This recipe for my Slow Cooker Corned Beef and Cabbage is perfect for celebrating St. Patrick’s Day… or ANY day! It makes the most tender, juiciest, fall-apart corned beef brisket and cabbage that has ever come out of your crock pot!
If you are looking for a delicious and filling all-in-one dish that you can throw in the slow cooker and trust it will turn out right… This Slow Cooker Corned Beef and Cabbage recipe is for you! I love the easy preparation this dish calls for, not just because I like simplicity, but also because it results in a super fall-apart tender roast beef brisket that is even better the next day on Reuben sandwiches or better yet… Corned Beef Hash!
This is one of those main courses that can be used in so many ways (think this Reuben Stromboli) and without breaking the bank! Since the leftovers are almost better than the day it was cooked, you can trust this crock-pot corned beef brisket recipe to set you up for a few days worth of meals if you cook enough. Or, if it lasts until the second day because, with a dish this delicious, that can be a problem. A good problem, though. Simply store the leftovers in an airtight container in the refrigerator and reheat the next day.
Where does corned beef and cabbage come from?
When I think of St. Patrick’s Day, I think Corned Beef and Cabbage. 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, so the Irish immigrants started using it.
Tips for Cooking Perfect Corned Beef:
Buy more beef than you think! It’s important to keep in mind that the corned beef shrinks a lot when it cooks. I suggest you grab a flat cut corned beef big enough to feed the whole family. I usually plan on about 1 pound (precooked) per person.
Nix the rinsing and keep the juices! Many recipes call for you to rinse the corned beef before placing it in the slow cooker. Every time I’ve ever done this, I end up with a rather flavorless corned beef and even worse vegetables. On the package, I once noticed that they recommended using the juices from the package when cooking. Despite the rather unpleasant look of the stuff, it added tons of flavor to the dish, and I’ve done it that way ever since. If you’re watching your salt consumption and sodium intake, you can certainly rinse it first – just know you’ll be sacrificing flavor as well.
The more spices the better! In addition to the spice packet provided, I also add more pickling spice because I find that the tiny packet they include with the corned beef is just too small for a 5 to 6 pound brisket. Again, it’s totally optional, but I highly recommend it.
Cook low and slow! When it comes to the cook time, this is a super long one. I like my brisket pull-apart tender. Yes, you can cook it for a shorter amount of time if you want it more “sliceable.”
Consider the veggies! When it comes to the veggies, I like big chunks for the long cook time so they won’t all cook to mush. I prefer using a small waxy potato that’s about 1 ½ inches in size – something like a small red or yellow potato. Leaving the skin on helps it keep its shape as well. But, this recipe makes super tender potatoes, carrots, onions, and celery. If you want more texture to them, proceed with the recipe and just add the potatoes, carrots, onions, and celery about halfway through the cooking time. I’d only ever add the cabbage wedges into the broth about 1 hour before the cook time is over, though.
Ingredients
- 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; I like to use red "new" potatoes or something like Yukon Gold.
- 1 large onion quartered
- 1 ½ cups baby carrots
- 2 ribs of celery cut into 3-inch pieces
- 3 cloves garlic
- 2 tablespoons pickling spice optional
- 2 to 4 cups beef broth
- 1 medium head cabbage cut into 1 inch wedges
Instructions
- Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker.
- Add the corned beef to the slow cooker on top of the vegetables with the fat side up. I also add any juices from the package to the slow cooker as well for extra flavor. Add the packet of pickling spices that came with the corned beef. If you like lots of flavor, add an additional 2 tablespoons of an all-purpose pickling spice.
- Add enough beef broth to just barely reach the top of the corned beef. I usually use about 3 cups but it will vary based on the size of your slow cooker and the size of your corned beef. Cover and cook on low for about 9 hours.
- About an hour before serving, add the cut cabbage into 1 inch wedges and add it to the broth around the brisket. Cover and cook for about an hour or until the cabbage has reached your desired tenderness.
- Once done cooking, remove the brisket from the slow cooker and remove the fat layer, if desired. Shred or slice the beef against the grain and serve with spicy mustard or a horseradish sauce along with the cabbage and other vegetables.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Came out perfectly delicious and tender
Thanks so much, Linda! Happy to hear it turned out great for you!
