This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself.
Tender Corned Beef and cabbage, carrots, & potatoes all cooked to perfection in the Crock Pot make for an effortless meal.
Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!
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The Best Recipe for Corned Beef and Cabbage!
I’m often asked “What is the best recipe for corned beef and cabbage?” and I have to admit that I’m partial to this slow cooker recipe! Making this crock pot Corned Beef & Cabbage recipe, it so easy that it practically cooks itself.
- It is best cooked in a 6QT slow cooker (or larger) as it really fills the crockpot.
- Add the potatoes a few hours into the cooking process, so that they cook for about 5-6 hours, this will keep them from getting mushy.
- Add the cabbage 2 hours before you plan to serve the meal.
Important Note
After slow cooking corned beef, be sure to allow the corned beef to rest for at least 15 minutes before cutting.
Once rested, cut against the grain for corned beef that is juicier and fork tender.
How to Cook Corned Beef to Make it Tender
- Low & Slow: Brisket is a tough cut of meat, and to get the very best results, it should be cooked low and slow. In this recipe, I use the slow cooker and I make sure to use the low setting.
- Give it time: This goes back to “slow”… this recipe calls for 8-10 hours and mine usually takes closer to 10. If your corned beef is tough, there’s a good chance it didn’t cook long enough.
- Rest your meat: As with most meats, allow it to rest for a few minutes before slicing.
- Cut across the grain: Brisket has long fibrous strands so it is very important to cut across the grain. In fact, this is one of the most important parts of this recipe!!
What Spices go on Corned Beef?
Corned Beef is beef brisket that has been cured and brined. When sold, it often comes already seasoned or with a seasoning packet. The seasonings include beautifully fragrant spices such as whole allspice, peppercorns, mustard seeds, and coriander, to name a few. If your corned beef doesn’t have a spice packet, you can add a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf. Bundle them up in cheesecloth and toss them into the slow cooker.
St. Patrick’s Day is the perfect time to enjoy an easy crock pot Corned Beef and Cabbage. Using a slow cooker makes this meal almost effortless!
This recipe creates a one of a kind, delicious dinner that your family will love! Since it’s already a complete meal, we most often serve it with 30 Minute Dinner Rolls or Easy Homemade Buttermilk Biscuits and a simple side salad.
Don’t eat this just on St. Patrick’s day, it’s wonderfully cozy all year round! This easy corned beef and cabbage recipe contains a complete meal all in one, tender corned beef, potatoes, sweet carrots and cabbage.
More St. Patrick's Day Favorites
Equipment
Ingredients
- 3 to 4 pounds corned beef brisket uncooked, with spice packet
- 1 onion
- 3 cloves garlic sliced
- 2 bay leaves
- 2 ½ to 3 cups water
- 2 pounds potatoes peeled* & quartered
- 2 large carrots chopped
- 1 small head green cabbage cut into wedges
Instructions
- Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
- Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
- Cook on low 8-10 hours.
- After the initial 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker.
- Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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I would love to try this nut do not have a slow cooker large enough. Can I put it in my oven at 190, 200 for 8 to 10 hours?
Hi Deb, we have this great stove top corned beef recipe that sounds perfect for you. Hope that helps!
hi – I put a 2.7 pound corned beef point cut brisket in my 6qt Rival crockpot at 8AM, following the recipe, but at 8PM, it is still tough. what should I do?
I’m sorry to hear that, Rhonda! If the corned beef is tough, it simply needs to cook longer. It may be the temperature of your slow cooker. You can always try testing your slow cooker following this guide.
Can I use a cast iron dutch oven in the oven? I don’t have a slow cooker. If so, what temp? 225 or so?
Hi Patrick, we have this great stove top corned beef recipe that sounds perfect for you. Hope that helps!
followed directions and came out great. Thanks
I grew up in England so I’m anxious to give this a try, but I’m single. This is a big recipe. Will it freeze well into single-serving portions? I worried about the cabbage. Thanks.
Hi Amanda, you can reduce the recipe to accomodate. But the corned beef slices and freezes wonderfully, and the cabbage tends to get a bit soft but still tastes great when reheated.
I have a quick question… Should I rinse the corn beef before I put it in the crockpot with all the spices? Sometimes it’s really really salty and we don’t want it to be too salty.
I personally do not rinse it, but you can if you prefer.
thank you so much for posting this recipe for the crock pot. The only thing I will be changing is the cooked cabbage. As it kid – it was always slimy to me – so now I just make a tangy coleslaw, which I love, and that takes care of the cabbage. Thanks again.
