Slow cooker corned beef and cabbage recipe makes tender corned beef and tasty potatoes and carrots. This is the easiest way to make corned beef and cabbage!
Corned beef and cabbage is a classic St. Patrick’s Day dinner recipe. This version is so easy and so good that you won’t want to save it for a special occasion!
This slow cooker recipe takes just a few minutes of prep to make. The corned beef cooks low and slow all day long, and the meat is nice and tender by the time it has finished cooking.
The vegetables cook right in the slow cooker, and they soak up all of the tasty flavors from the cooking liquid. Give this crock pot corned beef recipe a try, and you may find yourself making corned beef and cabbage all year long!
Ingredient notes
- Corned beef brisket: There are three different cuts of corned beef: flat cut, point cut, and whole brisket.I like to use point cut corned beef brisket. Point cut is a fattier cut that’s perfect for slow cooking.
- Beef broth: I like to use no salt broth in this recipe because corned beef can be salty.
- Beer: I use stout beer, like Guinness, or a similar dark beer. If you’d like to skip the beer, you can use water in place of the beer.
- Potatoes: Red potatoes or gold potatoes (yellow potatoes) work well. If your potatoes are small (golf-ball sized or smaller), halve the potatoes.
- Onion: White or yellow onion works well. Sweet onion also works well.
- Butter: You can use salted or unsalted butter depending on how much salt you’d like the dish to have.
How to make slow cooker corned beef and cabbage
Step 1: Rinse the corned beef in cool water, and then place the corned beef brisket into the slow cooker fat side up.
Step 2: Sprinkle the spice packet over the top.
Step 3: Add the beef broth and beer around the corned beef.
Step 4: Cover, and cook on low for 6 hours.
Step 5: Add the potatoes, carrots, onion, and cabbage on top of the beef.
Step 6: Cover, and cook on low for 2 more hours.
Step 7: Using a slotted spoon, carefully remove the corned beef and vegetables from the slow cooker.
Step 8: Let the corned beef rest for about 10-15 minutes, and then slice the corned beef against the grain.
Step 9: Drizzle the butter over the vegetables.
Step 10: Season with salt and pepper to taste.
Step 11: Serve the vegetables with the sliced corned beef.
Recipe Tips!
- Rinsing the corned beef before adding it to the slow cooker helps to get rid of some of the excess salt from the curing process and helps to avoid overly salty corned beef.
- I don’t recommend trimming the fat before cooking the corned beef. The fat helps to keep the meat moist while it cooks.
- For this recipe, the liquid should come up partway on the corned beef.
Serving suggestions
This recipe is a complete meal, but it pairs well with Irish soda bread or Irish brown soda bread. Corned beef and cabbage can be served with whole grain mustard or horseradish sauce for a little extra zing.
I like to serve it with either Irish bread pudding, Irish cream bundt cake, or Guinness cupcakes for dessert.
Storage
Store any leftover corned beef and cabbage in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More St. Patrick’s Day recipes!
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Slow Cooker Corned Beef and Cabbage Recipe
Equipment
Ingredients
- 4 pounds corned beef brisket with spice packet
- 2 cups reduced-sodium beef broth
- 11 ounce bottle stout beer
- 8 baby red or yellow potatoes quartered
- 6 large carrots peeled and cut into 1-inch pieces
- 1 onion peeled and cut into slices
- 1 head cabbage core removed and coarsely chopped
- 2 tablespoons butter melted
- Salt and pepper
Instructions
- Rinse the corned beef in cool water.
- Place the corned beef brisket into the slow cooker fat side up.
- Sprinkle the spice packet over the top.
- Add the beef broth and beer around the corned beef.
- Cover, and cook on low for 6 hours.
- Add the potatoes, carrots, onion, and cabbage on top of the corned beef.
- Cover, and cook on low for 2 more hours.
- Carefully remove the corned beef and vegetables from the slow cooker.
- Let the corned beef rest for about 10-15 minutes.
- Slice the corned beef against the grain.
- Drizzle the butter over the vegetables.
- Season with salt and pepper to taste.
- Serve the vegetables with the sliced corned beef.
Notes
- Corned beef brisket: I like to use point cut corned beef brisket. Point cut is a fattier cut that’s perfect for slow cooking.
- Beef broth: I like to use no salt broth in this recipe because corned beef can be salty.
- Beer: I use Guinness. If you’d like to skip the beer, you can use water in place of the beer.
- Potatoes: If your potatoes are small (golf-ball sized or smaller), halve the potatoes.
- Onion: White or yellow onion works well. Sweet onion also works well.
- Butter: You can use salted or unsalted butter depending on how much salt you’d like the dish to have.
- Nutrition values are estimates.
Nutrition
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Originally published 2/22/2023.
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