This Crockpot Corned Beef and Cabbage fills your home with a comforting aroma as it slow-cooks to tender perfection. It’s a complete one-pot meal that’s incredibly hands-off, making it ideal for St. Patrick’s Day or a cozy dinner. The magic of the slow cooker transforms a briny brisket and humble vegetables into a flavorful, fall-apart feast.
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Why You’ll Love This Crockpot Corned Beef and Cabbage
- Hands-off cooking: Just layer ingredients and let the slow cooker do the work.
- Unbelievably tender meat: Slow cooking breaks down the brisket for fork-shredding results.
- Inviting aroma: Your home will smell amazing as it simmers.
- Complete one-pot meal: Protein, starch, and veggies cook together for easy serving.
Ingredients & Tools
- 1 (3–4 lb) corned beef brisket, with spice packet included
- 1 lb baby potatoes, halved if large
- 4 medium carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into wedges
- 3–4 cloves garlic, minced
- 1 small head green cabbage, cut into 6–8 wedges
- 2 cups low-sodium beef broth
- 1 tbsp whole grain mustard
- 1 tsp black peppercorns
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Tools: 6-quart or larger slow cooker, sharp knife, cutting board
Notes: Don’t skip the spice packet—it adds signature flavor. Low-sodium broth helps control saltiness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 8 hours on Low or 4–5 hours on High | Total Time: 8 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rinse the corned beef. That salty brine on the surface is packed with flavor, and rinsing it off can leave your broth a little bland. Just pat it dry if you want to reduce surface moisture.
- Cut your vegetables into even-sized pieces. This ensures they cook at the same rate. You don’t want mushy carrots while your potatoes are still hard in the center.
- Use the included spice packet. It’s specifically blended to complement the corned beef, so don’t toss it! If yours is missing, mix 1 tbsp pickling spice with 1 tsp mustard seeds.
- Layer strategically. Place the heartier vegetables (potatoes, carrots, onions) at the bottom where they’ll absorb the most liquid and flavor, and add the cabbage later so it doesn’t turn to mush.
How to Make Crockpot Corned Beef and Cabbage
Step 1: Start by prepping your vegetables. Scrub the baby potatoes—no need to peel them, the skins add nice texture. Peel the carrots and cut them into 2-inch chunks so they’re sturdy enough to hold up during the long cook. Cut the onion into wedges, keeping the root end intact so they don’t fall apart. You’ll notice that keeping everything chunky helps the veggies maintain their shape.
Step 2: Layer the potatoes, carrots, and onion wedges in the bottom of your slow cooker. Scatter the minced garlic over the top. This creates a flavorful vegetable “rack” for the corned beef to sit on, which helps it cook evenly and allows the broth to circulate.
Step 3: Remove the corned beef from its packaging and reserve the spice packet. Place the brisket fat-side up on top of the vegetables. If there’s a thick layer of fat, you can trim some of it, but leaving a little helps keep the meat moist. Sprinkle the contents of the spice packet evenly over the brisket.
Step 4: In a measuring cup or bowl, whisk together the beef broth and whole grain mustard. Pour this mixture around—not over—the brisket. You want the spices to stay on the meat. Add the black peppercorns and bay leaves to the liquid.
Step 5: Cover and cook on Low for 7 hours, or on High for about 3.5 hours. The low and slow method really is best here for the most tender results. Your kitchen will start smelling amazing after the first hour or so.
Step 6: After the initial cook time, carefully remove the lid and place the cabbage wedges around and on top of the brisket. Submerge them as much as possible in the broth. The cabbage will wilt and soften as it cooks.
Step 7: Cover again and cook for another 1–1.5 hours on Low, or 30–45 minutes on High, until the cabbage is tender but still holds its shape. You’ll know it’s ready when you can easily pierce the thickest part of a cabbage wedge with a fork.
Step 8: Once everything is cooked, carefully remove the brisket to a cutting board and let it rest for 10–15 minutes. This allows the juices to redistribute, making the meat even more succulent. Use a slotted spoon to transfer the vegetables to a serving platter.
