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If you’ve never made Slow Cooker Corned Beef and Cabbage, you’re in for a treat! It’s rich and nourishing in flavor, but also a simple one-pot meal to make. Traditionally, the recipe is simmered on the stove, but by using the crock pot you can set it and forget it until dinnertime.
After testing this recipe in both the slow cooker and on the stovetop, I prefer my slow-cooker version. Why? Because I can cook it for hours and hours on a low heat setting without worrying. The result… the most tender bite that melts in your mouth. The flavors become so decadent that it’s a dish that’s tough to rival.
This crockpot corned beef and cabbage has become our family’s requested dinner for St. Patrick’s Day, and also when the weather gets a little chilly (even in Florida!). I always get excited to see corned beef on display in the meat department of the grocery store in early March; it means spring is coming!
Now, when it comes to pairing a side or two with corned beef, be sure to try my crusty Buttery Beer Bread, and for dessert, my Lucky Charms Cookies.
Why you’ll love this Recipe
Whether it’s celebrating St. Patrick’s Day or just a comforting meal on busy weeknight, corned beef and cabbage in the slow cooker is quick to prep in the morning and will be ready to serve immediately come dinnertime. It’s a great meal to entertain friends for the holiday, too, since it can feed quite a crowd.
Better yet, the leftovers the next day are even more delicious. They become richer and richer in flavor.
❥Traditional Flavor: My crock pot version has all the traditional flavors of corned beef, carrots, red potatoes, and of course cabbage! YUM!
❥Easy Recipe for beginners: Cooking in the slow cooker makes this recipe so easy to make, but still has the flavors of a traditional corned beef dinner.
❥No stress, one pot meal! Quick prep, put it in the crock pot and it does all the work! And better yet, clean up is about 5 minutes (does it get any better?).
NikkiWhat is Corned Beef?
Corned beef and cabbage is traditionally an Irish-American recipe. Historically, when Irish immigrants came to the U.S., corned beef was cheaper to buy than other types of meat. Corned beef is salt-cured beef brisket simmered with other vegetables until tender. You can typically find it in the grocery store in March, but it’s also usually available year-round.
When shopping for corned beef, it comes in a couple of different cuts and is most often pre-seasoned. The most common cuts are flat-cut brisket and point-cut brisket. A flat cut is most uniform in shape, and the point cut tends to be a little fattier and often more tender.
Either cut works fine for this crockpot recipe, so pick what you like and what is easiest to find. It’s most commonly enjoyed on St. Patrick’s Day in the States, which is when my family loves to eat it too!
Ingredients
- Corned Beef Brisket (and spice packet included) – Corned beef is typically sold in pre-packaged brine. Choose a corned beef that fits in your slow cooker and has a good balance of meat and fat.
- Spices: The pre-packaged corned beef typically comes with a seasoning packet. If not, you can use a mix of coriander seeds, mustard seeds, and peppercorns.
- Onion: A yellow or white onion works best for this recipe.
- Garlic: Peel garlic cloves and add them to the slow cooker whole.
- Potatoes: Use small new potatoes or Yukon gold potatoes, if using larger potatoes cut them into chunks, for best results.
- Carrots – Use fresh carrots, peeled and cut into large chunks, for the best flavor.
- Brown Sugar: I like to add just a hint of sweetness to round out the flavors. This is optional.
- Liquid – Water or chicken broth can be used as the liquid in this recipe. Some people like to add a small amount of beer or apple cider vinegar for additional flavor. I use a combination of water, broth, and beer. You can use all or one for this recipe.
- Cabbage – For best results, choose a fresh green cabbage that is firm and heavy for its size. Remove the tough outer leaves before cooking and cut the cabbage into wedges.
- Black Pepper: I like to sprinkle a little black pepper over the cabbage for a little peppery flavor compliments the cabbage.
How To Make Slow Cooker Corned Beef and Cabbage
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cook the Corned Beef
Add broth, water, beer, and brown sugar into the slow cooker and stir.
Place the onions and garlic chunks in the slow cooker, then add the corned beef on top. Sprinkle the seasoning packet on top of the corned beef.
Cover and cook on low for 8 to 10 hours.
After the initial 2 to 3 hours, add potatoes and carrots to the slow cooker.