I like this recipe,I followed it to the letter,everything came out ok except for the cabbage,60 minutes at the end isn”t nearly enough time,unless you like your cabbage raw,I should have put it in,probably,5 hours before the end,I”ve always put cabbage in for the whole cooking time,I think that was the right idea.
I’ve not had that trouble. I wonder if maybe your cabbage was cut in thicker slices?
Hello, ? What to do with the left over cabbage & broth? Hubby doesn’t like cabbage but I put in for flavor & now what to do? Hate to waste food – perplexed??!
Cabbage soup, maybe? Though if he doesn’t like cabbage, I’m not sure what to suggest.
The best, easiest corned beef and cabbage I’ve ever made. Definitely going to be a yearly tradition for St. Patrick’s Day from now on.
Thanks so much! So glad you enjoyed it!
The best, easiest corned beef and cabbage I’ve ever made.
The juice is tasting really salty! I ahvent added the potatoes and veggies yet. But im really worried the meat os going to be to salty to eat. Any ideas on what to do? Only half way through cooking time.
The additional veggies will absorb a lot of the salt, but if you’re still concerned, you can add some extra broth or water to thin it out.
Amazing dish!!! I usually make mine in my dutch oven. But got lazy. Love this amd much easier
So glad you loved the prep and the taste, Teresa!
I made this on st Patrick’s day and it came out so good there were no leftovers very easy to make I bought all the veggies precut so I just threw everything in, turned on the crockpot and walked away. I would recommend this recipe.
So glad y’all enjoyed it, Amanda!
Absolutely delicious 🤌🏻
Thanks so much, Telag!
In
So glad to hear you enjoyed it!
Making it tomorrow can’t wait to try it!!
Hope it turned out great for you!
Cooking time for the corned beef would help because I’m a rookie
I’m not quite sure I understand the question, but the recommended cook time for this recipe is LOW for 9 hours.
Can I put this on high? I forgot to get it in this morning *facepalm*
You can, but it likely won’t be as tender. It happens to the best of us!
I’ve tried so many different recipes over the years- yours produced the BEST corned beef & cabbage any of us had ever had in our lives- Thank You!
Thanks so much, John! I’m so glad you enjoyed it!
Could you use red cabbage in this recipe instead of green?
Sure! Just keep in mind the red color will likely leach out and into the other stuff in the slow cooker.
This is the perfection! No notes! Thank you for sharing! I made I for my family and everyone raved about it!
Ha! Thanks, Stacey! I’m so glad y’all enjoyed it!
Loved this recipe. Actually added a little beer too
Slower is absolutely better
I think it certainly makes a difference. So glad you enjoyed it!
I followed your directions for slow cooker corned beef. Smells delicious
It looks great, Vicki!
Salty as heck!
Sorry you didn’t enjoy it, Paulette! Most folks love this recipe.
The Corned Beef I picked up is slightly too big and my veggies won’t fit without overflowing…
Thoughts?
Mine were just to boil them in a pot with some leftover Beef Broth but then I lose that CB flavor on them
I’ve had this problem making pot roast before- I let the meat slow cook without the potatoes and carrots, then at the end when it’s cooked and the fat and juices have rendered out into the broth I drain it into a pot and boil the potatoes and carrots in the final liquid to 1) include those veggies and 2) render down the juices a bit with the added starch from the potatoes, so it more easily coats everything. Then add everything back in! Actually also helps to prevent overcooked potatoes in a recipe like this (which I haven’t made yet but will be tomorrow and will certainly be doing this if I’m in a similar situation as you!)
I accidentally put the season packet on the non fat side of the corn beef is this ok and what other pickling spices do you use I picked up a jar that just said pickling seasoning from McCormick does this work. Also I had to use two boxes about 8 cups of beef broth to get it where you said is this ok? Sorry for all the questions.
Yes, all this will be just fine. And yes, the McCormick brand of pickling spices is perfect. Hope you enjoy it!
You could reduce the amount of veggies a bit, trim the brisket down slightly if it’s really oversized, or use a larger slow cooker if you’ve got one. Another option is to add some of the vegetables later. As the corned beef cooks it will shrink a little and make more room. I’d just try to keep the veggies in the slow cooker with the meat so they can soak up all that good corned beef flavor.
