Name: Slow Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish-American
Ingredients: 3–4 lb corned beef brisket with spice packet; 4 cups low-sodium beef broth; 1 bay leaf; 1 teaspoon black peppercorns; 6 medium red potatoes, halved; 4 large carrots, peeled and cut into chunks; 1 large yellow onion, cut into wedges; 1 small head green cabbage, cut into wedges; 2 cloves garlic, minced; 1 tablespoon Dijon mustard (optional); Fresh parsley, chopped (for garnish)

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Slow Cooker Corned Beef and Cabbage is one of those comforting, hearty meals I turn to when I want something warm, filling, and deeply flavorful. The brisket becomes incredibly tender as it slowly cooks in a savory broth, surrounded by potatoes, carrots, and sweet cabbage. It’s a classic, homestyle dish that feels both rustic and special at the same time.

Slow Cooker Corned Beef and Cabbage

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 to 4 lb corned beef brisket with spice packet

4 cups low-sodium beef broth

1 bay leaf

1 teaspoon black peppercorns

6 medium red potatoes, halved

4 large carrots, peeled and cut into chunks

1 large yellow onion, cut into wedges

1 small head green cabbage, cut into wedges

2 cloves garlic, minced

1 tablespoon Dijon mustard (optional)

Fresh parsley, chopped (for garnish)

Directions

I start by removing the corned beef from its packaging and rinsing it under cold water to remove excess brine. Then I pat it dry with paper towels.

I place the onion wedges and minced garlic in the bottom of my slow cooker and set the corned beef brisket on top. I sprinkle the included spice packet over the brisket, then add the bay leaf and black peppercorns.

Next, I pour the beef broth around the brisket until it is mostly submerged. I cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef becomes tender.

During the last 2–3 hours of cooking on LOW (or 1–2 hours on HIGH), I add the potatoes and carrots. In the final 60–90 minutes, I add the cabbage wedges, gently pressing them into the broth.

Once the corned beef is fork-tender, I carefully remove it from the slow cooker and let it rest for 10–15 minutes. Then I slice it against the grain for maximum tenderness.

I serve the sliced corned beef with the vegetables and a ladle of the flavorful broth. I like to garnish it with fresh parsley and, if I want a little tang, a spoonful of Dijon mustard.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 8 hours

Total Time: 8 hours 15 minutes

Each serving contains approximately 520 kcal, making it a hearty and satisfying main dish.

Variations

I sometimes swap red potatoes for Yukon gold or even small baby potatoes depending on what I have on hand.

If I want a slightly sweeter flavor, I add a splash of apple cider to the broth.

For extra depth, I occasionally include a few sprigs of fresh thyme.

When I prefer a stronger mustard flavor, I brush a light layer of Dijon mustard over the brisket before cooking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. I keep the meat and vegetables with some broth to prevent them from drying out.

For reheating, I place everything in a saucepan over medium-low heat and warm it gently until heated through. I can also reheat individual portions in the microwave, adding a spoonful of broth to keep the meat moist.

If I want to freeze it, I slice the corned beef first and store it with some broth in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I cook corned beef on HIGH the entire time?

Yes, I can cook it on HIGH for 4–5 hours, but I find that cooking on LOW for 8–9 hours produces a more tender and flavorful result.

Do I need to rinse the corned beef before cooking?

I like to rinse it to remove excess brine and reduce saltiness. This step helps balance the overall flavor of the dish.

How do I know when the corned beef is done?

I check that it is fork-tender and easy to slice. If it still feels tough, I let it cook a bit longer.

Why do I slice against the grain?

I slice against the grain because it shortens the muscle fibers, making each bite more tender and easier to chew.

Can I add other vegetables?

Yes, I sometimes add parsnips or turnips for extra flavor and variety. I just make sure to add them at the same time as the potatoes and carrots so they cook evenly.

Conclusion

Slow Cooker Corned Beef and Cabbage is a comforting, classic meal that I love preparing when I want something hearty and dependable. The tender brisket, flavorful broth, and perfectly cooked vegetables come together beautifully in the slow cooker. I find it simple to prepare, deeply satisfying, and perfect for sharing with family and friends.

📖 Recipe:

Slow Cooker Corned Beef and Cabbage

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Author: Cheryl
Total Time: 8 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Slow Cooker Corned Beef and Cabbage is a hearty, comforting classic featuring tender brisket slowly simmered in savory broth with potatoes, carrots, and cabbage for a flavorful one-pot meal perfect for family dinners or special occasions.

Instructions

Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels.
Place onion wedges and minced garlic in the bottom of the slow cooker. Set the corned beef brisket on top.
Sprinkle the included spice packet over the brisket. Add bay leaf and black peppercorns.
Pour beef broth around the brisket until mostly submerged. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until tender.
Add potatoes and carrots during the last 2–3 hours of cooking on LOW (or 1–2 hours on HIGH).
Add cabbage wedges during the final 60–90 minutes, gently pressing them into the broth.
Once fork-tender, remove the corned beef and let rest for 10–15 minutes.
Slice against the grain and serve with vegetables and broth. Garnish with fresh parsley and optional Dijon mustard.