I find cabbage slightly unappealing & slimy when boiled, also – but for the past few years, I’ve been making cabbage “steaks”. Slice cabbage into 1″ slices, sprinkle both sides with salt & pepper and drizzle some olive oil over them. Bake at 375 – 400 F on a baking sheet and flip them when tops are brown (or charred). You get nice caramelized edges and it’s not “soupy”! Prep is simple & it reheats well, too. I will never boil cabbage again!
We have a delicious cabbage steak recipe that might be perfect for you!
My corned beef spice packet is in a plastic bag, can I just put it in the crockpot or do I need to wrap it in cheesecloth? Also do I put the garlic in whole or chop it?
You can just put the spice packet straight into the crockpot, Tammy. And the garlic cloves go in whole. Let us know how it turns out for you!
How are the spice flavors going to get out of the plastic bag and into the food?
Great question, Maggie! Open the packet and add the spice contents directly to the crockpot. There is so need to transfer them into a cheesecloth. I hope that helps to clarify.
Do you use the liquid that is in the corned beef package, or do you discard that liquid?
Most crock pot corned beef and cabbage recipes call for it to be cooked on high. The recipe look awesome. I really like that your recipe calls for it to be cooked on the low setting to be sure that it is tender! I’m also going to be using beef broth instead of water for added flavor and adding 8-10 cloves of garlic.
I have a 10 quart slow cooker, so I will be using a large head of cabbage and a lot more carrots and potatoes!
You will add the liquid from the package as well, Jennifer. Let us know how this recipe turns out, excited for you to try it!
Can I add beer in place of water?
Absolutely!
This corn d beef turned out beautifully! It is tender and the flavor is delicious. I doubled the potatoes and stuffed the cooker. Thank you!
I have chosen this recipe for my 1st attempt at slow cooker corned beef roast – it looks perfect for the people for whom I am making it. Question – can you comment on whether or not I could make this a day ahead and then reheat it the next day? And if so, suggestions for reheating. (I’m assuming I could just let it cool and refrigerate it all in on pan).
Thank you in advance. I hope to hear from you soon! (And I will be happy to rate it after I have made it)
Hi Diane, Leftover corned beef reheats well so I imagine that would be fine. I would refrigerate overnight then pop back in the slow cooker or oven until heated through before serving. The veggies however are best served fresh.
Made this today just like it was written. It was Amazing! Thank you.
Can you cook this on high? I am limited with time
I have only cooked this recipe on low which takes closer to 8-10 hours depending on size. Corned beef really cooks best at a low temperature so I can’t say for sure how it would do on high. I would check it closer to 4½ to 5 hours (depending on size) and, often if the corned beef is not tender, it will need more time (kind of like a pot roast).
CN I cook it on high for a shorter amount of time.
I have only cooked this recipe on low which takes closer to 8-10 hours depending on size. Corned beef really cooks best at a low temperature so I can’t say for sure how it would do on high. I would check it closer to 4½ to 5 hours (depending on size) and, often if the corned beef is not tender, it will need more time (kind of like a pot roast).
I have made this many times and it always turns out fabulously. Low n slow is the way to go!
I love crock pot cooking when I don’t have a lot of prep! Bonus! And the flavors are quite nice, mild. (I did use a broth instead of water.)
The vegetable timing was spot on and I cooked the meat for 8 hours on low. It was tender enough, but seemed dry. Still a nice dinner topped with real butter and a bit of salt on those veggies! Yum!
What kind of potatoes do you recommend for the corned beef crock pot recipe? Reds, whites, yellows, baking?
We use russet potatoes but any will work in this recipe.
I just found your recipe recently and made it today….the best corned beef I have ever cooked! The bit of left over meat will make great sandwiches for lunch tomorrow.
The meat was juicy and tender.
Thanks for the great recipe, I will be making this again.
I’ve made this recipe twice and keep wondering why I don’t make it more often. It’s super easy and off the charts in deliciousness. A friend suggested rinsing the meat before you put it in the crock pot or it could be too salty. I’ve followed that tip and the meat is perfect.
My corner beef turned out absolutely delicious! Eight hour’s on low, it was moist and the best I tasted in a long time!! Move over old recipes, there’s a new one in town!! Thanks again and I’ll be waiting for more recipes…
Darryl
Yay! I am so glad you enjoyed this recipe Darryl! I can’t wait for you to try more!
I love your recipes! thank you!