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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Every year, my husband asks if I’m going to make corned beef and cabbage for St. Patrick’s Day (even though we’re not Irish), and every year I say, “Maybe…”, but I’ve never made it because I thought it sounded too intimidating (and I’ve never had good corned beef so I didn’t know what I was missing). Well, this year I decided to finally make it, and it was easy and delicious as could be, thanks to your wonderful recipe! I will make it every year from now on, and will always use your recipe! Thank you so much for finally making my husband’s dream come true! 😁
Aww I am so happy to hear this was the recipe of his dreams Shannon! Thank you for sharing, I am so glad you loved this recipe.
never been my favorite hopefully this one will change my mind looks delicious 💞
I’m going to cook this Thursday, it looks like what my Mom used to make and I’m sure I will be.
I truly do not understand how this recipe got such rave reviews. It is by far the worst corned beef and cabbage I have ever made. Had a 2 and a half lb. roast. Good brand that I always buy. Followed directions exactly. after 8 hours, the corned beef was so tough that it was inedible. Literally. I had to throw it away and prepare another meat for dinner. The carrots and potatoes were in for 3 hours and we’re barely less hard than when I put them in. The carrots tasted like raw carrots. Same with the cabbage. It was in for 2 hours, on high, and was barely edible. I used a rival 6 quart crockpot. On low for 6 hours then high for 2.
I am sorry to hear that, Monica. I am not sure what went wrong, I have never had that result.
Best corned beef ever! I will use this recipe again. I had a large (6 lb) corned beef and it was fork tender after 10 hours. I did turn up the heat to high for 1 hour after adding potatoes & carrots. Then cooked on low for the remainder.
Do you cook less time if your brisket is 2-2 1/2 lbs? If so what would you recommend?
Hi Beverley, the corned beef needs to reach an internal temperature of 145°F (63°C) and is fork-tender. For one that size, it should take about 7-8 hours on low.
I’m just starting to cook this and can I cook on high? If so when do I add the potatoes, carrots and cabbage?
Absolutely, but it will still take about 5-6 hours. You will want to add the potatoes, carrots, and cabbage about 1.5 to 2 hours into cooking.
Hi holly! I’m a day late on doing my corned beef,doing it now. Mine came with the slices already marinated in the beef should I still add the spices in the recipe? Thanks!
Yes, you will want the spices included in the packet and the ones listed in the recipe. Enjoy!
2 questions: The slow cooker should be on low? And what do you do if your corned beef came without a seasoning packet?
Yes it cooks on low. As for the lack of packet you can find this information in the post:
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.
I hope this helps!
Excellent! Easy and delicious. Made this tonight with the colcannon potatoes.
Thank you so much!!
Could you use beef broth instead of water?
Sure you can!
Meat has no flavor
Hi Laurie, did you make sure to add the spice packet that came with the corned beef?
It was awful. Cabbage disintegrated, potatoes wilted, and nothing had flavor. Was like water soup.
Oh no, I am so sorry to hear that, John. Did you add the spice packet that was included with the corned beef? Did you add the cabbage and potatoes after 3 hours of cooking?
This recipe came out perfectly! I have one very happy family!
Making this tonight and can’t wait to see how it turns out! The directions say enough liquid unto the beef is just about covered which is definitely more than 2-3 cups … the video is also misleading bc you start of with a piece of meat that is half covered but then end up fully covered? I feel like this needs clarity 🙏
The written recipe is correct, it’s generally okay if there’s a little more or a little less liquid. The amount can vary based on the shape of the cut of beef you have. The meat and vegetables will produce excess liquid, in addition, the beef will shrink as it cooks so it will be further submerged in the liquid. Hope that helps.
Awful! Tasted like boiled meat!!
I am sorry to hear that, Steph. I am not sure what went wrong, I have never had that result.
Made this a day ahead. I used two cups of ham broth and one cup of water. Let it cool and stored in the fridge over night. For reheating, I sliced the beef, added to a dish with some broth. Covered and heated at 325 degrees for approx 15 mins. Heated the veggies separately. Meat was soo tender and the veggies were cooked perfectly! Paired it with a creamy Horseradish sauce.
I had to add more water to cover the beef but it’s almost like a soup am i doing something wrong?
There will be lots of liquid! You can see an example in the video at the end of the recipe of what it should look like. Your on the right track Nadia.
Starting VERY late. Can I cook on high?
Absolutely, but it will still take about 5-6 hours. You may be better off doing a stove top corned beef.
Can you do the par boiling recipe separately. When cooking for large groups it’s easier to do veggies separate.:
Sure you can. You can also boil the vegetables in the juices for about 20 minutes while the corned beef rests.