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Slow Cooker Corned Beef and Cabbage Recipe

Slow Cooker Corned Beef and Cabbage

A classic crockpot dinner featuring fork-tender corned beef brisket, buttery red potatoes, sweet carrots, onion, garlic, and cabbage. Serve the sliced brisket with its vegetables, flavorful cooking liquid, mustard, or horseradish.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds Corned beef brisket, preferably flat-cut, with seasoning packet
  • 1 medium Medium yellow onion, sliced
  • 3 cloves Garlic, minced or crushed
  • 1 1/2 pounds Small red potatoes, halved
  • 4-6 carrots Medium carrots, cut into 2-inch pieces
  • 1 small, about 2 pounds Small green cabbage, cut into 6-8 wedges
  • 3 cups Low-sodium beef broth or water
Seasonings
  • 1 leaf Bay leaf
  • 1 teaspoon Whole black peppercorns, optional
  • 1 tablespoon Worcestershire sauce, optional
For Serving
  • As needed Prepared horseradish or whole-grain mustard

Method
 

Step-by-Step
  1. Rinse the corned beef briefly to remove excess surface brine and pat it dry. Trim away some of the fat cap, leaving a thin layer for flavor.
  2. Place the sliced onion, garlic, halved potatoes, and carrots in the slow-cooker insert. Set the corned beef on top of the vegetables, fat-side up, and sprinkle it with the seasoning packet.
  3. Add the broth or water, bay leaf, peppercorns, and Worcestershire sauce. The liquid does not need to completely cover the brisket.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender. Add the cabbage wedges during the last 2–3 hours on LOW or the last 1–2 hours on HIGH.
  5. Transfer the brisket to a cutting board and rest it for 10–15 minutes. Slice thinly across the grain and serve with the vegetables, cooking liquid, mustard, or horseradish.

Notes

Do not add extra salt before serving because corned beef is already heavily brined. For the most even cooking, choose a brisket that fits the slow cooker without being folded tightly. Refrigerate leftovers promptly and reheat gently with a little cooking liquid.