:max_bytes(150000):strip_icc()/2152835-422dbdf413094ce19c4bbe862a7f2414.jpg)
Cook this corned beef in a crock pot all day, and you’re guaranteed success — no more dry corned beef! Serve with soda bread for a warm and satisfying meal.
This Crock-Pot corned beef and cabbage recipe is easy to prep in the morning — you?ll have a perfect Irish meal by dinnertime!
How to Make Corned Beef and Cabbage In the Slow Cooker
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Crock-Pot Corned Beef and Cabbage Ingredients
These are the ingredients you?ll need to make corned beef and cabbage in the Crock-Pot:?
- Vegetables: You?ll need red potatoes, carrots, an onion, and, of course, cabbage.?
- Water: Cook the ingredients in four cups of water.?
- Corned beef: This recipe was written for use with a 4-pound corned beef brisket with a spice packet.?
- Beer: Opt for a dark beer, such as a Guinness or another dry Irish stout, for the best flavor.?
How to Make Corned Beef and Cabbage In the Crock-Pot
Here?s a brief overview of what you can expect when you make this slow cooker corned beef and cabbage:?
- Place the potatoes, carrots, and onion in the slow cooker and add water.?
- Place the brisket on top of the vegetables, then pour the beer over the brisket.?
- Sprinkle the spice packet over the brisket and cook on High for 7 hours.
- Stir in the cabbage and cook for another hour.?
What to Serve With Crock-Pot Corned Beef and Cabbage
Explore our entire collection of Irish Recipes for delicious serving inspiration. Here are a few of the ideas you?ll find:
Cookdap Community Tips and Praise
?Easy and delicious,? raves one Cookdap community member. ?I added more veggies to the recipe as my family eats a lot of them at all meals. I used Killian's Irish Red Beer.?
?This is the best tasting corned beef dinner I?ve ever made,? says Robin Miller. ?My guests raved about it too! Definitely a keeper!?
?This was the best recipe for corned beef and cabbage that I?ve made so far,? according to Dee. ?The potatoes, carrots and cabbage were so full of flavor. I?ll definitely make this again.?
Ingredients
- 10 baby red potatoes, quartered
- 4 large carrots, peeled and cut into matchstick pieces
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer
- ½ head cabbage, coarsely chopped
Directions
Step 1
Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables. Pour beer over brisket; sprinkle over spices from the packet and cover.
Step 2
Cook on High for 7 hours; stir in the cabbage and cook for 1 more hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 473 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat7g | 33% |
| Cholesterol100mg | 33% |
| Sodium1281mg | 56% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber7g | 24% |
| Total Sugars7g | |
| Protein24g | |
| Vitamin C55mg | 276% |
| Calcium68mg | 5% |
| Iron3mg | 17% |
| Potassium1126mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Very good! I also added a little garlic powder, onion powder and fresh ground pepper. I used Guinness Draught for the beer. I will definitely be making this recipe again next St. Patrick’s Day. It taste just like my mom’s recipe, and she’s Irish. 🙂
-
Very Good! I made the recipe for St.Patrick’s day. It was so nice to do the cooking in the morning and have it all ready to go that evening. My family really enjoyed it.
-
Amazing! I cooked this exactly as the recipe shows and it turned out fantastic. I don’t even like corned beef that well, but I had two helpings!
-
I made this the other night and it was awesome. My boyfriend loved it and is still talking about it. The leftovers make good sandwiches too.
-
Delicious!
-
very, very tasty, but next time I will put the veggies in about 4 hrs. not at the beginning, and I will make it again soon.
-
I followed the recipe to the letter and it came out perfect. I highly recommend it. It was so good and so simple to make!
-
Amazingly simple, and amazingly delicious. The only changes I made were to set the slow cooker on low, instead of high. The meat came out tender and falling apart. I might put in the vegetables later on next time, but if you like stewy and smushy vegetables, then put it in the pot at the beginning. A solid hit! My boyfriend loved this dish, and it made leftovers for the two of us for a week!
