291 Comments
This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
- What is corned beef and what cut should I buy?
- Recipe Ingredients
- Step-by Step-Directions
- What other kind of liquid can I add?
- When do I add the cabbage?
- What can I do to make this low carb?
- Can I add brown sugar to this recipe?
- How do I serve crock pot corned beef and cabbage?
- Leftover ideas:
- Here are my other corned beef recipes and Irish inspired recipes:
- Corned Beef & Cabbage Recipe Recipe
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
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.
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Thanks
Top o’ the mornin’ to ya’! This is my first time making corned beef and cabbage. Hoping the family loves it! Thank you.
Preparing and smells awesome!
I have a 4 pound corned beef 1 1/2 cups of water doesn’t seem like enough can I add more?
Yes! It won’t hurt it.
What do you do with the peeled garlic cloves?
Add them on top of the roast.
I made this today. I used beer for liquid and when I do recipes with cabbage I always cheat and use slaw mix.
Thanks for the easy to do receipe. Simple to do and really taste good. Used the flat cut and added some fresh celery stock to recipe. Happy Saint Patrick’s Day!
Does the meat have to be covered in water, like when you boil it?
No, more liquid will come out as it cooks.
Most recipes say to put the vegetables in first and the corned beef on top. Will doing it the opposite way as this recipe states prevent the veggies from turning into mush?
I think it works well with the veggies on top. Yes, some liquid will be hitting them once the meat let’s out the juices but not as much as on the bottom.
Hi! Super excited to try my first corned beef with this recipe, I’m feeling confident about it.
Few questions I have:
Should I let the meat get to room temp first?
After I pat dry the meat can I massage the seasonings onto it can kinda let it “marinate” ?
Lastly, I have baby carrots, can I use those instead of whole carrots? And if so should I rinse the baby carrots? I ask because I personally feel like they have a different taste or something to them than whole carrots do
I don’t let mine get to room temperature, you risk it being in the danger zone if you do that, especially in the slow cooker. You can definitely pat the meat with the seasoning. Yes, baby carrots work well.