This Crockpot Corned Beef and Cabbage is a classic St. Patty's Day recipe that you just can't beat! A tender corned beef brisket is slow-cooked with veggies until it's perfectly juicy and flavorful. It's a simple, cozy one-pot meal that practically makes itself.
🔍 Quick Look: Crockpot Corned Beef and Cabbage
- 🕒 Ready In: 8-10 hours (only 15 minutes prep time!)
- 🍴 Servings: 6
- 🔥 Calories: 623~ per serving
- ⭐ Main Ingredients: Corned beef, onion, red potatoes, carrots, cabbage
- 📖 Dietary Info: Gluten-free, dairy-free
- 👩🍳 Method: Slow cooker
- ⭐ Difficulty: Beginner (throw everything in the crockpot, set it, and forget it!)
My favorite thing about this recipe is how super simple and inexpensive ingredients (like potatoes and cabbage) are turned into such a cozy, satisfying St. Patrick's Day meal. The corned beef is cooked low and slow all day long until it becomes melt-in-your-mouth tender, while the potatoes, carrots, and cabbage soak up all those savory, garlicky flavors in the slow cooker. It's the kind of dinner that feels hearty and comforting with almost zero effort.
Round out your holiday feast with a side of my Quick and Easy Soda Bread and a slice of Irish Bread Pudding topped with Salted Caramel Sauce for dessert.
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❤️ Why You'll Love This Recipe
- Incredibly Easy - Just chop the veggies, throw everything in the slow cooker, and let it do the rest! You'll get to enjoy the perfect Irish meal at the end of the day without spending time in the kitchen.
- Hearty and Comforting - This is the kind of meal that fills your plate and leaves everyone's bellies happy and satisfied. It's simple comfort food that's perfect for celebrating the holiday!
- One Pot Wonder - Since everything is cooked together in the slow cooker, you get a complete dinner with only one pot to wash (Or I'll let you in on a secret...snag some of these crockpot liners (affiliate link) and make your life even easier!) Meals that use less dishes are always a winner in my book.
🛒 Key Ingredients
- Corned Beef Brisket: The star of the meal! I like using a 3-pound corned beef brisket with the seasoning packet that comes with it. This makes things easy and adds lots of flavor as it slow cooks.
- Red Potatoes: I love using red potatoes because they hold their shape well in the slow cooker and soak up all those delicious savory juices.
- Carrots: Carrots add a natural sweetness that balances the salty corned beef. Plus, they get perfectly tender in the crockpot.
- Cabbage: Cabbage is a must for that classic "corned beef and cabbage" meal. I like cutting it into wedges and adding it towards the end so it gets tender, but not mushy.
- Stone Ground Mustard: I love serving corned beef with stone ground mustard on the side. The tangy bite pairs perfectly with the rich, tender meat.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Corned Beef Brisket: Corned beef is the classic choice for this recipe, but if you can't find it, you could use a regular beef brisket and add pickling spices for a similar flavor.
- Red Potatoes: I like red potatoes because they hold up well in the slow cooker, but Yukon Gold or baby potatoes would also work great.
- Carrots: I prefer whole carrots that you peel and chop, but baby carrots are a convenient shortcut.
- Stone Ground Mustard: If you don't have stone ground mustard, Dijon or classic yellow mustard both work great for serving.
🥣 How to Make Crockpot Corned Beef and Cabbage
Step 1: Add onion and garlic slices to the bottom of a 6 qt slow cooker. Place the corned beef on top and sprinkle with the seasoning packet. Pour beef broth over the corned beef.
Cook on low for 8-10 hours.
Step 2: After the first 3 hours of cooking time, add the potatoes and carrots to the slow cooker. Continue cooking.
Step 3: During the last two hours of cooking, add the cabbage wedges and replace the crockpot lid.
Step 4: The corned beef is ready once it's very tender and can be easily pierced with a fork. The internal temperature should reach 190-205°F.
Remove the corned beef and veggies from the crockpot and transfer to a serving dish. Let the corned beef rest for 15 minutes before slicing. Garnish with parsley and serve with stone ground mustard.
Want to make this recipe on the stovetop instead?
Ask AI how to adjust the recipe:
🌟Expert Tips
- Cook it low and slow. Be sure to plan ahead, because corned beef needs the long, slow cooking time. This helps break down the brisket, making it really tender and easy to slice.
- Don't skip the rest time. I like to let the corned beef rest for about 10-15 minutes before slicing. This gives the juices time to redistribute through the meat, which keeps the brisket tender and juicy instead of dry.
- Slice against the grain. This makes a big difference in texture. I look for the lines running through the brisket and slice across them so the meat turns out nice and tender.
- Add cabbage near the end. Cabbage cooks quickly, so I wait until the last two hours of cooking time to add it. That way, it gets tender but doesn't get mushy.
💭 FAQs
I usually give the corned beef a quick rinse under cold water before adding it to the slow cooker. This helps remove some of the excess salt and brine while still keeping plenty of flavor.
Yes, you can cook it on high for about 4-5 hours. I still prefer cooking it on low for 8-10 hours since the meat gets more tender.
Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3-4 days. The leftovers are great on sandwiches!
🍀 More St. Patrick's Day Recipes to Try
📋 Recipe
Crockpot Corned Beef and Cabbage
Equipment
Ingredients
- 3 lbs corned beef brisket rinsed
- 1 yellow onion sliced
- 3 garlic cloves sliced
- 3 cups beef broth
- 2 lbs red potatoes quartered
- 3 carrots peeled and chopped
- 1 head small cabbage cut into wedges
- parsley for garnish
- stone ground mustard for serving
Instructions
- Add onion and garlic slices to the bottom of a 6 qt slow cooker.1 yellow onion, 3 garlic cloves
- Place the corned beef on top and sprinkle with the seasoning packet. Pour beef broth over the corned beef.3 lbs corned beef brisket, 3 cups beef broth
- Cook on low for 8-10 hours.
- After the first 3 hours of cooking time, add the potatoes and carrots to the slow cooker. Replace the lid and continue cooking.2 lbs red potatoes, 3 carrots
- Two hours before serving, add the cabbage wedges and replace the crockpot lid. Continue cooking.1 head small cabbage
- The corned beef is ready once it's very tender and can be easily pierced with a fork. The internal temperature should reach 190-205°F.
- Remove the corned beef and veggies from the crockpot and transfer to a serving dish. Let the corned beef rest for 15 minutes before slicing. Garnish with parsley and serve with stone ground mustard.parsley, stone ground mustard
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