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Slow Cooker Corned Beef with Cabbage

Name: Slow Cooker Corned Beef with Cabbage
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 3-4 lbs corned beef brisket (plus a pickling spice packet); 12 cloves garlic; 1 large onion (peeled); 2 bay leaves; 1 lb carrots (cleaned and tops trimmed); 1 lb baby potatoes (cleaned); 1/2 head cabbage (chopped); 1 cup beef broth (low sodium); 2 cups water; 2 tablespoons chopped fresh parsley leaves

ByCatalina Castravet March 12, 2025March 12, 2025

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Slow cooker corned beef has always been a staple in my house, and it’s one of the most popular recipes on the blog. I get why: the dump-and-cook recipe is easy to make and takes just 10 minutes to prep. You get the most incredibly juicy, tender, and flavorful corned beef with tender cabbage, potatoes, and carrots.

overhead shot of slow cooker corned beef with cabbage potatoes and carrots

This St. Patrick’s Day favorite is so easy to make. While it is a complete meal, I love serving this slow-cooker Irish-American classic with traditional Irish colcannon and fried cabbage with noodles. This perfect meal requires little effort and can be prepped in advance.

Why you will love this recipe
What you will need
How to make it
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More Irish recipes:

I also love this recipe because the ingredient list is short, so I only need a few things, making it a budget-friendly meal to feed a crowd. The whole meal is made in one pot, so it is easy to clean up afterward. My secret way of seasoning it with lots of garlic makes it stand out. Easy, inexpensive, and delicious, this is the definition of the perfect dinner.

Why you will love this recipe

Because it is easy: I can toss everything in the slow cooker in the morning, and it will be ready by dinner time. I have all that extra time to entertain my guests.
A whole meal in one pot: The entire meal is made in one pot, so I don’t have a sink full of dishes. Everything is done in the slow cooker.
Side dishes are unnecessary: I already have the side dishes in the pot, so there is no need to make anything else. I usually do make dessert or salad and bread anyway, though.
What stands out: My corned beef has a secret dose of garlic built into it to give it extra flavor.

What you will need

Corned beef brisket: I use the whole brisket (about 3.5 pounds). Ensure the package says “corned” beef and has a pickling spice pack. If you want to make it from scratch, use my corned beef brine recipe.
Veggies – I mix baby red potatoes, chopped cabbage, sweet onion, and carrots. The carrots add sweetness, flavor, and color to the meal. I keep mine whole so they do not get soggy.
Beef broth – Choose low-sodium broth so it does not add more saltiness to the meal. Corned beef has a lot of salt.
Whole garlic cloves – Four garlic cloves are minced, four are stuffed into the meat, and the other four are added (whole) to the broth. I like the garlic flavor in my corned beef, but if you are not a fan, feel free to cut it down.
Bay leaves – Add a subtle but complex depth of flavor to the broth, enhancing the dish’s taste. They also bring out the flavors of the pickling spices.
Fresh parsley leaves – A bright pop of color and freshness for garnish just before serving.

How to make it

Prep the brisket: First, I place the corned beef brisket fat side in my slow cooker with the pickling spice. I mince four garlic cloves and add them to the slow cooker around the brisket with four of the whole garlic cloves. Then, I poke four holes in the beef to place the last four whole garlic cloves.

Add the broth: I cut the peeled onion into quarters and added it to the crockpot with bay leaves before pouring enough water into the broth to cover the meat by about ½ inches.

Cover and cook: I cook it on low for eight hours, adding the potatoes and carrots after three hours so they do not get mushy. At the eight-hour mark, I add the cabbage to the slow cooker. Then, I let it cook for 10 hours or until the meat is tender.

Rest and serve: I remove the brisket and let it rest for 15 minutes before cutting it against the grain to serve with the vegetables and fresh parsley.

Expert tip

How to Choose the best cut of corned beef:

First, corned beef is a salt-cured cut of brisket. It is different from regular beef brisket and has three types of cuts. The point cut is shaped like a point (hence the name) but has more marbling, so it is more tender. The flat cut is easier to slice evenly because it is level and flat. But it is also leaner, which, although healthier, can make it less tender.

