Corned Beef and Cabbage hot pot is a delicious and easy way to make use of your slow cooker. The recipe only needs a few ingredients such as corned beef brisket, carrots, onions, cabbage, and takes just a few steps to prepare and set cooking.

To make this Corned Beef in the slow cooker, simply place a 3-4 lb corned beef brisket into your cooker, add ¾ to 1¼ cups of water, and arrange 5-6 carrots and 3 medium-sized onions around the meat. After cooking on low for 4-5 hours, add wedges of cabbage and cook for another 1½-2 hours.

And there you have it, a straightforward guide to making a hearty Corned Beef and Cabbage hot pot in your slow cooker.

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Do I Need to Rinse the Corned Beef Before Cooking?

Yes, rinsing your corned beef under cold water before cooking is recommended. This process helps to remove excess surface salt from the meat, resulting from the brining process. Rinsing ensures that your dish will have a balanced flavor, not overly salty.

What Should I Do If My Vegetables Are Cooking Too Fast?

If your vegetables are becoming too tender too soon, you might consider adding them to the slow cooker later in the cooking process.

For example, if you’re cooking on low for 8 hours, add the vegetables halfway through instead of at the beginning. This adjustment helps maintain their texture and flavor.

Slow Cooker Corned Beef Hot Pot Ingredients

• 3-4 lbs Corned Beef Brisket, cut into 6-8 pieces
• ¾ to 1¼ cups of Water
• 5-6 Carrots, chopped into 2-3 inch pieces
• 3 medium Onions, quartered
• Salt and Pepper to taste
• Half to a whole head of Cabbage, cut into wedges

How To Make Slow Cooker Corned Beef Hot Pot

1. Begin by Preparing the Meat: Start by placing your cut pieces of corned beef brisket into the slow cooker, then gently pour the measured water over the beef, ensuring it’s well positioned.
2. Incorporate the Vegetables: Next, strategically place the carrots and onions around, and possibly underneath, the beef pieces, making sure some vegetables are slightly submerged in the water for even cooking, then season everything generously with salt and pepper.
3. Cooking Time: With everything in place, cover your slow cooker with its lid, set it to cook on Low for about 4 to 5 hours, or if time is not on your side, opt for the High setting for 2½ to 3 hours, aiming for everything to become tender and flavorsome.
4. Finishing with Cabbage: For the final step, introduce the cabbage wedges to the mix, nestling them into the liquid so they can absorb all the wonderful flavors, then continue to cook on High for an additional 1½ to 2 hours, checking for the vegetables and meat to be tender and inviting.

Recipe Tips

• Choose the Right Cut: One time, I opted for a leaner cut to try and be a bit healthier, it was a big mistake as the flavor just wasn’t there. You want to go for that brisket with a nice fat marble. Trust me, it melts down and makes the beef so tender and flavorful, it’s like it’s been kissed by the gods of comfort food.
• Layering is Key: Remember playing with building blocks? Well, think of your slow cooker like that. Brisket goes in first, veggies on top. This setup lets the meat soak up all those veggie flavors while cooking.
• Low and Slow: Patience is a virtue, especially with corned beef. Rushing it on high heat? You might end up with tough meat. Go low and slow, and let time do its magic.
• Test for Doneness: The fork test never lies. If you can easily pull the meat apart with a fork, you’ve hit the jackpot. If not, give it a bit more time as it’s all about that perfect texture.
• Rest Before Slicing: Ever cut into meat right off the heat and it seems a bit tough? Letting it rest makes all the difference.

Recipe Variations

• Spicy Kick: So, there was this one time I decided to jazz things up with a tablespoon of whole grain mustard in the mix. Oh, the subtle heat it brought was just divine.
• Beer Infusion: Replacing water with a dark beer was a tip from an old friend. It’s like each bite tells a story of traditional Irish cooking.
• Root Vegetable Medley: Throwing in parsnips or turnips alongside the usual suspects brings this earthy, robust vibe to the dish.
• Herb Overload: A bouquet garni of thyme, parsley, and bay leaves is my secret weapon. It subtly infuses the meat and veggies with aromatic goodness.
• Sweet Glaze Finish: And then, the grand finale – a brown sugar and Dijon mustard glaze. It adds this incredible sweet and tangy top note that just elevates everything. It’s like the dish gives you a wink, saying, “Yeah, I know I’m good.”

What To Serve With Corned Beef

Serve Corned Beef with glazed carrots, roasted potatoes, sauteed cabbage, Irish soda bread, and horseradish cream sauce.

With their harmonious blend of salty, spicy, and subtly sweet flavors, these sides elevate the corned beef to the next level.

How To Store Corned Beef

In The Fridge:

Place cooked corned beef in a shallow airtight container or wrap it tightly with heavy-duty aluminum foil or plastic wrap.

This method will keep your corned beef fresh for 3 to 4 days. Make sure it’s cooled to room temperature before refrigerating to maintain the best quality.

In The Freezer:

Corned beef can be stored in the freezer by wrapping it tightly with freezer wrap or placing it in a heavy-duty freezer bag. This method extends its shelf life to 2 to 3 months while preserving its flavor and texture. Thaw it in the refrigerator before reheating.

How To Reheat Corned Beef

Reheat your Corned Beef by placing it in a baking dish with a couple of tablespoons of water. Cover it with aluminum foil and warm it in a preheated oven at 350°F for about 10 to 15 minutes, or until heated through. For added moisture, baste it with its juices halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Spanish Chicken
• Slow Cooker Duck Legs
• Slow Cooker Chicken And Chorizo Jambalaya