-
So easy and so delicious!
-
Let me tell you-I am the only one in my house who likes reubens, so this was a hard sell- but it was awesome!!!! My husband and 20 year old son loved this! In fact, the leftovers were actively fought over. They can’t wait until we have it again. The best recipe ever!!
-
It was good but no more tender than cooking it in water alone.
-
I agree that the temps should be on low for 8 hours, adding garlic and pepper but also like to add parsnips and turnips with the other vegies. Once I added caraway seeds to give it a different flavor..some of the family liked it, some not.
-
I made this recipe for my first ever St. Patties with my new hubby. After reading many reviews, I decided it was too basic and made several changes to add more flavor: 3 Tbl sugar (white or brown). enough water or beef broth to submerge meat. 6 garlic cloves. 2 bay leaves. 3 Tbl butter. 12 whole Allspice. 1/2 tsp pepper. NO SALT!!!!! 5 red potatoes (instead of 10 – leaves more liquid in pot). 3 carrots (sliced instead of matchstick pieces). No cabbage (cooked seperately to prevent sogginess). 2 Onions (quartered). Hope this helps. Enjoy!
-
-
Great version of corned beef and cabbage. I made it exactly as is and it was great. The only thing I may try next time is putting the potatos in with the cabbage so they aren’t so mushy. But on the other hand they were good that way…
-
Thanks for the great recipe!
-
This was a good recipe, had good flavor, tender. A little salty. I cooked it in the crockpot and used Heineken beer. I didn’t care for the whole peppercorns, but think cracked pepper would be fine or putting the peppercorns in a bag.
-
Very salty. I have to agree with some of the others who rated this about WAITING to add veggies at the end.. I personally did not like this.. Apparently I’m not a CB & Cabbage fan.
-
I loved this because I can put it all in the crock pot first thing in the morning, go about my day and have a wonderful completed meal when I return home at 5pm. Few observations: the recipe definitely meant to say 8 hours on LOW, I can’t imagine how it would have turned out otherwise, nor can I think of any crock pot recipe that is cooked THAT long on high. Secondly, use beef broth instead of water, it gives that much more flavor. Finally, I took out the roast and let it rest for 20 minutes and threw the cabbage in. It was perfectly cooked in the 20 minutes and not soggy at all.
-
This is the only way to go!! Best C & CB I ever have had. My friend was here from France and he agreed that it was the best
-
So yummy. I mean it’s really, really delicious – and SO easy to make. My husband LOVED it – will definitely make again (more than once for sure)
-
wonderful!
-
Wonderful! I did wait to add my veggies during the last hour so they wouldn’t be mushy. I also added about 1/2 cup brown sugar to cooking liquid, and also used beef broth in place of the water.
-
Excellent. Use beef broth instead of water.
-
Oh….. this is sooo good! I used beef broth instead of beer and added two small turnips. I cooked the corned beef by itself until the last forty five minutes then added all the vegetables. After the vegetables were cooked, I took everything out of the crock pot, and poured the broth into a stock pot and cooked the cabbage in the broth for about twenty minutes. If you cook the vegetables and cabbage for eight or nime hours, they will turn into mush. Believe me this is the best way to cook this meal…. It’s fantastic and I got raving reviews!!!
-
This was great! I will forever make my corned beef in the crock pot! The only change I made, as noted in other reviews, was to cook it on low for 8 hours. I put the cabbage in and cooked on high for 1/2 an hour. It was perfect!
-
Very good and very very simple. Great for a busy day and easy dinner!! Can’t wait to enjoy again.
-
good
-
Excellent! My family loved this. I cooked the potatoes, whole carrots, and onions all day on low while I was at work in beef broth with a lot of chopped garlic added to it. The cabbage was put in about two hours before we ate it. Could not have asked for a better meal! Leftovers are being reserved for the reubens we will be making this weekend!
-
Thank you for this excellent recipe! I did use beef broth as well as water & added the veges at the last hour of cooking as other reviewers suggested. Beef was so flavorful & veges were done perfectly! (reubens R on my dinner menu this week). Definitely WILL make again!
