Slow Cooker Corned Beef and Cabbage
A crockpot meal that is perfect for St. Patricks Day! This Slow Cooker Corned Beef and Cabbage is slowly roasted with potatoes, carrots, and cabbage to make for the perfect festive Irish meal.
Spring is almost here, and I always celebrate one of my favorite times of year on St. Patricks Day with my Slow Cooker Corned Beef and Cabbage. That’s what St Patty’s Day is to be – a time to celebrate the weather getting a little warmer, and I love making my favorite Irish recipes in March as a way to treat myself after getting through a long winter.
Corned Beef and Cabbage are a favorite in my house, and I make it even easier by slow-cooking them. Corned Beef should always be cooked low and slow, so it’s just another excuse to get out my crockpot!
How to make Slow Cooker Corned Beef and Cabbage
Ingredients:
- 3-5lb Corned Beef Brisket (with pickling spice packet)
- ¼ Cup Stone Ground Mustard
- 1.5lbs Red Potatoes, cut in half
- 1 Head Green Cabbage, cut into wedges
- Small Bag Baby Carrots
- 1 Large Yellow Onion, cut into strips
- 1 16oz Pilsner or Lager Beer
- 2 Cups Water (plus 1 tablespoon)
- 3 Bay Leaves
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- Tablespoon of Cornstarch
Equipment:
- 6-8 Quart Slow Cooker
- Basting Brush
Instructions:
- In a 6-8 Quart slow cooker, place potatoes, carrots, onions and bay leaves. Cover corned beef all over with the stone ground mustard. Place corned beef, fat side up on top of vegetables and sprinkle with pickling spice, salt and pepper. Add the beer and two cups of water.
- Cover and Cook on HIGH for 5-6 hours until corned beef is tender. (or 9-10 hours on LOW)
- Arrange Cabbage over the corned beef, cover and continue cooking for 1 hour until cabbage is tender. (2 hours on LOW)
- Remove corned beef and vegetables from the slow cooker. Pour cooking liquid in a medium saucepan and heat to boiling. Mix 1 tablespoon cornstarch with 1 tablespoon water. Whisk cornstarch mixture into the cooking liquid until slightly thickened. Set aside.
- Thinly slice corned beef against the grain and serve with vegetables and cooking liquid
Can you overcook Corned Beef and Cabbage?
Overcooked corned beef is very tough and unpleasant to chew. To prevent this, it should be cooked low and slow. I recommend doing the longer cooking time on low heat if you have the time.
Storage and Freezing
If there are leftovers, they may be stored, in an airtight container, for up to 3 days at room temperature. It will keep for 4-5 days in the fridge.
To freeze leftovers, place them in a freezer-safe container or bag and freeze for up to 2 months. To serve again, take it out and thaw it, then cook it in the oven at 350 for 30 minutes.
Tips and Tricks
- For the best slices, always cut against the grain.
- I always choose the largest brisket I can find, enough to serve the whole family for dinner and then make some sandwiches over the next few days!
- Always be patient! I cook mine on low and give it about 10 hours. This will ensure that the corned beef is super tender and delicious!
- Allow the meat a few minutes to “rest” before slicing.
More Recipes:
Slow Cooker Corn beef and Cabbage
A crockpot meal that is perfect for St. Patricks Day! This Slow Cooker Corned Beef and Cabbage is slowly roasted with potatoes, carrots, and cabbage to make for the perfect festive Irish meal.
Ingredients
- 3-5lb Corned Beef Brisket (with pickling spice packet)
- ¼ Cup Stone Ground Mustard
- 1.5lbs Red Potatoes, cut in half
- 1 Head Green Cabbage, cut into wedges
- Small Bag Baby Carrots
- 1 Large Yellow Onion, cut into strips
- 1 16oz Pilsner or Lager Beer
- 2 Cups Water (plus 1 tablespoon)
- 3 Bay Leaves
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Cornstarch
Instructions
- In a 6-8 Quart slow cooker, place potatoes, carrots, onions and bay leaves. Cover corned beef all over with the stone ground mustard. Place corned beef, fat side up on top of vegetables and sprinkle with pickling spice, salt and pepper. Add the beer and two cups of water.
- Cover and Cook on HIGH for 5-6 hours until corned beef is tender. (or 9-10 hours on LOW)
- Arrange Cabbage over the corned beef, after basting cornbeef with a basting brush, cover and continue cooking for 1 hour until cabbage is tender. (2 hours on LOW)
- Remove corned beef and vegetables from the slow cooker. Pour cooking liquid in a medium saucepan and heat to boiling. Mix 1 tablespoon cornstarch with 1 tablespoon water. Whisk cornstarch mixture into the cooking liquid until slightly thickened. Set aside.
- Thinly slice corned beef against the grain and serve with vegetables and cooking liquid.
Notes
Leftovers can be stored in the refrigerator in an airtight container for up to three days
Leftovers can be frozen in a freezer-safe container or bag for up to 2 months
Reheat leftovers in the microwave or oven with cooking liquid
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 2118Total Fat 126gSaturated Fat 50gTrans Fat 0gUnsaturated Fat 60gCholesterol 721mgSodium 993mgCarbohydrates 27gFiber 5gSugar 6gProtein 201g
