Corned Beef & Cabbage (Crockpot)
309 CommentsFeb 13, 2025
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This Slow Cooker Corned Beef & Cabbage is a classic recipe that is perfect for St. Patrick’s Day or any day of the year. The crockpot makes corned beef melt-in-your-mouth tender, while the cabbage and veggies soak up all the delicious flavors.
You can make this classic recipe below or my Guinness Corned Beef and Cabbage or Maple Mustard Corned Beef for St. Patrick’s Day, there are plenty of choices of ways to cook this unique cut of beef.
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.
Either cut is great for cooking in the crockpot! I usually grab whichever is cheaper.
Recipe Ingredients
- Corned Beef – Flat cut or point cut, be sure to save the spice packet that comes with it!
- Onions – Onions aren’t traditionally added to corned beef but add SO much flavor.
- Potatoes – I use a mixture of baby red and gold potatoes
- Carrots – Whole carrots, peeled and sliced thick
- Garlic cloves (not pictured)- Peeled
- Water – Helps keeps the entire dish moist, can use beef broth if desired.
- Cabbage – About a 1/2 head, cut into thin wedges, that’s all will fit in the slow cooker with all the other ingredients.
Step-by Step-Directions
Step One – Add the onions to the bottom of the slow cooker.
Step Two -Rinse the corned beef well, then add it to the slow cooker, and sprinkle over the seasoning packet.
Step Three – Add the carrots, potatoes, and garlic; you can peel the potatoes if you prefer. Add the water.
Step Four – You can add the cabbage now or add it during the last two hours of cooking. If you add now, the cabbage will be ultra-tender.
Step Five – Cook on HIGH For five hours or LOW for 8 hours without opening the lid during the cooking time.
What other kind of liquid can I add?
Water is the classic liquid used in crockpot 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 – This will add more sodium to the dish, so beware.
- Ginger ale – see this Ginger Ale Corned Beef Recipe
- I’ve even had one reader who used pickle juice!
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.
How do I serve crock pot corned beef and cabbage?
This meal is great straight out of the pot, but here are some ways to enhance this meal:
- Let the meat rest for about 10 minutes before slicing. Slice the meat against the grain.
- If desired, drizzle melted butter over the potatoes and sprinkle with parsley.
- Serve with horseradish sauce or stone-ground mustard.
- Can’t go wrong by serving with Irish soda bread or a piece of cornbread.
More FAQs
Use water for the liquid (don’t use beer or other high-carb liquid). Omit the potatoes and use celery or cauliflower instead. Corned beef is low carb. Just be conscious of what else you add to the pot.
Brown sugar is great in corned beef; it adds depth of flavor and cuts back on the salty taste. Sprinkle two tablespoons over your corned beef before cooking.
You can use one tablespoon of pickling spice. If you do not have that, don’t fret. Just add a few seasonings such as coarse black pepper, ground dry mustard, garlic powder and a bay leaf to add some flavor to your dish.
Wondering which way to place your corned beef in the crockpot? While it might not look the prettiest, fat side up is the way to go! As it cooks, the fat slowly renders, keeping the meat tender and flavorful.
Yes, you want to do more than just pat dry your corned beef. You’ll want to rinse it well, for it can have a slimy texture that you want to get rid off. Also, rinsing will help get rid of some of the overwhelming sodium content.
Reader Review:
“By far the best I’ve had, …and I’ve had it for many many years. I honestly would not change a thing! Thank you for sharing!!!” – Jill
Here are my other corned beef recipes and Irish inspir ed recipes:
- Slow Cooker Reuben Dip, uses store bought pastrami!
- Slow Cooker Colcannon Potatoes, features gold potatoes and cabbage, a unique must try.
- Slow Cooker Corned Beef Hash, from raw corned beef, a breakfast staple.
- Slow Cooker Guinness Beef Stew, don’t like corned beef? This stew hits the spot.
- Slow Cooker Irish Cream Hot Cocoa, a wonderful drink for parties.
- Beer Bread, we love to make this bread as a side for this meal.
Corned Beef & Cabbage Recipe
How to Video
Ingredients
- 2-4 lbs. Corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) Peel them if you'd like!
- 3 carrots, sliced 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 sliced onion to the slow cooker.
- Rinse your corned beef and pat dry. Add 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 (let rest for 10 minutes) then slice into strips (against the grain).
- Serve the meat with potatoes, carrots, and cabbage.
- Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
Sarah’s Notes
- 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Another wonderful meal for our family can’t thank you enough. You proved me many options and valuable details that made this meal a success
i did the recipe just as it was written and it was the best ever. i had two helpings! rinsing the beef made all the difference—it’s usually so salty i struggle to finish it but this was perfect. i used a 7oz coronita plus 5oz of water. i did cook the cabbage separately as it never fits: filled a small anyday dish, added a pat of butter, nuked it for 90 seconds, perfect! if you haven’t tried those anyday dishes, you’d be amazed. (the potatoes, carrots, garlic and onions were 8 hours in the crockpot, though, never fear.)
Something I learned the hard way, and you might consider slightly adjusting your recipe. Water or other liquid should cover the meat by at least one inch. If I followed your recipe, part of my corned beef (under water) would be tender and the remaining part (above the water line) would be tough. Pots vary in size, this requirement does not. Just thought you’d like some feedback. Other than the water issue, it is a stellar recipe!
The corned beef creates more liquid, that’s why I don’t add too much more. But it truly doesn’t hurt to add more.
1. You do not rinse corned beef brisket before cooking. You’re just rinsing off flavor.
2. The brisket should be placed on top of veggies. The only exception is cabbage which is added later.
We can agree to disagree, most stove top recipes boil the corned beef to get that saltiness off, so rinsing well is a must. But of course you can do whatever you’de like.
who are you, brian boru? rinising it actually made it edible in one meal for the first time! it was great!
You must be a fan of that salty slime that coats the meat when you take it out of the packaging. Oh well, to each his own.
This is the very best corned beef and cabbage recipe I’ve ever made! I substituted beer for the water. Cooked on low. My husband loved it and we are planning to have Reuben Sandwiches with the corned beef. Thanks so much for the marvelous recipe.