Name: Slow Cooker Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish-American
Ingredients: 3–4 lb corned beef brisket with spice packet; 4 cups low-sodium beef broth; 1 cup water; 1 tbsp whole grain mustard (optional); 1 lb baby potatoes (halved); 4 large carrots (peeled and cut into chunks); 1 yellow onion (quartered); 1 small green cabbage (cut into wedges); 2 bay leaves; 1/2 tsp black peppercorns

Jump to Recipe·Print Recipe

This Slow Cooker Corned Beef and Cabbage is the kind of meal that magically transforms an ordinary day into a special occasion. Tender, juicy corned beef brisket nestles alongside a medley of potatoes, carrots, and wedges of sweet cabbage, all slow-cooked in a flavorful broth that infuses every bite with comfort and nostalgia. Imagine coming home to a kitchen filled with these classic aromas—this recipe is the cozy hug your dinner table deserves.

Slow Cooker Corned Beef and Cabbage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Corned Beef and Cabbage is that each ingredient is essential for making the dish hearty, colorful, and loaded with flavor. Every item plays a role—whether it’s boosting savory depth, lending natural sweetness, or providing that irresistible, fork-tender texture.

Corned beef brisket (3–4 lb, with spice packet): This is the real star, delivering salty, savory, and tender bites – don’t skip the spice packet for that classic taste!
Low-sodium beef broth (4 cups): Using low-sodium lets you control the salt level and deepens the dish’s flavor.
Water (1 cup): Helps mellow and balance the rich broth while ensuring everything stays juicy.
Whole grain mustard (1 tbsp, optional): Smear this over the brisket for a tangy zing that pairs beautifully with the meat (a little secret weapon!)
Baby potatoes (1 lb, halved): These soak up all the savory juices and keep their shape after hours of slow cooking.
Large carrots (4, peeled and cut into chunks): Carrots add a gentle sweetness and vibrant color—plus, they pretty much melt in your mouth.
Yellow onion (1, quartered): Adds subtle sweetness and complexity as it cooks down and flavors the broth.
Small green cabbage (1, cut into wedges): The cabbage softens and soaks up the broth, making every forkful juicy and satisfying.
Bay leaves (2): Tuck these in for classic, aromatic depth that elevates the whole dish.
Black peppercorns (1/2 tsp): A gentle bite to perk up all those hearty flavors and round them out.

How to Make Slow Cooker Corned Beef and Cabbage

Step 1: Layer the Vegetables

Start by arranging the halved baby potatoes, chunky carrots, and quartered onion in the bottom of your slow cooker. This forms a flavorful bed for the corned beef and ensures the veggies soak up all those delicious drippings as they cook.

Step 2: Prep and Place the Corned Beef

Rinse the corned beef under cold water to remove excess brine—this simple step helps balance the seasoning. Place the brisket, fat-side up, right on top of the vegetables. Sprinkling the included spice packet directly over the meat works magic, as those aromatic seasonings seep into the beef while it cooks. Drop in the bay leaves and scatter the peppercorns for extra depth.

Step 3: Add Broth and Mustard

Pour the beef broth and water around (not over) the brisket, keeping the spices in place. If you’re feeling zesty, smear a tablespoon of whole grain mustard onto the top of the beef. The touch of mustard creates a tangy crust as everything simmers.

Step 4: Slow Cook to Perfection

Cover that slow cooker and let it work its magic! Cook on low for 8 to 9 hours if your day allows, or crank it to high for 4 to 5 hours. The low-and-slow method makes the corned beef impossibly tender and ensures the vegetables soak up every ounce of flavor.

Step 5: Add the Cabbage

About two hours before you plan to serve, nestle the cabbage wedges on top of the meat. This timing gives the cabbage just enough time to soften and sweeten, without overcooking or turning mushy.

Step 6: Rest and Serve

Once everything is tender and aromatic, carefully remove the corned beef to a cutting board and let it rest for 10 minutes—this makes slicing a breeze and keeps the meat juicy. Slice the corned beef against the grain and serve with the cozy vegetables, spooning broth on top for even more comfort. There you have it: Slow Cooker Corned Beef and Cabbage, in all its homey glory!

