A comforting and traditional Irish-inspired dish, this Slow Cooker Corned Beef and Cabbage is packed with flavor and incredibly easy to prepare. I let the slow cooker do all the work—transforming a simple brisket, potatoes, carrots, and cabbage into a hearty, satisfying meal. Whether I’m celebrating St. Patrick’s Day or just want a cozy dinner, this recipe never fails.
Why You’ll Love This Recipe
I love how hands-off this recipe is. With just a few minutes of prep, everything goes into the slow cooker and simmers to perfection. The beef turns out fork-tender, the veggies soak up all the savory juices, and the whole dish feels like a warm hug. It’s perfect for serving a crowd, easy to reheat, and makes my kitchen smell amazing all day long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3–4 lb corned beef brisket (with spice packet)
1 onion, peeled and quartered
3 cloves garlic, smashed
1 lb baby carrots
1 ½ lbs baby potatoes, halved
4 cups low-sodium beef broth
1 small head green cabbage, cut into wedges
2 tablespoons Dijon mustard (optional, for serving)
Fresh parsley, chopped (optional, for garnish)
Directions
I place the onion, garlic, carrots, and potatoes at the bottom of the slow cooker.
I rinse the corned beef brisket and set it on top of the vegetables, then sprinkle the included spice packet over the brisket.
Then I pour the beef broth around the meat and veggies so the brisket is partially submerged.
I cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is tender.
About 1 hour before serving, I add the cabbage wedges on top, cover again, and let them soften.
When everything is ready, I remove the brisket and slice it against the grain.
I serve it all warm with the cooked vegetables, a bit of Dijon mustard if I’m in the mood, and a sprinkle of parsley for a fresh finish.
Servings and timing
This recipe serves 6 people and takes about 10 minutes to prep. Cooking time is approximately 8 hours on LOW or 5–6 hours on HIGH, making the total time around 8 hours and 10 minutes. Each serving has around 410 kcal.
Variations
I sometimes swap baby potatoes for Yukon golds or red potatoes for a heartier texture.
If I want extra depth, I add a splash of Guinness beer with the broth.
I like adding parsnips or turnips for more root veggie goodness.
For a spicier twist, I sprinkle a pinch of red pepper flakes with the spice packet.
When I want a lighter version, I trim excess fat from the brisket before cooking.
Storage/Reheating
Leftovers keep really well. I store everything in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in the microwave or on the stovetop with a splash of broth to keep things moist. If I freeze it, I slice the meat and separate the veggies, then thaw overnight before reheating.
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FAQs
How do I know when the corned beef is fully cooked?
I check that it’s fork-tender and easy to slice. Cooking it low and slow ensures it’s not tough.
Can I cook this recipe overnight?
Yes, I often set it to cook on LOW before bed and wake up to a finished brisket. I add the cabbage in the morning and cook for another hour.
Do I have to rinse the corned beef?
I rinse it to remove excess brine and make the final dish less salty, but it’s optional based on my taste preference.
What if my slow cooker is smaller?
I make sure everything fits snugly. If needed, I reduce the quantity of veggies or cut the brisket in half.
Can I make this in the Instant Pot?
Yes, I can use the pressure cook setting for about 90 minutes, followed by a quick release, then add the cabbage and cook for another 5 minutes.
Conclusion
This slow cooker corned beef and cabbage recipe is a classic for a reason. It’s comforting, flavorful, and incredibly easy to prepare. I love how everything comes together in one pot, making cleanup just as easy as the prep. Whether I’m making it for a holiday or just a cozy night in, it always hits the spot.
📖 Recipe:
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Slow Cooker Corned Beef and Cabbage
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting and traditional Irish-inspired dish made easy in the slow cooker. This corned beef and cabbage recipe features fork-tender brisket, flavorful vegetables, and minimal prep—perfect for a cozy family meal or holiday celebration.
Ingredients
3–4 lb corned beef brisket (with spice packet)
1 onion, peeled and quartered
3 cloves garlic, smashed
1 lb baby carrots
1 ½ lbs baby potatoes, halved
4 cups low-sodium beef broth
1 small head green cabbage, cut into wedges
2 tablespoons Dijon mustard (optional, for serving)
Fresh parsley, chopped (optional, for garnish)
Instructions
- Place the onion, garlic, carrots, and potatoes at the bottom of the slow cooker.
- Rinse the corned beef brisket and set it on top of the vegetables. Sprinkle the included spice packet over the brisket.
- Pour the beef broth around the meat and veggies so the brisket is partially submerged.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is tender.
- About 1 hour before serving, add the cabbage wedges on top, cover again, and let them soften.
- Remove the brisket and slice it against the grain.
- Serve warm with the cooked vegetables, Dijon mustard if desired, and a sprinkle of fresh parsley.
Notes
Swap baby potatoes with Yukon gold or red potatoes for a different texture.
Add a splash of Guinness beer with the broth for more flavor depth.
Include parsnips or turnips for added root vegetables.
Trim excess fat from the brisket for a lighter version.
Sprinkle red pepper flakes with the spice packet for a spicier dish.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently with a splash of broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
