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    Slow Cooker Corned Beef and Cabbage

    This easy Slow Cooker Corned Beef and Cabbage takes next to no effort, and results in perfectly tender, melt in your mouth beef.

    Just a few ingredients, and about five minutes of your time, is all you need to make this mouthwatering crockpot corned beef dinner.

    Who says you have to wait for St. Patrick’s day, this recipe is so easy you can enjoy it all year long!

    This easy Slow Cooker Corned Beef and Cabbage takes next to no effort, and results in perfectly tender, melt in your mouth beef.

    Okay. We’re a little late posting this. Like a month and a half late. But, trust me, this recipe is worth the wait.

    In the past, we have always cooked our corned beef and cabbage on the stovetop, but have always wanted to try out the slow cooker method.

    This past St. Patrick’s day, we finally did it, and we see no reason to ever go back.

    Why You’ll Love Slow Cooker Corned Beef and Cabbage

    • It’s so effortless. Your crock pot does the work for you!.
    • The beef is super tender. If you’re a slow cooker fan like us, you know how it magically melts meat into tender submission.
    • It doesn’t heat up the kitchen. Seriously, who wants a boiling cauldron of hot water steaming away for three hours?
    This easy Slow Cooker Corned Beef and Cabbage takes next to no effort, and results in perfectly tender, melt in your mouth beef.

    Ingredients for Crockpot Corned Beef

    • Corned Beef – go with a larger cut than you think you need, they shrink quite a bit when cooking.
    • Garlic – just a couple for some extra flavor in the broth.
    • Potatoes – we used red potatoes. Any waxier types hold up better when slow cooked in liquid.
    • Carrots – another essential root veggie.
    • Water – for braising. Some use broth or beer for stronger flavors.
    • Cabbage – this goes in towards the end.

    What Cut of Corned Beef to Use

    There are two main cuts of corned beef, the point cut and flat cut, both of which are part of the brisket.

    The flat cut, more commonly seen in stores, is more uniform in shape and is easier to slice evenly. It is also generally a larger piece of meat

    The point cut is smaller, but more marbled. It is harder to cook, but after many hours low and slow it comes out tender and flavorful.

    Both are good choices, but we usually go with flat cut because we like plenty of leftovers.

    Tips for the BEST Corned Beef and Cabbage

    collage showing adding ingredients to the crock pot.
    • Use a 6-7 quart crockpot. Any smaller will be too cramped.
    • Place your corned beef fat side up. Some people trim off most of the fat, but look, this isn’t diet food no matter what you do, so don’t ruin it.
    • Remember the seasoning packet. Sprinkle the seasonings all over the top.
    • Wait to add the cabbage until the final 2 hours of cooking, otherwise it can get too soggy.
    • Don’t rush things. Beef brisket takes a long time to cook. If it’s not tender yet, keep cooking it. So start early!
    • When it’s done cooking, remove the meat to a cutting board and let it rest for 10-15 minutes, then slice against the grain.

    How to Serve Corned Beef and Cabbage

    This easy Slow Cooker Corned Beef and Cabbage takes next to no effort, and results in perfectly tender, melt in your mouth beef.

    With protein, starch and veggies, this is a complete meal. That being said, some flavor enhancers never hurt!

    We love our corned beef with horseradish sauce. Not the wimpy stuff you get in the middle aisles of the supermarket, but the spicy jars in the refrigerated section. Some choose mustard as their corned beef condiment of choice. Both go well.

    For those potatoes, carrots and cabbage, a good pat of butter takes them to the next level. Again, this isn’t diet food we’re cooking here.

    Leftovers

    We sure hope you cooked a big enough corned beef for leftovers, because you’re definitely going to want to make a homemade Reuben Sandwich!

    Leftovers can be refrigerated in an airtight container for up to 3 days

    reuben sandwiches stacked up

    Don’t wait for St. Patrick’s day, make this easy slow cooker corned beef and cabbage any time you get the craving. Cook a big one, and enjoy Reubens for a week’s worth of lunches!

    Save or pin this easy crock pot recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    Slow Cooker Corned Beef and Cabbage, on our Gypsy Plate… enjoy!

    serving of corned beef and cabbage on the Gypsy Plate.

    Try these other great Crockpot Recipes!
    Guinness Beef Stew
    Barbacoa Pork
    Crockpot Tuscan Chicken
    Hawaiian Pineapple Chicken
    Islander Pork Chops
    Crack Chicken
    Cochon de Lait

    Featured image for slow cooker corned beef and cabbage post.

    Slow Cooker Corned Beef and Cabbage

    Yield: 6-10 servings
    Prep Time: 10 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 10 minutes

    This easy Slow Cooker Corned Beef and Cabbage takes next to no effort, and results in perfectly tender, melt in your mouth beef.

    Ingredients

    • 1 corned beef brisket (3-5 pounds)
    • 2-3 garlic cloves
    • 3 cups water
    • 2 lbs potatoes (cut into large chunks)
    • 6-8 carrots, peeled
    • 1 small head of cabbage, cut into wedges

    Instructions

    1. Add corned beef fat side up in slow cooker. Add water and place garlic cloves in water. Sprinkle seasoning packet from corned beef all over.
    2. Cover and cook on low for 8-10 hours, until beef is tender.
    3. During final 2 hours of cooking time, add cabbage wedges on top of beef.
    4. After cooking, remove corned beef to a cutting board and allow to rest 10-15 minutes before slicing against the grain.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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