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 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 recipe from Just a Pinch
- 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:
- Reuben Sandwiches
- Corned Beef Hash – by Dinner, Then Dessert
- Leftover Corned Beef Breakfast Sandwiches – by From Valerie’s Kitchen
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Corned Beef & Cabbage Recipe
Equipment Needed:
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:
Recipe 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.
Thanks for the recipe, looking forward to trying it.
All my previous attempts a cooking corned beef were to boil it for several hours with the spice packet as directed on the package. The results were ho-hum at best. So this year I decided to try another method and came across your recipe. I followed it to the letter and cooked everything in my slow cooker on low for a full 8 hours and WOW! It came out so moist and tender we couldn’t believe it! Am SO glad I came across your recipe and will ever use another again! Only problem was that I bought a smaller piece, expecting bad results. And as it turned out everyone loved the beef so much they ate it all and now all I have is leftover carrots and potatoes! Do you think it would turn out just as good if I cooked the next one without the veggies? LOL Thaniks for a GREAT recipe!
Yes, that will work fine!
This recipe did not work for me. 8 hours on low and meat is tough and vegetables are hard. I used a little more water too. Probably needed a lot more. Worst corned beef Ive ever made. Never using crockpot again. Better off boiling then everything cooks and flavors blend.
Did you keep the lid on the entire eight hours? If so, your slow cooker doesn’t get hot enough.
In going over the instruction booklet of my crock pot, I noticed the instruction to not open the lid for the first two hours. This allows the heat to build up efficiently. I, myself, may have made this mistake in the past. It’s very helpful to really read the instructions and I now highlight any information that I might easily overlook next time.
Why white onion? Can I use yellow?
Any onion is fine.
I love this recipe I do have a question can I prepare everything in the crockpot the night before and put in the fridge to start in the morning cooking it?
That should be fine, I’ve never had an issue. There is a chance the slow cooker will crack when the heat turns on.
Definitely do not chill crock!!! I have popped the bottom out of one… And that was just because the added food and liquid were too cold
Can you use white wine instead of beer? Also, several comments mention adding onions below the meat but I don’t see it in your recipe, What is your option on this?
You can onion if you’d like! It depends on if I have it on hand. I’m unsure about white wine, I have not tested it. I apologize.
Thank you for replying !! I used the white wine as I had this on hand. I couldn’t tell the difference between the white wine and beer. I did add onions as well. I did not like the onions and next time will follow the recipe without them. Thank you for a delicious recipe.
Not a fan. Didnt have nearly the flavor as the traditional way of preparing. The vegetables cooking above the water and meat doesn’t allow the flavors to blend properly. I’ll not do this again
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!!!
Made this today, best corned beef and cabbage I’ve ever made. Family loved it. Thought there would be leftovers but nope
Same here! Not a scrap left!
You should add up in the recipe instructions to put the fat side down. I put fat sat up. And only just read comments, now that it is almost done.
I made this as written; used Guinness Blonde for liquid, added cabbage wedges last two hours. Absolutely the best corned beef and cabbage dinner I have ever cooked or, for that matter, eaten anywhere.
So glad to hear! We love it too.
I bought two flat cut pieces and one of the two is not fully submerged. Will that be okay?
Yes, the meat will make plenty of juices as it cooks.
need to read your comments put c beef on bottom , packet, and everything else on top used beef broth cabbage on top. wish me luck . this is a pot luick for church
I would suggest you add your vegetables last, especially the cabbage as it will be mushy if you put it in the crockpot with everything together OK? Just a little helpful yet I don’t like my cabbage mushy nor my potatoes carrots but I do like my meat to be tender And well cooked to the point that it falls apart so be sure to add potatoes and carrots along with your onions. You could put those in with the meat to season them put them on the very bottom of the crockpot play the meat on top fat side down cook about three hours, then add your potatoes carrots on then the last hour I would add the cabbage, otherwise all the vegetables will be mushy and it will look messy. Don’t forget to use your garlic you can use chicken broth, beer and water to kick up the flavor. Be sure to get your package with your corn beef. I’d like to get either 2 to 4 pounds of corn beef! Happy Paddy’s day
When do u add the garlic ? I’m guessing when I add the other spice packet ? Just didn’t notice it mention it .. wanted to make sure, can’t wait to try it today
It’s in step three. Yes, add at the beginning.
Add the sliced onions at the bottom of the crockpot, put the fat side down of the corn beef, placed the seasoning on top along with the liquids you choose from the recipe above cook for about three hours, then add your potatoes and carrots and the last hour, add your cabbage as you finish cooking it Down on high in your crockpot, be sure to add your garlic. Halfway through as the garlic will cook away is not you can add chicken broth, beer, and water to kick up the flavor. I like to use the chicken broth with water some people prefer the beer, but that just adds calories , lol happy St. Patrick’s Day!
Can I use a regular pot to make this??
I have not tested that, so I do not have times or directions.
You most certainly can cook it in a regular pot you just follow all the other directions Fat side down and all and cover it with water and let it Cooks on high heat for about a half an hour to get it started then lower it down to medium once it starts going and let it cook for about an hour and a half to two hours depend on the size of your meat safe bet 20 minutes per pound and then throw your potatoes your carrots and I throw my cabbage in like10-15 minutes at the most at the very end after I’ve taken the meat out the meat’s already cooked and then after the cabbage in we didn’t have a crock pot when I was a kid and I am very Irish so we had a lot of corned beef and that’s how my mother always made it settle for time would be about between three and a half three three and a half hours and it’s tender I suggest butter lots of butter for the potatoes and the carrots