How long for a 3lb Brisket?
Everything Cooks in a crock pot on low for 8 hours and on high for 4 hours. Everything I’ve ever cooked in my life is always cooked within those time frames
Seconding this comment/question. I would love to try this recipe but only have a 3lb brisket, how long would you cook it and would you adjust anything else? Happy St. Patrick’s Day 🙂
I’d guess likely in the 7 to 8 hour range for the smaller corned beef.
I’m guessing 7 to 8 hours.
Making your recipe fir the first time today. Using Guinness Stout instead of beef broth. Can’t wait to try it!
I hope it turned out great for you, Susan!
Why corn it , then add beef stock, not quite right ! Then taste more like just beef ,! Just saying .
It’s literally beef, so I’m not quite sure what you mean… However, you can certainly use water instead of the broth.
Delicious& so simple!
Thanks, Gary!
I followed this recipe roughly 98.9% and the results were tremendous! It’s my first time making this dish, and definitely not the last time!
So glad you enjoyed it, Ken!
How would you adjust this recipe to do it in an instant pot?
I’ve not tested it this way, but my best guess is that it should work pretty well in the Instant Pot. I’d cook the corned beef on High Pressure for about 75 to 80 minutes with a 10 to 15 minute natural release. Then I’d remove it, add the potatoes and carrots, and cook those for about 3 minutes on High Pressure. After that, I’d add the cabbage and cook it for just 1 minute more with a quick release. That should get you pretty close.
I love all your recipes and I’ve had no issues with anything. I do, however, use a point cut corned beef instead of flat cut. The fat gives much better flavor.
Thanks so much for the kind words. I’m glad the recipes have been working well for you. And you’re absolutely right. The point cut does have more fat, which can add a lot of flavor. Glad you found a way that works best for you!
I love boiled dinner with vinegar poured over it.
That sounds delicious! The vinegar must add a nice tang.
Stacey
Would you change anything for a 3 or 3.5 lb brisket
It might cook a little faster, but that should be the only change. Enjoy!
Is in pot now house smells delicious don’t change a thing
I’m so glad to hear your house smells delicious. Hope it tasted as good as it smelled!
Hi! I plan on making this tomorrow, you have 9 hours on low, how long would it take on high
Hey there! I’m glad you’re planning to make it! I don’t usually recommend cooking on high because it can affect the texture, but if you do, I’d suggest around 4-5 hours. Just keep an eye on it!
I have been brining a 5lb flat Beef brisket for the last 10 days turning into corned beef. I can’t wait to try your recipe tomorrow for St.Patrick’s Day
That sounds awesome! A 10-day brine is sure to give you some great flavor. I hope you enjoy the recipe for St. Patrick’s Day—can’t wait to hear how it turns out!
I’m going to have to make this in a Dutch oven in my oven and I was wondering how long it
may take and what degree should I put it on? I don’t have a crockpot large enough for this recipe.
Thanks for your question! For a Dutch oven, I’d recommend preheating your oven to around 325°F. Cooking time will vary depending on the recipe, but a good rule of thumb is to check after about 2 hours. Once it’s tender to your liking, add the cabbage and cook for an additional 20 to 30 minutes. Just make sure to keep an eye on it!
Delicious recipe, but I wanted to ask, if you put it in the oven in a Dutch oven, couldn’t you set the oven really low and use it similarly to a slow cooker and keep the times pretty much the same?
You’re exactly right! In theory, you can absolutely use a Dutch oven in the oven set to a low temperature—around 275°F to 300°F—and get similar results to a slow cooker. Just be sure it’s tightly covered and plan for about the same cook time, roughly 6 to 8 hours depending on the size of your brisket. I haven’t personally tested it this way, but it should work just fine. Let me know if you give it a try!
Do you spell put the vegetables on the bottom aside from the cabbage?
I’ve not tested it to be able to be sure, but I think I would keep the method the same.
Can we use some other than corned Beef.
This recipe is specifically designed for corned beef, but you could try experimenting with other meats if you’re feeling adventurous. Just keep in mind that the flavor and texture might change a bit. Happy cooking!
Should the meat be thawed or frozen for the 8-9 hour cook time?
Just checking. cook on Low?
