Comforting and flavorful, corned beef and cabbage is a classic favorite for St. Patrick’s Day — and works just as well on any chilly evening. This version, The Best Slow Cooker Corned Beef, is assembled in minutes and left to simmer all day for tender, juicy results.
Table of Contents
- Why You’ll Love This Recipe
- What is corned beef and what cut should I buy?
- Ingredients
- How to Make This Recipe
- Kelly’s Recipe Tips
- Storage Tips
- Serving Suggestions
- Frequently Asked Questions
- More Slow Cooker Dinners
- The Best Slow Cooker Corned Beef and Cabbage Recipe
While many reserve corned beef and cabbage for St. Patrick’s Day, this simple slow cooker method makes it easy to enjoy year-round. With just a few inexpensive ingredients and minimal prep, you can have a hearty, satisfying meal with little hands-on time.
The slow cooker is ideal here: add everything in the morning, set it to cook low and slow, and return home to a perfectly tender brisket. Serve with mashed potatoes to soak up the juices and a slice of soda bread for a comforting, complete meal.
Why You’ll Love This Recipe
- Only four ingredients.
- Fast to assemble. Everything goes into the slow cooker in about five minutes.
- Great for busy days. Start it in the morning and dinner is ready when you are.
What is corned beef and what cut should I buy?
Corned beef is brisket that has been cured in a seasoned brine. The cure both flavors and tenderizes this otherwise tough cut, and long, slow cooking in liquid makes the meat juicy and fork-tender.
For this recipe, choose a 3-pound corned beef brisket, preferably the flat cut. The flat cut is long and leaner, with less connective tissue, and it slices neatly for serving.
Ingredients
Just four ingredients yield a tender, flavorful dinner.
- Carrots: Peel and halve a handful of carrots; they flavor the cooking liquid and serve as a side.
- Corned beef brisket: A 3-pound flat-cut brisket. If it includes a packet of pickling spices, use it for extra flavor.
- Pickling spice: A spice blend typically including mustard seed, coriander, cinnamon, and pepper; add to the cooking liquid.
- Cabbage: Choose a firm head of green cabbage with crisp, unblemished leaves.
See the recipe card below for exact quantities.
How to Make This Recipe
- Fill the slow cooker. Arrange peeled, halved carrots in the bottom of a 5- or 6-quart slow cooker. Place the corned beef brisket, fat side up, on the carrots. Add enough water to just cover the meat and sprinkle the pickling spice over everything.
- Set the slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- Prepare the cabbage. Cut the cabbage into eight wedges. When the meat has cooked the specified time, add the cabbage to the cooker, replace the lid, and continue cooking until tender — about 1 hour on LOW or 30 minutes on HIGH.
- Slice and serve. Remove the cabbage, corned beef, and carrots. Slice the beef against the grain and serve with the vegetables.
Pro Tip: Slice the corned beef against the grain to shorten the muscle fibers and make each bite more tender.
Kelly’s Recipe Tips
- Trim the fat. Use a sharp boning knife to remove as much of the top fat cap as you like to reduce greasiness.
- Use the seasoning packet. If your brisket includes a seasoning packet, add it along with the pickling spice for fuller flavor.
- Make room for the cabbage. If the slow cooker is very full when it’s time to add cabbage, ladle out some liquid but leave enough to keep the meat and vegetables mostly submerged.
Storage Tips
Store leftover corned beef in the refrigerator for 3 to 4 days.
Refrigerate within two hours of cooking in a shallow, airtight container or wrapped tightly in foil or plastic. For longer storage, freeze wrapped in plastic or a freezer bag for 2 to 3 months.
To reheat, warm in a 350°F oven covered loosely with foil until the internal temperature reaches 145°F.
Serving Suggestions
Classic pairings include roasted or mashed potatoes and soda bread. A bright green salad or roasted Brussels sprouts make a nice contrast to the rich meat. Serve condiments like grainy mustard, Dijon, or horseradish on the side — kids may even enjoy ketchup with their corned beef.
Frequently Asked Questions
Yes. Rinse the brisket under cool water to remove excess brine and help control the final saltiness.
Yes. Use dense vegetables that cook at a similar rate to carrots — parsnips, turnips, or potatoes are good options. Add them when enough cooking time remains so they become tender; potatoes usually need 4–6 hours on LOW or 2–3 hours on HIGH.
Leftovers freeze well for 2–3 months when tightly wrapped. Thaw overnight in the refrigerator and reheat in a 350°F oven in a covered dish until heated through to 145°F.
More Slow Cooker Dinners
- Slow Cooker Hawaiian Pulled Pork
- Slow Cooker Chicken Chili
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Honey Garlic Chicken
- Simple Slow Cooker Pulled Pork Tacos
Enjoyed this recipe? Try the recipe card below for exact measurements and step‑by‑step instructions.
The Best Slow Cooker Corned Beef and Cabbage
Ingredients
- 8 medium carrots, peeled and halved
- 1 (3-pound) corned beef brisket
- 2 teaspoons pickling spice
- 1 medium head cabbage
Instructions
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In a 5- to 6-quart slow cooker, arrange the carrots on the bottom and place the corned beef (fat side up) on top. Add enough water to just cover the meat and sprinkle with pickling spice.
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Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
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Cut the cabbage into eight wedges and add to the slow cooker. Cover and cook until the cabbage is tender, about 1 hour on LOW or 30 minutes on HIGH.
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Remove the cabbage, corned beef, and carrots from the slow cooker.
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Slice the corned beef against the grain and serve.
Kelly’s Notes
- Trim excess fat with a sharp boning knife to reduce oiliness.
- If the brisket includes a seasoning packet, add it with the 2 teaspoons of pickling spice for extra flavor.
- You may need to remove some cooking liquid with a ladle if the cabbage doesn’t fit; leave enough liquid to keep the ingredients mostly submerged.
- Always slice corned beef against the grain for the most tender slices.
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