Pioneer Woman Crockpot Corned Beef Recipe

This Pioneer Woman Crockpot Corned Beef Recipe is a tender and easy recipe, which is made with corned beef brisket and red potatoes. It’s a straightforward recipe, ready in about 8 hours and 15 minutes.

Pioneer Woman Crockpot Corned Beef Recipe Ingredients

• 1 (3-4 lb) flat cut corned beef brisket, with spice packet
• 4 carrots, cut into large pieces
• 8 small red potatoes, halved or quartered
• 1 large onion, peeled and cut into chunks
• 4 cups beef broth
• 1/2 head cabbage, coarsely chopped

How To Make Pioneer Woman Crockpot Corned Beef Recipe

1. Rinse the Brisket: Thoroughly rinse the corned beef brisket under cold water to remove excess surface salt. Pat it dry with paper towels.
2. Layer Vegetables: Place the carrots, potatoes, and onion chunks in the bottom of a large slow cooker.
3. Add the Beef and Broth: Place the rinsed brisket on top of the vegetables, fat-side up. Pour the beef broth over everything.
4. Season and Cook: Sprinkle the contents of the included spice packet evenly over the beef. Cover the slow cooker and cook on the LOW setting for 8–9 hours.
5. Add Cabbage: During the last 2 hours of cooking, add the coarsely chopped cabbage to the slow cooker, submerging it in the broth as much as possible.
6. Rest and Slice: Once cooked, carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10-15 minutes. Slice the beef against the grain and serve warm with the cooked vegetables.

Recipe Tips

• Why should I rinse the corned beef? Rinsing the brisket before cooking helps to remove some of the excess salt from the brining process, giving you more control over the final seasoning of the dish and preventing it from being overly salty.
• When is the best time to add the vegetables? Hearty root vegetables like potatoes and carrots can handle the long cooking time and should go in at the beginning. Softer vegetables like cabbage should be added in the last 1-2 hours to prevent them from becoming mushy.
• How do I know when the corned beef is perfectly tender? The corned beef is ready when it is fork-tender, meaning you can easily pierce it with a fork with little resistance. The internal temperature should be at least 145°F, but for shreddable, tender brisket, it’s usually closer to 190-200°F.
• What does “slice against the grain” mean? Look for the lines of the muscle fibers running through the meat. Slicing perpendicular (against) these lines cuts the fibers into shorter pieces, making the meat much more tender and easier to chew.

What To Serve With Crockpot Corned Beef

While this is an all-in-one meal, it’s traditionally served with:

• A side of spicy brown mustard or creamy horseradish sauce
• Rye bread or Irish soda bread
• A simple green salad

How To Store Crockpot Corned Beef

Refrigerate: Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day. Freeze: You can freeze the cooked corned beef, sliced or whole, for up to 3 months. The texture of the cooked vegetables may change upon thawing, so it’s best to freeze the meat separately.

Crockpot Corned Beef Nutrition Facts

• Calories: 639 kcal
• Protein: 40g
• Fat: 42g
• Carbohydrates: 25g
• Sodium: 1800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Crockpot Corned Beef Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

639

kcal

A classic, hands-off slow cooker meal featuring tender corned beef, potatoes, carrots, and cabbage in a savory broth.

Ingredients

• 1 (3-4 lb) flat cut corned beef brisket with spice packet

• 4 carrots, cut into large pieces

• 8 small red potatoes, halved or quartered

• 1 large onion, peeled and cut into chunks

• 4 cups beef broth

• 1/2 head cabbage, coarsely chopped

Directions

• Rinse the brisket and place the potatoes, carrots, and onion in the slow cooker.
• Place the brisket on top of the vegetables, fat-side up.
• Pour in the beef broth and sprinkle the contents of the spice packet over the beef.
• Cover and cook on LOW for 8–9 hours.
• Add the chopped cabbage to the slow cooker during the last 2 hours of cooking.
• Remove the beef, let it rest for 15 minutes, then slice against the grain.
• Serve the sliced beef with the cooked vegetables and broth.

Notes

• Rinse First: Always rinse the brisket under cold water to remove excess salt from the brine.
• Fat Side Up: Placing the brisket fat-side up allows the fat to render and baste the meat as it cooks, keeping it moist.
• Check for Tenderness: The beef is done when it is easily pierced with a fork. Don’t be afraid to let it cook longer if it’s still tough.
• Serving Sauce: Serve with a side of creamy horseradish sauce or grainy mustard for a traditional pairing.