Hey there my friend. You are about to make the easiest corned beef and cabbage in your slow cooker. This recipe takes almost no effort, but the result? A tender, juicy corned beef with soft, flavorful cabbage and potatoes. Just dump everything in, let it cook low and slow, and enjoy a warm, comforting meal at the end of the day.
And guess what? No need to worry about dry meat or bland veggies. I will show you how to do it right.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Slow cooker (6-quart or larger)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs
- Ladle or slotted spoon
Important Info
- Servings: 6 plates
- Estimated Cost to make this recipe: About $15-$20, depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 8 hours
- Total time: 8 hours 10 minutes
- Calories per serving: Around 450 calories
- Cook method: Slow Cooker
- Season: Best in Spring (especially around St. Patrick’s Day)
- Courses: Main Course
- Cuisine: Irish-American
- Diets: GlutenFreeDiet, LowLactoseDiet
How to Make Cornbeef Cabbage Slow Cooker Recipe
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
- 3 lbs corned beef brisket (with seasoning packet)
- 4 cups water or beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 lb baby potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 1 medium onion, sliced
- ½ head of cabbage, cut into wedges
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative Option |
|---|---|
| Corned beef brisket | Beef chuck roast (not traditional but works) |
| Water or beef broth | Chicken broth or vegetable broth |
| Apple cider vinegar | White vinegar or lemon juice |
| Worcestershire sauce | Soy sauce (for a slightly different flavor) |
| Baby potatoes | Russet or Yukon gold potatoes, cubed |
| Carrots | Parsnips or sweet potatoes |
| Onion | Shallots or leeks |
| Cabbage | Kale or Brussels sprouts |
Instructions
- Place the corned beef in the slow cooker, fat side up. Sprinkle the seasoning packet over the meat.
- Pour in the water (or broth), apple cider vinegar, and Worcestershire sauce. Add black pepper.
- Cover and cook on LOW for 6 hours.
- Add the potatoes, carrots, and onion around the meat. Cover and cook for another 1.5 hours.
- Add the cabbage wedges on top. Cover again and cook for 30 more minutes until the cabbage is tender.
- Remove the corned beef and let it rest for 5 minutes. Slice against the grain.
- Serve with the veggies and some cooking broth spooned over the top.
Helpful Tips
- If your corned beef is too salty, rinse it before cooking to remove excess brine.
- Want more flavor? Replace water with beef broth.
- For a richer taste, sear the brisket in a pan before placing it in the slow cooker.
- Do not overcook the cabbage. Adding it in the last 30 minutes keeps it from turning mushy.
- Let the corned beef rest before slicing. This keeps it juicy.
What to Serve with Cornbeef Cabbage
Corned beef and cabbage is already a full meal, but you can add:
- Rye bread – Perfect for soaking up the broth.
- Dijon mustard – A great dip for the corned beef.
- Mashed potatoes – If you prefer them over boiled potatoes.
- Roasted vegetables – Adds extra texture.
How Do You Serve the Recipe?
Use a sharp knife to slice the corned beef against the grain for tender slices. Serve on a large platter with the vegetables arranged around the meat.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Family dinners – Just set it in the slow cooker in the morning and come home to a hot meal.
- St. Patrick’s Day – A classic holiday meal.
- Potlucks – Easy to transport and keeps warm in the slow cooker.
Storage
Short-Term Storage (Room Temperature)
- Keep leftovers in a covered dish for up to 2 hours at room temperature.
Refrigeration
- Store in an airtight container for up to 4 days in the fridge.
- Reheat in the microwave or stovetop with some broth to keep it moist.
Freezing
- Slice the corned beef and place it in a freezer-safe bag.
- Store cooked veggies separately to avoid sogginess.
- Freeze for up to 3 months.
Frequently Asked Questions
Can I cook this on HIGH instead of LOW?
Yes, but the beef won’t be as tender. If you need to speed things up, cook on HIGH for 4-5 hours instead of LOW for 8 hours.
Do I need to trim the fat off the brisket?
No. The fat keeps the meat juicy. You can remove it after cooking if you prefer.
Can I use a different type of meat?
Yes, but corned beef gives the best flavor. If you want a substitute, try beef chuck roast.
What if I don’t have a seasoning packet?
Make your own by mixing 1 tsp mustard seeds, ½ tsp coriander, ½ tsp black pepper, ½ tsp red pepper flakes, and 1 bay leaf.
Can I add beer to this recipe?
Yes. Replace 1 cup of water with beer for a deeper flavor.
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