Step 2 | Add the Cabbage
Two hours before serving, add cabbage wedges to the slow cooker and sprinkle with black pepper to taste. Cover with a lid and continue cooking.
Step 3 | Rest the Corned Beef
Remove corned beef from the slow cooker and allow to rest for 15 minutes before slicing. Remove potatoes, carrots, and cabbage, and serve.
Expert Tips
- Cook on low heat: This corned beef and cabbage recipe really works best on the slow cooker’s low heat setting. It really needs to slow cook all day to get tender. It usually takes at least 8 hours and quite possibly up to 10, depending on your slow cooker. If the corned beef is tough, it needs more cook time.
- Add the vegetables at the correct times: The potatoes and carrots will get softer much quicker than the beef. If you want your veggies really soft, you can add them at the beginning. I suggest adding a couple of hours to the cook if time allows. If it doesn’t, no worries, it is delicious either way!
- Rest your meat: Don’t skip the 10- to 15-minute rest. It allows the juice to permeate the meat, making for juicier, tastier corned beef.
- Slice against the grain: Brisket has long fibrous strands, so it’s important to cut across the grain. This is one of the most important steps for tender corned beef!
- Omit the beer if desired. The alcohol does cook out completely, but if you want to use something else, just add more beef stock.
Frequently Asked Questions
Corned Beef is a beef brisket that is soaked in a brine and is cured with salt and spices. It has a very distinct pink color that comes from the curing process.
Yes. The corned beef is cured or pickled so there may be residual salt left behind. Rinse with cold water and pat dry before placing in the slow cooker.
If your corned beef didn’t come with spices add a couple of teaspoons of pickling spice, a bay leaf, and a few peppercorns.
Corned beef should be cooked to an internal temperature of at least 145° for safe consumption. Use an instant-read meat thermometer to measure doneness. Remember because of the curing process the meat will still look pink yet still is done.
To keep this low-carb or keto-friendly remove the potatoes and replace them with cauliflower or omit them altogether. You can add extra cabbage in place of the potatoes.
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Slow Cooker Corned Beef and Cabbage
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Ingredients
- 3 to 4 pound corned beef brisket - spice packet included
- 1 medium yellow onion - chopped into large chunks.
- 2 cloves garlic - optional
- 1 14 ounce can beef broth
- 2 cups water
- 1 cup beer - optional
- 1 Tbsp brown sugar
- 3 to 4 large carrots
- 2 pounds baby red potatoes
- ½ head of green cabbage - cut into wedges
- black pepper to taste
Instructions
- Add broth, water, beer and brown sugar into slow cooker and stir.
- Place onions and garlic chunks into slow cooker and add corned beef on top (fat side up). Sprinkle seasoning packet on top of corned beef.
- Cover and cook on low for 8 to 10 hours.
- After initial 2 to 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker and sprinkle with black pepper to taste. Cover with lid and continue cooking.
- Remove corned beef from slow cooker, tent with foil, and allow to rest for 10 to 15 minutes before slicing. Remove potatoes, carrots, and cabbage from the cooking liquid and serve.
Notes
✱ Nikki’s Tips
- Cook low & slow: This recipe really works best on the low heat setting. It really needs to slow cook all day to get tender. It usually takes at least 8 hours and quite possibly up to 10 depending on your slow cooker. If the corned beef is tough, it needed more cook time.
- Veggie cook time: The potatoes and carrots will get softer much quicker than the beef. If you want your veggies really soft you can add them at the beginning. I suggest adding a couple of hours into the cook if times allows. If it doesn’t no worries, it is delicious either way!
- Rest your meat: Don’t skip the 10 to 15 minute resting time. It allows the juice to distribute into the meat and makes for a juicier and tastier corned beef.
- Slice against the grain: Brisket has long fibrous strands so it’s important to cut across the grain. This is one of the most important steps for a tender corned beef!
Storage & Reheating:
Storing corned beef and cabbage is easy. Once cooled, or after eating, place leftovers in an airtight container and refrigerate for 3 to 4 days. You can also freeze in a freezer safe bag or container for up to 3 months. To reheat you can place back in the slow cooker, in the oven, or microwave and reheat to an internal temperature of 155 to 165°.Want to Save this Recipe?
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