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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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 love corned beef with potatoes, carrots & cabbage. I prefer to buy the rounds rather than the brisket, however, as there is much more meat on the rounds, less fat. Trying to keep my hubby and I eating healthy! Thanks for posting the recipe. Never thought about adding garlic cloves! I will definitely give that a try next time!
Adding bacon and ham is great
It was my first time trying this recipe. It was great!
I just turned on the crockpot! My corned beef didn’t come with a seasoning packet so I just added peppercorns and bay leaf, and took some of the pickling spices out of the pickle jar minus the juice. Not expecting that to make much of a difference. And I’ve decided to add the cabbage later. I’ll let you know how it comes out.
Awesome recipe, thank you! I am no longer panicked. My wife is Irish/German, so I want to do something to please her pallet.
I won’t be able to fit my potatoes cabbage and carrots in the slow cooker. If I boil them in a pot on the stove what seasonings should I add?
Hi! If I was to do this I would serve them drizzled in butter and season with salt and pepper.
Salt, pepper, garlic cloves (2); bay leaf (1 or 2). Cook potatoes and Vegs till tender, drain, remove garlic and bay leaves, place on platter around cooked meat, and drizzle Vegs with butter. Easy peasy.
This is the easiest and most straight forward recipe for corned beef and cabbage. It is loved by everyone in the house even the picky eaters!
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.