Slow Cooker Corned Beef with Cabbage is my no-stress way to get a cozy, hearty dinner on the table. The beef is fall-apart tender with savory flavor from the pickling spices, and the carrots, potatoes, and cabbage soak up every bit of that rich broth. It’s warm, comforting, and the kind of classic American dinner that never goes out of style.
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I make this for St. Patrick’s Day, Sunday suppers, and family dinners because it’s the one meal everyone expects and nobody gets tired of. It’s a true crowd-pleaser that feeds a big group with minimal effort. The slow cooker does all the heavy lifting. Leftovers make incredible Reuben sandwiches too. Store in the fridge for up to 3 days or freeze the beef for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Corned Beef with Cabbage with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to brine and slow-cook your own perfect corned beef from scratch for the most tender, flavorful results.
Brine the Brisket
Combine the water, salt, brown sugar, pickling spice, pink curing salt, and garlic cloves in a large pot. If you prefer, you can add a few bay leaves and mustard seeds to the brine for added flavor, or use mixed pickling spice if that’s what you have on hand.
Bring the mixture to a boil, then reduce the heat and simmer until the salt and sugar dissolve completely. Let the brine cool to room temperature before using it.
Place the brisket in a large container or brining bag, then pour the cooled brine over the meat so it’s completely submerged. Look for a flat cut corned beef at your local grocery store if you want leaner, more uniform slices, or choose a point cut for richer, fattier meat.
Refrigerate for 3 to 5 days, turning the brisket halfway through to help the brine penetrate evenly. When the brining time is up, discard the brine and lightly rinse the brisket under cold water to remove excess salt from the surface.
Slow Cooker Method
Place the brisket in your crock pot, fat side up, and add the beef broth and pickling spice. I always use this slow cooker because it gives me plenty of room for the brisket and all the vegetables without crowding.
You can swap the beef broth for chicken broth or even dark beer for a deeper, maltier flavor. If you prefer a Dutch oven method, cook the corned beef, covered, at 300°F for 3 to 4 hours instead.
Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the internal temperature reaches 190 to 200°F. A meat thermometer like this helps you check for doneness without guessing.
If the brisket isn’t fork-tender yet, continue cooking for another 30 minutes to 1 hour. Cooking time can vary depending on your brisket’s size and thickness, so check for tenderness rather than relying solely on time.
Add the potatoes (Yukon Gold works beautifully here), carrots, cabbage wedges, and a quartered onion during the last 2 hours on LOW or the last 1 hour on HIGH so the vegetables cook through without turning mushy. I use my vegetable peeler to quickly prep the carrots and potatoes.
You can also add other vegetables like parsnips if you want to mix things up. I remove the brisket from the slow cooker using a slotted spoon or tongs and let it rest under foil for 15 to 20 minutes before slicing against the grain.
You can trim off the fat cap before slicing if you prefer leaner meat. Resting helps the juices redistribute so every slice stays moist and tender.
Serve
Serve the sliced corned beef with the cooked vegetables on a serving platter and spoon some of the cooking liquid over the top for extra flavor. Add a side of horseradish sauce or whole-grain mustard for dipping.
This easy recipe makes a great meal whenever you want a comforting cabbage dinner. Enjoy!
If you’re bringing the corned beef to a potluck or gathering, slice it after it rests, then pack the slices in a shallow container with some of the broth to keep them moist. Layer the vegetables separately to prevent them from becoming soggy.
An insulated casserole carrier keeps everything hot during transport, and you can reheat the whole dish in a slow cooker on LOW when you arrive. If you’re traveling for more than an hour, keep the containers in a cooler with ice packs until you’re ready to reheat and serve.
Slow Cooker Corned Beef with Cabbage
Add Preferred SourceEquipment
Ingredients
For Brining:
- 4 quarts water
- 1 cup salt
- ½ cup brown sugar
- ⅓ cup pickling spice blend
- 1 teaspoon pink curing salt
- 4 garlic cloves minced
For Cooking:
- 5 pounds beef brisket
- 4 cups beef broth
- 1 tablespoon pickling spice blend
- 3 large carrots peeled and cut into 2-inch pieces
- 1 pound small red potatoes halved
- 1 head green cabbage cored and cut into wedges
Instructions
Brine the Brisket:
- Combine water, salt, brown sugar, pickling spice, pink curing salt, and garlic in a large pot.4 quarts water, 1 cup salt, ½ cup brown sugar, ⅓ cup pickling spice blend, 1 teaspoon pink curing salt, 4 garlic cloves
- Bring to a boil and simmer until salt and sugar dissolve, then cool completely.
- Place brisket in a large container, pour cooled brine over it, and refrigerate for 3–5 days, turning halfway through.5 pounds beef brisket
- Discard brine and lightly rinse the brisket before cooking.
Slow Cooker Method:
- Place the brisket in the slow cooker and add beef broth and pickling spice.4 cups beef broth, 1 tablespoon pickling spice blend
- Cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until the internal temperature reaches 190–200°F.
- Add potatoes, carrots, and cabbage during the last 2 hours on LOW or last 1 hour on HIGH.3 large carrots, 1 pound small red potatoes, 1 head green cabbage
- Remove brisket and let rest under foil for 15–20 minutes before slicing against the grain.
- Serve sliced corned beef with the cooked vegetables and some broth spooned over the top.
Notes
- Brine for the full 5 days if you can: The longer the brisket sits in the brine, the deeper the flavor and the more tender the meat becomes.
- Don’t skip the pink curing salt: It’s what gives the corned beef that classic rosy color and authentic flavor you’d get from the deli.
- Check the temperature before adding vegetables: If the brisket hasn’t reached 190°F yet, hold off on adding the potatoes, carrots, and cabbage so they don’t overcook and turn mushy.
- Slice against the grain: Look for the direction the muscle fibers run and cut perpendicular to them for the most tender slices.
- Save the broth for reheating: Pour some of the cooking liquid over the sliced corned beef before storing it in the fridge or freezer so it stays moist.
- Flash-freeze slices for easier portioning: Arrange sliced corned beef on a parchment-lined baking sheet and freeze for 1 hour, then transfer to freezer bags so the slices don’t stick together.
Nutrition
How to Store Leftovers
Let the corned beef and vegetables cool to room temperature, then transfer them to an airtight container with some of the broth to keep the meat from drying out. They’ll stay fresh in the fridge for up to 3 days.
Reheat slices in a skillet over medium heat with a splash of broth, or microwave individual portions with a damp paper towel on top to retain moisture. You can also use leftover corned beef to make corned beef hash for breakfast or Reuben sandwiches for lunch.
For longer storage, wrap sliced corned beef tightly in plastic wrap, then place it in freezer-safe bags or containers and freeze for up to 3 months. Freezer-safe glass containers with tight seals prevent freezer burn and keep the meat tasting fresh.
Thaw overnight in the fridge, then reheat gently in a skillet or microwave with a little broth.
What to Serve With Slow Cooker Corned Beef with Cabbage
Serve it with crusty rye bread and whole-grain mustard on the side for dipping, or make Reuben sandwiches with the leftovers. Irish soda bread is a classic pairing for St. Patrick’s Day, and roasted Brussels sprouts or sautéed green beans add fresh contrast to the rich, savory brisket.
A simple green salad with vinaigrette cuts through the richness, and pickles or pickled onions add tangy crunch that complements the brined beef perfectly. For extra Irish-American flair, serve with a pint of stout or ginger beer.
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