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Home » Beef » Corned Beef and Cabbage

Corned Beef and Cabbage

by Sarah Olson on February 6, 2020 | Updated March 14, 2020 38 Comments

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collage of corned beef and cabbage photos for pinterest
Slow Cooker Corned Beef and Cabbage

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.

cooked corned beef, potatoes, cabbage and carrots in slow cooker.

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.
flat cut corned beef in pacakage

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.
potatoes, cabbage, carrots and garlic for corned beef

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.

corned beef in crockpot with potatoes and carrots on top

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.
cabbage on top of partially cooked corned beef

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.
cooked corned beef and cabbage in slow cooker, side view

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.
cooked corned beef, potatoes, cabbage and carrots with mustard and spatula on the side.

Here are my other corned beef recipes and Irish inspired 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
plated corned beef and cabbage

Leftover ideas:

  • Reuben Sandwiches
  • Corned Beef Hash – by Dinner, Then Dessert
  • Leftover Corned Beef Breakfast Sandwiches – by From Valerie’s Kitchen

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

First Published: 03/14/2013

Updated: 02/04/2020

plated corned beef, cabbage, potatoes and grainy mustard.

Slow Cooker Corned Beef and Cabbage

4.86 from 27 votes
Classic and Easy Slow Cooker Corned beef and Cabbage, you'll want to make this more than once a year.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Corned Beef and Cabbage
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 352kcal
Author: Sarah Olson

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
US Customary – Metric

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.
 
Can I use a different liquid than water?
Water is most commonly used in making corned beef but one of these other liquids can be used:
  • Beer – such as Guinness
  • Beef or chicken broth
  • Ginger ale
How can I make this meal low carb?
Corned beef is low carb! 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.

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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner, St. Patrick's Day Tagged With: corned beef, Irish, st. patrick's day

    Comments

    1. C.O. says

      June 27, 2020 at 11:07 am

      I use veggie stock as my liquid. I also add a splash of vinegar and some onions.

      Reply
    2. judy says

      March 15, 2018 at 1:53 pm

      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.

      Reply
    3. Ralph Vanderpool (@Hog1951Ralph) says

      March 14, 2018 at 10:51 pm

      5 stars
      ALL RECIEPIES SOUND GREAT ONIONS AND CARROTS MAKE A GOOD ADDITION

      Reply
    4. Dave W. says

      January 30, 2018 at 8:18 am

      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!

      Reply
      • Sarah Olson says

        January 30, 2018 at 9:29 am

        Yes, the potatoes will be steamed. You can forgo the snake and let them sit in the juices if you like that flavor.

        Reply
    5. Trixy says

      March 10, 2017 at 7:25 am

      5 stars
      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!

      Reply
      • Sarah Olson says

        March 10, 2017 at 7:38 am

        I usually buy the flat cut.

        Reply
        • Trixy says

          March 10, 2017 at 7:43 am

          Great…thanks for your help!

          Reply
        • Norm Burton says

          March 16, 2020 at 4:29 pm

          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.

          Reply
    6. Haley Maples says

      March 16, 2016 at 6:47 pm

      5 stars
      I am getting ready to cook this in my crockpot. Any suggestions on what type of beer to use? Guinness?

      Reply
      • Sarah Olson says

        March 17, 2016 at 6:52 am

        From the recipes I’ve seen on pinterest, most use Guinness.

        Reply
    7. Regina Totreel says

      March 5, 2016 at 12:56 pm

      5 stars
      I use beer not water for extra flavor.

      Reply
      • Sarah Olson says

        March 5, 2016 at 1:59 pm

        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!

        Reply
        • kath says

          March 11, 2016 at 2:05 pm

          Hi, I always add vinegar and onion.

          Reply
    8. betty white says

      March 3, 2016 at 7:17 pm

      5 stars
      sounds great, I am going out tomarrow to get everything. im not waiting till the 17th. thanks everyone

      Reply
    9. Peggy says

      March 30, 2015 at 1:52 pm

      We use beef and veggie stock, half cup each, instead of water. Good flavor.

      Reply
    10. Barbara says

      March 22, 2015 at 4:22 am

      Never made corn beef and cabbage. This recipe and idea sound great. Cooking it today. Thanks

      Reply
    11. Paul Baptista says

      March 19, 2015 at 7:42 pm

      5 stars
      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.

      Reply
    12. Mary Simpson says

      February 23, 2015 at 12:48 pm

      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.

      Reply
      • Sarah Olson says

        February 23, 2015 at 2:56 pm

        Onions do sound good Mary!

        Reply
    13. Michael Robertson says

      March 17, 2014 at 8:59 am

      5 stars
      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.

      Reply
      • Kathi Moseman says

        October 23, 2014 at 11:02 am

        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.

        Reply
    14. Teresa A. Latham-Canonizado says

      March 16, 2014 at 11:38 am

      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.

      Reply
    15. Georgi says

      March 15, 2014 at 3:35 pm

      5 stars
      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

      Reply
    16. Glenda says

      March 14, 2014 at 7:41 am

      Sounds delicious, can’t wait to try it.

      Reply
    17. Antoinette says

      March 14, 2014 at 7:03 am

      4 stars
      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..

      Reply
      • NANCY OLLICK says

        February 16, 2016 at 6:57 pm

        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

        Reply
    18. Lynne says

      March 14, 2014 at 6:51 am

      5 stars
      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.

      Reply
      • Sarah Olson says

        March 14, 2014 at 9:41 am

        I don’t like the cabbage soggy, it still has a slight corned beef flavor 🙂

        Reply
        • Sharon says

          January 30, 2018 at 8:32 am

          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.

          Reply
          • Sarah Olson says

            January 30, 2018 at 8:53 am

            Great tip Sharon! Thank you.

            Reply
      • Ralph Vanderpool (@Hog1951Ralph) says

        March 14, 2018 at 10:46 pm

        I LIKE MY CABBAGE WELL DONE ALSO AND I ADD CARROTS

        Reply
    19. Becky says

      December 29, 2013 at 7:42 am

      5 stars
      looking forward to emails

      Reply
    20. Carol says

      June 4, 2013 at 2:03 pm

      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.

      Reply
      • Sarah Olson says

        June 4, 2013 at 5:07 pm

        Carol- I’ve been wanting to try turnips and parsnips with a roast, sounds so good!

        Reply
        • Jo says

          March 16, 2019 at 5:37 am

          4 stars
          Anybody add onions to this dish?

          Reply
          • Marilyn Keough says

            March 29, 2019 at 4:38 pm

            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….

            Reply
            • Margaret Edson says

              March 3, 2020 at 11:23 am

              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!!!

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