Slow-Cooker Corned Beef and Cabbage Recipe

Name: Slow-Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Ingredients: 10 baby red potatoes, quartered; 4 large carrots, peeled and cut into matchstick pieces; 1 onion, peeled and cut into bite-sized pieces; 4 cups water; 1 (4 pound) corned beef brisket with spice packet; 6 ounces beer; 0.5 head cabbage, coarsely chopped

Cook Time: 360 minutes

This slow cooker corned beef and cabbage recipe is easy to prep in the morning and simmer all day in your crock pot youll have a perfect Irish meal by dinnertime!

How to Make Corned Beef and Cabbage In the Slow Cooker

Below is a step-by-step guide to making this delicious dish. From prepping the ingredients to cooking everything to perfection, follow these steps to enjoy a hearty, flavorful meal.

Slow Cooker Corned Beef and Cabbage Ingredients

10 baby red potatoes, quartered
4 large carrots, peeled and cut into matchstick pieces
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4-pound) corned beef brisket with spice packet
6 ounces beer (preferably a dark beer, like Guinness or another Irish stout)
1/2 head cabbage, coarsely chopped

Directions

Step 1: Gather all the ingredients listed above.

Step 2: Place the potatoes, carrots, and onion into the bottom of the slow cooker. Add the 4 cups of water to cover the vegetables.

Step 3: Place the corned beef brisket on top of the vegetables. Pour the beer over the brisket, then sprinkle the spice packet over it.

Step 4: Cover the slow cooker and cook on High for 5 hours.

Step 5: After 5 hours, stir in the chopped cabbage. Cover and cook for an additional hour.

Step 6: Once the cooking is complete, carefully remove the brisket and vegetables. Slice the brisket against the grain and serve it with the vegetables.

What to Serve With Slow Cooker Corned Beef and Cabbage

For a complete Irish meal, try pairing this corned beef and cabbage with one of these traditional Irish side dishes:

Amazingly Easy Irish Soda Bread
Irish Boxty
Diane's Colcannon

Allrecipes Community Tips and Praise

"Easy and delicious," raves one community member. "I added more veggies to the recipe as my family eats a lot of them at all meals. I used Killian's Irish Red Beer."

"This is the best tasting corned beef dinner Ive ever made," says Robin Miller. "My guests raved about it too! Definitely a keeper!"

"This was the best recipe for corned beef and cabbage that Ive made so far," according to Dee. "The potatoes, carrots, and cabbage were so full of flavor. Ill definitely make this again."

Nutrition Facts (per serving)

Nutrition Value	Amount
Calories	473
Total Fat	20g
Saturated Fat	7g
Cholesterol	100mg
Sodium	1281mg
Total Carbohydrate	50g
Dietary Fiber	7g
Protein	24g
Vitamin C	55mg
Calcium	68mg
Iron	3mg
Potassium	1126mg

Cooks Note: Use any beer on hand, but a dark beer, such as a Guinness or another dry Irish stout, is best for flavor. If you prefer more tender cabbage, add it to the slow cooker after 4 hours rather than 5.

Slow-Cooker Corned Beef and Cabbage Recipe

The dish of corned beef and cabbage has become a staple in Irish-American cuisine, particularly celebrated on St. Patrick's Day. It is a comforting meal that brings together tender corned beef, vegetables, and cabbage, all cooked to perfection in a slow cooker. This version, the Slow-Cooker Corned Beef and Cabbage, is a foolproof recipe that allows the flavors to meld together effortlessly, making it a perfect dish for any holiday or family gathering.

History of Corned Beef and Cabbage

The history of corned beef and cabbage is intricately tied to Irish immigration to the United States. While this dish is often considered a quintessential Irish meal, its origins in Ireland are more closely linked to the consumption of bacon rather than beef. The Irish in Ireland traditionally consumed pork and bacon, but when they arrived in America in the 19th century, they found beef more affordable. The Jewish immigrants, who were also familiar with the process of curing meat, sold corned beef to the Irish, and thus the dish evolved. By the time St. Patrick's Day became a widespread celebration in America, corned beef and cabbage had firmly taken root in Irish-American cuisine.

