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Enjoy a traditional Irish dish this St. Patrick’s Day! Crockpot Express Corned Beef and Cabbage is done in a fraction of the time normally required, and it’s packed full of flavor.
Confession: I have never ever in my entire life made corned beef brisket before. I don’t even know if I’ve ever eaten corned beef before today! But every year it goes on sale around St. Patrick’s Day, and this year I finally just broke down and bought some. I figured it was the perfect kind of meal to make in the Crockpot Express, and it would at least make for good sandwiches! Guess what? I was very pleasantly surprised! I like Crockpot Express Corned Beef and Cabbage! I like them, Sam I am! 😉
Which cut of corned beef brisket do I need?
So, this recipe had to start with a bit of research. When I was in the meat section at the grocery store, I stood there agonizing over which cut of corned beef to buy. They are both brisket (which is cut from the breast of the cow) but one was called “flat cut” and the other was called “point cut.” So what’s the difference between flat cut and point cut corned beef? For one thing, the price! The point cut was half the price per pound of the flat cut. That got my attention right away.
The reason for the price difference is the amount of fat in the point cut. It’s a fattier cut, which lends itself well to shredding (perfect for sandwiches) and will give you very juicy and tender results. The flat cut is what you want if you are hoping to slice the brisket for a nicer presentation. It’s much leaner, though, and can get dry if you over cook it.
After doing some quick research on my phone, I decided to go with the point cut brisket. It was cheaper, and I’m all about meat with lots of fat marbled through it, especially if I’m planning to shred it anyway.
You can see the meat was already coming apart when I pulled the roast out of my CPE. It was tender enough to cut with a fork. I opted to add my vegetables at the end of the cook time, rather than putting them in all together as some recipes suggest. I didn’t want mealy, mushy potatoes and carrots.
We don’t consume alcohol of any kind, so I skipped the common addition of stout or beer. The package I bought had all the seasonings already, so I just put the whole thing in the pot and walked away! 90 minutes later I was enjoying a delicious Crockpot Express Corned Beef and Cabbage lunch.
Crockpot Express Corned Beef and Cabbage
Ingredients
- 2-3 lbs corned beef brisket with seasonings (point cut)
- 1 cup cooking liquid (I used water)
- 4 Yukon gold potatoes quartered
- 1/2 lb baby carrots
- 1/2 head cabbage quartered
Instructions
- Place a trivet (with handles for easy removal) in the inner pot and add 1 cup of water.
- Put the corned beef brisket with any seasonings on top of the trivet. Close and lock the lid, turning the steam release valve to closed.
- Press Meat and adjust time to 60 minutes. Press Start/Stop.
- When cooking cycle has ended, allow for a full 30 minutes of natural pressure release.
- After pressure is completely released, open the lid and add the potatoes, carrots and cabbage around the roast. Close and lock the lid again, turning the steam release valve to closed.
- Press Steam and adjust the time down to 4 minutes. Press Start/Stop. (The pressure will come back up quickly because the pot and contents are already hot.)
- When the cooking cycle is done, do a quick release and lift the whole roast and veggies up out of the pot. Plate together and serve hot!
Notes
Nutrition
I’m really excited to have some leftover corned beef for sandwiches now! I don’t think I’ll wait around for the next St. Patrick’s Day to enjoy some Crockpot Express Corned Beef and Cabbage again. What about you? Do you cook something traditional for the holiday? What’s the best way to use up leftovers?
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Toni says
When you say seasoning – can you cover meat with a sauce i.e. to make like pulled pork??? Do you think this idea would work?
Nicole Burkholder says
You can, as long as there’s enough thin liquid still for the pot to create steam and come to pressure. You can’t use only a thick sauce like BBQ sauce or you’ll get the E6 error. You can thin it out, or use a liquid in the bottom of the pot and just add the sauce to the top of the meat. If I’m doing something like pulled pork, however, I’ll usually do a broth or thinned BBQ sauce for the liquid and then when it’s done cooking, I’ll shred the meat and add BBQ sauce directly to the cooked meat. That way I get the thick sauce but can still pressure cook the meat.
Elizabeth Kelly says
Easy to follow recipe and so delicious. I used the liquid in the corned beef package (plus a little water to equal 1 cup) along with the seasoning packet provided and NO ADDITIONAL SALT. It finished perfectly. No babysitting; just a timer. Love this meal even more than before cooked with traditional methods. Now I have one more reason I’m glad I bought this Crockpot Express.
Nicole Burkholder says
It doesn’t get much easier, does it? 🙂 I’m so glad you liked it!
Michelle says
I’ve made corned beef a few times over the years and was totally disappointed…until I found this recipe!!! Nicole saved my butt! Her recipe is simple and fool proof and it comes out wonderful each time. Though I will admit I have put sliced onions on top of the beef because I can’t have a meal without onions lol! ((the pics are on her fb group)). Thank you so much. I hope this comment makes your day! Please take care and stay safe!
Nicole Burkholder says
Thank you for the great review! I love onions, too 🙂
Heather Nill says
I followed the recipe and everything was good EXCEPT the meat was not tender or as moist as I prefer. Should I have let it cook longer? Perhaps more of a traditional slow cook method might be better for corned beef. Thank you!
Nicole Burkholder says
If your roast was larger at all (thicker or heavier) it would take more time to get completely fall apart tender. I know LOTS of users who definitely prefer pressure cooking to slow cooking, so I think it’s that. Sounds like you just needed to cook a little longer (and the likely culprit was the size of the roast.) 🙂
Ebony says
I just bought a crockpot express pressure cooker and tried cooking corned beef and my god it tastes like heaven! its actually better than when I used to cook it in a slow cooker for 10hrs. Amazing. If anyone has more recipes they would like to share or websites with good recipes let me know.
Nicole Burkholder says
It’s definitely awesome for cuts of meat that normally take a very long time in the oven or slow cooker! I’m not a huge corned beef fan, but I ate most of this one all by myself. 🙂 It’s great on sandwiches as leftovers, too!
Candyann Frisch says
Tried to share with my friends on Facebook and keep getting errors saying the post was reported as offensive and abusive 🤔🤔🤔
Nicole Burkholder says
Facebook is falling off the rails today. I think it’s been fixed now!
Sherry says
I used your recipe for the curbed beef and cabbage and I have to tell you that this is the best my corner beef and cabbage has ever been. So juicy, tender and full of flavor.Thank you so much for posting this!!
David Chamberlain says
Leftovers? Reubens!
Nicole Burkholder says
Definitely! Yum 😀
Sue Pearce says
Success!. Quick and Tasty. Entered kitchen at 6:10 pm to start prep,followed recipe except I saute’d some celery and onions first and then added brisket to cook. Then added veggies and set the table. Ate to rave reviews, felt like a chef. Cleaned up dishes, pot, and kitchen and turned off the lite at 8:55 pm. Great St. Paddy’s Day and a great meal.
As an aside, I bought the little round cart from Target and have all my express seals, pot, and other accessories handy. Just wheel into the kitchen and start cooking. I am only 5’ tall, so this is super. I can see onto the pot to sauté and add items. When pot was on the counter, I needed a stool. Am really liking this new love affair (as my husband calls it) and this new life. Less time in the kitchen and more time crafting!
Nicole Burkholder says
So glad to hear it was a successful day! I have the same cart from Target and love it!