The crockpot is the easiest way to make corned beef and cabbage! Slow cooking the meat makes it melt in your mouth.
Corned beef and cabbage in crock pot
This simple corned beef and cabbage is the perfect holiday dish for St. Patrick’s Day and making it in the slow cooker is so convenient for a busy schedule. To lighten it, I remove all the fat from the corned beef before cooking it. Even with all the fat removed, it’s still tender and flavorful. I also have my original Corned Beef and Cabbage with Horseradish Cream, Instant Pot Corned Beef and Cabbage, and this Corned Beef and Cabbage Soup. And another St. Patrick’s Day dinner idea is my healthy Shepherd’s Pie.
What exactly is corned beef?
Corned beef is a salted brisket, and the term “corn” refers to the “salt used in the curing process.” Curing the meat in brine makes the brisket tough, tender and moist. Corned beef is commonly served with cabbage for a traditional Irish meal or in Reubens sandwiches.
Ingredients corned beef and cabbage
- Corned meat: I purchased a 2 1/2 pound corned beef brisket. After shedding all the fat to keep him lean, he weighed 2 pounds. Once cooked, it shrunk to 18 ounces.
- Pearl Onions: You will need a cup of frozen scallions.
- Carrots and parsnips: Peel and cut two medium carrots and parsnips.
- Cabbage: Cut a small head of green cabbage into six wedges.
- Parsley for freshness and color
- Bay leaves add a subtle herbal flavor and depth.
- Whole peppercorns gradually release their flavor and infuse the meat and vegetables.
- Waterfall: Add three cups of water for cooking meat and vegetables.
How to Make Slow Cooker Corned Beef and Cabbage
The first time I tried this corned beef recipe in the slow cooker, I put everything in the pot and turned it on. The result was overcooked cabbage that turned to mush. The second time I added cabbage at the end and it was delicious!
- Put all the ingredients except the cabbage in a crock pot with water.
- How long to cook corned beef in the slow cooker: Cover the pot and cook on high heat for 4 hours.
- Add the cabbage and cook for another hour and 20 minutes.
- Serve: Remove the corned beef and let it rest for at least 5 minutes before slicing.
Variations
- Onions: Instead of frozen spring onions, cut a quarter of a whole onion.
- Cabbage: Sub green cabbage with purple.
- Not a fan of parsnips? Swap them for whole new potatoes or quartered Yukon Golds or red potatoes.
- Liquid: Replace the water with low-sodium beef or vegetable broth.
- Spice Packet: If your corned beef includes a spice packet,
What to serve with corned beef and cabbage
I like to serve this traditional crockpot corned beef and cabbage recipe with mashed cauliflower with kale or Buttermilk Mashed Potatoes and a little mustard or horseradish cream as a garnish. And for dessert, these chocolate cupcakes are the best. How do you enjoy your corned beef?
Warehousing
Store corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Place leftovers in the microwave while hot. Reuse leftovers by making corned beef and veggie hash.
Frequently asked questions
Some recipes recommend rinsing corned beef before cooking, but I don’t find this necessary. Most of the flavor in this dish comes from the seasoning in the corned beef, so I don’t like to rinse it off.
I love mine Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker (affil link) because you can adjust the time you want it to cook and it automatically reheats once it’s done. It also has a meat probe that automatically turns off once ready. I hated my old crock pot because it burned
everything and it made my food taste weird. This slow cooker is so awesome that I own several! And you can find all my slow cooker recipes here.
More Irish or St. Patrick’s Day Food:
Product: 6 portions
Portion: 3 brisket and vegetables
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In a 5-6 qt crock potadd brisket, carrots, parsnips, scallions, parsley, bay leaves, peppercorns and 3 cups water.
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Cover and cook over high heat for 4 hours.
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Add the cabbage, cook over high heat 1 hour 20 minutes longer, until tender.
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Remove the meat and let it rest for 5 minutes. Then slice and serve with cauliflower puree or buttermilk mashed potatoes. Enjoy!
Last step:
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Serve: 3 brisket and vegetables, Calories: 294.5 kcal, Carbohydrates: 19 G, Protein: 18 G, Fat: 16.5 G, Saturated fat: 5.5 G, Cholesterol: 83 mg, Sodium: 960 mg, Fiber: 5.5 G, Sugar: 3 G
