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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the recipe doesn’t call for rinsing of the corned beef ,too late now
I do not rinse the corned beef.
Is it okay to use 3lbs of beef brisket?
Yes, but it will cook on the quicker side so I would keep an eye on it!
Because there is a layer of fat on top of the meat, would it be better to put the spice package contents into the water/beer to add more flavor?
You can put it in the water/beer if you’d like. I usually put it on top.
Followed the recipe.
The corn beef was good but it turned out to be just a greasy cabbage stew. The potatoes just turned to mush. Maybe too much water ? Cut the potatoes to small ?
Definitely, didn’t turn out like your picture. I’ll try again !
MB
As this is brisket, it does tend to have quite a bit of fat. I would suggest skimming any fat off of the liquid and/or cutting any fat off before serving. If using russet potatoes or baking potatoes, they do tend to soak up more of the liquid so, next time you can try a more waxy potato such as Yukon gold. You can also trim a little of the fat off the top before cooking next time, I do like to leave a little bit though. Hope that helps for next time.
Thank you for this recipe! I can’t wait to try it today. When using beer will that flavor come along with finished meal?
It will add a little flavor but not a strong beer flavor to the meat.
if im using the little potato co little trios, I dont cut them, but do I still put them in 2 hours into cooking because theyre small?
I would recommend using them whole. If they’re quite small, they can be added with the cabbage.
they’re about the size of a golf ball. so 2 hours before its done?
I would add them at the same time as the carrots. I estimate golf ball sized baby potatoes to be about the same size as quartered gold potatoes which are added with the carrots.
It says 3-4 lbs but the corn beef I got is only 2.81 do I still need to cook it for 8 hours in the crock pot ? I’m a little late making this so trying to figure out the best way to make this I’ve never made a corn beef brisket before
Quickly check it at about 7.5 to 8 hrs.
Oops! I included the liquid from the package in the crock pot. Did I ruin it?
It should be just fine!
I’m starting a little late here for the 8-10hr cook time. Can I cook on high for 6 adding the carrots and taters at the 2 hr mark?
That should work. I would also suggest using warm/hot water to get it heated up a little quicker. Let us know how it goes!
Help! What do you do with all the liquid in the crockpot after everything is done cooking? And my cabbage won’t fit- what should I do!
If your cabbage won’t fit, it can be boiled like this on its own. I generally drizzle the juices over the cooked corned beef.
Delicious. Extremely happy w/ this recipe and Happy St. Paddy’s Day to all!
After reading about how the alcohol in beer helps to tenderize the meat, we used 1/2 beer and 1/2 water for this recipe. Slow-cooked for 10 hours and the meat was very tender. We used an “uncured” corned beef with no nitrates. Also, used Yukon gold potatoes to save the labor of peeling.
Hi, can I make this without a crockpot?
You can use this stove top recipe.
I’m getting a late start. can I start on high and turn to low so it won’t take 8-10 hours?🥶
That should work. I would also suggest using warm/hot water to get it heated up a little quicker. Let us know how it goes!
Made this last year and plan to make it every year – SO delicious and easy! Thank you!!!
Do you include all the juice in the Brisket Package in the Slow Cooker?
I discard the juices.
First time making this. Do you recommend I try Guinness with my 2lb brisket or just keep to water?
Either will work. If using Guinness, replace up to 2 cups of the cooking liquid with beer.
Hello! I have about 3.5lb of raw sliced beef from Old Neighborhood (corned beef brisket flat cut).What do you suggest for cooking time? I also have 2.5 lb point cut that I would like to also cook. I have one crock pot and one instant pot. Should I do the large hunk of meat in slow cooker and do the sliced flat cut instant pot? Cooking time for instant pot? Any recommendations would be helpful! Thank you!
I haven’t tried this with sliced corned beef so I can’t say for sure. I would check the beef early. If the beef is tender, it can be removed and covered with foil to rest while the vegetables cook. If you check it and the beef seems cooked but is not tender, it likely needs more time. Let us know how it goes!
I have the brisket in my crock pot currently, but I was wondering about opening the crock pot so many times to add the veggies. I’ve always been told you never open it because it takes so long to get the steam back. Before I learned this my roasts were often tough no matter how long I cooked them
It is not generally recommended to open the slow cooker while cooking. In this case, the recipe is intended for quickly adding the vegetables so they don’t overcook. If you’d prefer, you can boil the vegetables or roast them in the oven.
I’m so conflicted, lol. Should I rinse the brisket or not? I’m not going to use a broth or beer, just water. Some say to add a bit of the liquid from the brisket, some say rinse and pat dry.
What do you typically do for your recipe?
I discard any liquid in the package but I personally do not rinse it as it adds a bit of flavor.
Hi Holly, my slow cooker isn’t big enough and I am doubling the recipe. How would you suggest doing this in the oven? Specifically cooked times and any changes in the ingredients. thank you. Would you sear the meat before?
I would suggest placing the corned beef in a large roasting pan with enough liquid to cover the meat about halfway and seal it tightly with foil or a lid. I would recommend cooking at about 300°F for 4.5 to 5.5 hours as this cut of meat will be best cooked low and slow. Lift the corner of the foil and check if the corned beef is tender with a fork. If not, return it to the oven and cook for an additional 30 minutes and check again. Allow extra time just in case and once the corned beef is tender, it can be removed from the oven and rest for up to an hour covered with foil.
While the corned beef rests, the juices can be transferred to a large soup pot and the vegetables can be boiled for about 20 minutes or until tender. Optionally, the vegetables can be tossed with olive oil and roasted. Let us know how it goes!
Let us know how it goes!
Yum! I had to add salt because my brisket didn’t come with a seasoning packet so I used the pickling spice as noted. The pickling spice didn’t have salt. How much salt should be used in this scenario? I didn’t see it noted anywhere. Thx!
Corned beef is brisket that has been salt cured so the curing will have already salted the meat. If adding additional salt, I would recommend about 1 to 1 ½ teaspoons.
We followed this recipe exactly, and it is the most amazing Corned Beef and Cabbage we’ve ever had at home … or in a restaurant. I did follow the note about adding 2 beers in place of some of the water. That, in our opinion made it even better. There wasn’t room for the cabbage to go into the crock pot so we steamed it. The whole meal was a hit.
I did not discard the broth. I plan to make Corned Beef and Cabbage Soup with the broth and the leftovers. Yum!!