I may only make corned beef and cabbage once a year, but I so look forward to it. I love how you can put the corned beef, potatoes, and cabbage all in the slow cooker, truly a one pot meal. I can’t wait to make Reuben Sandwiches with the leftovers!
I do not like my potatoes cooking in greasy meat juices all day, call me crazy. I use the “foil snake” method to get my potatoes up off the bottom of the slow cooker. I included pictures below showing what the foil snake looks like. Basically you just roll some foil into a snake, and wrap around your roast. You can do this with any roast recipe that you add veggies to.
Do not add the cabbage until the end of cooking time!
This Photo shows the foil I rolled into snake, to keep the potatoes from getting greasy.
Add your potatoes on top the your foil and roast. DO NOT ADD CABBAGE YET!
Add the cabbage after 8 hours, and cook for 15 to 20 minutes longer, or until cabbage is tender.
- 2 pound Corned Beef Brisket with seasoning packet that is included
- About 2 pounds red potatoes
- ½ Head of Cabbage
- ½ cup water
- horseradish mustard for serving
- Put the corned beef down in your slow cooker, add a ½ cup of water, top with the included seasoning packet.
- Make a foil snake and put around the roast, to keep potatoes up and out of the greasy juices.
- Add potatoes
- Cook on low for 8 hours
- Add the cabbage after the cooking time is over, and cook for 15 to 20 minutes more, until cabbage is tender.
You may also like: Slow Cooker Reuben Sandwiches
Carol says
June 4, 2013 at 2:03 pmI like this recipe. I have been trying to find a recipe for corned beef and cabbage. I actually use carrots, potatoes, turnips and parsnips. I like the idea of the foil snake, thanks for posting this. I will try it.
Sarah Olson says
June 4, 2013 at 5:07 pmCarol- I’ve been wanting to try turnips and parsnips with a roast, sounds so good!
Jo says
March 16, 2019 at 5:37 amAnybody add onions to this dish?
Marilyn Keough says
March 29, 2019 at 4:38 pmOf course! Add them when adding potatoes. I don’t use crock pot; I boil the beef, take it out to rest, then add veggies to liquid. Taters, carrots, onions first, the cabbage last ….. and yes, this is how it’s done in Ireland….
Becky says
December 29, 2013 at 7:42 amlooking forward to emails
Lynne says
March 14, 2014 at 6:51 amI love corned beef and cabbage and potatoes. Why don’t you put the cabbage in for the entire time? I love the flavor of cabbage that has been cooked with the corned beef.
Sarah Olson says
March 14, 2014 at 9:41 amI don’t like the cabbage soggy, it still has a slight corned beef flavor 🙂
Sharon says
January 30, 2018 at 8:32 amWe don’t like “crisp” cabbage and my husband likes the flavor of the corned beef, so I put the cabbage in at the beginning of the recipe. It turns out fine.
Sarah Olson says
January 30, 2018 at 8:53 amGreat tip Sharon! Thank you.
Ralph Vanderpool (@Hog1951Ralph) says
March 14, 2018 at 10:46 pmI LIKE MY CABBAGE WELL DONE ALSO AND I ADD CARROTS
Antoinette says
March 14, 2014 at 7:03 amLove the recipe.. I usually put the seasoning pack in cheese cloth as not everybody likes the seeds and such in their meat.. but wow fantastic every time..
NANCY OLLICK says
February 16, 2016 at 6:57 pmMy hubby & I look forward to the corned beef sales every March & stock up like crazy! The only thing we add to the water is extra pickling spice – we love the increased flavor. We try to remove as much of the excess fat as possible. When the meat is done, we remove the meat & add the cabbage which cooks quickly in the liquid & can easily turn to mush if cooked for too long & can remain covered with the now-melted fat. If we don’t bother with the slow cooker, I use a big pot, completely cover the meat & cook on low until the meat is soft, not chewy. We are retired & home all day so the big pot also works for us. Either way, the results are to die for! Don’t forget to get a fresh [we like seeded w/caraway seeds] rye bread to make followup sandwiches! We also prefer the spicy brown mustard to yellow mustard on the sandwiches. All I can say, it sure doesn’t last long in our household!!!
OMG! I’m already drooling just thinking about it! lololol
Glenda says
March 14, 2014 at 7:41 amSounds delicious, can’t wait to try it.
