook, the onion goes in chunky, and the cabbage is added about halfway through so it doesn't turn to mush by serving time.

Ingredients

Main
  • 1.8 kgcorned beef brisket, flat cut, with its included spice packet, optionally rinsed to reduce saltiness (the channel leaves it unrinsed for extra flavour)
  • 950 mlbeef broth
Vegetables
  • baby potatoes (Yukon gold and/or red), skin on, scrubbed clean, left whole with skins on
  • carrots, peeled, ends trimmed, left whole
  • 1 large oniononion, outer layer removed, cut into 8 chunky pieces
  • 1 headcabbage, cut into wedges (add late)

Method

  1. Place the corned beef brisket into the crockpot and sprinkle over the included spice packet.

    ~3 min

  2. Scrub the baby potatoes clean, leaving the skins on, and add them to the crockpot with the brisket.

    ~5 min

  3. Trim the carrots and add them whole.

    ~5 min

  4. Cut the onion into large chunks and add to the pot.

    ~3 min

  5. Pour in the beef broth.

    ~1 min

  6. Cover and cook on Low for about 10 hours, or High for 4 to 6 hours, checking the brisket periodically for fork-tenderness.

    ~300 min

  7. About halfway through the cooking time, cut the cabbage into wedges and add it on top, spooning a little of the cooking liquid over it.

    ~5 min

  8. Continue cooking until the brisket is completely fork-tender and the vegetables are soft all the way through.

  9. Slice the brisket against the grain and serve with the vegetables and a little of the cooking liquid spooned over.

Frequently asked

Should I rinse the brisket before cooking?
It's optional. The brisket is brined in a salty solution, so rinsing it reduces the saltiness. The channel leaves it unrinsed for extra flavour, but rinse first if you'd prefer it milder.
Why leave the potatoes and carrots whole with the skins on?
It stops them turning to mush over the long cooking time. If you'd rather peel and cut them smaller, add them about 2 hours into cooking instead of at the start.
When should I add the cabbage?
About halfway through the total cooking time. Added at the start, it would overcook badly by the time the brisket is done.
Beef broth or just water?
The channel recommends beef broth over plain water plus the seasoning packet for extra flavour. A splash of beer is a stated variation she's also tried in a Dutch oven version of this recipe.
Extraction notes (transparency): Carrot quantity was described only as 'two batches of carrots' on camera, not a specific count or weight; left as an editorial estimate. The filmed batch (a 4lb / 1.8kg brisket) actually took about 6.5 hours on High, at the top end of the stated 4-6 hour range; a smaller brisket would likely need less.