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Slow Cooker Corned Beef and Cabbage

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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.

 Corn-beef-and-cabbage-in-a-white-bowl

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

 Slow-cooker-cornbeef-and-cabbage-ingredients

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:

Instructions:

  1. 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. 
  2. Cover and Cook on HIGH for 5-6 hours until corned beef is tender. (or 9-10 hours on LOW)
  3. Arrange Cabbage over the corned beef, cover and continue cooking for 1 hour until cabbage is tender. (2 hours on LOW)
  4. 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.
  5. 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.

Slow-cooker-corn-beef-and-cabbage-cut-against-grain

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. 

 Slow-cooker-corn-beef-and-cabbage-with-alcohol

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.
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More Recipes:

Yield: 10

Slow Cooker Corn beef and Cabbage

Slow-cooker-corn-beef-and-cabbage-recipe-card

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.

Prep Time 20 minutes
Cook Time 10 hours
Additional Time 2 hours
Total Time 12 hours 20 minutes

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

  1. 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. 
  2. Cover and Cook on HIGH for 5-6 hours until corned beef is tender. (or 9-10 hours on LOW)
  3. Arrange Cabbage over the corned beef, cover and continue cooking for 1 hour until cabbage is tender. (2 hours on LOW)
  4. 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.
  5. 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:

10

Serving Size:

1

Amount Per Serving: Calories: 2118Total Fat: 126gSaturated Fat: 50gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 721mgSodium: 993mgCarbohydrates: 27gFiber: 5gSugar: 6gProtein: 201g

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