Hi Bob! Yes, thawed and on low. Enjoy!
Perfect easy instructions. Cabbage at the end just tops it off. So happy to have found this receipe
Thanks, Kathy! I’m so glad you found the instructions easy to follow!
Stacy, I have become your Biggest Fan ever! Never in my 76 years have I been able to cook good collards.. UNTIL I tried your turnip recipe but used collards! They were the most delicious things ever, even made Elmers cornbread, and it was perfect! I ordered your cookbook, and love getting recipies via email. I look forward To seeing you on simply Southern every week! Keep up the good work!
Awww! Thank you, Brenda! I’m so glad you enjoyed the collards and cornbread! Sure hope you’ll enjoy the book! Thanks for the support!
This turned out exactly as described, juicy and tender. It had perfect flavor and was not all salty. My family loved it. I will definitely be making it in the future.
Thanks, Cindy! I’m so glad it turned out great for you!
I made these for St. Patrick’s Day. It was fairly easy and convenient throwing everything in the crockpot. It tasted great. Corned beef was so tender. Will definitely make this again.
Thanks, Allyson!
Great recipe it was delicious.. first time making this jiggs dinner..
I’m so glad it turned out great for you, Tammey!
Very good recipe. I used to rinse my corned beef but didn’t this time. Was an improvement. Will use this recipe again.
Thanks, Nancy! I think it certainly makes a difference.
Very tasty! Although this was my first attempt at making any type of corned beef, I absolutely loved the flavors that came out of the slow cooker! I didn’t quite know what type of slab of meat to look for and this one was quite fatty. Looking at Ashley’s comment about the no sodium broth, that is what I used but there was still quite the salty taste. I’ll try rinsing the meat prior to cooking next time. Any suggestions on the easiest way to trim the fat and when that should be done? Thank you so much, Stacey!
Glad you enjoyed it, James! I prefer to leave the fat on until after cooking and them most of the time you can pull it right off. It helps to keep it all moist and juicy.
Really good! However, too salty, I usually love all the flavor so I bought the extra pickling seasoning. Next time I’ll use no sodium broth, and either rinse the meat or use no extra pickling seasoning and it should be perfect!
Pickling spice typically does not have additional salt, but rinsing the meat might help.
what do you serve it? bread? veggies? salad?
Since you’ve got your protein, starch, and veggies all in the slow cooker, I typically just serve this with some bread – be it something traditional like Irish Soda Bread or just some cornbread, like we do at our house. Enjoy!
Solo very good! Everyone loved it. Tender, juicy corned beef flavored well!
Thanks, Darla! Happy to hear it!
I change out the broth for a can of Guiness stout ale Orherwise your recipe rocks.
Thanks, Phyllis!
Amazing. I looked at this recipe and thought “When did Stacy look into my recipe book?” This is almost identical to my decades old recipe down to the beef broth. Slight difference being I add 1 Tb of yellow mustard to the mix and swap out the cabbage for Brussels sprouts. Depending on the size of the corned beef I fix 2 or 3 because that’s all I want to eat for days including a couple of grilled Ruben sandwiched on cracked wheat sourdough. Every day I so look forward to your recipes in my inbox.
Ha! Great minds think alike! Love the Brussels idea! Thanks for sharing, Steve!
Absolutely the best recipe
Thanks, Randi!!!
I have been cooking corned beef and cabbage for 60 years. This recipe is the best I have ever made. Still savoring the leftovers. I have vowed to make this more often than once a year on St. Pat’s!
Awww! Thank you, Lynne!
Big Hit! Delicious!!
Glad you enjoyed it!
Did all in your instructions and turned out tough and dog would not eat 👎
Sorry to hear that you didn’t enjoy it. The other reviews have all been very positive. Did you layer the ingredients as I suggest in the recipe?
Hi Stacey I’m getting ready to make your corned beef and cabbage and have one question…aren’t the veggies mushy if cooked as long as the beef? Ty Colleen from Pa
They do get pretty soft, but you can ad them in later, if you’d like.
Hi Stacey, I have made this recipe for St. Patrick’s Day for the last 2 years!! And you are correct, it’s on the menu again this year!! Thanks for posting it. God Bless you and yours Greg
Thanks, Greg! Enjoy!
