Slow Cooker Corned Beef and Cabbage
Updated
Updated
This Slow Cooker Corned Beef and Cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It’s a complete crock pot meal, perfect for St. Patrick’s Day or anytime!
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Corned beef and cabbage is not something you’ll typically find served in a local Irish pub, but it sure is popular in the U.S. where supermarkets are loaded with packets of corned beef right as March hits. Sadly, it seems difficult to locate a corned beef brisket the other 11 months of the year, which is probably one of the reasons I consider this meal such a treat.
Like a lot of people, I make it every single year, and usually more than once! If for no other reason then to be sure there’s enough leftovers for Reuben dip, corned beef hash, Reuben Pretzel Sliders, and my favorite Reuben Sandwich.
What is Corned Beef?
Corned beef is a beef brisket that soaks in brine and has been salt-cured, often times with other seasonings. The brine used is similar to a pickling liquid and the long curing method helps to make the cut of meat tender. Corned beef can be boiled, roasted, and slow cooked in the crock pot like the recipe being shared today.
Which Cut of Corned Beef is Best?
Most stores carry pre-seasoned brined corned beef that comes with a spice packet. Corned beef is also most commonly available in two cuts: point cut and flat cut.
- The “point” cut is rounder, has a large fat cap on the top of the meat and typically has more marbled fat throughout, which makes the beef extra juicy, tender, and flavorful. A lot of the fat melts as it cooks, but whatever remains can be left on or removed.
- The “flat” cut (also referred to as “round” cut) is flatter and has a more consistent thickness, making it easier to slice. But it’s leaner and not as flavorful.
The choice is up to you! This recipe works with either. When choosing your package of corned beef, keep in mind it will shrink by about one-third once cooked.
Helpful Tips & Variations
- Rinse the corned beef. I recommended that you rinse the beef to get rid of excess salt. Rinsing will not diminish the overall flavor, but it will ensure the broth isn’t overly salty.
- Cook on low. Resist the urge to cut the cooking time in half by using the high setting. Low and slow will produce tender meat and more flavor.
- Slice meat against the grain. Like any meat, you’ll want to cut the corned beef against the grain for the most tender slices.
- Add more spices. If the spice packet that comes with the corned beef appears skimpy, feel free to add in a pinch more coriander and/or mustard seeds.
- Make room for the cabbage. Ideally, the cabbage wedges should be fully submerged in the broth so they cook up nice and tender. If you can’t fit them, spoon some of the cooking liquid on top every 30 minutes to ensure they cook properly and don’t remain crunchy.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3-5 pound corned beef brisket {with spice packet}
- 2 bay leaves
- 1½ cups mini carrots
- 4 small yukon gold potatoes, 1¼ pounds, cut into quarters
- 1 large yellow onion, cut into quarters
- 3 cups low-sodium chicken broth
- 1 small head green cabbage, no more than 1½ pounds, cut into 4 wedges, leaving a piece of core intact
- ¼ cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- salt and pepper, to taste
- Grainy mustard, for serving, optional
- Horseradish, for serving, optional
Instructions
- Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
- Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.
- Pour the chicken broth over the top of the vegetables. (Add more chicken broth if necessary to have the very top of the corned beef covered.)
- Cover with lid and cook on LOW for 6 hours.
- Remove lid; add the cabbage on top of the corned beef and spoon some of the broth over the wedges. Cover, and continue cooking on LOW for another 2 hours, spooning the hot broth over the cabbage every 30 minutes to ensure it cooks properly and is tender.
- Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.
- In a small bowl or measuring cup, whisk together the melted butter, minced garlic, chopped parsley, and a pinch of salt and pepper.
- Place the meat and vegetables on a platter and drizzle the garlic-herb butter over everything. Serve with mustard or horseradish on the side, if desired.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Corned Beef & Cabbage Step By Step
Gather your ingredients. Remove a 3-5 pound corned beef from its package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
Place the corned beef brisket (fat side up) in a greased 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with 2 bay leaves on top. Scatter 1½ cups baby carrots, 4 small quartered Yukon gold potatoes, and 1 quartered large yellow onion along the sides and top.
Pour 3 cups low-sodium chicken broth over the top of the vegetables. (The very top of the corned beef should be covered in the broth. Add more, if necessary.)
Cover with lid and cook on LOW for 6 hours.
After 6 hours, remove lid. Place a very small head green cabbage, cut into 4 wedges (leaving a piece of core intact) on top of the corned beef submerged in the liquid. Cover, and continue cooking on LOW for another 2 hours. Note: if you can’t submerge the wedges, make sure to spoon the cooking liquid over the tops every 30 minutes.
Remove the corned beef and vegetables from the slow cooker. Thinly slice the corned beef against the grain.
Combine 1/4 cup melted unsalted butter, 2 cloves minced garlic, 1 tablespoon chopped parsley, and a pinch of salt and pepper. Drizzle over the vegetables. Serve and enjoy with mustard or horseradish on the side, if desired.
