Crock Pot Cider-Braised Corned Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/22/19
Corned Beef Dinner
boblin / Getty Images
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 to 8 servings

The crockpot is an excellent way to cook a corned beef brisket. This recipe includes lightly sweetened apple cider broth along with some carrots, onions, and cabbage wedges. Celebrate St. Patrick's Day with this dish or prepare the meal for a family dinner. The slow cooker makes it possible to enjoy a boiled dinner any night of the week. The meal cooks while you work (or play)!

Many corned beef briskets come with a spice packet. Feel free to use the spice packet and omit the allspice and whole cloves in the recipe. Or make a homemade spice packet with a bouquet garni bag and some simple spices: 2 tablespoons of whole mixed pickling spices, 10 black peppercorns, and 1 or 2 crumbled bay leaves.

Add some of your family's favorite vegetables to the dish. Cut a rutabaga or a few turnips into chunks and add them to the pot. Or add some parsnips along with the carrots.

If your crockpot is large enough, you might want to add some potatoes along with the carrots. Or boil potatoes—along with the carrots if you like—in a separate pot about 25 minutes before the corned beef is ready.

Ingredients

  • 3 medium onions
  • 4 medium carrots
  • 4 pounds corned beef brisket (or larger)
  • 1 cup apple cider (not vinegar)
  • 1/4 cup brown sugar (packed)
  • 2 teaspoons grated orange zest
  • 2 teaspoons prepared Dijon mustard
  • Dash allspice
  • 3 whole cloves
  • 1 head of cabbage

Steps to Make It

  1. Peel the onions; cut off the ends. Cut them in half lengthwise and then cut into thin slices.

  2. Peel the carrots and then cut them into large chunks or sticks.

  3. Place the sliced onions and carrots in the crockery insert of the slow cooker.

  4. Trim excess fat from the corned beef and cut in half if necessary; place the meat on the vegetables.

  5. In a bowl, combine the apple cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over the brisket.

  6. Cover and cook on low for about 6 to 8 hours, or until the meat is tender.

  7. Slice the cabbage into 6 or 9 wedges (depending on the size of the head of cabbage).

  8. Add the cabbage wedges to the crock pot. Cover and continue to cook on low for 1 to 2 hours, or until the cabbage is tender.

Tips

  • There are two different cuts of corned beef. The pointcut is easy to identify because it comes to a point. The flat cut is more of a flat rectangle. If you want to cut your corned beef into neat slices, choose the leaner flat cut. The pointcut is fattier; a better choice if you prefer to shred the meat. You might also find other cuts of corned beef, such as round or tongue.
Nutrition Facts (per serving)
598 Calories
26g Fat
20g Carbs
67g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 598
% Daily Value*
Total Fat 26g 34%
Saturated Fat 10g 52%
Cholesterol 202mg 67%
Sodium 257mg 11%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Protein 67g
Calcium 122mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)