Regional Variations

Corned beef and cabbage has been adapted in various ways depending on the region and local ingredients. In some parts of the United States, particularly in New England, the dish might feature root vegetables like carrots and turnips alongside the cabbage, while in the Midwest, where Irish immigrants settled in larger numbers, the dish often features hearty red potatoes. In Ireland itself, as mentioned, the dish would typically be made with bacon or ham, rather than corned beef. The American version, with its distinctive use of corned beef, is a reflection of Irish immigrants adaptation to their new environment and available resources.

What Makes It Different from Similar Dishes?

While corned beef and cabbage may resemble other boiled meat and vegetable dishes from around the world, such as British boiled dinner or the French pot-au-feu, what sets it apart is the curing process of the beef. The beef used in this dish is salted and cured, a method that gives it a distinctive flavor and texture. The slow-cooked nature of the dish also allows the beef to become incredibly tender, while the cabbage and vegetables soak up the rich, flavorful broth. This method of cooking creates a meal that is hearty and filling, with a balance of flavors that is unique to this dish.

Where is it Usually Served?

Slow-cooked corned beef and cabbage is most commonly associated with St. Patrick's Day celebrations in the United States, but it can be enjoyed year-round. It is often served in Irish-American homes and pubs as part of the festivities. Additionally, many restaurants that specialize in Irish or pub food offer this dish, especially around March 17th. The dish has also been embraced by other countries, including Canada and parts of the UK, where it may be served with a variety of sides like mashed potatoes or soda bread.

Fun Facts About Corned Beef and Cabbage

Despite its strong association with Ireland, corned beef and cabbage is more of an Irish-American creation, as the Irish in Ireland traditionally ate bacon and cabbage, not corned beef.
The word "corned" comes from the large grains of salt, also called "corns," used to cure the beef.
Corned beef is often served with mustard, which adds a sharp contrast to the savory flavors of the meat.
In Ireland, the dish was traditionally a special meal enjoyed on Sundays or during holidays, rather than a daily staple.
Although Guinness is commonly used in recipes for corned beef and cabbage, its not required; however, it does add a rich, deep flavor to the broth.

Whether you're cooking for a festive occasion or just want to try a hearty, flavorful meal, the Slow-Cooker Corned Beef and Cabbage is a comforting choice that delivers both simplicity and deliciousness. The slow-cooked corned beef becomes tender and flavorful, and the vegetables take on a savory richness that makes the dish a true crowd-pleaser.

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FAQ about Slow-Cooker Corned Beef and Cabbage Recipe

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to store them longer, you can freeze the corned beef and vegetables for up to 2-3 months. Make sure to separate the meat and vegetables into different portions for easier reheating.

Yes, you can cook the corned beef on low for about 7-8 hours instead of using the high setting for 5 hours. This will result in very tender meat. However, it may require more time for the vegetables to cook, so you may want to add them later in the process to avoid them becoming too soft.

Yes, you can use different types of beer, though dark beers like Guinness Extra Stout or a similar stout beer work well for their rich, hearty flavor. If you prefer a lighter taste, you can use a lighter beer such as a pale ale or lager.

To avoid mushy vegetables, it's best to add them later in the cooking process. You can add the potatoes, carrots, and onions at the start, but wait to add the cabbage until the last hour of cooking. This ensures the cabbage remains firm and flavorful.

If you prefer not to use beer, you can substitute it with beef broth or water. Beef broth will add a rich flavor, while water will keep it more neutral. If you want some acidity, you can add a splash of vinegar or apple cider vinegar for a similar depth of flavor.

Yes, you can make this recipe in the oven or on the stovetop. To use the oven, preheat to 300°F (150°C) and place the ingredients in a Dutch oven or a large pot. Cook for 3-4 hours, checking the tenderness of the meat and vegetables. On the stovetop, you can simmer the ingredients in a large pot for about 2-3 hours, ensuring everything is cooked through.

To reheat corned beef and cabbage, you can use a microwave, stovetop, or oven. If using a microwave, cover the leftovers with a damp paper towel and heat on medium for 1-2 minutes, checking every 30 seconds. For the stovetop, place the leftovers in a pot with a little water or broth and heat on low for about 10-15 minutes. In the oven, cover with foil and heat at 300°F (150°C) for about 20-25 minutes.

Yes, you can double the recipe, but be sure your slow cooker is large enough to fit the extra ingredients. If you're cooking for a large group, you may need to increase the cooking time slightly, especially for the meat. Monitor the tenderness of the corned beef to ensure it cooks properly.

