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.
Anonymous says
Pickle juice can be added instead of or with the water. It’s got all the same spices.
Frank says
They don’t make corned beef like they used to. I’d be concerned about nitrites and nitrates if not boiled and changing the water at least once.
Anonymous says
Most supermarkets have a “grey corned beef.” No nitrates.
Kenny says
Hello. We would like to use cauliflower instead of potatoes, How would I incorporate cauliflower intobthe recipe? Thank you
Anonymous says
i would just add cauliflower at the end with cabbage like last 1-2 hours
Nancy says
Since cauliflower is in the same family as cabbage, it should be added later in the process. Maybe an hour or two before serving. (depending on how tender you want it to be). I have not tried this but have been cooking for over 40 years. Good luck, sounds like a great idea.
Sarah Olson says
I agree the last hour will work great.
Janine says
Can I use baking potatoes for the recipe
Sarah Olson says
Yes!
Sherry Danforth says
When you buy the brisket and put it in the fridge how long can you keep it in there before cooking it I don’t want it to ruin and it’s been in there a few days thank you
Sarah Olson says
Corned beef lasts longer than uncured brisket. Check the date on your package, it usually lasts for weeks.
Justin says
Has anybody swapped the water for Guinness? Would the amount of liquid be the same? I’ve also read people swap water for a mix of both broth and beer together.
Shawn says
Justin,
1.5 cups of beer in place of the water, then enjoy the rest of the beer. I’ve done all of the combos through the years, you really can’t go wrong with any of them.
I’m adding the brine this year since that’s a new idea for me.
Lynn says
I always use beer instead of water, it adds a depth of flavor. Have never used Guiness though, we drink that.
Lisha says
I’ve always used two bottles of Guinness beer and it turns out perfectly!
Nancy says
There is a link in the blog to her recipe which uses Stout beer. I believe it’s one bottle plus some brown sugar. Good luck!
Shery Sullivan says
Point and flat cut are both very good. You won’t go wrong trying either one. I’m trying this recipe so I’ll be able to smell it cooking all day. Yum. Thanks for all your tips.
lee shafer says
Sarah, should you rinse the corn beef prior to putting in the slow cooker, Thanks
kelly obrien says
Veggies were too mushy after 8hours. Don’t put in til near the end.
Carol Kramer says
Sounds great I can hardly wait!
Eugene says
Have beef brisket only, not corned. What spices do I add?
Sarah Olson says
You will have to brine it before using this recipe if you want corned beef. Here is a good recipe: https://sweetandsavorymeals.com/homemade-corned-beef-brine/
Anonymous says
Its not just about spices it’s brisket that is been sitting in brine
Terry Rickards says
I love corned beef with potatoes, carrots & cabbage. I prefer to buy the rounds rather than the brisket, however, as there is much more meat on the rounds, less fat. Trying to keep my hubby and I eating healthy! Thanks for posting the recipe. Never thought about adding garlic cloves! I will definitely give that a try next time!
Anonymous says
Adding bacon and ham is great