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Sliced Slow Cooker Corned Beef brisket served with cabbage, carrots, and potatoes in a pot.

Classic Corned Beef and Cabbage Slow Cooker

This classic Corned Beef and Cabbage Slow Cooker recipe delivers tender, flavorful corned beef with perfectly cooked vegetables, making for an effortless and hearty meal perfect for St. Patrick's Day or any cozy evening.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs Corned Beef Brisket flat cut, with spice packet included
  • 2 lbs Potatoes red or Yukon Gold, cut into 1.5-2 inch chunks
  • 1 lb Carrots peeled and cut into 2-inch pieces
  • 1 large Onion cut into thick wedges
  • 1 medium head Cabbage cut into 6-8 wedges
  • 4 cups Beef Broth low sodium recommended
  • 1 cup Water
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns optional, if spice packet is small
  • Dijon or Whole Grain Mustard for serving, optional

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting Board
  • Sharp Knife
  • Slotted spoon

Method
 

  1. Peel and chop potatoes into large chunks (about 1.5-2 inches). Peel carrots and cut into 2-inch pieces. Peel the onion and cut into thick wedges.
  2. Place the corned beef brisket in the bottom of a large slow cooker (6-quart or larger). Sprinkle the spice packet (from the corned beef packaging) evenly over the brisket. Add the bay leaves and any optional extra peppercorns.
  3. Pour the beef broth and water around the brisket. Ensure the liquid covers at least two-thirds of the beef.
  4. Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, or until the corned beef is fork-tender.
  5. After the initial cooking time, carefully add the prepped potatoes, carrots, and onion wedges to the slow cooker, nestling them around the corned beef.
  6. Re-cover and continue to cook on LOW for another 1-1.5 hours, or on HIGH for 30-45 minutes, until the potatoes and carrots are tender.
  7. Gently place the cabbage wedges on top of the vegetables and corned beef. You might need to push them down slightly into the cooking liquid to ensure they steam properly.
  8. Re-cover and cook for a final 30-45 minutes, or until the cabbage is tender-crisp. Be careful not to overcook the cabbage, as it can become mushy.
  9. Carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Remove the cooked vegetables with a slotted spoon. Serve slices of corned beef with the vegetables and a drizzle of the cooking liquid, if desired. Dijon mustard or whole grain mustard makes an excellent accompaniment.

Notes

For best results, use a flat cut corned beef brisket as it slices more evenly and tends to be leaner. The spice packet usually contains peppercorns, bay leaf, and sometimes mustard seeds; feel free to supplement if desired. Cook time can vary based on your slow cooker model and the thickness of the brisket. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.