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!
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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
I 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.
Carol- I’ve been wanting to try turnips and parsnips with a roast, sounds so good!
looking forward to emails
I 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.
I don’t like the cabbage soggy, it still has a slight corned beef flavor 🙂
We 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.
Great tip Sharon! Thank you.
I LIKE MY CABBAGE WELL DONE ALSO AND I ADD CARROTS
Love 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..
My 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
Sounds delicious, can’t wait to try it.
While 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
This 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.
Tried 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.
Try 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.
I 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.
Onions do sound good Mary!
Enjoyed 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.
Never made corn beef and cabbage. This recipe and idea sound great. Cooking it today. Thanks
We use beef and veggie stock, half cup each, instead of water. Good flavor.
I’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!!!!!
sounds great, I am going out tomarrow to get everything. im not waiting till the 17th. thanks everyone
I use beer not water for extra flavor.
I’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!
Hi, I always add vinegar and onion.
Thank you for the ‘snake’ suggestion…worked beautifully and the dinner was absolutely delicious.
I am getting ready to cook this in my crockpot. Any suggestions on what type of beer to use? Guinness?
From the recipes I’ve seen on pinterest, most use Guinness.
What 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!
I usually buy the flat cut.
Great…thanks for your help!
I 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!
Yes, the potatoes will be steamed. You can forgo the snake and let them sit in the juices if you like that flavor.
ALL RECIEPIES SOUND GREAT ONIONS AND CARROTS MAKE A GOOD ADDITION
if 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.