A great crowd pleaser! A great recipe to celebrate Saint Patrick’s Day as well! A true fix and forget slow cooker meal!
Oh man, this is so good! I love it because it is just a matter of putting everything in the slow cooker and enjoying a great meal later in the day!
I have talked about corned beef not being a traditional meal of Ireland! That doesn’t mean we can’t enjoy it! My Granny loved a good corned beef dinner. she just loved telling us she wished she grew up on it because corned beef tastes delicious!
My Mom always made corned beef in a large soup pot! Years ago when my kids were small, I started using the slow cooker, and it was a great choice!
Why Slow Cooker Corned Beef and Cabbage is a great recipe:
- The slow cooker is an amazing appliance and I love using it because it really makes a difference in making food taste good! When it comes to making corned beef, using the slow cooker is a great choice!
- The slow cooker is so easy to use to make a tender corned beef. Low temperature and slow cooking makes super flavorful meat! Low and slow makes the most tender brisket
- When you have a busy day, the slow cooker does the work! We attend a Saint Patrick’s Day Parade and using the slow-cooker is a great way to come home and enjoy a great dinner after attending the parade.
- Enjoy corned beef and cabbage any time of year and you have a delicious dinner without a lot of fuss!
We enjoy corned beef! It may and not be traditional food of Ireland but it is a great way to celebrate on Saint Patrick’s day! A fix and forget meal!
The ingredients to make the best Slow Cooker Corned Beef and Cabbage:
- flat cut corned beef, trim excess fat.
- 1 bottle of your favorite ale or lager.
- large onion
- 10 black peppercorns -adds amazing flavor
- 5 cloves garlic – more flavor
- bay leaf
- fresh thyme
- pickling spices
- red potatoes
- fresh carrots
How to make Slow Cooker Corned Beef and Cabbage (Crockpot Corned Beef Recipe)
- Place the corned beef, ale, onion, peppercorns, garlic, bay leaf, thyme,pickling spices, potatoes, carrots,and enough water to cover the corned beef.
- Slow cook the corned beef on low for 8-10 hours.
- Add the cabbage with one hour left on the slow cooker.
- Serve with Irish Brown Bread or Irish Soda Bread.
Corned Beef and Cabbage FAQs
Is corned beef and cabbage traditional Irish food?
Nope! You won’t find corned beef and cabbage on the menus of restaurants and pubs in Ireland! It tastes great but the meal has become an Irish-American tradition for celebrating Saint Patrick’s Day.
How did corned beef become a way to celebrate on Saint Patrick’s Day?
When Irish immigrated to America, they were accustomed to eating pork and bacon. Both were very expensive in America. Corned beef was very affordable and soon became a meal that was regularly eaten due to its economical benefits.
What is the best cut of corned beef to use to make corned beef and cabbage?
I prefer using a flat cut corned beef. It is less fatty. I do always trim off any excess fat that I can before cooking the brisket. The point cut is also popular. I find it a bit too tough for my liking and a bit more fatty. It tends to be cheaper than the flat cut too. Pay a little more and use the flat cut.
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Traditional Irish meals included beef pies and pork roast recipes. My Granny made pot roast a lot! Bangers and mash was another recipe I grew up eating! My Mom made a lot of corned beef recipes and loved making us a good corned beef soup! Another fun recipe for celebrating Saint Patrick’s Day is a tasty Guinness Bacon Irish Cheddar Burgers from my talented friend Meaghan over at 4 Sons ‘R’ Us
Pro Tips to Make the best Corned Beef and Cabbage Recipe:
- Trim excess fat from the brisket before cooking.
- Cut veggies into larger chunks so they aren’t too soft. Add Cabbage with 1 hour left.
- Prefer veggies with a bite, add them halfway through cooking, hour 4.
- 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.
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Slow Cooker Corned Beef and Cabbage
- 4 pounds corned beef
- 12 ounces beer Note 1
- 4-6 cups water Note 2
- 1 large onion, peeled
- 5 cloves garlic, peeled
- 10 whole black peppercorns Note 3
- pickling spice Note 4
- 1 bay leaf
- 2 pounds red potatoes, peeled and cut into large chunks Note 5
- 6 carrots peeled and cut into 3-inch chunks Note 5
- 3 sprigs fresh thyme
- 1 medium cabbage, cut into thick wedges
- Into a slow cooker vessel add corned beef, beer, water, onion, garlic, black peppercorns, pickling spices, bay leaf, potatoes, carrots and thyme.
- When there is an hour cooking time left, add the cabbage to the slow cooker.
- Once timer is up, remove corned beef and cover 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.
- Serve the corned beef and cabbage with brown mustard and enjoy!
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes