Corned Beef & Cabbage (Crockpot)
318 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.
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“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!!!”
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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 main cuts of corned beef:
- 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.
Key Ingredients
Corned Beef – Find this in butcher meat section of the store, next to the roasts.
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 – 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.
How to Make Crockpot Corned Beef and Cabbage
- Build the base: onion + brisket + seasoning, then tuck in potatoes, carrots, and garlic.
- Let it cook low and slow until the beef is tender and the veggies are soft.
When do I add the cabbage?
Firmer Cabbage: Add during the last 2 hours for a cabbage with a little more bite.
Ultra Soft: Add that cabbage with everything else for a buttery tender bite.
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!
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.
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Here are my other corned beef recipes and Irish inspir ed recipes
Try Slow Cooker Reuben Dip made with store-bought pastrami, Slow Cooker Colcannon Potatoes with gold potatoes and cabbage, or Slow Cooker Corned Beef Hash made from raw corned beef—a breakfast staple.
If corned beef isn’t your thing, Slow Cooker Guinness Beef Stew is another hearty option, and Beer Bread makes a great side for the meal.
You can make the classic recipe below or try Guinness Corned Beef and Cabbage or Maple Mustard Corned Beef for St. Patrick’s Day—there are plenty of ways to cook this unique cut of beef.
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!!!