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
Sandra says
I made this on Monday and my cabbage did not cook in an hour. I cooked the meat and veggies for 8 hours and then added a small cabbage cut into quarters and cooked for another hour.
Love the flavour but would like to try cooking on the stove and adding the cabbage to that.
I’m so happy you liked the flavor and I’m so sorry that your cabbage didn’t cook! Another option would be to cut the cabbage up more, and put it under the corned beef when you add it.
Leslie says
I have a question about adding the veggies at the start. I do not want mushy overcooked vegetables. So when would I add them in the cooking process. I read where we need a bed of veggies, I can put some leaves of cabbage & onions down. But potatoes & carrots I prefer soft but not overly so. Please advise. Thank you!!
Hi Leslie! I actually recommend cooking it as written. I wouldn’t have made it this way if the veggies turned out over cooked and mushy. :) That being said, if you absolutely hate soft carrots and potatoes, you could do a bed of onions, and then add the carrots and potatoes after a few hours of cooking on low.
Maritza Gamez says
I love this recipe and would love to make it! But I have a problem: I don’t have a crock pot. What kind of pot you think I should use?
I have only ever made this recipe in the crockpot. If I were finding another way to make it, I would likely make it in a dutch oven in my oven like a pot roast.
Kim says
I made this last year, and it was, hands down, the best recipe!! So delicious. It’s on the menu, again, this year!
I’m so happy you liked it so much! Thank you for taking the time to come back and let me know.
Maritza Gamez says
Thank you Lisa for your reply, good idea using he oven. It’s a great recipe, I’ll let you know how it came out. Maritza Gamez
Capri says
I was curious about the layering and whether the corned beef would cook well. My husband much enjoyed this recipe as did I. It’s a keeper now.
I’m so glad to hear it!
Lisa C. says
I made this for St. Patrick’s Day and it was DELICIOUS! It’s going to be my go-to recipe from now on. The apple cider vinegar is genius. Thank you for such a wonderful recipe! I’ve shared it with all my friends.
I’m so glad you liked it!
Toey Forresr says
Hello, I enjoyed your Recipes very much
I make cake with Pieces Pig cake brought to work every one loved it !! Question
I don’t have slow cooker but I have pressured cooker !! Can I reduce the cooking to half ??
Hi! I would need to test this recipe in a pressure cooker before I could give you recommendations on how to alter it for that. I’m so glad you enjoyed the cake!
Donna Dague says
I made my first corn beef brisket with this recipe. I did it as the recipe said; and the corn beef was way up to the lid. I checked the vegs and I had layered them right with correct measurements. After 3 hrs on low; I removed the cabbage and moved the meat down to the carrots. Cooked the cabbage in the Dutch oven and put them down in the broth before the slow cooker was done.
The meal was delicious! We loved the broth; it made the vegs so good!
Thank you for sharing! 🙏🏻😀🎉
I’m so glad you enjoyed it!
Doris.councilman says
I usually do my cornbeef,and onions first my mother-in-law said to let it cool in its own juice take it out and do your veggies