Best Slow Cooker Corned Beef and Cabbage You’ll Ever Eat

Ever wondered how to make corned beef and cabbage that tastes like your grandma’s, but without spending all day in the kitchen?

It is tough to get that perfect, fall-apart tender corned beef.

You know how disappointing it can be when you end up with a tough, dry brisket, or bland, mushy vegetables.  

We’ve got you covered.  

This guide will walk you through making the best slow cooker corned beef and cabbage. Your friends will think you slaved away for hours.

Why You’ll Love This Slow Cooker Recipe

This recipe is simple.

It makes cooking this classic dish a snap.

Your slow cooker does most of the work.

This means you get to chill out while dinner cooks itself, practically.

You’ll love how the meat comes out juicy and tender. The veggies are just right. This dish is perfect to serve on a cold evening.

You can set everything up in the morning and have a delicious meal waiting for you when you get home. Plus, it’s pretty hard to mess up.

What is Corned Beef?

Corned beef is beef brisket that has been cured in a salt brine. Corned” refers to the large, coarse grains of salt, historically called “corns,” used in the curing process.

People made it a long time ago to keep meat good without a fridge.

Corned beef is often tied to Irish-American cooking.

It is popular around St. Patrick’s Day. It can take weeks to make corned beef the old-fashioned way. Today, folks can buy it ready to go in stores.

Ingredients You’ll Need

Here is what goes into our slow cooker corned beef and cabbage, plus why each item matters:

• Corned Beef Brisket: We use the flat cut because it’s leaner, giving us nice slices of meat when we’re ready to serve. Each brisket is different. This is the star, giving us that classic, salty, savory flavor.
• Yellow Onion: Onions add a sweet and savory base to the broth. They pretty much melt into the sauce, making it richer.
• Garlic: Garlic brings a pungent kick. It balances the sweetness of the onion and the richness of the beef.
• Bay Leaves: These little leaves work behind the scenes, infusing the dish with an herbal, slightly floral aroma that cuts through the richness.
• Black Peppercorns:  Whole peppercorns give a slow-releasing heat, making the flavor more complex than just ground pepper would.
• Brown Sugar: Our secret weapon. Brown sugar rounds out the saltiness and brings a hint of caramel that makes you say, “What is that?”
• Guinness: This dark, malty beer adds a layer of deep, roasted flavor that you can’t get from anything else. Any stout beer works fine.
• Beef Broth:  Broth keeps things moist. It turns into a delicious sauce as everything cooks together.
• Red Potatoes: We pick red potatoes because they hold their shape. They won’t get mushy after simmering all day.
• Carrots: Carrots bring sweetness and a pop of color. They soak up the tasty broth. They add vitamins, too.
• Green Cabbage: Cabbage gets tender but still has a little bite at the end of cooking. It soaks up all the good flavors and adds bulk to your meal.

Choosing the Right Cut of Corned Beef

Picking the right cut of corned beef is easy.

You will find two main types at the store. A flat cut and a point cut.  

The flat cut is leaner and has a more even shape, which makes it great for slicing.

If you love meat that just falls apart, go with the point cut, which has more fat.

Either one is good for slow cooking, but most people find the flat cut easier to handle and serve.

Prepping Your Ingredients

Getting your ingredients ready is a snap.

First, give that corned beef a good rinse under cold water.

Pat dry.

Chop up your onion and smash a few garlic cloves.

Peel your carrots and cut them into chunks, and quarter your potatoes. Don’t forget to cut the cabbage into wedges.

Easy.

Step-by-Step: Making Corned Beef and Cabbage in Your Slow Cooker

We’re going to walk you through this easy recipe step by step.

Put the onion, garlic, bay leaves, peppercorns, and brown sugar in the bottom of your slow cooker.

Now put the brisket on top of all that.

Sprinkle with the spice packet if it came with one.

Next, pour in your beer and add enough beef broth to almost cover the meat.

