You will love our Slow Cooker Corned Beef and Cabbage recipe, an easy hearty meal that produces the most flavorful meat with light and fluffy potatoes, tender cabbage, and carrots.
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Why you'll love this recipe
- Slow cooker corned beef is a great recipe put all ingredients into the crockpot and come back to enjoy the tasty results making this an easy St. Patrick's Day recipe.
- The slow cooker recipe uses a low temperature and slow cooking makes the most tender corned beef and cabbage.
- Crockpot corned beef with beer is not just a St Patrick's Day dinner. Having a busy day, a corned beef dinner is a fantastic fix-and-forget meal.
Ingredients
- Corned Beef - use a flat cut for amazing flavor. We find the point cut more fatty and a tougher piece of meat.
- Potatoes - small red potatoes are our favorite for this recipe.
- Carrots - round out the meal with more veggies.
- Green Cabbage - it isn't corned beef without some cabbage.
- Guinness beer - adds flavor to the beef and vegetables.
- Pickling Spices - a spice packet usually comes with the corned beef or you can make a homemade batch or buy some in the spice aisle.
- Fresh garlic - whole garlic cloves are key to making amazing corned beef.
- Yellow Onion - Peel the skin and add it whole to the pot. It adds another level of flavor.
- Whole black peppercorns - a must-add to the pot for yet another level of flavor.
- Bay Leaves - for flavor
- Water -add to the slow cooker after adding the beer.
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Equipment
- 8 quart Crock Pot
- Knives
- Cutting Board
- Colander
- Measuring cup
- Measuring spoons
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Add the corned beef to the slow cooker (fat side up). On top of the corned beef add the onion, garlic, black peppercorns, pickling spices or the spice packet, and bay leaf.
Step 2: Then add the beer and enough water to cover all the ingredients.
Step 3: Set the timer for 4 hours and the temperature on low.
Step 4: At the 4-hour mark, add the potatoes, carrots, and cabbage to the slow cooker. Continue to cook on low for an additional 3 to 4 hours. Once the timer is up, beef should be fork tender. (Slow cookers vary in cooking, start checking the corned beef at 7 hours for doneness)
Step 5: Remove corned beef, place it on a cutting board, and cover it with foil. Let it rest for about 10-15 minutes. Cut corned beef against the grain.
Step 6: Remove and discard the onion, bay leaf, and thyme. Strain the veggies by using a slotted spoon or drain via a colander.
Serve the corned beef and veggies with brown mustard and enjoy.
Serve with Irish Brown Bread or Irish Soda Bread.
Storage
Leftover corned beef should be stored in a covered airtight container in the refrigerator for up to 3 days.
I have tried freezing leftover corned beef and do not love the texture once it defrosts. I would suggest making Rueben Sandwiches, Rueben Dip, or Corned Beef Hash with the leftovers.
Rueben Sandwiches are similar to a Rachel Sandwich, which uses turkey.
Expert Tips
- When cooking the brisket, place it in the cooking vessel, fat side up. This ensures the fat will render off and produce flavor
- I make a bouquet garni when a seasoning packet is not included with the corned beef.
- Corned beef is a brisket that has been brined for about 10 days.
- A flat cut is less fatty and my preferred cut.
- The key to a flavorful corned beef is low and slow, regardless of using the stovetop or slow cooker.
- Trim excess fat from the brisket before cooking.
- Feel free to remove and discard the film off the top of the water after the meat has slow-cooked for about an hour.
- Once the meat is cooked, remove, cover with foil, and let rest for about 10-15 minutes. This sets the juices in the beef.
- Cut the meat against the grain.
Frequently Asked Questions
When the Irish immigrated to America, they were accustomed to eating pork and bacon.
Both were very expensive in America. This particular cut of meat was very affordable and soon became a meal that was regularly eaten due to its economic benefits.
Yes, you do not want the meat to shred. For best results, cook in the slow cooker on low for 8 hours using a 4-5 pound cut of meat hours. If cooking on high, let cook for about 4 hours. The meat will be fork tender when completely cooked.
