The crockpot is the easiest way to make Corned Beef and Cabbage! Slow cooking the beef makes it melt in your mouth.
Crock Pot Corned Beef and Cabbage
This easy Corned Beef and Cabbage is the perfect festive dish for St Patrick’s Day, and making it in the slow cooker is so convenient for a busy schedule. To lighten it up, I trim off all the fat from the corned beef before cooking it. Even with all the fat removed, it’s still tender and flavorful. I also have my original stovetop Corned Beef and Cabbage with Horseradish Cream, Instant Pot Corned Beef and Cabbage, and this Corned Beef and Cabbage Soup. And another St. Patrick’s dinner idea is my healthy Shepherd’s Pie.
What exactly is corned beef?
Corned beef is a salt-cured brisket, and the term “corn” refers to the “salt used in the curing process.” Curing the meat in a salt brine makes a tough brisket tender and moist. Corned beef is commonly served with cabbage for a traditional Irish meal or in Reubens sandwiches.
Corned Beef and Cabbage Ingredients
- Corned Beef: I purchased a 2 ½ pound corned beef brisket. After I trimmed all the fat off to keep it lean, it was 2 lbs. Once cooked, it shrunk to 18 oz.
- Pearl Onions: You’ll need one cup of frozen pearl onions.
- Carrots and Parsnips: Peel and cut two medium carrots and parsnips.
- Cabbage: Cut one small head of green cabbage into six wedges.
- Parsley for freshness and color
- Bay Leaves add subtle herbal flavor and depth.
- Whole Peppercorns gradually release their flavor and infuse the beef and veggies.
- Water: Add three cups of water for the meat and vegetables to cook in.
How to Make Slow Cooker Corned Beef and Cabbage
The first time I tested this slow cooker corned beef recipe in the slow cooker, I put everything in the pot and turned it on. The result was overcooked cabbage that turned to mush. The second time around, I added the cabbage at the end, and it was delicious!
- Put all the ingredients except the cabbage in a crock pot with the water.
- How Long to Cook Corned Beef in Slow Cooker: Cover the pot and cook on high for 4 hours.
- Add the cabbage and cook for an additional hour and 20 minutes.
- Serve: Remove the corned beef and let it rest for at least 5 minutes before slicing.
Variations
- Onions: Instead of frozen pearl onions, quarter a whole onion.
- Cabbage: Sub green cabbage with purple.
- Not a fan of parsnips? Swap them with whole baby potatoes or quartered Yukon Gold or red potatoes.
- Liquid: Substitute low-sodium beef or vegetable broth for water.
- Spice Packet: If your corned beef includes a spice packet,
What to Serve with Corned Beef and Cabbage
I like to serve this traditional crockpot corned beef and cabbage recipe with Cauliflower Mash with Kale or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. And for dessert, these chocolate stout cupcakes are the best. How do you enjoy your corned beef?
Storage
Store the corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Microwave leftovers until warm. Repurpose leftovers by making this corned beef and veggie hash.
FAQ
Some recipes recommend rinsing the corned beef before cooking, but I don’t find it necessary. Most of this dish’s flavor comes from the corned beef seasoning, so I don’t like to rinse any off.
I love my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link) because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot because it burned
everything and gave my food a weird taste. This slow cooker is so great that I own several! And you can find all my slow cooker recipes here.
More Irish or St Patricks day food:
- Shamrock Bell Pepper Potato Frittata
- Irish Soda Bread Muffins
- Sweet Potato Irish Nachos
- St. Patrick’s Day Cake Pops
- Shamrock Shake
Crock Pot Corned Beef and Cabbage
Equipment
- Slow Cooker 6 quart
Ingredients
- 2 lbs lean corned beef brisket, fat trimmed
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/8 tsp whole peppercorns, or spice mix if it comes with one
Instructions
- In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
- Cover and cook on high 4 hours.
- Add cabbage, cook on high 1 hour 20 minutes more, until tender.
- Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!
