Daily Meal Journal

Slow Cooker Corned Beef and Cabbage

This slow cooker corned beef and cabbage recipe is hands-off while still tasting like the classic, so you can enjoy the celebration while it cooks.

By Erin Merhar   Published: Mar 9, 2021

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Slow Cooker Corned Beef and Cabbage
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
8 hr 15 mins

Erin MerharYields: 4 - 6 serving(s)Prep Time: 15 minsTotal Time: 8 hrs 15 minsSavePrintMade from humble, budget-friendly ingredients, this slow cooker corned beef and cabbage recipe comes together effortlessly, giving you plenty of time to enjoy the St. Patrick’s Day celebration with everyone else. The corned beef cooks low and slow until it’s fall-apart tender, while the vegetables turn perfectly soft right alongside it. All that’s left to add is a skillet of Irish soda bread and a pint of green beer, and you’ve got a celebration that’s hard to beat.

To make this easy recipe, start by layering carrots, onions, and thyme in the bottom of the slow cooker. They flavor the cooking liquid and create a base for the salty, brined corned beef to rest on. Remove the beef from its packaging and brine, set it on top of the vegetables, and sprinkle the included seasoning packet over it. Cover and cook on high for about five hours. Since cabbage and potatoes can turn mushy if overcooked, add them later—nestle the potatoes around the beef and arrange the cabbage wedges on top, then cook for another two to three hours, until everything is tender.

Don't sweat it! If your corned beef didn't come with a seasoning packet, try this easy substitute: 1 tablespoon of pickling spice. Pickling spice contains a blend of herbs and spices like peppercorns, allspice, mustard seeds, cinnamon, dill, coriander, and bay leaves. It works like a charm as seasoning for corned beef brisket!

Ingredients

Directions

  1. Step 1
    For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Place the carrots, onion, and thyme in the bottom of a 6- to 8-quart slow cooker.
  2. Step 2
    Place the corned beef, fat-cap side up, over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook on high for 5 hours.
  3. Step 3
    For the honey mustard: In a small bowl, mix together the mustard and honey.
  4. Step 4
    Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook on high until the corned beef is tender and the cabbage and potatoes are soft, about 2 hours more.
  5. Step 5
    Slice the corned beef and serve with the vegetables and honey mustard.