-
Solid recipe. You really can’t go wrong with slow cooking corned beef, though. I had it for 9 hours low. The potatoes didn’t get mushy, they were perfect. The onions were translucent and not really of any edible substance.
-
The meat was ok, but DO NOT use Guinness Extra Stout as the beer. The carrots were absolutely horrible cooked in that.
-
this recipe is good, but I tweeked it just a bit and loved it. Instead of using water, I use half beef stock and half beer. It gives it such a great flavor. I also added in about 3 cloves of garlic and cooked on low all day.
-
very good. I had to eliminate the beer because it has gluten in it, but the meat came out very good. I have never cooked corned beef before so I highly recommend getting a large cut of beef. It shrinks!
-
I made this yesterday and the meat was tender and juicy. The bad thing, the beef tips that I bought had a horrible flavor packet (too much colves) So the flavor of the beef and veggies was bad. I will make this again and again but be more cautious of the flavor packets. Thanks for the recipe!
-
Yum! One of my family’s favorite dish! I never thought to add beer before, but it’s a treat!
-
Loved it! I used water- no beer- and it was great!
-
If you’re searching for a simple way to prepare corned beef & cabbage, you have found the perfect recipe! I followed the recipe exactly, and had a fabulous meal waiting for me when I came home from work. The meat was so tender, and the vegetables, although a bit mushy for my taste, were flavorful and the perfect pairing for the brisket. *One thing I would change = if you are going to be around while this is cooking, throw the onions, carrots, and potatoes in the crock pot after the meat has been cooking for 4 hours. This way they still hold their form, yet are perfectly tender. Delicous! Now a weekend meal can be a weekday meal.
-
This was wonderful. Can’t wait to eat leftovers, and I’m not a fan of leftovers!
-
This was amasing!! i also added the veggies 5 hours into cooking. and i cooked it on low for 10 hours due 2 work. but man!!! it was so yummy i will deff be making this more!!! count on it!!
-
I made this yesterday using two bottles of Sierra Nevada Pale Ale-my hubbies tipple- the spice packet, a handfull of black peppercorns and water added to cover the meat. Slow cooked for exactly 8 hours. It came out just perfect. For a sauce I heated a halfcup of plain yellow mustard with a couple of teaspoons of -hot- horseradish and a little sugar. My husband loved it!
-
Corned beef was delicious! I cooked on low for 8 hours after covering with a bottle of root beer (I don’t keep beer in the house). My crock pot wasn’t big enough to accomodate all the vegetables, it will depend on how big your briscuit is (mine was 3.5#).
-
Absolutely perfect just the way written…..didn’t make any changes. It’s even better the second day. Now I’m off to find corned beef brisket on sale after St. Patty’s day to put in freezer so I can make this all through the year!
-
After cooking the brisket, make a glaze of brown sugar, dry mustard, cloves, and a little vinegar (sorry, I don’t know the amounts–I just improvise and taste) and slather over the brisket and broil for a few minutes. St. Patrick would say “heavenly”!
-
I have always done the same as Debi..sometimes over nite if my day requires earlier serving, yes add the pepper corns, some garlic too doesnt hurt. Never have tried the beer but would think it would be good. I add the veggies mid way or even after in a seperate pot and allow the meat to sit.
-
I agree with debi. You do not need to add anything but the water and spice pouch. I too have been making my corned beef in the crock pot for years. I just add water to barely cover the meat add the spice packet and let it cook. I add the veggies about 2-3 hours before the meat is done. This recipe is great as is!
-
Really good and really easy. Made this last night along with an irish soda bread and the meal was delicious. I cut the water back to 3 3/4 cups and used a full bottle of Sam Adams Oktoberfest beer. Also sprinkled the beef generously with garlic powder and pepper along with the seasoning packet. Cooked on high in the crock pot for 5 1/2 hours and was wonderfully tender and flavor was great. Will definitely cook it this way again. Thanks for a delicious recipe.