Set your slow cooker to low, cover it, and let that magic happen for about 6 to 8 hours.

Add the potatoes and carrots in the last few hours of cooking.

The cabbage goes in during the last hour so it doesn’t overcook.

How Long to Cook Corned Beef in a Slow Cooker

Patience is key.

You want that corned beef super tender, right?

We’ve found that cooking it on low for 8 to 10 hours usually does the trick.

Just be sure your beef is fork-tender before you take it out. It should easily pull apart.

If you’re short on time, you can cook it on high for 4 to 5 hours, but low and slow is the way to go for the best texture.

Slow Cooker Corned Beef And Cabbage Recipe

Slow Cooker Corned Beef and Cabbage

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ryan Yates
• Total Time: 8 hours 50 minutes
• Yield: 6 – 8 Servings 1x

Print Recipe

Pin Recipe

Description

This recipe takes the classic corned beef and cabbage and makes it easy and foolproof thanks to the slow cooker. It’s a hearty, flavorful meal that’s perfect for a special occasion or a comforting weeknight dinner. With a few simple steps, you’ll have tender, fall-apart corned beef and perfectly cooked vegetables, all simmered in a rich, savory broth.

Equipment:

• 6-8 quart slow cooker
• Cutting board
• Knife
• Measuring cups and spoons

---

Ingredients

Units USM Scale 1x2x3x

• 3–4 pound corned beef brisket, flat cut preferred, with spice packet
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon brown sugar (this is the unique element!)
• 1 bottle (12 ounces) of Guinness or other stout beer
• 4 cups beef broth
• 1 pound red potatoes, quartered
• 1 pound carrots, peeled and cut into 2-inch pieces
• 1 medium head of green cabbage, cut into wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Take the corned beef from the package. Rinse the corned beef brisket under cold water. Pat it dry with paper towels.
2. Place the quartered onion, smashed garlic, bay leaves, black peppercorns, and brown sugar in the bottom of the slow cooker.
3. Put the corned beef brisket on top of the aromatics, fat-side up. If your brisket came with a spice packet, sprinkle it over the beef.
4. Pour the stout beer and beef broth over the corned beef. The liquid should almost cover the meat. Add a bit more water if needed.
5. Cover the slow cooker and cook on low for 6-8 hours. The corned beef is done when it’s fork-tender.
6. Add the quartered potatoes and carrots to the slow cooker. Push them down into the liquid. Continue to cook on low for 1 hour.
7. Place the cabbage wedges on top of the meat and vegetables. Cook for another hour, or until the vegetables are tender and the cabbage is cooked through.
8. Remove the corned beef from the slow cooker and let it rest on a cutting board for 15 minutes. This lets the juices redistribute, making for a more tender slice.
9. Use a slotted spoon to take out the vegetables. Arrange them on a platter.
10. Slice the corned beef against the grain and serve it alongside the vegetables.

Notes

• The Secret Ingredient: Adding a touch of brown sugar to the cooking liquid balances the saltiness of the corned beef and adds a subtle depth of flavor. It complements the richness of the stout beer and creates a more complex, well-rounded broth. Most recipes don’t call for any sugar in the broth. This will make your recipe unique.
• Brisket Cut: Flat cut brisket is generally leaner and slices more uniformly. If you use a point cut, it will be more marbled with fat and may fall apart more when sliced.
• Spice Packet: Some briskets come with a pre-made spice packet. If yours doesn’t, feel free to add a mix of common pickling spices like mustard seeds, coriander seeds, and allspice berries to your slow cooker.
• Liquid Level: Make sure the brisket is mostly submerged in the liquid. This will keep it moist during the long cooking time.
• Vegetable Timing: It is best to add the potatoes, carrots, and cabbage in stages. This will prevent them from becoming mushy.
• Serving Suggestions: This dish is fantastic with a side of mustard or horseradish sauce. Some crusty bread or Irish soda bread would also be great additions.