Serving Suggestions
Whether you’re celebrating the iconic Irish holiday or just want a family-friendly hearty dinner, this crock pot corned beef never disappoints. Complete the meal with a loaf of Irish soda bread and end it with a Shamrock Shake for dessert!
Storing Leftovers
- Fridge. Leftovers should be stored in an airtight container in the fridge for up to three days. It can be reheated in the microwave or oven with some of the broth until warmed through.
- Freezer. Allow to cool completely, then store the corned beef, potatoes, and carrots in a freezer safe container for up to 2 months. (I do not recommend freezing any leftover cabbage.)
More Slow Cooker Recipes
- Slow Cooker Beef Stew
- Crockpot Ham
- Slow Cooker Pot Roast
- Crock Pot Lentil Soup
- Slow Cooker Cuban Pork
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Looking forward to making this but have a question; I just bought my corned beef at Trader Joe’s & the seasoning is already on the beef, no packet. I’m thinking I just put the whole thing in the crock without rinsing the seasoning off, right?
Hm, probably. I guess? I’ve never bought a corned beef without the seasoning packet.
Great tasting corn beef stew.
My family loved this recipe so much – the herb butter takes it to another world. Don’t skip it!
I really enjoyed this recipe.
The only thing I would recommend is to place the cabbage in with the rest of the food and cook it the same amount of time.
The cabbage did not cook enough and had to boil it in chicken broth for 30 minutes so it could be soft and edible.
Best corned and beef and cabbage recipe out there! That herb butter takes it up a few levels. This has found a permanent home in my recipe binder – thank you!
This Is a great revipe
This my absolute go to version of this recipe. I serve at a charity dinner every month and we have a theme. For March we do St. Patrick’s Day and I have made this every year we have served in person. Things changed for 2020 and 2021, but starting this month we are back to serving home cooked meals and I’m so happy I get to make this again for our residents. Thanks, Amy!!!!
Aaaah, I love this. Thanks so much, Julie!
Since my family is big into doing Texas style smoked brisket, we go for the point portion of a brisket. Some places/folks down hyar order their brisket by asking for lean or fatty, instead of flat and/or ;point. Make ours fatty, then.
I’m definitely going to try this. I have a smaller crock pot because I live alone, so it might be harder finding a smaller cut of corned beef. But it’s worth ten minutes stuck diving into the meat case at my grocery.
I so love this corned beef and cabbage…. I used new red potatoes because that is what my family prefers. Didn’t change anything else.
I was looking for a sauerkraut and corned beef recipe and came upon this. Made it and served sauerkraut on the side. AWESOME.
This was so good!! Don’t skip the herb butter at the end!
I make basically the same recipe, with one exception–use 2 12 oz. bottles of beer (not light) instead of water, add 4 large cloves of garlic. I cook mine for 15 hours, and use an electric knife to cut.
Can this be made with meats other than beef? It looks super good (and I know it’s called corned BEEF), but I’m not a big fan of beef D: For example, like with chicken or turkey?
Hi Anna – hm. I can’t say for certain because I’ve never made this a different way. But the flavor of corned beef and the spice packet that comes with it are really makes this dish. I don’t think chicken or turkey would taste right.
could this recipe be made with a 5-quart slow-cooker?
Hi Julianne – this recipe really requires a 6 quart. If you only have a 5 quart, then cut back on the amount of potatoes and/or cabbage to make it all fit.
I’ve done it just this way for 40+ years, but just throw it in a roaster in my oven. I take the cb out at the end and spread it thinly with yellow mustard and sprinkle with brown sugar and put it back in the oven, covered in foil for about 10 minutes. Sounds like I don’t really need the last step if I do it your way. Thanks to you and my crock pot.
Thank you for sharing this recipe!!! I have been looking for a recipe like this and we all loved it so much!!!
Just made this. OMG! Even the kids loved it!
I made this yesterday and had it for dinner last night, and it was SOOO yummy. The corned beef was so tender that it just fell apart (literally, when I took it out of the slow cooker it fell into two pieces), and the carrots and potatoes were the perfect amount of doneness. I didn’t even need butter with the cabbage because the juices it cooked in were so good. Definitely a KEEPER!
This recipe is GREAT. Making it in the crock pot is a bonus.
Corned beef and cabbage is seriously one of my favorite meals…but we tend to only have it once a year (plus left overs). I don’t know why! AND, I never even thought to put it in the slow cooker…. That could easily make it a more frequent meal around here!
As a Sicilian I can honestly say….we NEVER had corned beef and cabbage….ever, lol. I love all the veggies but I’m not crazy about the corned beef. Your version does look mighty tasty though.
This recipe was so delicious. No changes needed. I did add in the veggies after 4 hours.
I was so excited to make this and it did not disappoint. The flavors are wonderful. I added the vegetables in at the beginning, took them out after 4 hours and then added them back in at the end to warm through.
My new favorite corned beef recipe! The herb butter takes it up a level – we loved it!