Slow Cooker Corned Beef & Cabbage Dinner Recipe
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.
- 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
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
- Prepare the Base: Add the sliced onion to the slow cooker to create a flavorful bed for the corned beef.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