Then, there is the third cut, which is not really a cut but the whole brisket. This is what I get, and I highly recommend it because it comes with the point and the flat cut. That way, there is no need to choose, and the dish is much more decadent because of all the juices from the meat that cook into it. Look for a deep red color with a moderate layer of fat on top with no graying.

More tips to consider

Use a large slow cooker that is at least six quarts or bigger.
I highly recommend cooking the corned beef on low for the best results.
Please do not add the potatoes and carrots until three hours into the cooking process so they do not get mushy.
Also, wait until two hours before the cooking time is up before adding the cabbage.
Be sure to cut the meat against the grain for the juiciest and tenderest pieces.

Recipe variations and add-ins:

More vegetables: There is no reason to stop with carrots and potatoes. I often add peas, green beans, and corn to the dish.
Add beer: Replace the beef broth with beer for a pleasant, malty taste and its tenderizing properties.
Make it wine: Instead of beer, wine cuts through the meat’s richness and adds sweetness and a fruity flavor to complement the beef’s savory taste.
Dry mustard: Sometimes, I add a tablespoon of mustard powder for a tangy flavor that brings a whole new level of complexity.
Spicy corned beef: When I want to spice things up, I add one chopped jalapeno and 1/2 teaspoon of red pepper flakes to the pot.

sliced crockpot corned beef with cabbage potatoes and carrots on a plate

Serving suggestions:

I love St. Patrick’s Day and usually have several friends and family over, so I need lots of mouthwatering food. My crockpot corned beef with cabbage never disappoints, and I like to serve Irish soda bread with it to soak up the savory broth. The adults and I usually enjoy Irish coffee after the meal, while the kids want my Irish mint brownies.

Of course, this corned beef can also be served at other times of the year. I have it during the summer when I want to make corned beef sandwiches. My family loves these scrumptious sandwiches with Dijon mustard and sauerkraut. Corned beef can be shredded, used in salads or casseroles, or served with chopped potatoes and onions as a hash.

How to store leftovers:

Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to four days.
Freezing: To keep them longer, I place leftovers in a freezer-safe container, and they can be frozen for up to three months.
Defrost: Thaw overnight in the refrigerator for the best taste and texture.
Reheating: To reheat, place it in the oven at 350 degrees F for 10 to 15 minutes.

holding a piece of slow cooker corned beef with a fork

Frequently asked questions

How do I know when my corned beef is done?

After cooking for about 10 hours on low heat, a corned beef brisket of about 3.5 pounds should be finished. However, the most accurate way to tell is to use a meat thermometer. The internal temperature should be 145 degrees F when served. But I remove mine when it is 140 degrees F because the temperature will continue to rise as it rests, and I don’t want it to be overcooked. Another way to check it is with a fork. If the fork goes in easily, it is done.

Why is my slow cooker corned beef so chewy?

Not cooking it long enough is the most common reason for chewy corned beef, especially in a slow cooker. My recipe calls for cooking it on low for eight to 10 hours, but I lean more toward 10. This allows the connective tissues in the meat to break down and turn into gelatin, so the meat is tender enough to chew. Also, ensure enough liquid is in the pot to cover the meat by half an inch.

Why are my vegetables mushy?

In my recipe, I mention that the vegetables should not be added until three hours after the meat is inserted. If you want them even firmer, wait until the halfway point. Also, cut them into large chunks. I leave my carrots whole. Putting them in early or cutting them too small will make them overcook and become waterlogged and mushy. Be sure not to use russet potatoes because they do not stand up well in slow cooking.

More Irish recipes:

Slow Cooker recipes are very versatile and a lifesaver during crazy weeknights. I am a huge fan of soup in my crockpot, like this baked potato soup and chicken tortilla soup. For a more meat-centered dinner, check out my melt-in-your-mouth slow-cooker London broil and slow-cooker Yankee pot roast, or meat-stuffed cabbage rolls.

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