Slow Cooker Corned Beef and Cabbage Recipe
This juicy slow cooker corned beef and cabbage recipe is the easiest way to make this traditional Irish meal! Your slow cooker does all the work, transforming beef brisket into tender, flavorful meat with perfectly cooked vegetables. The best part? It’s a complete meal that practically makes itself.
St. Patrick’s Day dinner just got a whole lot easier with this slow cooker method. After years of testing different cuts and cooking times, I can say this recipe creates the perfect corned beef – tender enough to shred with a fork while staying juicy and flavorful.
Love easy main courses? Try my Crockpot Pot Roast Recipe for another slow cooker favorite, or check out my Hearty Beef Stew when craving pure comfort food!
Table of Contents
Reasons You’ll Love This Recipe
- Set It and Forget It: This easy crockpot recipe lets you go about your day while dinner cooks itself. Just layer the ingredients, set the timer, and come home to a delicious meal.
- Perfect Every Time: The long cook time on low heat ensures your beef brisket becomes perfectly tender. It’s nearly impossible to mess up, making it great for first-time cooks.
- Complete One-Pot Meal: By cooking meat, potatoes, carrots, and cabbage together, you’ll have a full meal ready when dinner time rolls around. There is no need for extra side dishes!
- Great for Leftovers: The meat tastes even better the next day, and you can repurpose leftovers into amazing corned beef hash for breakfast or sandwiches for lunch.
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Corned beef brisket – Choose either a flat cut or a point cut from your grocery store. The flat cut is leaner, while the point cut has more marbling. Both work great in this recipe.
- Beef broth – Creates a flavorful cooking liquid that keeps the meat juicy. You can substitute vegetable broth or add a light beer for extra flavor.
- Red potatoes – These hold their shape better during long cooking times than other varieties. You can also use gold potatoes if you prefer.
- Cabbage – One head of green cabbage cut into wedges adds the traditional touch. Adding it at the end prevents overcooking.
- Seasoning packet – Most briskets come with this, but if yours doesn’t, use a pickling spice or a mix of mustard seeds, peppercorns, and bay leaves.
Substitutions and Additions
- Liquid Options: Replace some of the beef broth with beer for a more traditional Irish flavor.
- Seasoning Boost: Add brown sugar to the cooking liquid for a slight sweetness.
- Potato Varieties: Swap red potatoes for gold potatoes or baby potatoes.
How to Make Slow Cooker Corned Beef and Cabbage (step-by-step directions)
Step 1: Place the corned beef in your slow cooker with the fat side up. This helps keep the meat moist during cooking.
Step 2: Layer the onions and garlic around the brisket, then sprinkle with the seasoning packet.
Step 3: Pour the beef broth over the top of the meat, adding enough liquid to cover the brisket.
Step 4: Cook on LOW for 8-10 hours, adding vegetables in stages for the best results.
Recipe Tips
- Place the meat fat side up to keep it juicy throughout the long cooking time.
- Don’t add all vegetables at the beginning – stagger them to prevent mushy results.
- Use a programmable slow cooker if you’ll be away longer than the cooking time.
- Let the meat rest before slicing against the grain for the most tender results.
Storing Tips
- Storage: Let the corned beef cool entirely before storing. Keep it submerged in the cooking liquid for best results.
- Refrigerator: Store in an airtight container with some cooking liquid for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers with cooking liquid for up to 3 months.
- Reheating: Warm gently in the microwave or stovetop with some cooking liquid to maintain moisture.
Serving Suggestions
Serve this hearty meal with my Grandma’s Irish Soda Bread With Raisin for soaking up the flavorful broth. For a complete meal, pair it with my Garlic Mashed Potatoes with Sour Cream or Roasted Brussels Sprouts with Balsamic Glaze.
Recipe FAQs
The flat cut is leaner and more uniform in shape, making it easier to slice. The point cut has more marbling and fat, resulting in a more tender and flavorful meat.
While some recipes suggest rinsing to reduce the salt content, this is unnecessary. The salt brine is part of the curing process that gives corned beef its distinctive flavor.
Adding vegetables in stages prevents them from becoming too soft. Potatoes and carrots need longer cooking time than cabbage, which can become mushy if added too early.
While possible, cooking on LOW for a longer time yields more tender meat. If you must cook on HIGH, reduce total time to 4-5 hours, but monitor vegetables carefully.
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Slow Cooker Corned Beef and Cabbage Recipe
Equipment
Ingredients
- 3.5 lbs corned beef brisket flat or point cut with included seasoning packet
- 1 large onion quartered
- 3-5 cloves garlic minced
- 3 cups beef broth
- 1 bay leaf
- ½ teaspoon whole peppercorns optional
- 5 large carrots peeled and cut into 3-inch long pieces
- 2 lbs red potatoes quartered (or halved, depending on size)
- 1 small head cabbage cut into wedges
- Fresh parsley for garnish (optional)
Instructions
- Place the corned beef in your slow cooker with the fat side up. This helps keep the meat moist during cooking.3.5 lbs corned beef brisket
- Layer the onions and garlic around the brisket, then sprinkle with the seasoning packet.1 large onion,3-5 cloves garlic,1 bay leaf,1/2 teaspoon whole peppercorns
- Pour the beef broth over the top of the meat, adding enough liquid to cover the brisket.3 cups beef broth
- Cook on LOW for 8-10 hours, adding vegetables in stages for the best results.5 large carrots,2 lbs red potatoes,1 small head cabbage,Fresh parsley
Notes
- Place the meat fat side up to keep it juicy throughout the long cooking time.
- Don’t add all vegetables at the beginning – stagger them to prevent mushy results.
- Use a programmable slow cooker if you’ll be away longer than the cooking time.
- Let the meat rest before slicing against the grain for the most tender results.
Nutrition Information
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