Slow Cooker Corned Beef & Cabbage Dinner Recipe

Introduction

Corned Beef & Cabbage is a classic comfort dish, perfect for cozy family dinners or St. Patrick’s Day celebrations. This slow cooker version makes the process effortless, allowing the beef to become tender while the vegetables soak up all the savory flavors. It’s hearty, simple, and delicious.

Ingredients

• 2-4 lbs. corned beef brisket (flat or point cut) with seasoning packet
• 1 white onion, sliced (optional but recommended)
• 2 lbs. red or gold potatoes (or a mix; peeled if desired)
• 3 carrots, sliced thick
• 2 garlic cloves, peeled
• 1/2 head cabbage, cut into thin wedges
• 1 1/2 cups water (or alternative liquid, see notes)
• Parsley for garnish
• Melted butter for potatoes (optional)
• Horseradish or stone-ground mustard for serving

Instructions

1. Step 1: Add the sliced onion to the slow cooker.
2. Step 2: Rinse the corned beef and pat it dry. Place it in the slow cooker and sprinkle the seasoning packet over it.
3. Step 3: Arrange the baby potatoes on top of the corned beef. If using larger potatoes, halve them to ensure they cook evenly. Add the sliced carrots and garlic cloves.
4. Step 4: Pour the water over the ingredients. Add the cabbage now if you prefer very tender cabbage; otherwise, wait to add it until the last 2 hours of cooking.
5. Step 5: Cover with the slow cooker lid.
6. Step 6: Cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, stir and rearrange the ingredients as needed to fit it in during the last 2 hours.
7. Step 7: Remove the meat onto a cutting board and let it rest for 10 minutes. Then slice against the grain into strips.
8. Step 8: Serve the sliced meat with potatoes, carrots, and cabbage.
9. Step 9: Drizzle melted butter over the potatoes if you like. Offer horseradish or stone-ground mustard on the side.

Tips & Variations

• For extra depth, substitute water with beef broth or a mix of beer and water.
• Add a few whole peppercorns to the cooking liquid for a mild spice.
• Use a thinner cabbage cut if you prefer it softer or add it earlier for more tenderness.
• Leftover corned beef makes great sandwiches or hash the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook corned beef & cabbage on the stove instead of a slow cooker?

Yes, you can simmer the corned beef in a large pot with water and seasonings for about 3 hours until tender. Add vegetables during the last 30-40 minutes.

Should I rinse the seasoning packet off the corned beef before cooking?

It’s best to rinse the beef to remove excess brine, but keep the seasoning packet to add flavor during cooking.

Slow Cooker Corned Beef & Cabbage Dinner Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

A classic and hearty Corned Beef & Cabbage recipe cooked to tender perfection in a slow cooker. This comforting meal features flavorful corned beef brisket seasoned with its included spice packet, accompanied by tender potatoes, carrots, garlic, and cabbage. Perfect for a traditional St. Patrick’s Day dinner or any cozy occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 hours on HIGH or 8 hours on LOW
• Total Time: 5 hours 15 minutes (HIGH) / 8 hours 15 minutes (LOW)
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Corned Beef and Seasoning

• 2–4 lbs. Corned beef brisket (flat or point cut) with seasoning packet included
• 1 white onion, sliced (optional)

Vegetables

• 2 lbs. red or gold potatoes, whole or halved if large (peel optional)
• 3 carrots, sliced thick
• 2 garlic cloves, peeled
• 1/2 head cabbage, cut into thin wedges

Liquids and Garnishes

• 1 1/2 cup water (can substitute with broth or beer for extra flavor)
• Parsley for garnish
• Melted butter for potatoes, optional
• Horseradish or stone-ground mustard for serving

Instructions

1. Prepare the Base: Add the sliced onion to the slow cooker to create a flavorful bed for the corned beef.
2. Add the Corned Beef: Rinse the corned beef brisket and pat it dry. Place it in the slow cooker and sprinkle over the seasoning packet that comes with the beef.
3. Add Vegetables: Place the baby potatoes on top of the corned beef. Halve larger potatoes to help them cook evenly. Add the sliced carrots and peeled garlic cloves.
4. Pour in Liquid and Add Cabbage: Pour 1 1/2 cups of water (or your chosen liquid) over the ingredients. Add cabbage now if you want it extra tender; otherwise, wait to add it in the final 2 hours of cooking.
5. Cover and Cook: Place the lid on the slow cooker. Cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, do so during the last 2 hours. You may need to rearrange vegetables to fit the cabbage or cut it thinner.
6. Rest and Slice Meat: Remove the cooked corned beef onto a cutting board and let it rest for 10 minutes. Slice against the grain into strips.
7. Serve: Plate the corned beef with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Garnish with parsley and serve with horseradish or stone-ground mustard.

Notes

• For richer flavor, substitute water with beef broth or a light beer.
• Adding cabbage in the last 2 hours helps maintain some texture; adding it at the start results in very soft cabbage.
• Peeling potatoes is optional based on your texture preference.
• Leftover corned beef is great for sandwiches, hash, or soups.

Keywords: Corned Beef, Cabbage, Slow Cooker, Irish, St. Patrick’s Day, Comfort Food