If the corned beef turns out too salty, you can dilute the saltiness by adding more water or beef broth during the cooking process. Additionally, you can soak the corned beef in cold water for a few hours before cooking to remove some of the excess salt.

Comments

Heidi

10/06/2025 01:52:54 PM

I made this recipe for my first ever St. Patties with my new hubby. After reading many reviews, I decided it was too basic and made several changes to add more flavor: 3 Tbl sugar (white or brown). enough water or beef broth to submerge meat. 6 garlic cloves. 2 bay leaves. 3 Tbl butter. 12 whole Allspice. 1/2 tsp pepper. NO SALT!!!!! 5 red potatoes (instead of 10 - leaves more liquid in pot). 3 carrots (sliced instead of matchstick pieces). No cabbage (cooked seperately to prevent sogginess). 2 Onions (quartered). Hope this helps. Enjoy!

ChiGirl

03/18/2012 02:58:42 PM

This came out perfect…the best corned beef dinner ever I think. Here is what I did exactly. I look over my brisket I am buying very carefully at the store. A thinner cut with not too much marbling throughout but a nice level of fat at the top. I bought a 3 ½ pound brisket. First, line the bottom of the crock pot with small red potatoes (whole with the skins), baby carrots and a white onion, cut in 8ths. Sprinkle the spice packet that came with the brisket (if you have one) on top of the vegetables. Trim off some of the fat from the brisket so the vegetables won’t get too oily but make sure to leave some so the meat will stay moist while cooking. Place the brisket on top of the vegetables, fat side UP. Pour in ½ can of Guinness and enough water to almost cover the brisket with just a little of the fat come through the surface. Add some pickling spice on top of the brisket; cover and cook for 8 hours on HIGH (yes high). When it was finished, I took the brisket out, covered it with aluminum foil and let it site while I added the wedges of cabbage to the crock pot with the other vegetables. I let that cook on high for 30 minutes. Everything was perfect and not mushy at all. No leftovers!

ATLMICHELLE

11/16/2009 07:40:14 AM

I loved this because I can put it all in the crock pot first thing in the morning, go about my day and have a wonderful completed meal when I return home at 5pm. Few observations: the recipe definitely meant to say 8 hours on LOW, I can't imagine how it would have turned out otherwise, nor can I think of any crock pot recipe that is cooked THAT long on high. Secondly, use beef broth instead of water, it gives that much more flavor. Finally, I took out the roast and let it rest for 20 minutes and threw the cabbage in. It was perfectly cooked in the 20 minutes and not soggy at all.

abapplez

03/17/2010 04:15:56 PM

Excellent Recipe! We didn't use beer, but did use Low Sodium Beef Stock in place of water. Started the Corned Beef with Seasoning Packet on Low at 9:00 this morning, added the potatoes, carrots and onions at 2:00 and added cabbage at 4:00. Sat down to eat an absolute wonderful meal at 6:15. Meat was extremely tender and vegetables were perfect. This is the only way we will ever prepare this meal. Thanks for sharing!

naples34102

03/16/2013 09:38:55 PM

All agreed this was probably the best corned beef and cabbage dinner I ever made. I actually surprised myself. I have to detail what I did in this review so that I don’t forget what I did and can duplicate it the next time I make it! I started the meat alone, with a bottle of Guinness and enough water to cover, on “high” for an hour and then turned it to “low.” Three hours after I started it I added the (peeled) potatoes and carrots (no onion). Late afternoon I gave it another hour on high, then turned it back down to low. I cooked the (savoy) cabbage separately on the stovetop in some of the strained cooking liquid from the slow cooker. The meat, sliced against the grain, was tender as can be and cut into perfect slices. The potatoes, also, were cooked to the ideal tenderness. “Creamy Horseradish and Garlic Spread,” recipe also from this site, was EXCELLENT with the meat and “Grandma Andrews’ Irish Soda Bread,” also excellent I might add, rounded out this memorable St.Patrick’s Day meal. I SO wish I would have taken a picture of this gorgeous dinner, but everyone was in a big hurry to eat!

