Easy Corned Beef And Cabbage Made In The Crock Pot

This easy crockpot corned beef and cabbage with potatoes and carrots is a classic slow cooker dinner; tender, flavorful, and perfect for St. Patrick’s Day!

I love making tender corned beef and cabbage a few times a year, but living in Florida means I have zero desire to braise anything in the oven or on the stovetop for hours. If I’m being honest, my favorite way to cook corned beef brisket is in the Instant Pot. But this slow cooker corned beef and cabbage method is my husband’s favorite, and well… he is the official taste tester and dishwasher here at Casa de Crews, so sometimes I’ve got to make him happy too.

I tease – I actually enjoy this crockpot method almost as much as he does. It’s incredibly easy, mostly hands-off, and the house smells amazing while everything cooks low and slow. With tender corned beef, buttery potatoes, sweet carrots, and cabbage all in one pot, it’s the kind of cozy dinner that feels special but couldn’t be simpler to make.

I like to serve it with a generous dollop of creamy horseradish sauce, and we always look forward to the leftovers the next day – especially when it turns into a crispy skillet corned beef hash.

How to make this slow cooker corned beef brisket

This recipe keeps things simple with classic ingredients. Corned beef brisket cooks low and slow in the crockpot with potatoes, carrots, cabbage, and its seasoning packet for an easy, cozy dinner.

• Layer aromatics. Add the sliced onion and garlic to the bottom of the slow cooker. This adds flavor and creates a little “ledge” to lift the brisket slightly off the bottom.
• Add the brisket. Place the rinsed corned beef brisket on top, fat side up. If the fat cap is especially thick, I like to trim a little off first.

• Add the veggies and broth. Arrange the carrots and potatoes around the brisket. Pour in about 1 cup of broth—just enough liquid to help everything braise. There’s no need to fully cover the meat.
• Cook low and slow. Cover and cook on LOW for 6-8 hours.

• Add the cabbage. About 2 hours before serving, add cabbage wedges to the slow cooker, cover and continue cooking until the corned beef is fork-tender.

How long does corned beef take to cook in the slow cooker?

Corned beef brisket typically takes 8–10 hours on LOW or 4–5 hours on HIGH in the slow cooker. Personally, I prefer cooking it on low for the best results. Cooking on high works, but in my testing the brisket tends to be a bit firmer and less tender. Letting it cook low and slow helps break down the tougher fibers in the brisket, resulting in perfectly tender, sliceable meat. Overall, I found the best results at about 10-hours. Each slow cooker is different though.

how to store leftovers

• To store: store leftovers in an airtight container in the refrigerator for up to 3–4 days. I like to keep a little of the cooking broth with the meat to help keep it moist.
• To reheat: Reheat leftovers gently on the stovetop in a skillet with a splash of broth or water, or warm in the microwave until heated through. The extra liquid helps keep the corned beef tender while reheating.
• To freeze: Corned beef freezes well, though the vegetables can become quite soft after thawing. For best results, freeze sliced or shredded corned beef in an airtight container or freezer bag with a bit of broth for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Corned Beef and Cabbage made in the Crock Pot

This easy crockpot corned beef and cabbage with potatoes and carrots is a classic slow cooker dinner; tender, flavorful, and perfect for St. Patrick’s Day!

4.67 from 3 votes

Print Pin Rate

Course: Main Course

Prep Time: 15 minutes minutes

Cook Time: 10 hours hours

rest: 10 minutes minutes

Total Time: 10 hours hours 25 minutes minutes

Servings: 8

Calories: 350kcal

Author: Nichole Crews

Ingredients

• 1 3-4 pound corned beef brisket, plus pickling spice packet - flat cut or point cut will work.
• 1 medium yellow onion, sliced
• 4 cloves garlic, smashed
• 1 cup beef broth, low-sodium - or water or beer if not gluten-free
• 1 pound baby potatoes, leave skins on
• 4 large carrots, cut into 3-inch pieces - leave skins on
• 1 medium green cabbage, cut into 2-inch wedges
• whole grain mustard, to serve - optional
• horseradish sauce - optional
• fresh parsley, chopped - optional

Instructions

• Rinse brisket with cold water and thoroughly pat dry.
• In the bottom of a large 6-8QT slow cooker, layer the sliced onions and garlic.
• Place the corned beef brisket, fat side up, over the onions. Top with pickling spice that came with brisket.
• Add potatoes and carrots around the corned beef.
• Pour enough liquid (1-cup) to slow cooker: should be about half way up brisket; no need to cover completely in liquid.
• Cover with lid, and cook on LOW for 8 to 10 hours.
• When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the corned beef, potatoes and carrots.
• Replace the lid and continue cooking for 2 hours, until the brisket is fork tender.
• Once done, remove brisket and let cool on a cutting board 5-10 minutes (will be hot!).
• Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage. Garnish with fresh parsley, if desired and serve with stone ground mustard and/or horseradish sauce.

Notes

If the fat cap is especially thick, I like to trim a little off first.

I like to keep the skins on the carrots and potatoes; since they sit in the crock pot for 8-10 hours, I find leaving the skins on keeps them intact and not mushy.

Corned beef doesn’t need to be completely submerged in liquid, but there should be enough liquid to come about halfway up the brisket. As it cooks, the brisket releases juices that add even more flavor to the broth.

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 16g | Protein: 28g | Fat: 18g | Fiber: 4g

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