Georgi says
March 15, 2014 at 3:35 pmWhile shopping for my Corned beef at Costco, a woman bought enough beef to feed 20 people – She told me she makes a glaze of brown sugar and crushed pineapple. Has anyone eve used this? I don’t want to destroy my meal if I do this for the first time. Thanks
Teresa A. Latham-Canonizado says
March 16, 2014 at 11:38 amThis will be my first time make a Irsh Corn Beef and with Red Potatoes and Carrots and Cabbage and to add some Sweet Potatoes. Try it might work. I used to cook the cornbeef and cabbage with potatoes and carrots in a pot and boiled over the stove.
Michael Robertson says
March 17, 2014 at 8:59 amTried this for the 1st time yesterday. turned out great. Got less shrinkage than when when boiled. Didn’t get the spices in the meat as much as I like.
Kathi Moseman says
October 23, 2014 at 11:02 amTry putting half the spices in the 1/2 cup of water, and the rest on top of the meat. There should be a little more flavor in the meat as the spices steam. And I don’t put my carrots in with the meat and potatoes…I cook them on the stove during the last 1/2 hour of the crock pot cooking time.
Mary Simpson says
February 23, 2015 at 12:48 pmI love this way of cooking cornbeef. Although I usually cook mine in the oven in Dutch oven. I can make enough for 10 people. I like adding onion also.
Sarah Olson says
February 23, 2015 at 2:56 pmOnions do sound good Mary!
Paul Baptista says
March 19, 2015 at 7:42 pmEnjoyed all the comments, very interesting. I have never used turnips with my corned beef, however, I like the thought. I usually cook my onions separately or sometimes with my cabbage. I have all kinds of ideas now. thanks…I’ll keep in touch with this page, let you know how I make out.
Barbara says
March 22, 2015 at 4:22 amNever made corn beef and cabbage. This recipe and idea sound great. Cooking it today. Thanks
Peggy says
March 30, 2015 at 1:52 pmWe use beef and veggie stock, half cup each, instead of water. Good flavor.
Kathleen says
February 20, 2016 at 1:13 pmI’ve been making corn beef in the slow cooker for years and will be trying this one and the foil. I get as much fat off the meat as I can and also made carrots and onion and itnis divine! Thanks for all the great tips on the comments to everyone and for Awesome Awesome recipes!!!!!
betty white says
March 3, 2016 at 7:17 pmsounds great, I am going out tomarrow to get everything. im not waiting till the 17th. thanks everyone
Regina Totreel says
March 5, 2016 at 12:56 pmI use beer not water for extra flavor.
Sarah Olson says
March 5, 2016 at 1:59 pmI’m going to do that next year, I don’t know why I haven’t done that before. Beer and beef in the slow cooker are match made in heaven!
kath says
March 11, 2016 at 2:05 pmHi, I always add vinegar and onion.
Jane says
March 13, 2016 at 11:55 amThank you for the ‘snake’ suggestion…worked beautifully and the dinner was absolutely delicious.
Haley Maples says
March 16, 2016 at 6:47 pmI am getting ready to cook this in my crockpot. Any suggestions on what type of beer to use? Guinness?
Sarah Olson says
March 17, 2016 at 6:52 amFrom the recipes I’ve seen on pinterest, most use Guinness.
Trixy says
March 10, 2017 at 7:25 amWhat cut of corned beef so I choose? some are flat and called “first cut” and some is a big fat chunk!! Please help…Paddy’s Day approaching soon!
Sarah Olson says
March 10, 2017 at 7:38 amI usually buy the flat cut.
Trixy says
March 10, 2017 at 7:43 amGreat…thanks for your help!
Dave W. says
January 30, 2018 at 8:18 amI have a question about the foil snake. So the potatoes are above all liquid, correct…above the “good” juices as well as the grease. Just wanted to be clear. Thanks!
Sarah Olson says
January 30, 2018 at 9:29 amYes, the potatoes will be steamed. You can forgo the snake and let them sit in the juices if you like that flavor.
Ralph Vanderpool (@Hog1951Ralph) says
March 14, 2018 at 10:51 pmALL RECIEPIES SOUND GREAT ONIONS AND CARROTS MAKE A GOOD ADDITION
judy says
March 15, 2018 at 1:53 pmif you are worried about excess fat, take a bit of cheesecloth filled with ice cubes and swirl around the top,grease will adhere to the cloth. leave some for flavor.