Slow Cooker Corned Beef and Cabbage Recipe for St. Patrick’s Day

Hey everyone! If you’re looking for an easy and foolproof way to make tender, flavorful corned beef and cabbage, this Slow Cooker recipe is the perfect solution.

With minimal prep and a hands-off cooking method, you’ll get juicy, fall-apart corned beef with perfectly cooked cabbage, potatoes, and carrots.

It’s the ultimate comforting meal for St. Patrick’s Day or any time you crave a hearty dish. Let’s get started!

What’s in This Corned Beef and Cabbage?

This dish is a classic comfort meal that brings together savory corned beef, hearty vegetables, and fragrant spices for a dish that’s both satisfying and incredibly easy to make. Cooking it in the slow cooker allows all the flavors to blend while keeping the meat tender and juicy.

Ingredients

Here’s everything you need to make Slow Cooker Corned Beef and Cabbage:

• 3-4 lb corned beef brisket (with seasoning packet)
• 4 cups beef broth or water
• 1 onion (quartered)
• 3 cloves garlic (minced)
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1 lb baby potatoes (halved)
• 4 large carrots (cut into chunks)
• 1 small head of cabbage (cut into wedges)
• 2 tablespoons butter (for serving)
• Fresh parsley (chopped, for garnish)
• Salt and pepper (to taste)

How to Make Slow Cooker Corned Beef and Cabbage

Step 1: Prepare the Corned Beef

Rinse the corned beef under cold water to remove excess brine. Place it in the slow cooker with the seasoning packet, onion, garlic, bay leaves, peppercorns, and mustard seeds (if using). Pour in beef broth or water, ensuring the meat is mostly submerged.

Step 2: Slow Cook the Corned Beef

Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is fork-tender.

Step 3: Remove and Rest the Meat

Carefully remove the corned beef and place it on a cutting board. Cover with foil and let it rest for 10-15 minutes before slicing.

Step 4: Cook the Vegetables

Add the potatoes and carrots to the slow cooker and cook on HIGH for 1 hour. Add the cabbage wedges for the final 30 minutes, or until they reach your desired tenderness.

Step 5: Serve and Enjoy

Slice the corned beef against the grain for the most tender texture. Serve with the cooked vegetables, drizzle with melted butter, and sprinkle with fresh parsley. Enjoy!

Cooking Time

• Prep time: 10 minutes
• Cook time: 8-10 hours (LOW) or 4-6 hours (HIGH)
• Total time: About 8-10 hours

Serving

This recipe serves 6 people, making it perfect for a family dinner or St. Patrick’s Day celebration.

Calories & Macros (Per Serving, Approximate)

• Calories: ~450 kcal
• Protein: ~40g
• Fat: ~25g
• Carbohydrates: ~30g

Tips and Tricks

• Rinse the corned beef! This helps remove excess salt from the brining process.
• Use broth for extra flavor. Beef broth adds richness, but water works too.
• Slice against the grain. This ensures each bite is tender and not chewy.
• Add butter for richness. Drizzle melted butter over the vegetables for extra flavor.
• Leftovers make great sandwiches! Use corned beef for classic Reuben sandwiches or hash.

Why I Love This Recipe

This Slow Cooker Corned Beef and Cabbage is my go-to recipe when I want a hearty, satisfying meal with minimal effort.

The slow cooker does all the work, ensuring juicy, tender beef and perfectly cooked vegetables every time. Whether it’s for St. Patrick’s Day or just a comforting meal, this recipe never disappoints!

Give it a try and let me know how it turns out. Enjoy! 🍀🥩🥕