Crock Pot Corned Beef and Cabbage (Easy Slow Cooker Recipe)

Celebrate St. Patrick’s Day with this easy Crock Pot Corned Beef and Cabbage recipe. Add potatoes and carrots to this slow cooker meal for a delicious dinner the whole family will love.

Easy Slow Cooker Corned Beef Recipe

Making this easy corned beef and cabbage slow cooker recipe is the easiest way to prepare this traditional St Patrick’s Day meal. The beef is tender, flavorful and the vegetables are perfectly cooked. Best of all, you don’t have to heat up your house or keep an eye on the stove!

Growing up, my grandma made boiled corned beef. I’ve made Instant Pot corned beef and baked corned beef, but I think this easy crock pot recipe makes the best corned beef!

Ingredients

You only need a few simple ingredients for this easy slow-cooker recipe. You can find them in most grocery stores. Full amounts are in the printable recipe card below.

• Corned beef brisket — I use a flat cut because it is more uniform and easier to slice evenly. A point cut will also work. Look for a package with a seasoning packet for easy seasoning.
• Beer – I use Guinness for the cooking liquid because it adds flavor. You can use any dark beer or sub beef broth or plain water.
• Dijon mustard — adds extra flavor. You can use any deli-style coarse mustard or grainy mustard. I sometimes use a Polish mustard because I like the flavor. Just don’t use the bright yellow mustard as the flavor is not the same.
• Carrots — cut into large pieces
• Potatoes — I like baby red potatoes because there’s no peeling or chopping. You can use your favorite potato here except baking potatoes.
• Cabbage — Cored and sliced into large wedges

How to Make Corned Beef in a Slow Cooker

Spray the slow cooker with non stick spray. Then, place corned beef with the fat side up in the crockpot. Spread the mustard evenly on top of the brisket, and sprinkle the contents of the spice packet over the mustard.

Next, pour the beer around the beef. Try to avoid pouring it on top of the beef as it will rinse the seasoning off. You don’t need to completely submerge the beef in liquid.

Place the carrots and potatoes around and on top of the beef. I like to place the smaller potatoes and thinner carrots on top so they won’t overcook.

Cooking Time

Cook corned beef for 4-5 hours on high or 6-8 hours on low. I have a newer crock pot, so the dinner was done in a little over 6 hours. Add cabbage during the last 30 minutes for cooked cabbage that is still green and fork tender. If you like cabbage cooked more, add it during the last hour of cooking time.

How to Serve Corned Beef and Cabbage

Remove the brisket to a cutting board and allow to rest for 5 minutes. You can easily slice off the fat layer or leave it on and let folks remove it themselves. It literally falls off!

Slice the beef against the grain in thin slices. I like to use a large bread knife or serrated knife for this. Then, place the sliced corn beef on a serving tray.

Use a slotted spoon to remove the tender potatoes, cabbage and carrots, and arrange around the meat on the platter. I like to serve some of the cooking liquid on the side.

Crockpot corned beef is a complete meal, so you only need Irish soda bread or rye bread on the side. Add Shamrock Pie, Lucky Charms Bars or Lime Jello Poke Cake for dessert!

Storage and Leftovers

Store leftover corned beef and vegetables in an airtight container in your refrigerator for 3-4 days. The meat is delicious in Reuben casserole or Reuben sandwiches!

Recipe Tips

Rinse the corned beef to remove the brine if you want milder flavor or if you want less sodium. You don’t have to rinse it if you don’t want to. You can also pat it dry with a paper towel.

I recommend leaving the fat cap on while cooking to keep the meat juicy. You can easily cut it off after cooking.

Add cabbage wedges last as it will turn to mush if added right away.

All slow cookers are different, so cooking times may vary with different brands or models or even the age of the crock pot.

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