Slow Cooker Corned Beef and Cabbage is a classic recipe that is perfect for St. Patrick’s Day or really any day of the year.
The slow cooker is the BEST and EASIEST way to make corned beef! You can make this classic recipe below or my Guinness or Maple Mustard Corned Beef for St. Patrick’s Day.
What is corned beef and what cut should I buy?
- Corned beef is salt-cured brisket. This is different than plain brisket which has not been cured.
- Corned beef usually comes with a seasoning packet that often includes: bay leaves, peppercorns, mustard seeds, and dill seeds. This flavor packet creates a wonderfully flavored roast.
- There are 2 cuts of corned beef; point cut or flat cut.
- Flat cut – easier to slice evenly (pictured below)
- Point cut – can have more marbling but usually not uniform in size.
How to make corned beef and cabbage in the slow cooker:
- Corned Beef – Flat cut or point cut
- Potatoes – I use a mixture of baby red and gold potatoes
- Carrots – Whole carrots, peeled and sliced thick
- Garlic cloves – Peeled
- Water – Helps keeps the entire dish moist (see other liquid ideas below)
- Cabbage – About a 1/2 head, cut into thin wedges, that’s all will fit in the slow cooker with all the other ingredients.
What liquid should I add?
Water is the classic liquid used in corned beef and cabbage but feel free to try one of these other options for something different:
- Beer – such as Guinness
- Beef or chicken broth
- Ginger ale – see this recipe from Just a Pinch
How long do I cook?
The total time corned beef needs in the slow cooker is 8 hours on LOW or 5 hours on HIGH.
When do I add the cabbage?
- Everyone has their own preference for how long to cook cabbage in the slow cooker. In the video in the recipe card, I add the cabbage during the last 2 hours. I think that is a perfect amount of time for anyone who is cooking corned beef and cabbage for the first time to try.
- You can add the cabbage at any point. If you want it ultra tender add it at the beginning. If you want it crisp, add during the last hour.
What can I do to make this low carb?
Corned beef is low carb. Just be conscious of what else you add to the pot.
- Use water for the liquid (don’t use beer or other high carb liquid)
- Omit the potatoes and use celery or cauliflower instead.
How do I serve corned beef and cabbage?
- Slice the meat against the grain.
- If desired, drizzle melted butter over the potatoes and sprinkle with parsley.
- Serve with horseradish or stone-ground mustard.
Here are my other corned beef recipes and Irish inspir ed recipes:
- Slow Cooker Reuben Sandwiches
- Slow Cooker Guinness Corned Beef and Cabbage
- Slow Cooker Maple Mustard Corned Beef
- Slow Cooker Guinness Beef Stew
- Slow Cooker Irish Cream Hot Cocoa
- Beer Bread by Vintage Recipe Tin
Leftover ideas:
- Reuben Sandwiches
- Corned Beef Hash – by Dinner, Then Dessert
- Leftover Corned Beef Breakfast Sandwiches – by From Valerie’s Kitchen
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First Published: 03/14/2013
Updated: 02/04/2020
Slow Cooker Corned Beef and Cabbage
Classic and Easy Slow Cooker Corned beef and Cabbage, you'll want to make this more than once a year.
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Servings: 8
Calories: 352kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 2-4 lbs. Corned beef brisket (flat or point cut) (with seasoning packet that is included)
- 2 lbs. red or gold potatoes (or a mixture of both!)
- 3 carrots sliceded thick
- 2 garlic cloves peeled
- 1/2 head cabbage cut into thin wedges
- 1 1/2 cup water (or see notes below for other liquid ideas)
For serving:
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions:
- Add the corned beef to your slow cooker. Sprinkle over the included seasoning packet.
- Add your baby potatoes on top of the roast. If your potatoes are larger you can halve them to ensure they get tender. Add the carrots and garlic.
- Pour over the water. Add cabbage now if you want ultra-tender cabbage. Otherwise wait to add it until the last 2 hours.
- Place the lid on the slow cooker.
- Cook on HIGH for 5 hours or LOW for 8 hours total. (Add the cabbage during the last 2 hours). You may have to rearrange things into the pot to get the cabbage to fit (or cut your cabbage thinner).
- Remove the meat onto a cutting board and slice into strips.
- Serve the meat with potatoes, carrots, and cabbage.
- Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
How to Video:
Recipe Notes:
What cut of corned beef should I use?
- Flat cut – easier to slice evenly (pictured below)
- Point cut – can have more marbling but usually not uniform in size.
- Both are great in this recipe. I usually choose whichever is cheaper.
- Beer – such as Guinness
- Beef or chicken broth
- Ginger ale
- Use water for the liquid (don’t use beer or other high carb liquid)
- Omit the potatoes and use celery or cauliflower instead.
Nutrition:
Calories: 352kcal | Carbohydrates: 4g | Protein: 26g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 2082mg | Potassium: 602mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 67mg | Calcium: 36mg | Iron: 3mg
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I use veggie stock as my liquid. I also add a splash of vinegar and some onions.
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.
ALL RECIEPIES SOUND GREAT ONIONS AND CARROTS MAKE A GOOD ADDITION
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.
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!
But that doesn’t answer her question. There are two sections to the piece of meat (brisket) corned (a way to preserve meat) to make corned beef, called flat and point. The flat seems to be the more desired section because it ends up rather like a rectangle. I think it is the part that most people visualize when thinking of corned beef. The other section is called the point. It is rather like a pyramidal lump. The difference in the culinary characteristics is that the point has more flavor because it contains more fat. it is just as tender as the flat. Most folks choose a flat ’cause it is ‘purtier’. The big difference between the two sections is cost per pound. The flat can be three to four times the cost of the flat.
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.
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.
sounds great, I am going out tomarrow to get everything. im not waiting till the 17th. thanks everyone
We use beef and veggie stock, half cup each, instead of water. Good flavor.
Never made corn beef and cabbage. This recipe and idea sound great. Cooking it today. Thanks
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.
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!
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.
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.
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
Sounds delicious, can’t wait to try it.
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
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
looking forward to emails
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!
Anybody add onions to this dish?
Of 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….
I put the corn beef in the oven after it is cooked (while I am cooking the cabbage) for about 10 mins with a glaze of maple syrup!! Delish!!!