Step 9: Slice the corned beef against the grain into ½-inch thick slices. Cutting against the grain is crucial—it shortens the muscle fibers, ensuring each bite is tender rather than chewy.
Step 10: Arrange the sliced corned beef over the vegetables on the platter. Ladle a little of the cooking broth over everything to keep it moist, and garnish generously with fresh chopped parsley. Serve immediately with extra broth on the side for dipping or drizzling.
Storage & Freshness Guide
- Fridge: Store sliced beef and vegetables separately from broth in airtight containers for up to 4 days.
- Freezer: Freeze sliced corned beef and broth (without vegetables) in freezer bags for up to 3 months.
- Reviving: Reheat gently in a saucepan with a splash of broth to prevent drying out.
Serving Suggestions
Complementary Dishes
- Irish Soda Bread — The slightly sweet, dense bread is perfect for sopping up the flavorful cooking liquid from the corned beef.
- Buttered Parsley Potatoes — If you can’t get enough potatoes, a simple side of boiled potatoes tossed with butter and fresh parsley adds extra comfort.
- Horseradish Cream Sauce — A zesty mix of sour cream, prepared horseradish, and a squeeze of lemon cuts through the richness of the beef beautifully.
Drinks
- Irish Stout — The deep, roasty notes of a Guinness or similar stout complement the savory, spiced flavors of the corned beef wonderfully.
- Dry Hard Cider — A crisp, dry cider offers a refreshing contrast and helps cleanse the palate between bites.
- Irish Whiskey Ginger Ale — A simple mix of Irish whiskey and ginger ale adds a little celebratory kick with a spicy-sweet finish.
Something Sweet
- Bailey’s Chocolate Chip Cookies — Chewy chocolate chip cookies with a hint of Bailey’s Irish Cream make for a delightful, easy dessert that nods to the theme.
- Apple Crumble — Warm, spiced apples under a buttery oat topping, served with a scoop of vanilla ice cream, feels like a cozy hug after a savory meal.
- Irish Coffee — Strong coffee, a splash of Irish whiskey, and a dollop of lightly whipped cream—it’s a classic way to end the meal on a warm, spirited note.
Top Mistakes to Avoid
- Overcooking the cabbage. If you add it at the beginning, it’ll turn into a mushy, sulfurous mess. Adding it during the last hour ensures it’s tender but still has some texture and sweetness.
- Not slicing against the grain. Corned beef has long muscle fibers, and cutting with the grain will make it tough and stringy. Always look for the direction of the fibers and slice perpendicular to them.
- Using high-sodium broth. Since the corned beef is already brined, using regular beef broth can make the overall dish too salty. Opt for low-sodium to keep things balanced.
- Peeling the potatoes. The skins help the potatoes hold their shape during the long cook and add a nice earthy flavor and slight texture contrast.
Expert Tips
- Tip: For a richer, more concentrated flavor, you can reduce the cooking liquid after everything is done. Simply strain it into a saucepan, simmer until it thickens slightly, and use it as a gravy.
- Tip: If your corned beef seems especially fatty, place it fat-side down for the first half of cooking to render some of the fat, then flip it fat-side up for the remainder. This adds flavor to the broth while preventing excessive greasiness.
- Tip: Leftover corned beef makes incredible Reuben sandwiches. Just pile slices on rye bread with Swiss cheese, sauerkraut, and Thousand Island dressing, then grill until crispy and melty.
- Tip: For extra depth, add a tablespoon of brown sugar or a splash of dark beer to the broth. It enhances the sweetness and balances the saltiness beautifully.
FAQs
Can I cook this on High the whole time?
You can, but I really don’t recommend it. Cooking on Low for 8 hours allows the tough connective tissues in the brisket to break down slowly, resulting in much more tender meat. If you’re short on time, you can do 4–5 hours on High, but check for tenderness—the beef should pierce easily with a fork. The vegetables might be a bit softer this way, but it’ll still be delicious.
What if my corned beef didn’t come with a spice packet?
No worries—it happens! You can make a simple substitute by combining 1 tablespoon of pickling spice (which usually includes coriander, allspice, mustard seeds, and peppercorns) with 1 teaspoon of additional mustard seeds. If you don’t have pickling spice, use 2 teaspoons coriander seeds, 1 teaspoon mustard seeds, ½ teaspoon allspice berries, and 2–3 whole cloves.
