Slow Cooker Corned Beef and Cabbage is a comforting, hearty, and flavorful meal that’s perfect for St. Patrick’s Day—or any time I’m craving a tender cut of beef with perfectly cooked vegetables. Letting the slow cooker do the work means minimal effort with maximum flavor.
Why You’ll Love This Recipe
I love how this recipe brings together savory corned beef, tender potatoes, sweet carrots, and cabbage—all slow-cooked to perfection. It’s a one-pot meal that’s as easy to prep as it is satisfying to eat. The meat comes out incredibly tender, and the vegetables soak up all that delicious flavor from the broth and spices. It’s great for feeding a crowd or having leftovers ready to enjoy throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 to 4 pounds corned beef brisket (with spice packet)
1 small head of green cabbage, cut into wedges
6 medium carrots, peeled and cut into large chunks
6 medium Yukon gold potatoes, halved or quartered
1 medium yellow onion, peeled and quartered
4 cups beef broth (or water)
2 tablespoons pickling spice (if your brisket doesn’t come with a packet)
3 cloves garlic, minced
2 tablespoons Dijon mustard (optional, for serving)
Directions
I start by placing the corned beef brisket in the bottom of the slow cooker, fat side up.
I sprinkle the spice packet (or the pickling spice) over the meat.
I add the carrots, potatoes, and onion around the brisket.
I pour in the beef broth (or water) until it just covers the meat and vegetables.
I cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the meat is tender.
About 1 hour before the end of cooking, I add the cabbage wedges on top of everything.
Once cooked, I remove the brisket and let it rest for about 10 minutes before slicing it against the grain.
I serve the meat with the vegetables and a dollop of Dijon mustard if I’m feeling fancy.
Servings and timing
This recipe serves 6 to 8 people. Cooking time is 8 to 9 hours on low or 4 to 5 hours on high in the slow cooker. Prep time is about 15 minutes.
Variations
I sometimes swap Yukon gold potatoes with red potatoes or baby potatoes for a different texture.
If I like a little sweetness, I add a tablespoon of brown sugar to the broth.
For a spicier twist, I toss in a pinch of red pepper flakes or a few peppercorns.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the meat and vegetables in a baking dish, cover with foil, and warm in a 325°F oven for about 15-20 minutes. I can also reheat portions in the microwave or simmer everything gently on the stove with a splash of broth.
FAQs
How do I know when the corned beef is done?
I know it’s done when the meat is fork-tender and can be sliced easily. I like to check with a meat thermometer—195°F to 205°F is ideal for that perfect texture.
Can I cook this recipe on high instead of low?
Yes, I can. If I’m short on time, I cook it on high for 4 to 5 hours, but I usually prefer the low setting for the most tender meat.
Can I make this recipe ahead of time?
Absolutely. I sometimes cook the corned beef the day before, then reheat it gently and add freshly steamed cabbage to keep it from getting too soft.
What cut of corned beef is best?
I usually go with flat cut for uniform slices and leaner meat. Point cut is fattier and more tender but can be more difficult to slice.
Is it necessary to rinse the corned beef before cooking?
I prefer to rinse it briefly to remove some of the brine and reduce the saltiness, but I always make sure not to wash off the flavor completely.
Conclusion
Slow Cooker Corned Beef and Cabbage is one of those set-it-and-forget-it meals that never disappoints. I get all the comforting, rich flavors of a classic dish without spending hours in the kitchen. It’s a recipe I return to again and again, especially when I want something cozy, hearty, and easy to serve.
A hearty and comforting one-pot meal of slow-cooked corned beef, tender potatoes, sweet carrots, and cabbage. Perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
3 to 4 pounds corned beef brisket (with spice packet)
1 small head of green cabbage, cut into wedges
6 medium carrots, peeled and cut into large chunks
6 medium Yukon gold potatoes, halved or quartered
1 medium yellow onion, peeled and quartered
4 cups beef broth (or water)
2 tablespoons pickling spice (if brisket doesn’t include a packet)
3 cloves garlic, minced
2 tablespoons Dijon mustard (optional, for serving)
Instructions
Place the corned beef brisket in the bottom of the slow cooker, fat side up.
Sprinkle the spice packet or pickling spice over the meat.
Add the carrots, potatoes, and onion around the brisket.
Pour in the beef broth or water until it just covers the meat and vegetables.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is tender.
About 1 hour before the end of cooking, add the cabbage wedges on top.
Remove the brisket and let it rest for 10 minutes before slicing against the grain.
Serve with the vegetables and optional Dijon mustard.
Notes
For a sweeter version, add a tablespoon of brown sugar to the broth.
To spice things up, add red pepper flakes or peppercorns.
Flat cut brisket is easier to slice and leaner than point cut.
Leftovers keep well in the fridge for up to 4 days.
