Ever wondered how to make that hearty, comforting dish of corned beef and cabbage without spending hours in the kitchen? Whether you’re celebrating St. Patrick’s Day or just craving a warm, filling meal, this slow cooker recipe has got you covered. Imagine coming home to the rich aroma of tender corned beef mingling with perfectly cooked veggies—sounds amazing, right? Let’s dive into how you can whip up this classic dish with minimal effort.
Why You’ll Love This Recipe
- Set It and Forget It: No need to babysit your stove! The slow cooker does all the heavy lifting for you.
- One-Pot Wonder: Everything cooks together, making cleanup a breeze.
- Perfectly Seasoned Every Time: That spice packet included with your corned beef? It’s like magic in a pouch.
- Leftovers Galore: Got extra? Turn them into sandwiches, hash, or even a hearty soup later in the week.
What You’ll Need
Here’s what goes into this simple yet satisfying dish:
- Corned Beef Brisket (3–4 lbs): Go for either a flat cut (leaner) or point cut (marbled), depending on your preference. Don’t toss that seasoning packet—it’s key!
- Baby Potatoes (1 lb): Yellow or red potatoes work beautifully here.
- Baby Carrots (1 lb): Convenient and cook evenly without any prep.
- Cabbage (1 small head): Cut it into wedges so everyone gets their share.
- Yellow Onion (1 medium): Roughly chopped to add depth of flavor.
- Chicken or Beef Stock (1 cup): Or switch things up with Guinness for an authentic Irish twist!
Pro Tip: If you don’t want mushy cabbage, add it during the last 1–2 hours of cooking.
How to Make Slow Cooker Corned Beef and Cabbage
Ready to get started? Here’s the step-by-step process:
Step 1: Layer Ingredients
Place the baby potatoes and carrots at the bottom of your crockpot. Add the corned beef brisket on top, fat side up, and surround it with chunks of onion and wedges of cabbage.
Step 2: Sprinkle the Magic
Open that seasoning packet and sprinkle its contents generously over the brisket. Trust me, this is where the flavor magic happens.
Step 3: Pour In the Liquid
Add your choice of chicken stock, beef stock, or even Guinness if you’re feeling adventurous. This liquid will keep everything moist and infuse the dish with incredible taste.
Step 4: Let It Cook
Cover the slow cooker and let it do its thing on low for 8–10 hours. By the time it’s done, the corned beef will be so tender it practically melts in your mouth.
Step 5: Serve It Up
Once cooked, slice the corned beef against the grain for maximum tenderness. Plate it alongside those deliciously soft veggies, and voilà—you’ve got dinner ready!
Tips for Success
- Patience Pays Off: Low and slow is the name of the game when it comes to breaking down tough cuts of meat.
- Spice It Up: Want some heat? Toss in red pepper flakes or a pinch of cayenne for a kick.
- Use Leftovers Wisely: Shred leftover corned beef for Reuben sandwiches or mix it with potatoes for a killer hash.
FAQs About Slow Cooker Corned Beef and Cabbage
When Should I Add Vegetables?
For softer veggies, toss them in from the start. Prefer firmer cabbage? Wait until the last couple of hours.
What’s in That Seasoning Packet?
Think coriander, mustard seeds, peppercorns, and bay leaves—a blend designed to give corned beef its signature zing.
Flat Cut vs. Point Cut Brisket?
Flat cuts are leaner, while point cuts have more marbling. Both are great options; choose based on your texture preferences.
More Recipes You’ll Love
- Lemon Turkish Delight
- Authentic Turkish Delight (Lokum)
- Red Velvet Cake Truffles
- Orange Spice Turkish Delight
- Cherry Snowball Cookies
Final Thoughts
There’s something truly special about a slow-cooked meal—it feels like a warm hug in a bowl. Whether you’re serving this Corned Beef and Cabbage Recipe Crock Pot style for St. Patrick’s Day or as a cozy weeknight dinner, it’s bound to become a family favorite. So why not give it a try? Grab your ingredients, fire up that slow cooker, and let the magic unfold.
And hey, don’t forget to pair it with some homemade Irish soda bread for the full experience. Now tell me, isn’t that worth the wait?
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
Corned Beef and Cabbage Slow Cooker Recipe: Easy, Hearty, and Perfect for St. Patrick’s Day
Ingredients
- Corned Beef Brisket 3–4 lbs
- Baby Potatoes 1 lb
- Baby Carrots 1 lb
- Cabbage 1 small head
- Yellow Onion 1 medium
- Chicken or Beef Stock 1 cup
- Pro Tip: If you don’t want mushy cabbage add it during the last 1–2 hours of cooking.
Instructions
- Layer Ingredients
- Place the baby potatoes and carrots at the bottom of your crockpot. Add the corned beef brisket on top, fat side up, and surround it with chunks of onion and wedges of cabbage.
- Sprinkle the Magic
- Open that seasoning packet and sprinkle its contents generously over the brisket. Trust me, this is where the flavor magic happens.
- Pour In the Liquid
- Add your choice of chicken stock, beef stock, or even Guinness if you’re feeling adventurous. This liquid will keep everything moist and infuse the dish with incredible taste.
- Let It Cook
- Cover the slow cooker and let it do its thing on low for 8–10 hours. By the time it’s done, the corned beef will be so tender it practically melts in your mouth.
- Serve It Up
- Once cooked, slice the corned beef against the grain for maximum tenderness. Plate it alongside those deliciously soft veggies, and voilà—you’ve got dinner ready!
Notes
- Mushy Cabbage Tip: Add cabbage during the last 1–2 hours of cooking to prevent overcooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 3 months.
- Beer Braising Option: Replace chicken stock with Guinness or another stout for a rich, malty flavor.
