This easy recipe makes delicious and tender slow-cooked corned beef. With step-by-step instructions, you’ll have the perfect St. Patrick’s Day dinner with tender and flavorful corned beef, cabbage, carrots, and baby red potatoes.
Slow Cooker Corned Beef with Cabbage
This slow cooker corned beef recipe is delicious, easy, and dependable, with minimal prep time and minimal ingredients. The results are amazing, with tender, juicy, and flavorful corned beef, onions, carrots, potatoes, and cabbage. This recipe is easy enough for even the new cook to master for St. Patrick’s Day or any weeknight. If you like this slow cooker recipe, try slow cooker pot roast, crock pot pulled pork, crock pot chicken tacos, and crock pot chili.
Slow Cooker Corned Beef Ingredients
What is Corned Beef
Corned beef is beef that has been cured or preserved with salt. Potassium nitrate or sodium nitrite gives commercially made corned beef its long-lasting pink color. We all know from our high school science class that nitrates and nitrites are forms of salt.
How to Cook Corned Beef and Cabbage in a Slow Cooker
- Unwrap the corned Beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned Beef.
- Pour the beef broth into the slow cooker over and around the corned Beef. Cover and cook on low for 5 hours.
- Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
- Add the cabbage, cover, and cook on low for 2 hours.
Recipe Tips
- Leave the fat on the corned beef when simmering, as it helps cook it tender and gives it lots of flavor. For this method, cook it fat side up.
- Don’t skip the spice packet. It is full of peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves. It gives the corned beef its extra delicious flavor. Simply add it to the cooking liquid with the beef.
- For aesthetic purposes, peel your carrots. You will appreciate the bright orange color.
- Small red potatoes are traditional. Baby yellow potatoes work well, too, because they are waxy like red potatoes. Don’t use russet potatoes. They are not waxy, and they break down during the cooking process.
- Once cooked, trim the fat from the beef. I like to leave a very small portion of fat on for more flavor, but my husband likes it trimmed completely.
- Slice the corned beef against the grain, producing the most tender pieces that do not fall apart.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power for 1 minute increments until warm. You can freeze the corned beef, potatoes, and carrots for up to 2 months, but I do not recommend freezing the cabbage.
More Irish Recipes
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 lb corned beef brisket with spice packet
- 3 cups low-sodium beef broth
- 1 large yellow onion sliced in quarters
- 2 medium carrots peeled and cut in 1-2 inch chunks
- 12 small red potatoes
- 1/2 head green cabbage cut in wedges
Instructions
- Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned beef.
- Pour the beef broth into the slow cooker over and around the corned beef. Cover and cook for 5 hours on low.
- Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
- Add the cabbage, cover, and cook on low for 2 hours.
- Remove the corned beef to a cutting board. Let it rest for about 5 minutes. Trim away the fat. Slice against the grain into thin slices, that are about 1/4 inch thick.
- Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.
Notes
- Leave the fat on the corned beef when simmering as it helps cook it really tender and gives it lots of flavor. For this method, cook it fat side up.
- Don’t skip the spice packet. It is full of peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves. It gives the corned beef its extra delicious flavor. Simply add it to the cooking liquid with the beef.
- For aesthetic purposes, peel your carrots, as you will really appreciate the bright orange color.
- Small red potatoes are traditional. Baby yellow potatoes work well, too, because they are waxy like red potatoes. Russet potatoes are not waxy, and they break down during the cooking process.
- Once cooked, trim the fat from the beef. I like to leave just a very small portion of fat on for more flavor, but my husband likes it completely trimmed.
- Slice the corned beef against the grain, as this produces the most tender pieces that do not fall apart.
Nutrition
Are you looking for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lisa Sue
It was the perfect dish for St Patrick’s Day! It was very comforting and delicious. I mastered corned beef and cabbage thanks to you!
Tanya M
With minimal prep and simple ingredients, you can create a mouthwatering St. Patrick’s Day dinner that’s sure to impress. From tender corned beef to perfectly cooked cabbage, carrots, and potatoes, this dish had it all. Whether you’re a seasoned chef or just starting out, this recipe is a must-try for anyone craving a hearty and flavorful meal. Plus, the slow cooker method makes it incredibly convenient and delicious.
Jupiter H
Corned beef is such a classic and I had no idea you could easily cook it in a slow cooker! Thank you for your recipe. It was delicious
Beth Pierce
Thank you, Jupiter!
Donna Samsone
I love this recipe! This is the best way to make corned beef. It is virtually foolproof!
Beth Pierce
I agree, Donna! It is foolproof!
Jose
This is so yummy! I love corned beef in the crock pot. It is always tender and tasty. Thanks for the recipe!
Beth Pierce
The pleasure is all mine!
Mackenzie T
I am a big fan of corned beef. This recipe is so tasty and tender. It goes so well with all of the vegetables and the potatoes. It is the perfect St Patrick’s Day meal.
Beth Pierce
I agree, Mackenzie! It is perfect!
Kimberly C
This brings back so many memories. Growing up my sister was a huge corned beef fan. She could eat it every day. We never made it in a slow cooker though. What a great idea. I got hungry just looking at the pics in this blog. Yum.
Kathryn Davis
The Slow Cooker Corned Beef was simply divine! I was a bit nervous about making corned beef for the first time, but your recipe made it so easy and stress-free.
Beth Pierce
Thanks, Kathryn! I am so glad that the recipe worked out for you!
Cindy H
This was perfect for the holiday! The corned beef was tender and flavorful! The cabbage, carrots, and potatoes were delicious. Thanks for the recipe!
Beth Pierce
You are most welcome, Cindy!
Ally Z
What a great idea for dinner! This was so tasty! I could eat this all year round!
Beth Pierce
Me too!
Janella
This turned out so tasty and tender! Thanks!
Beth Pierce
My pleasure, Janella!
Katerina Petrovska
The Slow Cooker Corned Beef was incredibly tender and flavorful! The long, slow cooking really brought out the rich, savory taste, making it a hearty and satisfying meal.
Beth Pierce
I agree, Katerina! So yummy!
Stephanie Phillips
Such an easy way to make corned beef – just mix together some ingredients and let the slow cooker do all the work. So darn tasty. Looking forward to making this delicious dish again on St. Paddy’s Day!
Beth Pierce
Sounds like a great plan! Happy St. Patrick’s Day!
Karey Pearson
This was so so good and easy to make!!! I never knew it was quite that easy. This will be a new tradition at our house. Thanks for the recipe and great tips.
Beth Pierce
You are most welcome, Karey!
Scarlett Payne
Finally made this recipe and I’m impressed! It was really good and very easy to make!
Beth Pierce
Thank you, Scarlett! I am so glad that you like it!
Erin S
It’s incredibly delicious! Can’t wait to make this again for dinner!
Beth Pierce
Thanks, Erin! So glad that you enjoyed it!