Crockpot Corned Beef And Cabbage

I make this recipe once a year for my husband for St. Patrick’s Day. He’s a lighthearted happy redhead, and making this corned beef and cabbage is such an easy way to put a smile on his sweet face. I use the crockpot method most often because it’s a simple hands-off way to get super tender sliced beef and veggies. But I’ve also shared my oven method in the recipe card notes below in case you prefer to cook it in a Dutch oven. Either way, I’m certain this iconic seasonal recipe will put a smile on your face, too. 

Ingredient Insights

• Corned beef brisket – find a large (3- to 4-lb) brisket packed in a plastic bag or cryovac in the meat and deli section of the grocery store. Most briskets come with their own spice packet, but I’ve included directions in the recipe card Notes below to make your own spice packet, if needed 
• Liquid – you can use a variety of liquids, such as chicken bone broth or beef broth or water. Most often I use a dark beer, such as a Guinness
• Red potatoes – I love the flavor and color of small red potatoes, so that’s what I use most often. Small yellow potatoes, such as Yukon gold, would also work 
• Head of cabbage – what would corned beef and cabbage be without the cabbage? I like to use a whole head of a small green cabbage (or half of a large cabbage)

Find the ingredient list with exact measurements in the recipe card below.

The Best Way To Serve 

I serve the veggies and sliced corned beef all together on a big platter. It makes an impressive presentation and everyone can take exactly what they want. I sprinkle a little bit of chopped parsley on top to add some green and then serve some whole grain mustard and horseradish sauce on the side for dipping.  

A few sides I often pair with it: store-bought Irish soda bread, pickles or my homemade sauerkraut, and a pint of green beer or Guinness for my husband. 

If making this for a big group, I might add a side of roasted root vegetables or air fryer Brussels sprouts.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat it in a skillet on the stovetop with a few tablespoons of water. Freeze leftover meat for up to 3 months, but I don’t recommend freezing any leftover vegetables as they’ll get too mushy when they thaw again. 

If I’m lucky to have some sliced corned beef leftover, I always use it to make delicious Reuben sandwiches or corned beef hash.  

The True History Of Corned Beef And Cabbage

You may think that corned beef and cabbage is an Irish dish, but that’s not entirely true. While it has Irish origins, experts say the recipe originated on American soil in the late 19th century. A version of this dish was previously made in Ireland using bacon and pork roast and cabbage. But when Irish immigrants found that bacon and big pork roasts were too expensive in the U.S., they substituted Jewish corned beef. 

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Slow Cooker Corned Beef And Cabbage Recipe

Make a traditional and best corned beef and cabbage using my easy crockpot method which creates delicious slices of briny savory beef brisket to serve alongside tender slow-cooked potatoes, carrots, and cabbage. 

Prep: 15 minsCook: 8-10 hours (on low)Total: 8 hours, 15 mins

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Servings: 6 servings 1x

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Ingredients

• 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet*), fat cap removed
• 1 large white or yellow onion, thickly sliced
• 4 garlic cloves, minced
• 2 dried bay leaves
• 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
• 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
• 1 ½ cups liquid (use low-sodium chicken broth, beef broth, water, or a stout beer, such as Guinness. Use 2 ½ cups liquid if preparing in the oven – see notes below) 
• 1 small or ½ medium green cabbage, cut into thin wedges
• Optional for serving: chopped fresh parsley, coarse grain mustard, horseradish sauce

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Instructions

1. Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside. 
2. In the bottom of a large 6- to 8-quart slow cooker, spread out the sliced onions and garlic. 
3. Place the corned beef brisket, fat side up, over the onions. Sprinkle the included seasoning packet over top of the corned beef, and top with the bay leaves. 
4. Add the potatoes and carrots around the corned beef. 
5. Pour liquid of choice (broth, water, or beer) into the slow cooker over the vegetables. 
6. Cover and cook on the low setting for 8 to 10 hours. 
7. When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the beef and vegetables. 
8. Replace the lid and continue cooking for 2 hours, until the brisket is fork tender. 
9. To serve, remove the corned beef to a cutting board and allow it to sit for 5-10 minutes while you use a slotted spoon to transfer the vegetables to a serving platter. 
10. Slice the corned beef against the grain and arrange slices on the platter with the vegetables. Spoon some of the cooking liquid from the slow cooker over the beef and vegetables. 
11. If desired, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
12. Store leftovers in an airtight container in the fridge for up to 5 days. Leftover sliced corned beef can be used to make a delicious Reuben sandwich or corned beef hash.

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Notes

Volume: This recipe makes 1 ½ lbs cooked meat (from 3 ½ lbs brisket) and 12 cups of cooked veggies.

DIY spice packet: If your corned beef didn’t come with a spice packet, you can make your own.  In a medium skillet over medium heat, toast 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 2 teaspoons black peppercorns, and 2 teaspoons dill seeds for 2-3 minutes until fragrant and toasted. Place the toasted seeds in a spice grinder (or use mortar and pestle) along with 2 crushed bay leaves and 4 whole cloves; grind into a coarse texture. Mix the spice mix with ½ to 1 teaspoon red pepper flakes. Sprinkle 1 tablespoon on the spice mixture over the corned beef in Step 3. Store leftover spice mixture in an airtight container in the pantry for up to 6 months. 

Oven cooking method: 

1. Preheat the oven to 350℉.
2. Rinse and pat the brisket dry with paper towels. 
3. Add the onions and garlic to the bottom of a 6-quart Dutch oven (or larger) and place the corned beef brisket on top.
4. Arrange the potatoes and carrots around the brisket. 
5. Sprinkle with the contents of the spice packet (if included – if you do not have a spice packet, refer to the notes above about making your own) and top with bay leaves. 
6. Pour your liquid of choice (broth, beer or water) over the vegetables. The brisket will not be fully submerged. 
7. Place the cabbage wedges alongside the brisket and sprinkle these with salt and pepper. 
8. Place the lid on the Dutch oven and cook in the preheated oven for 3 hours or until the meat and vegetables are very tender.
9. Remove the corned beef brisket from the Dutch oven to a cutting board. Slice to desired thickness. 
10. Using a slotted spoon, remove the vegetables to a serving plate or platter and top with sliced corned beef. 

Nutrition Information

• Serving Size: 4 oz meat and 2 cups veggies
• Calories: 409
• Fat: 25 g
• (Sat Fat: 10 g)
• Sodium: 895 mg
• Carbohydrate: 11 g
• (Fiber: 5 g
• Sugar: 6 g)
• Protein: 35 g
• Cholesterol: 112 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessica Beacom

Other Slow Cooker Recipes

Pork And Sauerkraut (In The Crockpot)

Slow Cooker Beef Stew with Root Vegetables (Easy and Healthy)

Slow Cooker Mississippi Pot Roast

Crockpot Beef Tips with Gravy

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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