FYI Just had to comment because of the rinsing of the beef..I’m 80 years old and have been making this in one way or the other for nearly 60 years. Last year it was all ready to go and I filled my plate and sat down, took a bite and nearly barfed. It was pure salt…(says this salt lover!) I read the info on the packaging and it said to rinse and I’ve never seen that or done it. It was ghastly and I had purchased an extra for the freezer. I threw the cooked one away and gave away the unopened one, warning her of the salt content. I never asked if she used it. I’ll probably never buy another because the yuck factor has stuck with me. Just a warning.
Thanks for the info. Different brands likely have different salt content.
Like others, I added a bottle of Dark Stout with two cups of beef broth. Slow cooked 3 hrs on high and then 4 hrs on low. My wife and I agreed, the best CB we ever tasted! You hear that a lot but this is the real deal!!!!
I’m so glad to hear it turned out great for y’all!
Hi Stacey,
I am making this for my family tomorrow. I plan on prepping the ingredients tonight, then putting everything in the slow cooker in the morning. We like a lot of carrots, so we are gonna use extra of the whole carrots instead of baby ones. I also got some mixed pickling spice for added flavor. We are big flavor peeps! I am excited to see how this turns out!
Hope it turned out great for you!!
Absolutely delish! Would love to use the leftovers in hash – do you have a recipe for that?
Thank you.
Glad you enjoyed it! I don’t have a corned beef hash recipe, but I need to, don’t I? 🙂
I followed the recipe except I did not have celery. I’m not sure how anyone ever has leftovers. It was so good there was no corned beef left for sandwiches. ???? I think I will be making this again very soon with a larger piece of meat.
Love hearing that! So glad to hear y’all enjoyed it!!
Best corned beef and cabbage I’ve ever made! Super tender and juicy. I left it in the crockpot for 10 hours, and roasted my potatoes in the oven instead. So good, I completely forgot to serve the rye bread and butter. No one even missed it!
Awesome! So glad to hear y’all enjoyed it, Karen! Thanks for taking the time to let me know!
Can I cook this on high in my crock pot and if so, for now long?
Yes, on high for about 6 hours should do the trick.
Well Stacey, I am giving this a go today. I will let you know how it goes. I just love your recipes!
This is a first time making corned beef for me so….we will see!
Thanks, Beverly! Sure hope you enjoyed it!
This is a delicious recipe! Only addition is a bottle of Guiness Lager; it takes it over the top!
Thanks for the tip, Kelly! Glad to hear you enjoyed it!
I agree! I use a can of beer in my recipe for corned beef as well!
It certainly adds some great flavor.
Hi Stacey, I have never cooked corned beef, but I think I would like this recipe. My husband and I do not like spices in anything so if I make this can I omit all the spices and pickling juices?
You can certainly leave that out, but I’m afraid you might have a bland piece of meat. These spices don’t add heat, just flavor.
Turned oit very good. This i will b making again
Glad you enjoyed it!!
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!
Thanks, Rita! I hope you’ll enjoy them! I use Easy Recipe Plus for my recipes.
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!
That sounds great! I love rutabagas!
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
EverydaySpacer.com
Please do! I hope you enjoy it!
It was great! I’ll look around for more good recipes.
Thank you,
Pam
Trying for the first time today!
Come back and let me know how it turned out. 🙂
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.
I hope it turned out well!
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!)
Thanks, Sabrina! You are so sweet. I hope you enjoy it! We sure did!
Love Southern Bite!
Thanks, Janice!
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.
I’m glad to know I was heading in the right direction. Thanks, Margy!
This sounds so good and easy! Love slow cooker meals. Thanks for sharing. Looking forward to your cookbook!!!
Thanks, Mary! It is delicious and super-easy! You should give it a try. : )
This was the best Corned beef I have ever made. Instead of using beef broth, I used 2 bottles of Guinness. I did not rinse the meat and I did not add extra spice and it was perfect, great flavor and not too salty. Crackpot, for 9 hours in 2 bottles of Guinness with the seasoning packet and onions. With about 3.5 hours left I added colored carrots cut in half and red potatoes uncut if they were small. With an hour remaining I added 2/4 of a cabbage.
Awesome! I’m so glad to hear y’all enjoyed it!!