Slow Cooker Corned Beef and Cabbage Recipe – a St. Patrick’s Day Tradition
Corned Beef and Cabbage on St. Patrick’s Day was a tradition in our family so this Slow Cooker Corned Beef and Cabbage Recipe is just an update on a traditional family meal. Nana was Irish and her Irish heritage was very important to her. On St. Patrick’s Day we enjoyed decorating with shamrocks, having a big corned beef and cabbage dinner, and making a big holiday celebration out of the day. That the festive green just made you feel good after the months of bleak, drab New England winter and oh what wonderful aromas wafted through the house as the corned beef cooked. Nana cooked Corned Beef and Cabbage the traditional way in a big pot on the top of the stove adding the accompanying vegetables, onions, potatoes, and carrots, as the cooking progressed. I have adapted her Corned Beef and Cabbage recipe for the slow cooker and it always comes out tasty and tender!
What is Corned Beef and why is it so darned tasty?
I love corned beef. Corned beef is made from the beef cut called the brisket, a fairly economical cut of beef. The beef is cured using large grains of rock salt, also referred to as “corns”, and a brine. Then the beef brisket is slowly cooked which turns a tougher cut of beef into one that’s super tender and very tasty.
Is Corned Beef and Cabbage healthy for me?
Corned beef is not the healthiest choice for dinner. Best to treat it as a special occasion meal and not a regular culinary event. It does contain a considerable amount of Vitamin B12 and zinc, but also is very high in cholesterol, sodium, and saturated fats. The cabbage does contain lots of vitamins, particularly Vitamins C & K, along with the elements folate and manganese. Cruciferous vegetables like cabbage contain antioxidants which aid in reducing inflammation. Cabbage is a great source of dietary fiber so it aids in digestion and it also helps reduce unhealthy levels of LDL cholesterol because cabbage contains two substances that lower cholesterol.
Slow Cooker Corned Beef and Cabbage Recipe
A tasty holiday tradition in my family, Corned Beef and Cabbage is a favorite Irish St. Patrick’s Day meal. This recipe using your slow cooker makes an incredibly moist, tender and delicious Corned Beef & Cabbage cooking your beef brisket to perfection.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 33 minute
- Yield: 6 – 8 servings 1x
- Category: Meat
- Method: Slow Cooker
- Cuisine: Irish American
Ingredients
2 stalks of celery
4 large carrots, peeled and cut into uniform pieces no larger than 2 inches
10 baby red potatoes, quartered
2 cups of frozen pearl onions
1 corned beef brisket (4 pound) with spice packet
12 ounce bottle of stout or dark ale
4 cups water
1 tablespoon of pickling spices or spice packet that came with brisket
1 medium head of cabbage, cut into 6 wedges
Instructions
Put the celery, carrots, potatoes, and pearl onions in the bottom of the crockpot.
Pour in water.
Place brisket on top of the vegetables.
Pour beer or ale over the brisket.
Sprinkle pickling spices or contents of the spice packet over the brisket.
Place cover on slow-cooker and turn on High for 4-5 hours.
Cut cabbage into wedges and add to crockpot tucking them around the brisket. Cook for 2 more hours.
Hello, I was so glad to find your recipe! I changed it up a bit as I am plant-based so used a seitan corned beef, and since I didn’t start this early enough to slow cook for the 4-5 hours needed, I pressure cooked it in the Instant Pot and it came out fantastic! Thank you!
so glad it worked out for you. I still have not used an Instant Pot yet but will have to try it. Thanks for stopping by and leaving a note.
I make this last year for St Patricks Day dinner. It came out delicious! I’m making it again this year. I was just wondering if it’s necessary to add the whole 4 cups of water? Thanks again for this great recipe!
★★★★★
Yes you do need the moisture for the meat and liquid helps cook the veggies.
Thank you for sharing this tasty recipe at Bloggers Brags Pinterest Party!
★★★★★
I will be trying this recipe for the first time, and i was wondering if i could put everything together in the crock pot put it in the fridge over night and cook it tomorrow. Its kind of confusing but because of time schedule i won’t be able to start cooking it until the morning, and i won’t have much time in the morning to prepare it cause i have to leave early, and boy! it would be so helpful to me if you would kindly reply back to me as soon as possible… thank you so much
I would not put the crockpot in the fridge overnight but you can prepare all your vegetables ahead of time and have them ready in the fridge to add to your crockpot. You should keep the vegetables submerged in water as the potatoes, particularly, could discolor if left overnight to the air. Just drain the veggies when you are ready to add to the crock pot in the morning. Remember that the cabbage isn’t added till later in the cooking process as it will overcook and disintegrate if added in the beginning.
