There’s nothing like walking into the kitchen after a long day and smelling corned beef and cabbage slow cooking away. This recipe is super easy, hearty, and tastes like comfort in a bowl.
Just toss everything in your slow cooker and let it do all the work. It’s a classic, and I love how tender the beef turns out and how the cabbage soaks up all that flavor. Plus, fewer dishes? Yes, please.
Why I Love This Recipe
This recipe reminds me of cozy Sunday dinners. We’d always make a big pot and share it with whoever was around—family, friends, neighbors. It’s the kind of meal that brings people together.
- It’s hands-off once it’s in the slow cooker
- The beef gets incredibly tender
- The veggies soak up tons of flavor
- One pot = easy cleanup
- Leftovers taste even better the next day
Servings: 6
Cook Time: 8 hours on LOW (or 4–5 hours on HIGH)
Prep Time: 15 minutes
What You’ll Need
- 3–4 lb corned beef brisket (with spice packet)
- 1 small head of cabbage, cut into wedges
- 1 lb baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 onion, peeled and quartered
- 4 cups water (or beef broth for more flavor)
- 1 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 2 bay leaves
- 1 tsp black peppercorns
Pro Tips
- Always rinse the corned beef before cooking to reduce excess salt
- Don’t add the cabbage until later so it doesn’t get mushy
- Cut the veggies into big chunks so they hold up during the long cook
- Add a splash of broth to the leftovers when reheating for extra juiciness
- Let the meat rest before slicing for clean cuts
Tools You’ll Need
- Large slow cooker (black oval)
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Vegetable peeler
- Tongs or slotted spoon
Substitutions and Variations
- Use beef broth instead of water for extra richness
- Swap baby potatoes for Yukon gold or red potatoes
- Add parsnips or turnips for more root veggies
- Skip the brown sugar if you prefer a less sweet finish
- Use whole grain mustard instead of Dijon for a tangier bite
Make Ahead Tips
- You can chop all the veggies the night before and store them in the fridge
- You can even prep the seasoning mix and store it in a jar ready to go
Recipe + Instructions
Step 1: Rinse and place corned beef in the crockpot
Place the 3–4 lb corned beef brisket (fat side up) into the bottom of your black oval slow cooker. Sprinkle the included spice packet over the top.
Step 2: Add seasonings and liquid
In a small bowl, mix 4 cups water, 2 tbsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp apple cider vinegar. Pour over the beef. Add 2 bay leaves and 1 tsp black peppercorns directly to the crockpot.
Step 3: Add onion, carrots, and potatoes
Add 1 onion (peeled and quartered), 4 carrots (peeled and cut into 2-inch chunks), and 1 lb baby potatoes (halved) around the beef.
Step 4: Cover and slow cook
Put the lid on. Cook on LOW for 8 hours or HIGH for 4–5 hours.
Step 5: Add cabbage wedges
With about 1 hour left, open the lid and nestle 1 small head of cabbage (cut into wedges) on top of the other ingredients. Close lid and finish cooking.
Step 6: Slice beef and serve
Carefully remove the cooked corned beef. Let it rest for 10 minutes, then slice it against the grain. Serve in a round bowl with cabbage, potatoes, and carrots, spooning broth over the top.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently in a saucepan with a splash of broth or water
- You can freeze leftovers for up to 2 months—just slice the beef first
Why This Recipe Works (Quick Science)
Corned beef is a tougher cut, but when cooked slowly with moisture, the collagen in the meat breaks down into gelatin, making it super tender. Adding cabbage later keeps it from overcooking. The mustard and vinegar help balance the saltiness of the meat.
Common Mistakes
- Not rinsing the beef first—it can turn out too salty
- Cooking the cabbage the whole time—it gets mushy
- Cutting veggies too small—they break down too much
- Slicing the meat right away—wait so it stays juicy
What to Serve With
- Rustic bread or Irish soda bread
- Grainy mustard or horseradish on the side
- A simple green salad for something fresh
- Buttered peas or sautéed green beans
FAQ
Do I need to sear the beef first?
Nope! It’s not necessary for this slow cooker version.
Can I use pre-chopped veggies?
Yes, but cut them into large pieces so they don’t overcook.
Is the spice packet important?
Definitely—it’s what gives corned beef its signature flavor.
Can I cook this overnight?
Yep, just set it on low before bed and add cabbage in the morning.
Final Thoughts
This Slow Cooker Corned Beef and Cabbage is one of those easy wins that makes you feel like a kitchen pro without even trying. It’s flavorful, filling, and just feels like a big warm hug in a bowl. If you give it a try, leave a comment and let me know how it turned out—or if you added your own twist!