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.
The slow cooker is the BEST and EASIEST way to make corned beef! You can make this classic recipe below or my Guinness Corned Beef and Cabbage 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.
Recipe Ingredients
- Corned Beef – Flat cut or point cut, be sure to save the spice packet that comes with it!
- Onions – Onions aren’t tradionally added to corned beef but adds 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 – Add the corned beef and 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
- Ginger ale – see this Ginger Ale Corned Beef Recipe
- Add the brine – If you want more salty flavor, add the brine from the packaging.
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.
Can I add brown sugar to this recipe?
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.
How do I serve crock pot 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.
Leftover ideas:
- Slow Cooker Reuben Sandwiches
- Corned Beef Hash – by Dinner, Then Dessert
- Leftover Corned Beef Breakfast Sandwiches – by From Valerie’s Kitchen
Here are my other corned beef recipes and Irish inspir ed recipes:
- Slow Cooker Reuben Dip
- Slow Cooker Colcannon Potatoes
- Slow Cooker Corned Beef Hash (from raw corned beef)
- 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
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Corned Beef & Cabbage Recipe
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 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:
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
- Add the brine – If you want more salty flavor, add the brine from the packaging.
- Use water for the liquid (don’t use beer or other high carb liquid)
- Omit the potatoes and use celery or cauliflower instead.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Peggy says
We use beef and veggie stock, half cup each, instead of water. Good flavor.
Barbara says
Never made corn beef and cabbage. This recipe and idea sound great. Cooking it today. Thanks
Paul Baptista says
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.
Mary Simpson says
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.
Sarah Olson says
Onions do sound good Mary!
Michael Robertson says
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.
Kathi Moseman says
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.
Teresa A. Latham-Canonizado says
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.
Georgi says
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
Glenda says
Sounds delicious, can’t wait to try it.
Antoinette says
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..
NANCY OLLICK says
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
Lynne says
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.
Sarah Olson says
I don’t like the cabbage soggy, it still has a slight corned beef flavor 🙂
Sharon says
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.
Sarah Olson says
Great tip Sharon! Thank you.
Ralph Vanderpool (@Hog1951Ralph) says
I LIKE MY CABBAGE WELL DONE ALSO AND I ADD CARROTS
Becky says
looking forward to emails
Carol says
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.
Sarah Olson says
Carol- I’ve been wanting to try turnips and parsnips with a roast, sounds so good!
Jo says
Anybody add onions to this dish?
Marilyn Keough says
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….
Margaret Edson says
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!!!