Go Back Email Link
overhead view of corned beef, cabbage and vegetables in slow cooker insert
Print Recipe
No ratings yet

Slow Cooker Corned Beef and Cabbage

This is the best way to make corned beef and cabbage in the slow cooker—tender, juicy brisket and perfectly cooked vegetables without the mush. My method layers in the flavor and adds the potatoes, carrots, and cabbage in stages so everything turns out just right!
Prep Time15 minutes
Cook Time9 hours
Total Time9 hours 15 minutes
Course: Main Course
Cuisine: American, Irish-American
Difficulty: Easy
Servings: 6 servings
Calories: 490kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 (3.5 - 4) pound corned beef brisket including spice packet
  • 1 medium yellow onion peeled and quartered
  • 4 cloves garlic peeled and smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 (6-oz) bottle beer optional
  • 4 cups low-sodium beef broth
  • 1 ½ pounds baby red potatoes halved
  • 4 large carrots peeled and cut into 2-inch pieces (about 1 pound)
  • 1 small-medium head green cabbage cored and cut into wedges (about 1 pound)
  • 2 tablespoons whole-grain mustard
  • fresh parsley chopped, for garnish

Instructions

  • Prepare the brisket: Rinse the corned beef under cold water to remove excess brine. Place it in the slow cooker, fat side up. Sprinkle the provided spice packet over the meat.
    1 (3.5 - 4) pound corned beef brisket
    overhead view of uncooked corned beef brisket in slow cooker
  • Add aromatics and liquid: Add the onion, garlic, bay leaves, and peppercorns around the brisket. Pour in enough beef broth to just cover the meat (if using beer, add beer first and then use enough broth to just cover meat).
    1 medium yellow onion, 4 cloves garlic, 2 bay leaves, 1 teaspoon whole black peppercorns, 4 cups low-sodium beef broth, 1 (6-oz) bottle beer
    overhead view of uncooked corned beef brisket in slow cooker with broth and onions
  • Slow cook the meat: Cover and cook on LOW for 7 hours or on HIGH for 4 hours.
  • Add root vegetables: After 7 hours on LOW (or 3 hours on HIGH), remove beef from crock. Add potatoes to bottom of slow cooker, place brisket back on top, and nestle carrots around meat. Cover and continue cooking on LOW for an additional 1 hour (or on HIGH for 30 minutes).
    1 ½ pounds baby red potatoes, 4 large carrots
    overhead view of corned beef and carrots in slow cooker
  • Incorporate cabbage: Nestle cabbage wedges around meat in the slow cooker. Cover and cook on LOW for another 1 hour (or on HIGH for 30 minutes), until the cabbage is tender.
    1 small-medium head green cabbage
    overhead view of corned beef and carrots in slow cooker with raw cabbage
  • Rest and slice the meat: Carefully remove the corned beef and let it rest for 10 minutes before slicing against the grain.
    overhead view of corned beef, cabbage and vegetables in slow cooker insert
  • Serve: Arrange the sliced corned beef on a platter surrounded by the cooked vegetables. Drizzle with some of the cooking liquid and spread whole-grain mustard on the meat. Garnish with fresh parsley and serve warm.
    2 tablespoons whole-grain mustard, fresh parsley

Notes

  • Use a flat-cut brisket for easier slicing and even cooking.
  • Don’t skip rinsing the brisket—it prevents excess saltiness.
  • Layer in the vegetables so they stay tender, not mushy.
  • Omit beer for alcohol-free or gluten-free needs (or use gluten-free beer).

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 24g | Protein: 38g | Fat: 26g