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
We are all Irish on St Patrick’s Day! I’m sure many of you will be enjoying the classic Irish-American dish, it’s so easy to make in the slow cooker and so convenient for a busy schedule! I use frozen pearl onions and parsnips instead of potatoes to make this easy-peasy! To lighten it up, I trim off the fat from the corned beef before cooking it. Even with 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 if there’s leftovers this Corned Beef Hash. And another St. Patrick’s dinner idea if you don’;’t like corned beef is my healthy Shepherd’s Pie.
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 simple 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
- 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 or add Guinness Beer.
What to Serve with Corned Beef and Cabbage
I like to serve this traditional 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
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.
Some recipes recommend rinsing the corned beef before cooking, but it really depends on the brand. Some brands are saltier than others.
I love my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker 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:
Yield: 6 servings
Serving Size: 3 oz brisket & veggies
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In a 6 qt crock pot, place the brisket, carrots, parsnips, pearl onions, parsley, bay leaves, spice mix or peppercorns and 3 cups of water.
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Cover and cook on high 4 hours.
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Add cabbage, cook on high 1 hour 20 minutes more, until tender.
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Remove meat, slice and serve.
Last Step:
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Serving: 3 oz brisket & veggies, Calories: 294.5 kcal, Carbohydrates: 19 g, Protein: 18 g, Fat: 16.5 g, Saturated Fat: 5.5 g, Cholesterol: 83 mg, Sodium: 960 mg, Fiber: 5.5 g, Sugar: 3 g