I’ve been making slow cooker corned beef and cabbage for years whenever I want a hands-off meal that still feels like a celebration. This is the kind of recipe you pull out for St. Patrick’s Day, a cozy Sunday supper, or anytime you want tender, savory brisket plus melt-in-your-mouth vegetables without standing over the stove. The long, low cook turns a budget-friendly cut into fork-tender slices while the vegetables soak up the broth — comforting, simple, and reliably crowd-pleasing. For a quick reference on easy pantry pairings, check out this guide to cottage cheese brands to round out make-ahead sides.
Why you’ll love this dish
This slow cooker version is all about set-and-forget comfort. The slow, gentle heat breaks down the brisket’s connective tissue so the meat becomes incredibly tender. At the same time, cabbage, potatoes, and carrots cook in the same savory broth, picking up flavor without extra pots. It’s economical (corned beef brisket feeds a crowd), low-effort (minimal prep, no babysitting the stove), and perfect for holiday gatherings or busy weeknights when you want a hearty one-pot meal. Because the spices are added to the liquid, every bite has a subtle peppery, mustard-forward warmth that keeps the dish classic yet homey.
“Hands-off comfort that tastes like you spent all afternoon cooking.” — a satisfied family dinner review
Step-by-step overview
- Place the corned beef in the slow cooker, fat-side up, so the fat renders over the meat.
- Add beef broth and the spices, including mustard seeds, peppercorns, and garlic.
- Top and surround the brisket with cabbage wedges, carrots, and potatoes.
- Cook on low for 8–10 hours until the brisket is fork-tender and the vegetables are soft.
- Rest the meat, slice against the grain, and serve with some cooking liquid spooned over.
What you’ll need
- 4 lbs corned beef brisket (include the spice packet if provided)
- 1 medium head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cloves garlic, minced
- Salt to taste
Notes: If your brisket comes with a spice packet, you can use it instead of or in addition to the mustard seeds and peppercorns. Want less sodium? Rinse the corned beef briefly under cold water before placing it in the slow cooker and use low-sodium beef broth.
Step-by-step instructions
- Lay the corned beef brisket into the slow cooker, fat-side up so the fat can render and baste the meat.
- Pour in the beef broth to surround the brisket. Sprinkle the mustard seeds and black peppercorns into the liquid, then add the minced garlic. Stir once to distribute the spices.
- Tuck the cabbage wedges, carrot chunks, and quartered potatoes on top of and around the brisket. Pack them lightly to allow steam to circulate.
- Cover the slow cooker and set to low. Cook for 8–10 hours, or until a fork pierces the brisket easily and the vegetables are tender.
- Transfer the corned beef to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve with the cabbage, carrots, and potatoes. Spoon some of the cooking liquid over the plate for extra flavor.
Best ways to enjoy it
Serve slices of corned beef with a little of the cooking liquid spooned over for moisture. Traditional pairings work beautifully: whole-grain mustard, creamy horseradish sauce, or warm rye bread. For sides, buttered peas, a light mustard-dressed slaw, or pickled beets brighten the plate. If you want to make it a brunch, thin-sliced corned beef is great on toasted rye with a fried egg. For drinks, an Irish stout or a crisp lager balances the rich meat.
Keeping leftovers fresh
Store cooled leftovers in airtight containers within two hours of cooking. Refrigerate for up to 3–4 days. Reheat gently in a skillet with a splash of the reserved cooking liquid or in a covered dish in a 300°F oven until warmed through — avoid high heat that dries the meat. To freeze, place sliced corned beef and vegetables in freezer-safe containers or bags with some cooking liquid. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F for safety.
Helpful cooking tips
- Place the brisket fat-side up so rendered fat drips over the meat for added flavor.
- Don’t overpack the slow cooker; leave room for steam circulation so the vegetables cook evenly.
- Slice the rested brisket thinly and always against the grain for tender bites.
- If the meat seems too salty, briefly rinse before cooking or dilute the broth with water.
- For a browned crust, sear the brisket fat-side down in a hot skillet for a few minutes after the slow cook, then slice.
- If you want lighter side dishes with this hearty meal, consider exploring simple chilled options like cottage cheese and Jell-O recipes to keep prep minimal.
Creative twists
- Guinness-braised: Replace half the beef broth with Guinness for a deeper, malty flavor.
- Onion-forward: Add thick-sliced onions beneath the brisket so they caramelize into the broth.
- Spicy twist: Toss in a few crushed red pepper flakes or a diced jalapeño with the garlic.
- Instant Pot shortcut: Cook corned beef on high pressure for about 90 minutes with a natural release, then add veggies and pressure cook 4–6 minutes.
- Vegetarian spin: Simmer hearty root vegetables, cabbage, and smoked tempeh or seitan with vegetable broth and the same spices.
Helpful answers
Q: How long should I cook corned beef in a slow cooker?
A: On low, plan for 8–10 hours for a 4 lb brisket. The meat is done when a fork pierces it easily and it’s tender all the way through.
Q: Can I cook corned beef on high instead of low?
A: You can, but high shortens the time and can make vegetables mushy. If using high, try 4–5 hours and check for tenderness; add vegetables later if needed.
Q: Is it safe to freeze leftovers?
A: Yes. Cool completely, pack with some cooking liquid, and freeze up to 2–3 months. Thaw in the refrigerator before reheating.
Q: My corned beef came with a spice packet — should I still add mustard seeds and peppercorns?
A: Use the packet for convenience. Adding mustard seeds or whole peppercorns boosts texture and aroma, but adjust to taste so you don’t overpower the brisket.
Q: Can I use frozen corned beef?
A: It’s best to thaw it first in the refrigerator overnight so the cooking is even. Cooking from frozen increases time and may cause uneven doneness.
Conclusion
If you want another slow cooker approach or recipe variations for Corned Beef and Cabbage, this Slow Cooker Corned Beef and Cabbage recipe at Spend With Pennies is a solid reference for comparison and timing.
Print
Slow Cooker Corned Beef and Cabbage
- Total Time: 495 minutes
- Yield: 8 servings
- Diet: Paleo
Description
A hands-off recipe for tender corned beef brisket surrounded by vegetables, perfect for celebrations or cozy dinners.
Ingredients
- 4 lbs corned beef brisket (include the spice packet if provided)
- 1 medium head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Lay the corned beef brisket into the slow cooker, fat-side up.
- Pour in the beef broth to surround the brisket. Add the mustard seeds, black peppercorns, and minced garlic; stir to distribute the spices.
- Tuck the cabbage wedges, carrot chunks, and quartered potatoes on top of and around the brisket.
- Cover and cook on low for 8–10 hours, until the brisket is fork-tender and the vegetables are soft.
- Transfer the corned beef to a cutting board, let it rest for 10 minutes, then slice against the grain and serve with the cooking liquid.
Notes
If your brisket comes with a spice packet, you can use it instead of or in addition to the mustard seeds and peppercorns. Rinse the corned beef for less sodium.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish