Slow Cooker Corned Beef and Cabbage

There are few things more comforting than a pot of tender, slow-cooked corned beef with soft, buttery cabbage and sweet carrots soaking up every drop of flavor. This Slow Cooker Corned Beef and Cabbage isn’t just a meal—it’s tradition, comfort, and ease all in one.

Whether you’re cooking for St. Patrick’s Day or just craving a cozy, no-fuss dinner, this recipe brings big flavor with minimal effort. I’ve made it for family dinners, dropped it off as a feel-good meal for neighbors, and let it simmer away on lazy Sundays while the house filled with its warm, savory aroma. The result is always the same—empty plates and happy sighs.

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Why You’ll Love This Recipe

• Set it and forget it – The slow cooker does all the work.
• Perfectly tender corned beef – Juicy, flavorful, and never dry.
• One-pot meal – Veggies, meat, and broth all in the same pot.
• Classic comfort – Ideal for holidays or hearty weekday dinners.
• Easy to customize – Add your favorite root veggies or adjust seasonings.

What Does It Taste Like?

The corned beef is tender, salty, and savory, with just the right balance of spice and richness. The cabbage turns sweet and soft, the carrots soak up the seasoned broth, and the potatoes are buttery and perfect. Every bite is infused with flavor from hours of slow simmering—honestly, it tastes like love and tradition.

Benefits of This Recipe

• Protein-rich from the beef
• Loaded with vegetables
• Naturally gluten-free
• Budget-friendly and feeds a crowd
• Minimal hands-on time

Ingredients

• 3–4 lb corned beef brisket (with spice packet)
• 4 cups low-sodium beef broth
• 1 cup water
• 1 tablespoon whole grain mustard (optional, for depth)
• 1 bay leaf
• 4 garlic cloves, smashed
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 small head green cabbage, cut into wedges

Optional for serving:

• Fresh parsley, chopped
• Whole grain or Dijon mustard
• Rye bread or Irish soda bread on the side

Necessary Equipment

• 6–8 quart slow cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs or slotted spoon
• Ladle (for serving broth)

Substitutions and Variations

• No spice packet? Use 1 tsp mustard seeds, 1 tsp peppercorns, 3 allspice berries, 1 clove, and a pinch of crushed red pepper.
• Low-carb? Skip the potatoes and add turnips or cauliflower near the end.
• No beef broth? Use water plus a beef bouillon cube or a splash of beer for richness.
• Add onions or parsnips for more earthy sweetness.
• Not a cabbage fan? Use kale or collard greens—add them for just the last 30–45 minutes.

Step-by-Step Instructions

1. Prep the slow cooker
   Place baby potatoes and carrots at the bottom of the slow cooker. These veggies act as a base and soak up all the flavor.
2. Add the brisket
   Place the corned beef on top of the veggies, fat-side up. Sprinkle the spice packet over the top.
3. Pour in liquids
   Add beef broth, water, smashed garlic, bay leaf, and mustard (if using). The brisket should be mostly submerged.
4. Cook low and slow
   Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
5. Add the cabbage
   During the last 2 hours (on LOW) or 1 hour (on HIGH) of cooking, tuck the cabbage wedges around the beef and veggies. Cover and continue cooking.
6. Slice and serve
   Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with veggies and a ladle of broth.

What to Serve With Corned Beef and Cabbage

• Irish soda bread or buttered rye toast
• Whole grain mustard or horseradish sauce on the side
• Apple cider or Guinness for a classic pairing
• Roasted Brussels sprouts for extra green goodness
• Mashed potatoes, if you want even more comfort

Helpful Tips

This recipe is as fuss-free as it gets, but these little tricks will help you get the most tender beef, perfectly cooked veggies, and a dish you’ll be proud to serve every time.

1. Slice Against the Grain

Once your corned beef is cooked and rested, always slice it against the grain (those visible lines running through the meat). This makes each bite incredibly tender instead of chewy.

2. Add Cabbage Late

Cabbage doesn’t need the full slow cooker treatment—if you add it too early, it’ll become mushy and bland. Add it in the last 1–2 hours so it stays sweet, tender, and just right.

3. Use a Flat Cut for Neat Slices

If presentation matters to you (hello, holiday tables), use a flat cut of brisket. It’s leaner and slices up beautifully. Point cut is more marbled and flavorful, but trickier to slice cleanly.

