Slow Cooker Corned Beef and Cabbage is a traditional meal to eat on St. Patrick’s Day. This tasty recipe yields a very tender corned beef brisket cooked with cabbage, carrots, potatoes and some other good stuff. This popular dump and start crock pot corned beef and cabbage meal is very simple to make.
Slow Cooker Corned Beef and Cabbage
Dump and Start slow cooker meals are the best time savers. When all you need to do is add everything to the crock without pre-cooking any of the ingredients, you will be able to get it started and get on with your day!
Corned beef is a beef brisket that has been “corned” or salt-cured. The term comes from the curing of the meat with large-grained rock salt, also called “corns” of salt.
Cooked low and slow, this rich and flavorful roast becomes very tender. So delicious!
It is common to stew a corned beef brisket. Essentially you are stewing the corned beef brisket in the slow cooker. Stewing means cooking in liquid for a long time at a low temperature. The liquid is served with the meat and vegetables.
Speaking of vegetables, cabbage is the most common veggie to serve with a corned beef brisket. I also like to add carrots, potatoes, onion, and some aromatics. This makes for a very flavorful Slow Cooker Corned Beef and Cabbage recipe.
The type of liquid you cook your crock pot corned beef and cabbage in can also alter the results. I like to use a combination of Guinness® beer, along with some water.
You can use plain water, beef broth, beer, apple juice, or any combination you like. You can even add some wine! Have fun with it!
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Slow Cooker Corned Beef and Cabbage is a traditional meal to eat on St. Patrick's Day. This popular crock pot corned beef and cabbage meal is simple to make
- 1 lg Onion, chopped
- 3 lg Carrots, cut in large pieces
- 4 cloves Garlic, minced
- 4 lbs Corned Beef Brisket (get one with a spice packet)
- 6-12 oz Dark Beer* (such as Guinness®) or Low Sodium Beef Broth (use 6 oz of the beer for a milder flavor)
- 2-4 cups Water (only use just enough to cover the brisket and veggies.
- 4-6 med Red or Yellow Potatoes, scrubbed/washed, quartered
- 1 Head Cabbage, cut in wedges
Add the onion and carrots, and garlic to a 6 qt or larger slow cooker.
Place the brisket on top of the veggies. Then pour the beer and water over it.
Sprinkle the spice packet over the meat.
Add the potatoes. Tuck them in around the brisket.
Cook on Low for 8-9 hours, or High for 4-6 hours, adding the cabbage 1 hour before serving.
Serve by slicing the brisket against the grain for the best, most tender portions. Then add some vegetables and some of the liquid from the slow cooker.
Some crusty bread is nice to serve with it to sop up those tasty juices!
*You don't have to use beer. You can use water, beef broth, apple juice, or whatever you like!
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Oh wow was this good! We all had seconds! Thank you for this recipe!
Awesome! Thank you for your review. We love this recipe, too!
I’ve been using this recipe for the past two years. I’ve never been a big corned beef fan. Before it always turned out chewy or stringy. This recipe changed all that. It comes out perfect every time! Thank you, Sandy!
That’s awesome, Jillian! I’m happy you like my recipe! Thank you for your review.