Slow Cooker Corned Beef and Cabbage

Why You’ll Love Slow Cooker Corned Beef and Cabbage Recipe

This recipe is hands-off and easy: throw everything into your slow cooker in stages, and let it do the work. The meat becomes incredibly tender, and the vegetables absorb rich, savory flavors as they cook with the corned beef. Best of all, it’s a complete one-pot meal your family can enjoy any time of the year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 to 4 lb. corned beef, with seasoning
4 cups low sodium beef broth
2 bay leaves
1 lb. baby carrots
2 lbs. baby potatoes, red and gold
½ head cabbage, chopped

Directions

1. Remove the corned beef from its packaging and place it in the bottom of your slow cooker.

2. Pour in the beef broth and add the bay leaves. Cover and cook on LOW for 5 hours.

3. After 5 hours, add the potatoes and carrots around the brisket. Continue cooking on LOW for another 3 hours.

4. Add the chopped cabbage on top, cover, and cook on LOW for an additional 30 minutes.

5. Use a slotted spoon to remove the cabbage, carrots, and potatoes. Let the corned beef rest a few minutes before slicing and serving.

Servings and timing

Servings: 6 people
Prep time: about 5–10 minutes
Cook time: about 8 hours 30 minutes
Total time: about 8 hours 35 minutes

Variations

• Beer-infused version: Substitute some of the beef broth with a dark beer like stout or ale for a richer flavor.
• Add onions: For extra sweetness and depth, add sliced onions with the carrots and potatoes.
• Spice it up: Add whole-grain mustard or extra pickling spices for more flavor complexity.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2–3 months.
• Reheating: Warm gently on the stovetop or in the microwave until heated through.

FAQs

How do I choose the best cut of corned beef?

Look for a piece between 3–4 pounds with the seasoning packet included. Flat cut is leaner; point cut is a bit more marbled.

Do I need to rinse the corned beef?

Rinsing removes some of the salty brine and can make the final dish less salty, but it’s optional.

Can I use water instead of beef broth?

Yes — water will work fine and reduce the overall saltiness of the dish.

When should I add the cabbage?

Add the cabbage during the last 30 minutes of cooking to keep it tender but not mushy.

Can I cook this on HIGH instead of LOW?

You can use HIGH, but the texture may differ; LOW gives the most tender result.

What if my vegetables get too soft?

Add them later in the cook time or reduce cooking time on the vegetables.

Can I add other vegetables?

Yes — parsnips, onions, or turnips make great additions.

How do I know when corned beef is done?

It should be tender and easily pierced with a fork after the full cooking time.

Is corned beef and cabbage only for St. Patrick’s Day?

No — it’s a hearty meal that’s great any time of year.

What to serve with this meal?

Serve with grainy mustard, rolls, or bread for a complete dinner.

Conclusion

This slow cooker corned beef and cabbage recipe takes minimal prep and delivers maximum flavor. With melt-in-your-mouth beef, tender vegetables, and simple steps, it’s a comforting one-pot meal perfect for family dinners or special occasions.