Slow Cooker Corned Beef and Cabbage

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Slow Cooker Corned BeefWhen I think of St. Patrick’s Day, I think Corned Beef and Cabbage. (ramble beginning in 3… 2… 1…)  The weird thing is that history tells us this dish probably has no true connection to Ireland, but rather the Irish immigrants that came to America.  The dish likely found its beginnings in the New England Boiled Dinner, a similar dish that used a ham rather than beef.   Corned beef was less expensive than ham in those days (and still is I might add), so the Irish immigrants started using it.  (ramble over) Regardless, that’s where my mind goes.

This easy preparation results in a super tender, yummy roast beef that is even better the next day on a Reuben sandwich.   Sometimes the leftovers are better than the original dish.  : )  Just keep in mind that the corned beef shrinks a lot when it cooks, so make sure you grab one big enough to feed the whole family.  I usually plan on about 1 pound (precooked) per person.  Happy St. Patrick’s Day!   Y’all enjoy!

Slow Cooker Corned Beef and Cabbage
Prep Time
20 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 50 mins
Course: Main Course
Servings: 4 to 5 servings
  • 1 5 to 6 pound flat cut corned beef (with pickling spices)
  • 4 to 6 small potatoes, halved if they are larger than 2 inches
  • 1 large onion, quartered
  • 1 1/2 cups baby carrots
  • 2 ribs of celery, cut into 3-inch pieces
  • 3 cloves garlic
  • 2 beef bullion cubes
  • 1 medium head cabbage, cut into 1 inch strips
  1. Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 4-quart slow cooker.
  2. Rinse the corned beef and place it over the vegetables with the fat side up. Add the packet of pickling spices that came with the corned beef.
  3. Add the beef bullion cubes and enough water to just cover the beef. Cover and cook on low for about 8 hours.
  4. When about ready to serve, remove the meat and vegetables to a serving platter and cover to keep them warm. Add the cut cabbage to the slow cooker broth, cover and cook for about 30 minutes or until the cabbage has reached your desired texture.
  5. Slice the beef against the grain and serve with spicy mustard or a horseradish sauce.

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  1. This sounds so good and easy! Love slow cooker meals. Thanks for sharing. Looking forward to your cookbook!!!

  2. My grandmother, who was born in Ireland and came to the United States when she was 15 years old in the early 1900s, would have agreed with you about the origins. Potatoes and cabbage are definitely Irish, but they seldom had meat of any kind. When they did, it was often mutton.

  3. Janice Yarnall says:

    Love Southern Bite!

  4. Hey, Stacey!
    I’m making this today! (Going to fix some good old cornbread in my iron skillet to have with it!)

    I know it’s going to be tasty! All your recipes are!!

    I’m planning on making your chocolate silk pie soon. It looks heavenly in your picture!

    Happy Saint Paddy’s Day! (A little bit early!)

  5. Martha Reaves says:

    All ingredients ready to go for tomorrow. I also add rutabagas to mine. I have never cooked this in a crock pot so I am a little nervous.

  6. Trying for the first time today!

  7. Hi Stacey!

    We’re making this today though the meat came marinated in the pickling spices, etc. Looking forward to dinner already.

    I’ll let you know how it turns out,

    Pam Hoffman

  8. Ok I can see using 2 ribs of celery but not 2 stalks

  9. June MacLeod says:

    Actually there IS a difference between a rib of celery and a stalk of celery.
    A rib is one long piece of celery whereas a stalk is the entire bunch of celery. To use celery, one usually removes a rib for chopping or using whole as in the corned beef recipe here.

    • I would disagree and so would most modern food writers, but to each his own. Regardless, common sense reigns in this situation and I think most would understand that you would not want 2 entire bunches of celery in any recipe. 🙂

  10. I grew up in Newfoundland, Canada and we make the same meal but we add rutabagas and call it Jiggs Dinner. It was a great meal to make for fishermen who only had one pot on hand on their boat to cook. Thank you for sharing!

  11. I’ve just printed a few of your recipes and will make the meatloaf tomorrow night. can you please tell me which
    plug in widget you use for your ability to print out the recipes. I like the format. Thanks!

  12. Sandra Joyce Griffen says:

    Turned oit very good. This i will b making again

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