I prefer using a brined flat cut. It is less fatty. Trim off excess fat before cooking the brisket. The point cut is also popular but again, I find it a bit too tough for my liking and a bit fattier. Some find this cut more flavorful. It is a personal preference.
Variations
If you do not cook with alcohol, add to the pot any of these options beef broth, non-alcohol beer, or apple cider to the water.
Feel free to vary the potatoes. Red potatoes, sweet potatoes, Yukon gold, or baby potatoes are all great choices.
Other veggies to try would be parsnips, celery, baby carrots, Brussels Sprouts, and baby turnip are all great choices to make along with corned beef.
Serving Suggestions
While this is a great dinner on its own, we love it with my Brown Bread recipe. What a combo.
Serve a loaf of Irish Soda Bread alongside the corned beef and cabbage.
While it is not traditional, my Granny's Homemade Mashed potatoes are truly the best. I hope you get a chance to make them and they could be great with leftover corned beef.
Enjoy a fun dessert with your meal, Mini Grasshopper Cheesecake Bites would be fabulous for any celebration.
Serve up some along with a fabulous Irish Coffee.
A classic Shamrock Shake is always a winner for a holiday celebration.
For an abundance of Saint Patrick's Day recipes, check out this post.
Similar recipes
Bangers and Mash is another classic Irish recipe that my family often enjoys.
I've been making this cottage pie since I was a young girl. Many people call it shepherd's pie but that is traditionally made with lamb.
Guinness Beef Stew is full of flavorful beef and vegetables in a Guinness beef-infused beef stock. All of these recipes are beyond delicious with traditional Irish flavors.
Sausage and Cabbage is another easy and delicious one-pan meal that I grew up eating. Who knew it was low-carb back? I don't think my granny wondered about carbs.
Traditional Irish meals included Beef Mushroom and Guinness Pie, which can be made as one large pot pie or individual pies for an elegant presentation.
Enjoy all our easy slow cooker recipes here.
Backstory
I have talked about corned beef not being a traditional meal in Ireland. That doesn't mean we can't enjoy it.
This is a great recipe to celebrate Saint Patrick's Day in America.
A true fix and forget a slow cooker meal.
This recipe uses either beer or beef stock, whole garlic cloves, onions, and pickling spices to add the perfect amount of flavor to the beef and veggies.
This recipe was first published on March 12, 2017, and last updated on February, 18, 2025, for user experience.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Slow Cooker Corned Beef and Cabbage
Equipment
Ingredients
Instructions
- In a slow cooker, add 4 pounds flat-cut corned beef (fat side up). On top of the corned beef add 1 large peeled yellow onion, 5 cloves peeled garlic, 10 whole black peppercorns, 1 Tablespoon pickling spice,(or the spice packed if it came with the corned beef), and 1 bay leaf.
- Pour 6 cups water and 12 ounces Guinness beer into the slow cooker and enough water to cover all the ingredients.
- Set the timer for 4 hours on low heat.
- At the 4-hour mark, add 2 pounds cut red potatoes, 6 medium thick cut carrots, 1 medium cabbage, (cut into wedges) to the slow cooker. Continue to cook on low heat for an additional 3 - 4 hours. Once the timer is up, beef should be fork tender.
- Remove corned beef, place it on a cutting board, cover it with foil. Let it rest for about 10-15 minutes. Cut corned beef against the grain.
- Remove and discard the onion, bay leaf, and thyme. Strain the veggies using a slotted spoon or drain the water using a colander.
- Serve the corned beef and veggies with brown mustard and enjoy.
Nutrition
Notes
- Trim excess fat from the brisket before cooking.
- Cut veggies into larger chunks so they aren't too soft.
- Once the beef is cooked, remove, cover with foil and let rest for about 10-15 minutes. This sets the juices in the beef.
- Cut the beef against the grain.
- Feel free to remove and discard the film off the top of the water after the beef has slow-cooked for about 45 minutes.
