Slow Cooker Corned Beef and Cabbage
When you let corned beef, cabbage, and hearty vegetables simmer away in the slow cooker,
magic happens—everything turns tender, flavorful, and perfectly comforting.
Your family will love gathering around this classic dish,
and you’ll love how effortless it is to put together.
Whether you’re hosting a party or just craving something cozy,
this recipe brings all the traditional flavors without any fuss.
For Corned Beef and Cabbage
- Corned Beef Brisket – 2 lbs, lean and fat trimmed. This is the star of the dish—tender and flavorful when slow-cooked.
- Carrots – 2 medium, peeled and cut into chunks. Adds natural sweetness and color.
- Parsnips – 2 medium, peeled and cut into chunks. A slightly earthy, sweet flavor that pairs perfectly with corned beef.
- Frozen Pearl Onions – 1 cup. These add a mellow onion flavor and soften beautifully as they cook.
- Cabbage – 1 small head, cut into 6 wedges. A must-have for a classic St. Patrick’s Day plate—soft and buttery when cooked.
- Fresh Parsley – ¼ cup, chopped. Adds a touch of freshness at the end.
- Bay Leaves – 2 leaves for that traditional aromatic flavor.
- Whole Peppercorns – ⅛ teaspoon, or use the spice packet that often comes with the brisket for added seasoning.
- Water – 3 cups, to help everything simmer together and create a savory broth.
Slow Cooker Corned Beef and Cabbage
Notes
Ingredients
- 2 lbs lean corned beef brisket, fat trimmed
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
- ¼ cup chopped fresh parsley
- 2 bay leaves
- ⅛ tsp whole peppercorns or included spice mix
Instructions
- Prepare the Ingredients:
- Place the brisket in a 5-6 quart slow cooker.
- Add the carrots, parsnips, pearl onions, parsley, bay leaves, and peppercorns.
- Pour in 3 cups of water.
- Cook the Meat and Vegetables:
- Cover the slow cooker.
- Set to cook on high for 4 hours.
- Add the Cabbage:
- After 4 hours, add the cabbage wedges to the pot.
- Continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage is tender.
- Serve:
- Remove the corned beef from the slow cooker.
- Let it rest for 5 minutes before slicing.
- Serve the sliced meat with Cauliflower Puree or Buttermilk Mashed Potatoes.
Optional Accompaniments
- Cauliflower Puree
- Buttermilk Mashed Potatoes
Nutrition
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 |
- Do I need to rinse corned beef before cooking?
Yep! Give your corned beef a quick rinse under cool water before tossing it in the slow cooker. This helps wash away some of the extra salt so it’s not overly salty when cooked.
- What if my corned beef doesn’t come with a spice packet?
No spice packet? No problem! You can make your own by tossing in some whole peppercorns, bay leaves, mustard seeds, coriander seeds, and cloves. Super easy, and gives all that classic flavor.
- When should I add the cabbage?
Add the cabbage wedges about 1 hour and 20 minutes before the end of cooking if you’re on high. If you’re cooking on low, add them about 2 hours before it’s done. This way, the cabbage will be tender but not mushy.
- Can I use beer instead of water for more flavor?
Absolutely! Swap out some or all of the water for a good stout or ale if you want to give your corned beef a deeper, richer flavor. Guinness is a popular choice — but any dark beer works!
- How do I slice corned beef so it’s tender?
Here’s the trick: let it rest for about 5-10 minutes after cooking, then slice against the grain. This makes sure every piece is super tender and easy to eat.
