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

Classic Slow Cooker Corned Beef and Cabbage

Enjoy a tender, flavorful corned beef and a medley of vegetables cooked to perfection in your slow cooker. This easy recipe delivers a classic comfort meal with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Irish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs corned beef brisket flat cut recommended, with spice packet included
  • 1.5 lbs small red potatoes scrubbed and quartered
  • 1 lb carrots peeled and cut into 2-inch chunks
  • 1 large yellow onion peeled and quartered
  • 1 head green cabbage cut into 6-8 wedges, core intact to hold shape
Braising Liquid & Seasoning
  • 4 cups beef broth low sodium
  • 2 cups water
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp black pepper freshly ground, or to taste

Equipment

  • 6-quart or larger Slow Cooker
  • Large knife
  • Cutting Board
  • Tongs

Method
 

Preparation
  1. Rinse the corned beef brisket thoroughly under cold water and pat dry with paper towels. If your brisket came with a spice packet, rub the spices generously over all sides of the beef.
  2. Arrange the quartered potatoes, carrots, and onion pieces in an even layer at the bottom of your 6-quart (or larger) slow cooker.
  3. Place the prepared corned beef brisket on top of the vegetables in the slow cooker.
  4. In a separate bowl, whisk together the beef broth, water, and apple cider vinegar. Pour this liquid over the corned beef and vegetables. Add the bay leaves and black pepper to the slow cooker.
Cooking
  1. Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, until the corned beef is fork-tender. The cooking time may vary slightly depending on your slow cooker and the thickness of the brisket.
  2. About 1.5 to 2 hours before the cooking time is complete (if cooking on LOW), or 45-60 minutes (if cooking on HIGH), add the cabbage wedges to the slow cooker. Nestlé them into the liquid around the beef and other vegetables.
  3. Continue cooking until the cabbage is tender but still has a slight bite, and the corned beef is very tender.
Serving
  1. Carefully remove the corned beef from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful slice.
  2. While the beef rests, remove the bay leaves and discard them. Using tongs, carefully transfer the cooked vegetables and cabbage to a large serving platter.
  3. Slice the corned beef against the grain into 1/4-inch thick pieces. Arrange the sliced beef on the platter with the vegetables. You can drizzle some of the cooking liquid over the beef and vegetables, or serve it on the side.

Notes

For best results, look for a 'flat cut' corned beef brisket, as it's leaner and slices more uniformly. If you use a 'point cut,' it will be fattier but can be even more tender. The apple cider vinegar helps tenderize the meat and adds a subtle tang that brightens the overall flavor. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.