Prepare this super easy Slow Cooker Corned Beef and Cabbage for a festive St. Patrick’s Day dinner, or for a comforting Sunday Supper!
This meal is packed with juicy corned beef, tender carrots and potatoes and perfectly cooked cabbage all made effortlessly in the crockpot.
Whether you’re preparing this classic Irish dish to celebrate St. Patrick’s Day or if you simply have a craving for juicy, flavorful corned beef, this recipe will win you over.
I love how simple it is to make, how tender the veggies and potatoes are (NOT MUSHY), and that perfectly cooked corned beef just melts in your mouth.
Slow Cooker Corned Beef and Cabbage
The trick to making the perfect corned beef in the slow cooker is to let it cook nice and slow.
You’ll most likely want to set your alarm clock to get the brined brisket started early in the morning, to be able to enjoy for an early dinner.
What Is Corned Beef?
You might be wondering what corned beef is?
Corned beef is a salt-cured cut of brisket. Brisket is a tough cut of beef that is made tender by slow curing the beef in a pickling brine.
Most grocery stores sell corned beef ready to be cooked, meaning it’s already been brined and seasoned.
Ingredients For Corned Beef and Cabbage
Here’s the simple list of ingredients you’ll need to make this easy dinner recipe. As always, you can find the full, printable recipe in the recipe card below.
- 3 to 4 pound Corned Beef with Seasoning
- Beef broth or stock
- Bay Leaves
- Baby Carrots
- Baby Red and Gold Potatoes
How To Make Slow Cooker Corned Beef
To start this corned beef in the slow cooker, first remove it from it’s packaging and place it in the slow cooker. I’m using an 8 quart slow cooker.
Fill the slow cooker with beef broth or beef stock and top with some bay leaves.
Let the corned beef cook on LOW for 5 hours all by itself.
After the first cook, you’ll add in the potatoes and carrots.
Let this mixture cook on LOW for an additional 3 hours.
I love using this method because the potatoes and carrots come out tender and perfectly cooked, rather than mushy and baby-food consistency.
Finally, add in just a half a head of shredded cabbage right on top of the other ingredients.
Let this cook on LOW for an additional 30 minutes.
Use a slotted spoon to remove the cabbage, potatoes and carrots. Then carefully remove the corned beef to a cutting board and let rest for 5 minutes before slicing.
The result is buttery flavored cabbage with juicy corned beef, with tender potatoes and carrots. In short, it’s the perfect comfort meal.
Point Cut or Flat Cut?
Did you know there are two different cuts of corned beef?
Point – The point cut has more fat content, is thicker, and some say is more flavorful. Some prefer the point because it tends to be more tender and juicy after cooking.
Flat Cut – The flat cut is much leaner. While the flat, or round cut, is leaner, it still has a layer of fat on the bottom, keeping it nice and moist after slow cooking. It does have a better presentation than the point cut when cooked and sliced.
For this recipe showed here, I used the point cut.
Do You Rinse Corned Beef Before Cooking?
Corned Beef is usually packaged in a salty brining mixture, giving it it’s signature deep pink hue and distinct flavor.
It’s not necessary to rinse the corned beef prior to cooking, however, doing so would reduce the sodium levels and give a more mild flavor to the finished dish.
What To Serve With Corned Beef?
This slow cooker corned beef recipe is a whole meal by itself.
More Slow Cooker Sunday Suppers
Here’s a few more super easy, all-in-one slow cooker dinners for you to try…
- Slow Cooker Beef Stew
- Instant Pot Pot Roast
- Slow Cooker Whole Chicken Recipe
- Crock Pot Meatloaf Stuffed Peppers with Mashed Potatoes
Festive St. Patrick’s Day Recipes
Here are a few more fun and easy St. Patrick’s Day recipes that you can make…
- Tater Tot and Bratwurst Casserole
- Creamy Hot Reuben Dip
- Fresh Fruit (Rainbow) Salad
- Pot o’ Gold Marshmallow Pops
This corned beef comes out so tender and juicy, and practically falls apart.
I can’t wait for you to give this easy recipe a try!
Slow Cooker Corned Beef and Cabbage
- 8 quart Slow Cooker
- 3 to 4 lb. corned beef, with seasoning
- 4 cups low sodium beef broth
- 2 bay leaves
- 1 lb. baby carrots
- 2 lbs. baby potatoes, red and gold
- ½ head cabbage, chopped
- Remove the corned beef from packaging and place in the bottom of the slow cooker. Cover with beef broth (or water for a more mild flavor), and top with 2 bay leaves. Cover and cook on LOW heat for 5 hours.
- Add in potatoes and carrots around brisket and continue cooking on LOW heat for 3 more hours.
- Finally, add in the chopped cabbage on top, cover and continue cooking for an additional 30 minutes on LOW heat. Use tongs and a slotted spoon to remove cabbage, carrots and potatoes from slow cooker. Remove the corned beef and let rest for 5 minutes before slicing. Enjoy!
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