Slow Cooker Corned Beef and Cabbage

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This hands-off method produces tender, flavorful corned beef with perfectly cooked vegetables using your slow cooker.

The long cooking time breaks down the tough brisket into fork-tender slices while the cabbage and potatoes absorb all that seasoned broth.

Why You’ll Love It

  • Minimal prep—the slow cooker does the work
  • Complete meal in one pot
  • Corned beef turns out tender every time
  • Fills your home with amazing aromas
  • Leftovers make excellent sandwiches and hash

Ingredients

For the Corned Beef

  • 3-4 pound corned beef brisket with spice packet
  • 4 cups water or beef broth
  • 3 cloves garlic, smashed
  • 1 tablespoon whole black peppercorns (if not using spice packet)
  • 2 bay leaves

For the Vegetables

  • 1 1/2 pounds small red or gold potatoes, halved if large
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 medium yellow onion, cut into wedges
  • 1 small head green cabbage, cut into 8 wedges

For Serving

  • Whole grain or Dijon mustard
  • Prepared horseradish
  • Fresh parsley, chopped

Steps

1. Remove the corned beef from its packaging and rinse under cold water to remove excess brine.

2. If there is a thick fat cap on one side, trim it to about 1/4 inch—some fat adds flavor and moisture.

3. Place the onion wedges in the bottom of a 6-quart or larger slow cooker.

4. Place the corned beef on top of the onions, fat side up.

5. Sprinkle the contents of the spice packet over the meat, or add your own peppercorns if no packet was included.

6. Add the smashed garlic and bay leaves around the meat.

7. Pour in enough water or broth to come about halfway up the sides of the brisket.

8. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

9. The corned beef is done when a fork slides in easily and the meat is tender throughout.

10. About 2-3 hours before the meat is done (or when there are 2-3 hours left of cooking time), add the potatoes and carrots.

11. Nestle them around and on top of the corned beef, pushing them into the liquid as much as possible.

12. About 1-1.5 hours before serving, add the cabbage wedges on top.

13. Press the cabbage gently into the cooking liquid—it will steam and soften.

14. Cover and continue cooking until all vegetables are tender.

15. Use a meat thermometer to check the beef—it should read at least 190°F for optimal tenderness.

16. Carefully remove the corned beef to a cutting board and let rest for 10 minutes.

17. Use a slotted spoon to transfer the vegetables to a serving platter.

18. Slice the corned beef against the grain into 1/4-inch thick slices—look for the lines running through the meat and cut perpendicular to them.

19. Arrange the sliced meat on the platter with the vegetables.

20. Ladle some of the cooking liquid over everything to keep it moist.

21. Serve with mustard and horseradish on the side.

Helpful Tips and Substitutions

Slicing against the grain is critical—cut with the grain and the meat will be stringy and chewy.

If you are unsure which way the grain runs, look at the raw meat before cooking and note the direction of the muscle fibers.

Flat cut brisket is leaner and slices more neatly; point cut has more fat and is more flavorful but falls apart more.

If your slow cooker runs hot, check the meat after 7 hours on LOW to avoid overcooking.

For extra flavor, substitute dark beer like Guinness for half the water.

Parsnips and turnips can be added with the potatoes for variety.

If you prefer softer vegetables, add them earlier; if you like them firmer, add them later.

A slow cooker liner makes cleanup much easier.

Serving Ideas

Serve family-style on a large platter so everyone can help themselves.

Spoon cooking liquid over the meat and vegetables to keep everything moist.

Offer a variety of mustards—whole grain, Dijon, and spicy brown all pair well.

Irish soda bread is the traditional accompaniment and soaks up the flavorful broth.

Save extra cooking liquid to drizzle over leftovers when reheating.

Make-Ahead and Storage

The corned beef can be cooked a day ahead without the vegetables, then reheated in its cooking liquid.

Store cooked corned beef submerged in its cooking liquid in an airtight container in the refrigerator for up to 5 days.

Cooked vegetables are best eaten fresh but will keep refrigerated for 3 days.

Reheat sliced corned beef gently in its liquid on the stovetop or in the slow cooker on LOW.

Corned beef freezes well for up to 3 months—freeze sliced in portions with some cooking liquid.

Thaw overnight in the refrigerator before reheating.

Use leftover corned beef for Reuben sandwiches, corned beef hash, or fried with eggs for breakfast.

A St. Patrick’s Day Essential

Slow cooker corned beef and cabbage delivers the classic flavors with almost no hands-on work.

The timing is flexible—an extra hour on LOW will not ruin the dish.

This is comfort food at its most satisfying, especially on a cold March evening.

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