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5.0 from 6 votes

Corned Beef and Cabbage Slow Cooker

With my expert tips, you can unlock the secret to super tender Crock Pot Corned Beef with this slow cooker method! Just set it and forget it!

Prep Time
15 mins
Cook Time
8 hrs
Servings: 8 -6 servings
Calories: 451 kcal
Course: Main Course
Cuisine: American , British , Irish

Ingredients

  • 1 large onion sliced into 1/4-inch slices
  • 3 - 5 pound corned beef brisket with spice packet
  • 4 cups beef broth
  • 1 teaspoon Beef Better Than Bouillon
  • 1 tablespoon Worcestershire sauce 
  • 2 bay leaves
  • 3-4 carrots peeled and cut into 2-inch pieces
  • 4-6 Yukon gold potatoes washed and halved or quartered
  • 1 small green cabbage cut into quarters or eighths
  • whole grain mustard optional, for serving
  • chopped parsley optional garnish

Instructions

    Cup of Yum
  1. Lay the onions in the bottom of the crockpot.
  2. Rinse the corned beef in cold water to remove any excess brine, and pat dry with paper towels. 
  3. Place the meat on top of the onions in the slow cooker, fat side up. Add the spice packet on top of the meat.
  4. In a medium-size bowl, combine the beef broth, better than bouillon, and Worcestershire sauce. Pour into the crockpot around the beef. Add the bay leaves, cover the crockpot and cook on low for 8-10 hours.
  5. Halfway through the cooking time, add the potatoes and carrots. Cover and continue to cook. 
  6. When there are 2 hours of cooking time left, add cabbage to the crockpot, cover and cook for the remaining time. 
  7. Once it’s finished cooking, remove the meat, and slice it against the grain. Serve it topped with whole grain mustard (optional) alongside potatoes, carrots, and cabbage. Garnish with fresh parsley if desired. 

Notes

  • Most corned beef comes with a spice packet, if it doesn’t, you can purchase pickling spice and use 1 tablespoon.
  • If there is a lot of fat on your meat, feel free to trim it off. Some fat is needed for flavor and tenderness. I did not trim any of the fat as it was reasonable.
  • The key to the liquid in this recipe is that the beef is fully submerged, or mostly covered. You may need less broth, depending on the size of your beef and crockpot. You could also start with 2 cups of broth and use water to make up the difference.
  • Stout beer can be substituted for some of the broth if you’d like, just an optional variation.
  • You can use red potatoes instead of the yukon gold if you prefer.
  • You may only need ½ head of cabbage, it really depends on how large the head of cabbage is. 
  • Waiting to add the vegetables helps to keep them from turning too soft or mushy. If you prefer, you can add the carrots and potatoes at the beginning of the cooking time, but leave the cabbage out until the last two hours. Cabbage is a delicate vegetable that cooks much faster than the rest of the dish. If added too early, it can become overly soft, losing its texture and bright flavor. By waiting until the end of the cooking time, it retains its gentle crunch, shape, and fresh taste.  
  • Leftover corned beef is perfect for sandwiches, corned beef hash, or even as a topping for salads. 
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • The meat can be stored in an airtight container in the freezer for up to 3 months, but the cooked vegetables I would not recommend freezing.
  • Most corned beef comes with a spice packet, if it doesn’t, you can purchase pickling spice and use 1 tablespoon.
  • If there is a lot of fat on your meat, feel free to trim it off. Some fat is needed for flavor and tenderness. I did not trim any of the fat as it was reasonable.
  • The key to the liquid in this recipe is that the beef is fully submerged, or mostly covered. You may need less broth, depending on the size of your beef and crockpot. You could also start with 2 cups of broth and use water to make up the difference.
  • Stout beer can be substituted for some of the broth if you’d like, just an optional variation.
  • You can use red potatoes instead of the yukon gold if you prefer.
  • You may only need ½ head of cabbage, it really depends on how large the head of cabbage is. 
  • Waiting to add the vegetables helps to keep them from turning too soft or mushy. If you prefer, you can add the carrots and potatoes at the beginning of the cooking time, but leave the cabbage out until the last two hours. Cabbage is a delicate vegetable that cooks much faster than the rest of the dish. If added too early, it can become overly soft, losing its texture and bright flavor. By waiting until the end of the cooking time, it retains its gentle crunch, shape, and fresh taste.  
  • Leftover corned beef is perfect for sandwiches, corned beef hash, or even as a topping for salads. 
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • The meat can be stored in an airtight container in the freezer for up to 3 months, but the cooked vegetables I would not recommend freezing.

Nutrition Information

Calories 451kcal (23%) Carbohydrates 25g (8%) Protein 30g (60%) Fat 26g (40%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 12g Cholesterol 92mg (31%) Sodium 2358mg (98%) Potassium 1373mg (39%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3914IU (78%) Vitamin C 98mg (109%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8-6 servings

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 25g 8%
Protein 30g 60%
Fat 26g 40%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 12g 60%
Cholesterol 92mg 31%
Sodium 2358mg 98%
Potassium 1373mg 29%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 3914IU 78%
Vitamin C 98mg 109%
Calcium 72mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.