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
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Lynn says
It was my first time trying this recipe. It was great!
Gayle says
I just turned on the crockpot! My corned beef didn’t come with a seasoning packet so I just added peppercorns and bay leaf, and took some of the pickling spices out of the pickle jar minus the juice. Not expecting that to make much of a difference. And I’ve decided to add the cabbage later. I’ll let you know how it comes out.
Don P says
Awesome recipe, thank you! I am no longer panicked. My wife is Irish/German, so I want to do something to please her pallet.
Natalie says
I won’t be able to fit my potatoes cabbage and carrots in the slow cooker. If I boil them in a pot on the stove what seasonings should I add?
Sarah Olson says
Hi! If I was to do this I would serve them drizzled in butter and season with salt and pepper.
J connor says
Salt, pepper, garlic cloves (2); bay leaf (1 or 2). Cook potatoes and Vegs till tender, drain, remove garlic and bay leaves, place on platter around cooked meat, and drizzle Vegs with butter. Easy peasy.
David says
I’m anticipating having the same issue when i cook this weekend. I’m thinking of saving the brine juices from the packages of corn beef and adding that to the water for boiling.
Glo says
Hi. I’ve cooked my potatoes and carrots in the broth the corn beef has cooked in since my son doesn’t like the cabbage and I do. I added extra chicken broth if needed. Watch the salt you might want to add since corn beef can be salty..
Anonymous says
Hi!
Once you remove the corned beef from the slow cooker, pour the liquid from the slow cooker into a sauce pan and boil your potatoes and carrots . You can add a little salt, onion and garlic powder to bump up the flavor. Add cabbage when potatoes are about half way done.
Missy Smith says
This is the easiest and most straight forward recipe for corned beef and cabbage. It is loved by everyone in the house even the picky eaters!
C.O. says
I use veggie stock as my liquid. I also add a splash of vinegar and some onions.
judy says
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.
Ralph Vanderpool (@Hog1951Ralph) says
ALL RECIEPIES SOUND GREAT ONIONS AND CARROTS MAKE A GOOD ADDITION
Trixy says
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!
Sarah Olson says
I usually buy the flat cut.
Trixy says
Great…thanks for your help!
Norm Burton says
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.
Haley Maples says
I am getting ready to cook this in my crockpot. Any suggestions on what type of beer to use? Guinness?
Sarah Olson says
From the recipes I’ve seen on pinterest, most use Guinness.
Liesa B. says
Guinness stout is great. I have used it for 5 + years.
Regina Totreel says
I use beer not water for extra flavor.
Sarah Olson says
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!
kath says
Hi, I always add vinegar and onion.
betty white says
sounds great, I am going out tomarrow to get everything. im not waiting till the 17th. thanks everyone