I was wondering…….don’t the carrots, potatoes, and celery get mushy if you place them in along w/the corned beef and cook them that long?
No, they don’t for me. For some reason vegetables don’t cook as quickly in a slow cooker. I imagine it’s because the temp never reaches boiling. I do delay putting the cabbage in as it can overcook but everything else cooks well and holds its shape. As you can see by the picture, they are larger pieces. I’m sure if I diced them small overcooking might be an issue.
My corned beef brisket is only 2.7 lbs. Should I reduce the cooking time?
I haven’t cooked one that small. With this family of big eaters, they would think it was an appetizer LOL! I would reduce the cooking time to a total of 5-6 hours. Add the cabbage at 3-4 hours (About 2 hours before the meat is done). I wouldn’t shorten the time any more than that as it takes a while for the veggies to cook in a slow cooker.
I am thinking of trying corned beef this way this year instead of boiling, but I am concerned about 8 hours on high? That seems a very long time to cook anything on high in a slow cooker. Thank you in advance for your response!
Never mind…apparently I was mistaken as every recipe says to cook on high! However I am trying this one over the others as it looks the best. Thank you for posting the recipe!
If you look at the comment by Ronda Porter on 3/3/2015, you will see that she has had success with it. For one thing, the meat won’t “overcook” and dry out because a slow cooker is a very moist cooking environment, as long as you set it and leave it. You do lose moisture if you keep opening it up to check things. With all slow cooker recipes is is best to “set it and forget it” unless your recipe instructions say otherwise.
This looks delicious! My in-laws make corned beef and cabbage and I love it, but have never made it myself. Pinning to find later!
I followed this recipe to the letter last year and the corn beef came out perfectly. You will not be disappointed. Will be making again this weekend for my son, the Marine before he deploy
★★★★
Hi Ronda…..I’m glad you enjoyed the recipe. My Hubby, Bill, loves Corned Beef so I was always experimenting with different ways to cook it. Once I figured out the slow cooker method it is my go-to recipe for corned beef. I can remember when I was a kid, my grandmother boiled it ala New England Boiled Dinner style but I think the slow cooker retains the flavor and makes it fork tender! And thank you to your son for his service. My husband is a Navy veteran and I respect the young men who protect our freedom. May he be safe while on deployment!
Hello, I am a first time visitor to you site. I’ve never bought brisket, much less cooked one. I’m wondering if you could give me the ratio of spices to use in case my brisket doesn’t come with a packet. I have mustard seed etc but not mixed as pickling spices.
THANK YOU very much…I think my 85 yr old Papa will love this!!
I’d use 10 peppercorns, 1/8 tsp. cloves, 1/8 tsp. mustard seed, 2 bay leaves, 6 allspice berries and 5-6 garlic cloves.
One of my all time favorites! I don’t know why I only cook it around St. Patrick’s Day. Thanks for sharing at The Mommy Club Link Party.
Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up last week. I hope you join us again this week. 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-3.html
I love using my slow cooker! This looks yummy
I love making my corned beef in the crockpot too, my whole family loves this meal! I would love to invite you to share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. Happy St. Patrick’s Day! 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html
The liquid does not cover the meat in my crockpot. It is a 7 quart size. Should I add more liquid or is this the right way to cook the brisket? Thanks!
It doesn’t need to cover the brisket. The lid stays on the crockpot so the meat cooks in a moist environment. As you add the veggies the liquid does rise and as long as the veggies are covered, that’s all I worry about. I add more liquid just to keep them cooking but it is not necessary to cover the meat with fluid.
Can’t wait to make this tomorrow!!!! Thanks for making it so simple!
sounds like the best one so far ! will be trying this Monday
Do you use both the packet of spices and an additional tablespoon of corned beef spices or just one or the other? I ask because you have spices twice in the recipe (once with meat and another line item) and once in the directions 🙂
I just add the packet of spices at the beginning. Sometimes corned beef will not have the spice packet with it. In that case, I will add a few bay leaves, some mustard seed, a garlic clove, and some whole cloves to the cooking liquid. Wrapping the spices in a piece of cheese cloth tied with a string, like a little bag, makes them easier to remove from the pot.
Do you really cook it on high for 6 hours? do you leave it on high after the cabbage goes in for 2 more hours? I want to fix this tomorrow but just concerned about the temp for that long a time.