Chaneenie

03/24/2009 09:22:57 AM

Very good! I also added a little garlic powder, onion powder and fresh ground pepper. I used Guinness Draught for the beer. I will definitely be making this recipe again next St. Patrick's Day. It taste just like my mom's recipe, and she's Irish. :)

Kat H

05/28/2009 10:04:10 PM

Amazingly simple, and amazingly delicious. The only changes I made were to set the slow cooker on low, instead of high. The meat came out tender and falling apart. I might put in the vegetables later on next time, but if you like stewy and smushy vegetables, then put it in the pot at the beginning. A solid hit! My boyfriend loved this dish, and it made leftovers for the two of us for a week!

GRANLAMB

05/03/2009 02:30:28 PM

very, very tasty, but next time I will put the veggies in about 4 hrs. not at the beginning, and I will make it again soon.

DarcyRenee

09/23/2010 10:10:47 AM

I was so impressed with this recipe, and with how well it came out, I hardly changed the recipe: I added all the water and the whole bottle of beer- (I would never dump beer and since it was 6 am I didn't drink it either...well maybe if it was a saturday...) the brisket did not come with the spice packet so I added ground pepper, 2 garlic cloves and some allspice. It looked and tasted beautiful- awesome!!!! UPDATE: The leftover liquid works well as a "beef broth," I froze it until I needed it and used it in a mushroom barley soup- delicious once watered down if too salty!! Just need to strain it a little!

HeartyUdon5094

10/22/2023 09:55:47 PM

Absolutely a game-changer. This was try #3 to make the best corned beef. The first two times, we tried different recipes and both came out dry, tough and salty. This one absolutely melts in your mouth. All I can do is plead with all fellow doubters to TRUST, TRUST, TRUST. High temp is NOT crazy. 8 hours is NOT too long. Guinness Extra Stout is NOT too strong. Water is NOT the wrong liquid. Vegetables will NOT be mush (just cut them larger to ensure it). To the top of the meat, we added all the spices called for (except salt) as if we were pre-brining the meat ourselves (peppercorns, juniper berries, pickling spice, caraway seed, garlic, ground cloves, bay leaves, etc.). Cut with the grain, it falls apart in beautiful shreds. Cut against the grain, it melts in your mouth.

Brian Colborn

03/17/2024 01:01:50 AM

DON'T DO HIGH FOR 7 HOURS ! HIGH FOR 2 HOURS , LOW FOR 4 HOURS AND BACK TO HIGH FOR AN HOUR.

CLK

09/05/2025 03:06:57 PM

The slow cooker should be on low, not high, for this. Also, it's better to use beef broth instead of water, and the vegetables will be mushy after "7 hours on high." Please put them in a few hours before the corned beef is cooked.

michelep

05/14/2025 10:14:45 AM

Definitely 7 hours on low. Maybe the last hour with the cabbage you can kick it up on high. But definitely not 7 hours on high. I think that's a typo. Favorite corn beef and cabbage recipe though. Simple and delicious.

Val K

05/01/2025 11:20:13 PM

I’m sorry but I did not have good luck with this recipe. Saw all the 5 star reviews and was so looking forward. The vegetables ended up being bitter and bland. Maybe it was the beer, I used Guinness extra stout. Would not recommend!

SilverTaco3388

04/22/2025 11:45:09 AM

Corned beef came out great. The next time I would cook the cabbage in separate pot. Not enough space to stir ingredients with the meat and add vegetables together.

SnappyCake2467

04/16/2025 01:09:31 PM

Simple and delicious every time. The dark beer adds a subtle flavor and should not be omitted.

ateam47

04/15/2025 01:54:10 PM

I've made this recipe many times, usually for St. Paddy's Day, and several times for people who have never had corned beef & cabbage. They all loved it, & have asked me to serve it again. My only change is, before serving, I place the meat on a platter, spread French's mustard on top, & cover liberally with brown sugar. Bake in a 325 oven for about 20 minutes until a nice crust forms.

Jessica Harris

04/03/2025 05:30:47 PM

So light yet so satisfying.

Tyler Roberts

04/01/2025 10:41:10 PM

Made it and felt like a hero.

PattyBinMD

03/26/2025 08:45:13 PM

This was an excellent recipe. As others suggested, I put potatoes on the bottom, added veggies a little later, on top of the meat. Later in the day, when I checked it, vegetables were getting soft, so I scooped them out and put them aside and added later to reheat.i expected a salty meal but it was perfect. I kept the leftover broth and veggies (after we ate all the meat) and served next day as a hearty soup. Delicious!

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