Can I add other vegetables to the slow cooker?
Absolutely! Parsnips, turnips, or even thick slices of celery root work wonderfully. Just make sure they’re cut into similar-sized chunks so they cook evenly. Avoid watery veggies like zucchini—they’ll turn to mush during the long cooking time.
How should I store and reheat leftovers?
Store the sliced corned beef and vegetables separately from the cooking liquid in airtight containers in the fridge for up to 4 days. To reheat, place them in a saucepan with a splash of the broth and warm gently over low heat to prevent drying out. You can also reheat in the microwave with a damp paper towel over the top.
Why is my corned beef tough?
This usually means it hasn’t cooked long enough. Corned beef is a tough cut that needs time to become tender. If it’s still tough after the recommended time, continue cooking in 30-minute increments until it easily shreds with a fork. Also, make sure you’re slicing it against the grain—this makes a huge difference in perceived tenderness.
Crockpot Corned Beef And Cabbage
Make the best Crockpot Corned Beef and Cabbage with this easy recipe. Tender brisket & veggies cook hands-free for a complete meal. Get the recipe now!
Ingredients
For the Ingredients
-
3-4 lb corned beef brisket (with spice packet included)
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1 lb baby potatoes (halved if large)
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4 medium carrots (peeled and cut into 2-inch chunks)
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1 large yellow onion (cut into wedges)
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3-4 cloves garlic (minced)
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1 small head green cabbage (cut into 6-8 wedges)
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2 cups low-sodium beef broth
-
1 tbsp whole grain mustard
-
1 tsp black peppercorns
-
2 bay leaves
-
Fresh parsley (chopped, for garnish)
Instructions
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Start by prepping your vegetables. Scrub the baby potatoes—no need to peel them, the skins add nice texture. Peel the carrots and cut them into 2-inch chunks so they’re sturdy enough to hold up during the long cook. Cut the onion into wedges, keeping the root end intact so they don’t fall apart. You’ll notice that keeping everything chunky helps the veggies maintain their shape.01
-
Layer the potatoes, carrots, and onion wedges in the bottom of your slow cooker. Scatter the minced garlic over the top. This creates a flavorful vegetable “rack” for the corned beef to sit on, which helps it cook evenly and allows the broth to circulate.02
-
Remove the corned beef from its packaging and reserve the spice packet. Place the brisket fat-side up on top of the vegetables. If there’s a thick layer of fat, you can trim some of it, but leaving a little helps keep the meat moist. Sprinkle the contents of the spice packet evenly over the brisket.03
-
In a measuring cup or bowl, whisk together the beef broth and whole grain mustard. Pour this mixture around—not over—the brisket. You want the spices to stay on the meat. Add the black peppercorns and bay leaves to the liquid.04
-
Cover and cook on Low for 7 hours, or on High for about 3.5 hours. The low and slow method really is best here for the most tender results. Your kitchen will start smelling amazing after the first hour or so.05
-
After the initial cook time, carefully remove the lid and place the cabbage wedges around and on top of the brisket. Submerge them as much as possible in the broth. The cabbage will wilt and soften as it cooks.06
-
Cover again and cook for another 1–1.5 hours on Low, or 30–45 minutes on High, until the cabbage is tender but still holds its shape. You’ll know it’s ready when you can easily pierce the thickest part of a cabbage wedge with a fork.07
-
Once everything is cooked, carefully remove the brisket to a cutting board and let it rest for 10–15 minutes. This allows the juices to redistribute, making the meat even more succulent. Use a slotted spoon to transfer the vegetables to a serving platter.08
-
Slice the corned beef against the grain into ½-inch thick slices. Cutting against the grain is crucial—it shortens the muscle fibers, ensuring each bite is tender rather than chewy.09
-
Arrange the sliced corned beef over the vegetables on the platter. Ladle a little of the cooking broth over everything to keep it moist, and garnish generously with fresh chopped parsley. Serve immediately with extra broth on the side for dipping or drizzling.10
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