How to Serve Slow Cooker Corned Beef and Cabbage

Garnishes

A sprinkle of chopped fresh parsley brightens the plate and adds a pop of color. If you love an extra punch, offer a dollop of hot mustard or a side of horseradish—these old-fashioned accompaniments cut through the richness and balance each forkful perfectly.

Side Dishes

While this recipe is hearty on its own, Slow Cooker Corned Beef and Cabbage loves a good partner. Try serving it with crusty rye bread to mop up the robust broth, or opt for simple buttered peas or a tangy apple salad for a fresh, crisp contrast.

Creative Ways to Present

For a festive platter, neatly arrange sliced corned beef fan-style, surrounded by piles of carrots, potatoes, and draped with cabbage. Use a ladle to spoon some hot broth over everything just before serving—it glistens beautifully and keeps every bite moist. For leftovers, pile everything into a toasted sandwich roll or chop it up for the ultimate next-day hash!

Make Ahead and Storage

Storing Leftovers

If you have extra Slow Cooker Corned Beef and Cabbage, transfer it to airtight containers—store the meat and veggies separately from the broth if possible. They’ll keep well in the fridge for up to 4 days, making delicious lunches and super easy dinners.

Freezing

This dish freezes surprisingly well! Slice the corned beef and portion it with vegetables into freezer-safe bags or containers, topped with a bit of cooking broth to prevent drying out. Freeze for up to 2 months for comforting, ready-to-go meals.

Reheating

Thaw overnight in the fridge if frozen, then reheat gently in a saucepan with extra broth to keep everything luscious and moist. Microwaving is fine for individual portions, but a stovetop simmer is my secret for that “just-cooked” freshness.

FAQs

Can I use a different cut of beef for this recipe?

Corned beef brisket is the go-to for authentic texture and flavor in Slow Cooker Corned Beef and Cabbage, but you could use a different brined beef cut in a pinch. Just know the results might differ slightly in tenderness and taste.

Do I have to use the spice packet that comes with the corned beef?

While you can add your own blend of pickling spices, the packet provided is perfectly balanced for this classic dish—and super convenient. Feel free to toss in extra mustard seeds or coriander if you like a little more punch!

When should I add the cabbage to the slow cooker?

Always add the cabbage wedges about 2 hours before the end of cooking. Adding it from the start can make it too soft and diluted. This timing lets it absorb flavor while staying perfectly tender-crisp.

How do I keep the corned beef from getting too salty?

Rinsing the brisket under cold water before cooking removes excess surface brine. Using low-sodium broth and holding off on extra salt until after tasting are also smart ways to keep everything balanced.

What are some delicious ideas for leftover Slow Cooker Corned Beef and Cabbage?

Leftovers are a treat—try making sandwiches with sliced corned beef, Swiss cheese, and a little mustard on toasted rye, or chop everything up for a breakfast hash. The flavors only get better overnight!

Final Thoughts

If you’re looking for a meal that’s equal parts comforting and show-stopping, make Slow Cooker Corned Beef and Cabbage your next kitchen project. It’s practically foolproof, feeds a crowd, and brings heartwarming tradition straight to your table. Give it a try—you’ll love every last bite!

Slow Cooker Corned Beef and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Slow Cooker Corned Beef and Cabbage recipe is a classic Irish-American dish perfect for a cozy dinner. Tender corned beef, flavorful vegetables, and savory broth come together with minimal effort, making it ideal for busy days or special occasions like St. Patrick’s Day.

Ingredients

Scale

Corned Beef and Vegetables:

3–4 lb corned beef brisket with spice packet
4 cups low-sodium beef broth
1 cup water
1 tbsp whole grain mustard (optional)

Vegetables:

1 lb baby potatoes (halved)
4 large carrots (peeled and cut into chunks)
1 yellow onion (quartered)
1 small green cabbage (cut into wedges)

2 bay leaves
1/2 tsp black peppercorns

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slow Cooker: Place the baby potatoes, carrots, and onion in the slow cooker. Rinse the corned beef and place it on top of the vegetables, fat-side up.
Add Seasonings: Sprinkle the spice packet over the beef, add bay leaves and peppercorns, then pour in the beef broth and water. Spread mustard on top if using.
Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours. Add cabbage wedges 2 hours before serving and cook until tender.
Rest and Serve: Remove the corned beef, let it rest, then slice against the grain. Serve with vegetables and broth.