Thanks, Ina
Yes, I do the recipe that way. We just had this recipe this past Wednesday and we finished up the leftovers last night. The vegetables are on the bottom and receive the most heat. I have found in my experience that veggies cook so much slower in a slow cooker than meat does. That is why I put it on high and put the veggies on the bottom. I add the cabbage last because it would overcook to the point of disintegration if put in in the beginning. The batch I did Wednesday a couple of the cabbage wedges came out undercooked after the 2 hours on high, and that was with it on high. I just put them in the microwave for a few minutes to finish cooking.
I adore corned beef and the crock pot is truly the best place to make it. Thanks for sharing on Saturday Dishes and I hope that you’ll return this week when we feature Mother’s Day Recipes. Pinned!
Loved this so Yummy!
Looks so delicious!
Hapy St. Patty’s Day!
Thanks for sharing!
Stacey of Embracing Change
Everyone we know had this yesterday…everyone but us! I made Irish Stew because I didn’t know how to make this! Thanks so much for the recipe. Hope you’re having a happy day. This week’s Homemaking Linkup is live and ready for whatever you’ve got to share!
Blessings,
Mrs. Sarah Coller
Well, Irish Stew is good but you have to try the corned beef and cabbage in the slow cooker. The flavor is out of this world.
Perfect timing! Thanks for linking this up at my Thursday link party! I hope to see you back again this week!
We did our St. Patty’s dinner today. I did my corned beef in the oven. It was tasty, but I am pinning this to try it for a different method next year. Thanks for sharing with SYC.
hugs,
Jann
I used to do mine in the oven too but when I tried it in the slow cooker I never did it in the oven again. It comes out so tender and moist, and the flavor is fabulous!
I really love this! Thanks for linking up and sharing your tasty recipe with us. You are always so inspiring!
Susie @Bowdabra & SusieQTpies Cafe
http://bowdabrablog.com/2013/03/09/crafty-showcase-link-up-anything-fun-in-the-craft-project-linky-5/
★★★★★
Never made this before — pinned so I can. Thanks for sharing on Busy Monday!
Would this be just as good with regular beer??
Yes. it would be acceptable but the dark ale has a more intense flavor. The “beer” does two things in a recipe like this – gives flavor and also the alcohol helps to tenderize the meat by breaking down connective tissue.
Yum! I want to try this…
Stopping by from Orange You Glad It’d Friday- hope you can stop by.
Looks delicious but I really wouldn’t know as I never at corned beef! lol I love cabbage though. Thanks so much for sharing at Transformed Tuesday.
Hugs,
Peggy~PJH Designs
★★★★★
Corned beef is delicious and cooked in a slow cooker really intensifies the flavor.
Thank You for sharing this with Show Your Stuff.
And thank you for hosting the Link Party. They are a lot of work and your effort is appreciated.
I made this for St. Patty’s today and it was DELICIOUS!!!!!!!!! The BEST I have EVER made!!!!!!!! Thank you so VERY Much!!!!
★★★★★
I’m so glad you enjoyed it! Isn’t it the best ever! And if you have any leftover, come back this week as I will doing some recipes to use up left over corn beef like Reubens, and hash, and some other goodies too!
I have never made corn beef but I will try this recipe in a slow cooker, it looks really easy. Thanks for the article.
★★★★★
My son will be making this on Sunday, thanks!
Love this! My mom used to make this minus the beer/ale. Next day cut everything up and add canned sliced beets, juice and all!! She called it “Red Flannel Hash”. Love both meals!! I’ll be making this on Sunday!!
I make red flannel hash quite often! My grandmother always made it and the first time I made it for my hubby, he loved it! It’s true comfort food!
Yum! Thanks for sharing this on The Creative HomeAcre Hop! Hope to see you this Sunday at:
http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-7.html
This sounds like a great recipe! I havent had Corned beef and cabbage recently.. =)
Im your newest follower from Thursday Favorite Things @ Katherines Corner!
Melissa @ My Recent Favorite books
Yummy looking ~ one of my favorite meals ~ enjoy ^_^
Sounds so yummy! I still remember when my dh’s uncle made corned beef and cabbage in his slow cooker and my little ones ate it up!
Thanks for linking up at Fabulously Frugal Thursday! Check back next week to see if you’re a featured post. We won’t be able to feature you if there’s no link back to the party.
That looks so tasty! Thanks for joining us at OYGIF. Kindly link back to the meme. 🙂
we love corned beef and cabbage! Thank you for sharing your lovely blog at the Thursday Favorite Things hop xo
Hey there! This looks so delicious…My husband is a Marine and we’re having some of his Marine buddies over and i’d like to make this. I’m wondering how many servings the recipe above makes so then i’ll try and figure out if I need to triple up or what. Thanks! Happy St. Patrick’s Day to all!!! =) ~Stephanie
Serves 8, but with big burly Marines, they might like larger portions so I would say 6. If you have too much the leftovers make great Reuben sandwiches or Corned Beef hash so you can’t go wrong and nothing will go to waste.