-
I used this recipe this year for our corned beef and it was excellent! The meat and vegetables were perfect. Thank you for sharing this recipe.
-
Great recipe. I add a can of beef broth and put the cabbage in when I start the slow cooker.
-
I’ve been doing this for years with a litter variation… Cabbage on the bottom, then the beef, veggies on top. 1 cup of water. No spices. High for 8 hours. With the veggies on top they don’t get mushy, and the cabbage on the bottom almost has a sauerkraut quality. The best cabbage!
-
Made this today for St. Patrick’s Day, and it was FABULOUS! I cooked everything but the cabbage on low for 10 hours due to work, then added the cabbage the last hour. Everything was cooked properly without being mushy, and the beer added a nice flavor! Wonderful recipe!
-
Shockingly good. Usually, my crockpot roasts are dry, this was moist and delicious. Perhaps it was the large amounts of sugar and salt in the packet 🙂 I added the veggies half way through the cooking as other cooks recommended. Skipped the cabbage (I knew it wouldn’t be eaten). Served it with a side of leftover sauerkraut…hey, I’m German-American, not Irish! I only cooked 2 lbs and I still have half left over to make reubens another day.
-
I did exactly & as just like others said was really the best I have had – wouldnt change anything.. maybe but back 1 cup of water as the beer does make gravy also –
-
This recipe is EXCELLENT! The only substitution I made was with the potatoes. I used new potatoes instead of red ones. Other than that, I followed the recipe exactly, and the result was scrumptious. This is a great way to celebrate St. Pat’s Day.
-
This is very good and especially so in sandwiches.
-
this was a good recipe. I did add more beer than called for. I also cooked it on low for 8 hours instead of high and put the veggies in about 1 hour before it was done to prevent them from getting to mushy.
-
Excellent Recipe! We didn’t use beer, but did use Low Sodium Beef Stock in place of water. Started the Corned Beef with Seasoning Packet on Low at 9:00 this morning, added the potatoes, carrots and onions at 2:00 and added cabbage at 4:00. Sat down to eat an absolute wonderful meal at 6:15. Meat was extremely tender and vegetables were perfect. This is the only way we will ever prepare this meal. Thanks for sharing!
-
Made this tonight. It was very good. I will be making it again. Thanks!
-
This was pretty good, but I think I prefer the Corned Beef Roast recipe on this site. The beer added a good flavor, I just prefer the texture in the oven, I think. Maybe I will combine the two recipes next time :).
-
Great. Very moist cornbeef. Perfect
-
Delicious! I followed the recipe as written, using Killian’s Irish Red for the beer (that was what was in the fridge). The cabbage was by far the tastiest I’ve ever had, and I’m usually not a huge cabbage fan. Definitely a good holiday staple!
-
Delicious! We had friends over to celebrate St Patty’s and they loved it as did we. I cooked on low for 8 hours. Used Blue Moon beer. I also cut the fat off of the meat before placing in the crock pot. Definitely recommend!
-
Fantastic! Made just as written. I will definitely make this again and well before next St Pattys day!
-
this was excellent! I have always made corned beef and cabbage on the stove, but never again! This is my new corned beef and cabbage recipe, thanks!
-
I’ll tell you a secret about cooking corned beef in the crockpot: you don’t need any liquid at all. No beer, water, broth, etc. The meat will fill the pot with liquid and a few times i had to ladle out liquid into a pan, in which i like to simmer my cabbage. I also have frozen this broth for use in cooking cabbage as a side dish. I have the largest Rival crock pot, and this just fills up with meat juices. I put the spices from the spice packet into a tea ball, and lay it in beside the meat. This is one of the best dinners to do in the crock.
-
Meat was so very delicious. This recipe is a keeper. Yumm!!!
-
made just as recipe is and it was delish!! ty
-
Made it last night for St. Patty’s Day. I think the fact that it’s completely gone is a good sign. I had to transfer everything to my larger Nesco because my big crock pot was too small. I’ll be using this one next year, too! Thanks, LUSYRSGIRL!
