Transform your St. Patrick's Day dinner with this tender slow cooker corned beef and cabbage recipe. This traditional one-pot meal combines salt-cured beef brisket with fresh vegetables, cooking low and slow until perfectly done.
If there are any leftovers be sure to make a classic reuben sandwich or my favorite, corned beef hash.
The corned beef emerges fork-tender after hours of gentle cooking alongside potatoes, carrots, and wedges of cabbage that absorb all the savory broth. Perfect for feeding a crowd or enjoying leftovers in a classic Reuben sandwich or corned beef hash.
Ingredients needed to make slow cooker corned beef and cabbage
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
- Corned beef: The star protein that's been cured in brine; look for a flat cut for even cooking and meat that's bright pink with visible marbling.
- Beef broth: Creates a flavorful cooking liquid and keeps meat moist; use low-sodium varieties to control salt content.
- Water: Adds liquid if needed to ensure meat is covered; use only if necessary based on your slow cooker size.
- Garlic: Adds essential savory flavor; choose firm bulbs without sprouting for best taste.
- Green cabbage: Traditional addition that absorbs flavors while cooking; select heads that are heavy and crisp.
- Baby potatoes: Maintain shape during long cooking and absorb flavors; choose uniform sizes for even cooking.
- Carrots: Add sweetness and color; pick firm, bright orange ones without cracks.
- Celery: Provides aromatic base flavor; select crisp stalks without wilting.
- Mustard seeds: Add peppery bite and traditional pickling flavor; use whole seeds rather than ground.
- Dark beer: Tenderizes meat and adds depth; choose a stout or dark ale for best results.
- Coriander: Adds citrusy notes; use whole seeds ground fresh for best flavor.
- Cumin: Provides earthy warmth; choose whole seeds to grind or recently purchased ground cumin.
- Pepper: Adds basic seasoning; freshly ground provides the best flavor.
- Paprika: Adds color and mild sweet pepper flavor; use fresh paprika as it loses potency quickly.
- Salt: Enhances overall flavors; kosher salt is ideal for even distribution.
- Bay leaves: Contribute subtle herbal notes; use whole leaves and remove before serving.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
How to make corned beef and cabbage in the crockpot
Add to the crock pot:
- Corned beef brisket.
- Broth and beer.
- All spices and seasonings.
- Whole baby potatoes and carrots. garlic and celery.
Cook covered
- High: 3 hours
- Low: 5 hours
- Make sure meat is submerged in liquid.
Add the cabbage
Stir in after initial cooking time
Cook 1 more hour covered
Finish:
- Turn off heat
- Let rest 30 minutes in broth
Serve
- Slice meat against the grain
- Serve with vegetables
Optional: garnish with fresh herbs and sauce of choice
Chef Tips:
- Keep lid closed while cooking
- Don't lift lid to check until cooking times are complete
- Ensure there's enough liquid to cover meat
- Cut vegetables in similar sizes for even cooking
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
another option
Sous Vide Corned Beef
Food Safety
- Use food thermometer at the thickest part of the meat and the temperature must reach 165°F (74°C)
Featured Side
Oven Roasted Baby Potatoes
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
Storage Tips Once You Have Cooked Corned Beef
- Refrigerate leftovers within 2 hours of cooking
- Use airtight containers
- Consume within 3-4 days
St. Patrick's Day Cupcakes
Leprechaun Irish Cream Buttercream Cupcakes feature a rich and creamy Irish cream buttercream topped with adorable marshmallow leprechaun hats.
Reheating Instructions
Avoid reheating more than one time.
Microwave method:
- Place in microwave-safe dish
- Add 2-3 tablespoons of cooking liquid
- Heat in 1-minute intervals until 165°F (74°C)
- Stir between intervals
Stovetop method:
- Place in pot with original cooking liquid
- Heat on medium-low, covered
- Simmer until meat reaches 165°F
- About 5-7 minutes for sliced meat
Ingredients
- 2 lb. Corned beef
- 2 Cups beef broth
- 1 Cup Guinness beer
- 1 Cup Water if needed
- 5 cloves Garlic
- 10-12 baby potatoes
- 1-2 Large Carrots
- 1 stalk celery diced
- 1 tbsp. mustard seeds
- ½ teaspoon ground Coriander Seeds
- ½ teaspoon ground cumin
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ¼ head head of cabbage
- ⅔ teaspoon salt
- 3-4 Bay Leaves
Instructions
Add to slow cooker:
- Corned beef, Broth and beer, All spices and seasonings, Garlic, carrots, celery,Whole baby potatoes2 lb. Corned beef, 2 Cups beef broth, 1 Cup Guinness beer, 1 Cup Water, 5 cloves Garlic, 10-12 baby potatoes, 1-2 Large Carrots, 1 stalk celery, 1 tbsp. mustard seeds, ½ tsp ground Coriander Seeds, ½ tsp ground cumin, ½ tsp Black Pepper, ½ tsp Paprika, ⅔ tsp salt, 3-4 Bay Leaves
Cook covered:
- High: 3 hours, Low: 5 hours
- Low: 5 hours
- Make sure meat is submerged in liquid
Add cabbage:
- Stir in after initial cooking time¼ head head of cabbage
- Cook 1 more hour covered
Finish:
- Turn off heat
- Let rest 30 minutes in broth
- Slice meat against the grain
- Serve with vegetables
- Optional: garnish with fresh herbs and sauce of choice
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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