Yum! This looks delicious. Corned beef and cabbage is something I love to make every year. And this looks much easier than the version I do in the oven.
I am so glad I have the use of my slow-cooker back! Your recipe looks delicious and I love Corned Beef, the addition of Cabbage can only be good 🙂 Thank you for sharing this recipe at the ALL MY BLOGGY FRIENDS party!
★★★★★
Can’t wait to try this recipe! Pinning it. We’ve been growing cabbage so this is perfect!
This looks delicious. I’ve never made corned beef, but I think about it every year about this time. Maybe I’ll try this.
Stopping by from Six Sister. Excited to come across your recipe and looking forward to trying it! Thank you for sharing 🙂
Looks like a great St. Patty’s recipe! I’ve made corned beef once before in a crock pot and it was so tender…unlike the dry roast served to me as a kid. 😉
Hello! Im a new reader as I have just found your blog tonight and this post is awesome! My husband and I are Italian but he LOVES corn beef and cabbage on St Patricks Day.. Thank you SO much for sharing this recipe.. I think Im going to make it and invite the neighbors for dinner.. Thank you again.. Im looking forward to reading your back posts 🙂
Robyn
My sister in law’s husband is Italian and I have gathered some really great recipes over the years that her mother in law taught her. My cooking repertoire is definitely an eclectic blend of ethnicities.
Oh my, this looks delicious. I would love for you to come and share it on my weekly link up that just went live. http://countrifiedhicks.blogspot.com/2013/03/mondays-with-countrified-hicks-6.html
Feel free to link up to 3 posts!
I have never made Corned Beef and Cabbage but my mom loves it. I will have to show her your recipe as I don’t think she’s ever made it in a slow cooker. Thanks for linking up to “Making Your Home Sing Monday!”
yumo yumo yumo! One of the best things about this time of year! Thanks for Sharing at Show Me Your Plaid Monday’s!
I love St. Patrick’s Day, but I’ve never actually made corn beef and cabbage. This looks awesome!
We just went out and bought a new crockpot this weekend. This will be the perfect recipe to christen it with.
Mmm… I love corned beef! I make it throughout the year ~ makes the best leftover sandwiches!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
¤´¨)
¸.•*´
(¸¤ Lanaya | xoxo
http://www.raising-reagan.com
Thank you so much for linking up at Sweet & Savoury Sunday! This is my all time favorite dish–corned beef and cabbage! Trying not to drool all over my keyboard! 😉 Can’t WAIT for St. Patrick’s Day!
Love corned beef, too, and it makes for great leftovers….Reuben sandwiches and hash!
Yummy, can’t wait. Love St. Patty’s Day, just so I can have Corned Beef and cabbage. It looks delicious!
It is delicious and melt in your mouth tender. The flavors are retained by the vegetables. I can’t wait till next week and the best thing is leftovers. I do Reuben sandwiches later in the week..another favorite at our house!
Yum! I loved corned beef, this reminds me to buy some this week.
Thanks for sharing your favorite post at Raising Imperfection! We feature our favorites on Friday, make sure to come back and check.
Leslie
This looks so delicious! I know my husband would love it! Thanks for sharing at Church Supper. Have a blessed week & come back soon.
I’m sure he will. My hubby absolutely loves it! Corned Beef….it’s a manly meal!
I love St. Patrick’s Day and I love shamrocks and how fun they are – traditions are wonderful (so are slow cookers!). Thanks for sharing.
I think you saved my St. Patrick’s Day! For the first time ever, I won’t be home in the afternoon to babysit simmering corned beef and cabbage on the stove (we have to attend a family luncheon thing). Now I can use your recipe and tradition will be uninterrupted! Thank you!
Hi Sheryl,
Thanks for linking up to Saturday Sparks
This is one of my husbands favorite meals, but I cook it on the stove. I will have to give your method a try.
Thanks for sharing,
Suzanne
Pieced Pastimes
Hi! Found you on Serenity You link up party. The 1st time I ate and cooked corn beef was last St. Patty’s Day. I did cook it in the crock pot and my husband and I liked it, but being that it was my 1st time making it I wasn’t sure if there was something else I could or should be doing with it. This recipe is exactly what I am looking for and I can’t wait to try it! Thanks for sharing. Now following via NetworkedBlogs 🙂