Crockpot Corned Beef and Cabbage: An Easy St. Patrick’s Day Classic

Celebrate St. Patrick’s Day or enjoy a comforting meal any time of year with this Crockpot Corned Beef and Cabbage recipe. This slow-cooked dish delivers tender, flavorful meat and perfectly cooked vegetables with minimal effort. Whether you’re hosting a festive gathering or craving a hearty dinner, this classic Irish-American meal is sure to satisfy.

Why You’ll Love This Crockpot Corned Beef and Cabbage

This slow cooker corned beef and cabbage is the ultimate set-it-and-forget-it meal. The crockpot does all the work, infusing the beef with rich spices while keeping it juicy and tender. Paired with cabbage, carrots, and potatoes, this dish is a complete one-pot wonder. Plus, it’s perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients for Crockpot Corned Beef and Cabbage

• 3-4 lbs corned beef brisket (with spice packet included)
• 1 large head of cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 onion, quartered
• 3 cloves garlic, minced
• 4 cups beef broth or water
• 1 bay leaf
• 1 tsp black peppercorns
• 2 tbsp whole-grain mustard (optional)

How to Make Crockpot Corned Beef and Cabbage

1. Prepare the ingredients: Rinse the corned beef under cold water and pat dry. If your brisket includes a spice packet, set it aside.
2. Layer the vegetables: Place potatoes, carrots, and onion in the bottom of the crockpot. Add minced garlic and bay leaf.
3. Add the corned beef: Place the brisket fat-side up on top of the vegetables. Sprinkle the spice packet (or your own blend) over the meat.
4. Pour in the liquid: Add beef broth or water until the meat is nearly covered (about ¾ submerged).
5. Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the meat is fork-tender.
6. Add cabbage: In the last hour of cooking, tuck cabbage wedges into the liquid. Cover and cook until tender.
7. Serve: Slice the corned beef against the grain and serve with vegetables and a drizzle of cooking liquid or mustard.

Tips for the Best Slow Cooker Corned Beef

• Trim excess fat: While some fat adds flavor, trimming excess helps prevent greasiness.
• Don’t skip rinsing: Rinsing the brisket removes excess salt for a balanced flavor.
• Add cabbage last: Cabbage cooks quickly—adding it late prevents mushiness.
• Use the broth: Reserve some cooking liquid for serving or reheating leftovers.

Serving Suggestions

This easy corned beef and cabbage pairs well with Irish soda bread, roasted Brussels sprouts, or a simple green salad. For a traditional touch, serve with horseradish sauce or whole-grain mustard. Leftovers make fantastic Reuben sandwiches or hash the next day.

Frequently Asked Questions

Can I make corned beef and cabbage ahead of time?

Yes! Cook the brisket and vegetables, then store them separately in the fridge for up to 3 days. Reheat gently in broth.

What if my corned beef is too salty?

Soak the brisket in cold water for 1-2 hours before cooking to reduce saltiness.

Can I use Guinness in this recipe?

Absolutely! Substitute 1 cup of broth with Guinness for a deeper flavor.

Whether you’re honoring Irish traditions or simply craving comfort food, this Crockpot Corned Beef and Cabbage is a foolproof recipe that delivers every time. The slow cooker ensures melt-in-your-mouth meat and perfectly cooked veggies—all with minimal hands-on time. Give it a try and enjoy a taste of Ireland at home!

Crockpot Corned Beef and Cabbage

• Author: Home Chef

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Description

A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef brisket simmers with cabbage, carrots, and potatoes for a hearty, flavorful meal.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the meat and vegetables:
• 3–4 lb corned beef brisket (with spice packet)
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 small head green cabbage, cut into wedges
• For the cooking liquid:
• 4 cups water
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp whole black peppercorns
• 2 bay leaves

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Instructions

1. Prepare the Crust:

1. 1. Rinse the corned beef brisket under cold water and pat dry.
2. 2. Place potatoes and carrots in the bottom of a 6-quart crockpot.
3. 3. Put the corned beef on top of the vegetables, fat side up. Sprinkle the included spice packet over the meat.
4. 4. Add water, garlic, brown sugar, vinegar, peppercorns and bay leaves around the meat.
5. 5. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
6. 6. Add cabbage wedges during the last 2 hours of cooking (push them down into the liquid).
7. 7. When done, remove meat and let rest 15 minutes before slicing against the grain.
8. 8. Serve with vegetables and cooking liquid as au jus.

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Notes

For extra flavor, substitute 2 cups of the water with beer or beef broth. Leftovers make excellent Reuben sandwiches.