-
this was good, but a bit salty from the meat. cook on low if leaving it all day. easy!
-
Excellent! Cook on low for the time specified. Cabbage in for last hour only otherwise gets very soggy
-
So easy!!! I brought this into work as a St Patrick’s Day treat and everyone loved it…the meat was so tender. Strangely, my corned beef did not come with a spice packet so I added 2 bay leaves, 2 tablespoons a minced garlic and a couple handfuls of peppercorns. 8 hrs in a slow cooker and one hour on high after adding the cabbage. I also seasoned the cabbage with Garlic and red pepper seasoning (McCormicks I think)…a success and I will make this again!
-
i made this for the first time on st. patrick’s day for my husband. he absolutely loved it! i made a few small changes – i used frozen baby carrots (whole) and just water (no beer). i placed it on low for 10 hours and added the cabbage when i got home. this was fantastic!
-
I made this for Saint Patricks Day and used beef broth in place of the beer and this turned out great! The leftover corned beef is great for Rueben sandwiches too.
-
I made this for St. Patricks day , my kids had never had corned beef before .They both ate it with no complaints and said it was good which was surprising. My husband said it was very good maybe a bit sweet.I also dumped the juice that came in packet like another viewer suggested but used the spice packet and 1/2 water 1/2 beef broth. I didn’t cook the cabbage , made cole slaw instead.
-
I was surprised that this broth had so much flavor and the recipe was so easy that I am switching from my tradition method to this one. I even tried it the next day on the stove top, keeping the veggies whole and cooking for 4 hours and it was even better!. I have told my family and friends to switch to this recipe!!
-
Mine fell apart after 8 hours and that is after lowering the temperature from high to low for the last 2 hours because it looked like it was cooking too fast. We couldn’t make slices and all it will be good for is corned beef hash. I had company and was disappointed and embarrassed.
-
This is wonderful! Every member of my family loved it!!!! Thanks for sharing a yummy St. Patty’s treat….I will make it again and again. The only thing I did different was I reduced cooking time. I had less than 8 hours so I cooked on high 5 1/2 hours and took out meat to add cabbage with 20 minutes to go. Meat was tender and cabbage was perfect in 20 minutes. I made rubens with leftovers and swiss cheese, sourkraut and thousand island dressing the next day. I also saved the liquid stock from crock pop and a few of the veggies for “left over soup” just add chopped raw veggies, seared onions, rice, pan cooked ground beef, rosemary & pepper for a fantastic soup!
-
Followed recipe exactly except cooked on Low the whole time. SO bland and WAY too much liquid. Fell apart like pot roast – no slices. Major waste of food.
-
A bit salty but good. I needed a bigger slowcooker.
-
Excellent! It was the best corned beef and cabbage. I didn’t add any water though – as recommended previously – but used one can of beer. Perfect!
-
Unbelievably good. I put a full can of Guinness in it and would venture to say replace all liquid with beer. Insanely delicious.
-
So so good!!! I cooked a 2.5 lb brisket, so I halved the recipe with a few nominal changes. I used a full can of beer and 1.5 cups of beef broth instead of water. I used a whole small bag of baby carrots. (1 pound, perhaps? I didn’t pay attention to the weight, just that it’s the small bag.) I still used a whole onion and I left out the cabbage. I took the advice of other reviewers and cooked it on low instead of high for 8 hours, then switched it to warm until hubby got home. It was spectacular! I can’t wait to make Reuben sandwiches out of the leftover corned beef!
-
This turned out really good! Made a huge batch, I could barely fit the lid on the crock pot. I put the potatoes in whole and just used a package of baby carrots. I just used the whole head of cabbage because I didn’t want to waste it. I added 3 beef boullion cubes and a couple bay leaves. Probably not entirely necessary but, I had them on hand. Had great flavor. This will probably be our annual St. Patty’s day meal. Oh, and don’t cook on high. 8 hours on low is perfect.
