Slow Cooker Corned Beef is an easy and delicious all in one dinner. With only 10 minutes of preparation you will love this corned beef and cabbage all year.
If you have never made corned beef at home, I have a recipe for you today that is so easy to make and fall apart tender. This corned beef and cabbage recipe should not be saved just for St. Patrick’s Day. It is a recipe that your family will love coming home to all year long. Want it a little faster? Make Instant Pot Corned Beef.
I made this last year, and it was, hands down, the best recipe!! So delicious. It’s on the menu, again, this year!
What is Corned Beef
Corned Beef is a beef brisket that has been cured with salt. Curing is a process that often uses salt to preserve meat. The term “corned” most likely refers to the salt rocks that were used in the process.
Corned Beef has become a staple around St. Patrick’s Day in restaurants across the United States. Though once you try this recipe, I think you will agree it should be eaten all year.
How to Cook Corned Beef in a Crockpot
This is a brief overview of how to make corned beef in the slow cooker. For the full recipe with all of the measurements see the recipe card at the bottom of the post.
- Add the vegetables to the slow cooker.
- Make the cooking liquid: Combine the beef stock, vinegar, brown sugar, and seasonings. Pour it over the vegetables.
- Top with the corned beef.
- Cook on low: When cooking meat, especially beef, I always think cooking low in a slow cooker is best. Cook on low for 8 hours.
- Add the cabbage: Finally put in the cabbage wedges and cook for an hour. At this point the dish will be done. As soon as your cabbage is wilted your taste you can eat.
Substitutions and Variations
- Change the vegetables. If there is a vegetable in this that your family doesn’t like you can replace it with a different root vegetable or add more of one of the others in the recipe. I don’t recommend skipping all the vegetables so the beef has something to rest on.
- Skip the cabbage. the recipe is just about finished at the point that you are putting the cabbage in. So if your family does not enjoy cabbage, you can skip it.
- Add in Guinness. You can replace some or all of the beef broth in this recipe with Guinness beer.
Slow Cooker Corned Beef Leftovers
Leftovers can be stored in the refrigerator in an airtight container in the refrigerator for four to five days. If you have slow cooker corned beef leftovers, I recommend storing the meat and the vegetables separate from the liquid. Reheat the leftovers in a baking dish with the meat on top of the vegetables and some of the liquid in the pan. Cover and bake at 350 degrees Fahrenheit for 30 to 45 minutes or until the dish is warmed through.
The leftovers are also perfect for my Reuben Sandwich or my Reuben Dip.
What to Serve with Corned Beef
If you are looking for a full St. Patrick’s Day spread, consider adding on:
If you make this slow cooker corned beef or any of my other recipes, leave me a comment and let me know what you think!
Slow Cooker Corned Beef
Ingredients
- 1 large yellow onion cut into 1 1/2 inch wedges
- 5 large red potatoes (about 2 pounds) quartered
- 1 pound carrots peeled and cut into 2 inch pieces (about 5 medium carrots)
- 16 ounces low sodium beef broth
- 3 garlic cloves minced
- 1 bay leaf
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon allspice
- 1 teaspoon ground mustard
- 1 teaspoon dried dill weed
- 1/2 teaspoon black pepper
- 3 pounds corned beef brisket (seasoning packet discarded)
- 1 small head of cabbage cut into wedges
Instructions
- Add potatoes, carrots, and onion to the base of a 6 quart slow cooker.1 large yellow onion, 5 large red potatoes, 1 pound carrots
- In a mixing bowl combine beef broth, garlic, bay leaf, brown sugar, vinegar, kosher salt, allspice, ground mustard, dill weed, and black pepper. Pour over the vegetables.16 ounces low sodium beef broth, 3 garlic cloves, 1 bay leaf, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon allspice, 1 teaspoon ground mustard, 1 teaspoon dried dill weed, 1/2 teaspoon black pepper
- Top with the beef and cook on low for 8 hours. Corned Beef is safe to eat at 145 degrees Fahrenheit, but it is done when it is fork tender and falling apart, usually around 200 degrees Fahrenheit.3 pounds corned beef brisket
- Add the cabbage wedges on top and cook for an additioanl hour. Remove the cabbage from the slow cooker, take out the beef, slice against the grain, and serve with the cabbage and other vegetables.1 small head of cabbage
Mary Jane says
I’ve looked over the recipe several times. In step 2 you list water but I can’t seem to find the amount of water. Can you tell me how much to add?
Mary Jane
Thank you for catching that Mary Jane! That was leftover from a round of recipe testing. You will only need beef stock.
Randee says
The corned beef comes with a little packet of spices, throw them out?
Yup, discard those. I will add that to the instructions.
Randi Bennett says
I’m always looking for an easier recipe – mine is more complicated. Will try it this year! Just wondering – the picture of the sliced corned beef seems to be cut with the grain, instead of across the grain, which would totally fall apart. Also, your pre-cooked picture has the cabbage nestled with the veggies. Great photo, but I’m sure it’s just to show what veggies are used. I’ve loved all your recipes that I’ve tried. thanks
Hi Randi! The way the meat was cut wasn’t really with the grain, it was a cross cut but just barely. It made for slices that were very easy to fall apart if that makes sense. It’s such a tender corned beef recipe. I’m not sure if you are referring to the picture with the cabbage on top or the one later in the post, but both are after cooking was finished. The one with the cabbage on top is the way it is cooked, with the carrots and potatoes underneath the beef and the cabbage placed on top at the very end. The other photo is exactly what you said, a beauty shot to show what it is cooked with. I hope you enjoy this!
Judy Johnson says
The corned beef I buy doesn’t come with a spice packet, it comes with the spices already mixed with the “juices” of the corned beef. Would rinsing the corned beef and then add you spices work? My corned beef never seems to turn out. Thanks for sharing all your recipes.
Hi Judy! So, I wouldn’t rinse it. I would add it to the slow cooker as is. I think they all come with some juices, just add it and follow as written. I hope it works for you!
Sarah P says
Does this mean I should cook for a total of nine hours on low or eight and add the cabbage at the seven hour mark? Thanks!
It is nine hours of total cooking time with the cabbage being added at the 8 hour mark.
Carl Pirro says
Thanks Lisa, will be using this corned beef recipe.
Donna says
Do you have the Nutrition Information . Does not come up when I hit the arrow.
Geneva Cloward says
My daughter leaves for work at1:30 p.m. What will be different if I cook on high for 4 1\2 hours?
The meat might just not be quite as tender. In general I prefer low cooking for big cuts of beef, but it does work on high.
Kim says
Add the Kosher Salt with the spices?
Can’t wait to taste this!
Yes! Thank you for catching that.
Roxanne says
Can I add 16oz of dark beer instead of beef stock?
I’ve only tested it with 12 ounces dark beer and 4 ounces of water, which was delicious. I’m sure the full 16 ounces would be great too!