• Prep Time: 20 minutes
• Resting Time: 15 Minutes
• Cook Time: 8 hours 30 minutes
• Category: Main Course
• Method: Slow Cooker, Crockpot
• Cuisine: Irish-American

Nutrition

• Serving Size: 1 Serving
• Calories: Approximately 450 (Note: This is an estimate and can vary based on the specific cut of beef and portion size.)

Tips for Tender and Flavorful Corned Beef

Want the best corned beef ever? Keep these things in mind.

Always rinse your brisket first to get rid of extra salt.

You should put the fat side up in the slow cooker so the meat stays nice and juicy.

Let the meat rest for a few minutes after it’s done before you slice it.

Slicing it against the grain makes it even more tender.

Adding Vegetables to Your Slow Cooker

Nobody likes mushy veggies.

Timing is everything when it comes to adding vegetables to your slow cooker.

Add the potatoes and carrots during the last 2 to 3 hours of cooking time, and toss in the cabbage wedges about an hour before it’s done.

This way, everything comes out perfectly cooked. Not too hard, not too soft.

When to Add the Cabbage

Don’t throw in that cabbage too early. Wait until the last hour of cooking time. This ensures your cabbage will be tender-crisp.

Serving Suggestions

You’ve got a pot full of deliciousness, now how should you serve it?

We love to slice the corned beef against the grain and serve it on a big platter with all those tasty vegetables.

A dollop of horseradish sauce or some good mustard on the side is never a bad idea. A little parsley on top makes it look fancy, too.

What to Serve with Corned Beef and Cabbage

Think about what goes well with these rich flavors. Crusty bread or Irish soda bread are great for soaking up the yummy broth. A side salad can add a fresh crunch.

Storing Leftovers

Got leftovers? Lucky you. Let everything cool down first.

Then pack it up in airtight containers. It will keep in the fridge for 3 to 4 days.

You can freeze it too.

Corned beef and cabbage is great the next day. The flavors have more time to get to know each other.

Reheating Your Corned Beef and Cabbage

Reheating is easy. You can use the microwave. A gentle reheat on the stove works great, too. Just heat it through until it’s nice and hot. If you’re reheating from frozen, let it thaw in the fridge overnight first.

Can You Freeze Corned Beef and Cabbage?

You bet. This dish freezes well. Make sure to cool it down completely. Portion it out into freezer-safe bags or containers. Squeeze out as much air as you can. It should last about 2 to 3 months in the freezer.

Recipe Variations

Want to mix things up a little? Try adding a splash of apple cider vinegar for a tangy twist. Or maybe throw in some whole grain mustard with the spices for extra zing. Some folks like to add parsnips or turnips along with the other root vegetables. Feel free to play around and find your favorite combo.

Nutritional Insights

Corned beef and cabbage packs a good punch of protein and fiber. The protein from the beef helps you feel full. This helps maintain muscle mass. The veggies load you up with vitamins, like vitamin C from the cabbage, and potassium from the potatoes. Each serving of our recipe has around 450 calories. This may change depending on the cut of meat and how big a serving you take. This meal can fit into a balanced diet when you watch your portion sizes.

Ingredient Alternatives

No stout beer? A regular lager will work. You can use chicken broth instead of beef broth if that’s what you have. Sweet potatoes or turnips can stand in for regular potatoes.

Frequently Asked Questions

The Final Bite

You’ve come this far with us, and now you’re ready to enjoy the best slow cooker corned beef and cabbage you’ve ever tasted. 

We hope that each bite brings back great memories or maybe even starts new traditions. 

This meal is meant to be shared, so gather your friends and family around the table. Share some good food and good company. It’s more than just a meal. It is a reason to sit down together. 

Enjoy every last bit of that tender beef and those perfectly cooked veggies. 

Don’t be shy about going back for seconds. After all, that’s what good home cooking is all about.

Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.