Slow Cooker Corned Beef and Cabbage is a time-honored, hearty meal that brings the rich, savory flavors of tender beef, buttery potatoes, sweet carrots, and soft cabbage together in one delicious dish. Perfect for St. Patrick’s Day or any cozy family dinner, this meal is incredibly easy to prepare—just set it and forget it!
Let’s dive into why this recipe works, how to make it, and some expert tips to get the best results every time.
Why This Recipe Works
✔ Hands-Off Cooking: The slow cooker does all the work, breaking down the corned beef into fork-tender perfection.
✔ Rich, Deep Flavor: Cooking the beef low and slow allows the flavors to blend beautifully with the vegetables.
✔ One-Pot Meal: Everything cooks together, making cleanup a breeze.
✔ Perfect for Any Occasion: Whether it’s a holiday gathering or a weeknight meal, this dish never fails to impress.
Ingredients You’ll Need
For the Corned Beef and Vegetables:
3-4 lb corned beef brisket (with seasoning packet if included)
1 lb baby potatoes (red or Yukon gold for a creamy texture)
1 lb baby carrots (for a touch of sweetness)
1 small head of cabbage (cut into wedges)
1 yellow onion (peeled and quartered)
1 cup beef or chicken stock (adds moisture and enhances flavor)
Optional Additions:
3 cloves garlic, minced (for extra depth of flavor)
1 bay leaf (adds a subtle herbal note)
1 teaspoon black peppercorns (for a bit of spice)
How to Make Slow Cooker Corned Beef and Cabbage
- Prepare the Slow Cooker
Place the corned beef brisket in the bottom of your crockpot, fat side up. If your brisket comes with a seasoning packet, sprinkle it over the meat.
- Add the Vegetables
Arrange the baby potatoes, baby carrots, onion quarters, and cabbage wedges around the corned beef.
- Pour in the Liquid
Add 1 cup of beef or chicken stock to the slow cooker. This helps keep everything moist and infuses the dish with flavor.
- Cook Low and Slow
Cover the slow cooker with its lid and cook on:
Low for 8-10 hours (for the most tender results)
High for 4-6 hours (if you’re short on time)
- Serve and Enjoy
Once done, remove the corned beef and let it rest for about 10 minutes before slicing.
Slice against the grain for the most tender bites.
Serve with the cooked vegetables and enjoy your flavorful, comforting meal!
Tips + Tricks for Recipe Success
✔ Trim the Fat (But Not Too Much!)
Leaving some fat on the brisket enhances flavor and keeps the meat moist.
✔ Don’t Overcrowd the Crockpot
If your slow cooker is small, cook the cabbage separately to prevent overcrowding.
✔ For a Stronger Flavor
Add a splash of apple cider vinegar or a bottle of beer (like Guinness) for a deeper, richer taste.
✔ Make It Crispy
For a caramelized finish, broil the sliced corned beef for a few minutes after slow cooking.
✔ Leftovers? Make a Reuben Sandwich!
Use leftover corned beef to make Reuben sandwiches with rye bread, Swiss cheese, sauerkraut, and Thousand Island dressing.
Serving Suggestions
Pair this delicious Slow Cooker Corned Beef and Cabbage with:
A side of Irish soda bread for a traditional touch.
Grainy mustard or horseradish sauce for a bit of zing.
A pint of Guinness or a glass of red wine to complement the flavors.
Frequently Asked Questions
Q: Can I cook this in the oven instead?
A: Yes! Place the ingredients in a Dutch oven and bake at 300°F (150°C) for 3-4 hours.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Q: Can I use a different cut of meat?
A: Brisket is best, but beef chuck can be a good alternative.
Final Thoughts
This Slow Cooker Corned Beef and Cabbage recipe is a guaranteed crowd-pleaser, packed with tender beef, flavorful veggies, and a comforting broth. Whether you’re making it for St. Patrick’s Day or just craving a hearty meal, this dish delivers every time.
Will you be trying this classic recipe? Let us know how it turns out! Enjoy!
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