4. Layer Thoughtfully

Put dense veggies like potatoes and carrots on the bottom of the slow cooker—they’ll benefit from the long simmer and soak up all that flavorful broth. The beef sits on top, infusing everything below as it cooks.

5. Don’t Overfill

Make sure your slow cooker isn’t filled to the very top. You want enough liquid to mostly cover the brisket, but leave space so the heat circulates properly and nothing boils over.

6. Skim Excess Fat

Corned beef can be fatty, depending on the cut. If needed, skim fat from the top of the broth before serving—or trim any large fat cap from the meat before slicing.

7. Use the Broth

Don’t toss that flavorful cooking liquid! It’s perfect for ladling over the sliced meat and vegetables, or even as a base for a rustic soup the next day.

8. Let the Beef Rest

Before slicing, rest the corned beef for at least 10 minutes under foil. This locks in juices and makes slicing easier.

Conservation and Storage

One of the best things about this Slow Cooker Corned Beef and Cabbage is how beautifully it stores and reheats. Whether you’re planning for leftovers, meal prepping, or saving some for a rainy day, here’s how to keep every bite tasting just as comforting and flavorful.

Refrigerator

• Storage time: Store leftovers in an airtight container in the fridge for up to 4 days.
• Best practice: If possible, store the beef, veggies, and broth separately. This keeps everything from getting soggy and helps maintain texture when reheating.
• Leftover tip: Slice the beef before storing—it makes for quicker reheating and easy sandwich building later!

Freezer

• Yes, it freezes well! Slice the corned beef and freeze in portions with a bit of broth to keep it moist.
• How to store: Wrap beef tightly in foil or freezer paper, then seal in a freezer-safe bag or container. Freeze veggies separately if desired.
• Storage time: Up to 2 months.
• Reheating tip: Thaw overnight in the fridge and reheat gently in the oven or stovetop with broth.

Reheating

• Microwave: Reheat beef and veggies in 30-second intervals, covered, with a splash of broth or water to keep things moist.
• Stovetop: Warm everything in a skillet with a few spoonfuls of broth over medium-low heat until heated through.
• Oven: Wrap sliced beef in foil with a little broth and heat at 300°F (150°C) for 15–20 minutes.

Storage Instructions

Whether you’re saving leftovers for lunch tomorrow or freezing for a future cozy dinner, this meal stores beautifully with just a little care.

Refrigerator Storage

• How to store: Let everything cool completely, then transfer to airtight containers. If possible, store the corned beef, vegetables, and broth separately to help preserve texture.
• How long it lasts: Keeps well in the fridge for up to 4 days.
• Reheat gently: Add a splash of broth when reheating to keep the meat juicy and the veggies from drying out. Use the microwave, stovetop, or oven (wrapped in foil with broth) for best results.

Freezer Storage

• Can you freeze it? Absolutely!
• How to freeze:
  • Slice the corned beef and wrap tightly in foil or freezer-safe wrap.
  • Store in a freezer-safe bag or airtight container.
  • Freeze vegetables and broth separately if you’d like to preserve their texture.
• How long it lasts: Up to 2 months.
• To reheat from frozen:
  • Thaw in the fridge overnight.
  • Reheat in a skillet with broth or wrap beef in foil and warm in a 300°F oven until heated through.

Bonus Tip

Leftovers make fantastic sandwiches or hash the next day. Just chop, crisp up in a skillet, and serve with a fried egg on top for a dreamy day-after brunch!

Frequently Asked Questions

Can I cook this overnight?
Yes! Just set it to LOW before bed and add the cabbage in the morning. You’ll wake up to amazing smells.

Can I use red potatoes?
Definitely. Any waxy potato works well—they hold their shape in the slow cooker.

What cut of beef should I use?
Flat cut is easier to slice and leaner, while point cut is more marbled and flavorful. Either works!

Can I make this ahead?
Absolutely. Cook, cool, and store. Reheat in broth before serving, and it’s just as delicious.

Conclusion

This Slow Cooker Corned Beef and Cabbage is pure comfort, slow-cooked to perfection with hardly any effort. It’s the kind of recipe that warms your kitchen and your heart—perfect for holidays or just a hearty, wholesome meal at home. With a little planning and a lot of flavor, you’ve got a meal that tastes like it simmered all day… because it did.

If you make it, I’d love to see how it turned out! Leave a review below and share your table on Pinterest—nothing makes me happier than seeing these dishes bring people together.

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