-
Excellent meal. I served that for my company on St. Patricks Day and even the one person who doesn’t normally like corned beef liked this enough to ask for the recipe so I gladly shared. I used the whole can of beer and the vegetables did not turn mushy at all. Instead of water I did half with a beef broth as another reviewer suggested. I also added 3 whole cloves of garlic and a bay leaf.
-
I added the potatoes and carrots after 3-4 hours so they wouldn’t get so mushy, I used baby carrots. I added the cabbage a little too early–so it was a bit too mushy. I rinsed the meat after removing it from the package, before I put it in the crock pot. It was falling apart, but could still be sliced. I loved it, and my daughter who had never had corned beef loved it. My picky son and DH wouldn’t try it. But if you’re feeding more people, remember that it shrinks up a LOT, so buy the largest one that will fit your crock pot.
-
I cooked this on low for 9 hours, and was very pleased. The potatoes were cooked, but not mushy, and the flavor from the spices that came with the meat infused into everything! I’m not always comfortable cooking big hunks of meat, but this was easy and a huge hit in my house.
-
Putting the potatoes and carrots in that early made them too mushy for me, plus mine came out very salty and I followed the recp exactly, I was dissapointed.
-
This was perfect. I have never made Corned Beef & Cabbage before and followed the recipe to the T. Adding more water to cover the meat 80%. My crock pot was very full. I cooked on low for 9.5 hours and it was perfect. The veggies were a lil soft but I cooked longer than 8. Seasoning was perfect and even my 8 & 10 yr old sons ate it! My parents loved it too. This is a keeper especially if your a crock pot fan!
-
Excellent.
-
This turned out really good. Never made it to the cabbage, it smelled to good to wait. I thougt that on high the veggies would be gone but it turned out nice. Put it on at 7 am and got home at 6 pm. Will make this again.
-
Never cooked corned beef in a slow cooker before, and since I didn’t have any beer, used beef broth as suggested. Turned out perfect. Used the cooking liquid to cook the potatoes, carrots and cabbage seperately after the beef was cooked. Great!
-
fantastic Corned Beef,like others put it on the botttom of the cooker turned out so tender.
-
Followed directions to a tee! One word sums it up. Perfection!
-
Easy recipie! Turned out excellent!
-
I tried recipe so many great reviews – veggies were awful – potatoes were brown – yuk – will NOT make again
-
The meat was very tender, the vegetables cooked – but not mushy. Very flavorful. I think that next time I would add less liquid. Maybe start with 3 cups of water and the beer.
-
Very easy and tasted great!
-
Very good, but I am not sure if the directions said to cook on high for 9 hrs?? That seemed too long on high, I cooked on low for 9 hrs and then my slow cooker turned to warm for the next 1-1/2, it was moist and delicious. I also used red potatoes, unpeeled and cut in 1/2 & baby carrots, they were not mushy either. Would make again this way.
-
Delicious! Adapted by: full bottle of Guinness, whole baby red potatoes, baby carrots, 4 hours high then 4 hours low, added cabbage and cooked until done. Meat just fell apart with a fork. Yum!
-
Great recipe!!! Very flavorful, Everyone enjoyed!!
:max_bytes(150000):strip_icc()/7972550_Teriyaki-Steak-Quesadillas_thedailygourmet_2x1-5cfb3408223a4670813fabcb7cf79e85.jpg)
:max_bytes(150000):strip_icc()/7970578_5-Ingredient-Cheesy-Taco-Soup_SoupLovingNicole_2x1-7da60c2ec98d42239ca2c021d961e890.jpg)
:max_bytes(150000):strip_icc()/7968655_Spicy-Rigatoni-Pasta_Thedailygourmet_2x1-c8d05ee1f4fc4823a91c337c18171f94.jpg)
:max_bytes(150000):strip_icc()/7965584BigMacCasseroleNicole2x1-77523b6e9b5948a7a24a36c952142109.jpg)
:max_bytes(150000):strip_icc()/7642277_WatermelonfetaSaladBitesNicole2x1-a780f38abca7428ba4a503dd0f7c3bbc.jpg)
Leave feedback about this