Slow-Cooker Corned Beef and Cabbage Recipe – Easy One-Pot Meal for St. Patrick’s Day
This Slow-Cooker Corned Beef and Cabbage is a classic comfort dish that’s perfect for St. Patrick’s Day or any cozy dinner. Brisket simmers low and slow with cabbage, carrots, and potatoes in a flavorful broth until melt-in-your-mouth tender. The slow cooker does all the work, making this a fuss-free, hearty meal that’s ideal for busy days or feeding a crowd. Serve with mustard or horseradish sauce for a traditional touch!
Equipment
- Large slow cooker (6–8 quart)
- Cutting board and knife
- Measuring Cups and Spoons
- Tongs or slotted spoon
- Serving platter
Ingredients
- 3–4 lb corned beef brisket (with seasoning packet)
- 1 small head of cabbage, cut into wedges
- 4–5 carrots, peeled and chopped
- 6–8 small potatoes (Yukon Gold or red), halved
- 1 large onion, quartered
- 2–3 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole peppercorns
- Optional: 2 cups low-sodium beef broth or Guinness beer
- Optional: 1 tsp mustard seeds
Instructions
- Layer vegetables: Place potatoes, carrots, and onions at the bottom of the slow cooker.
- Add brisket: Rinse corned beef under cold water to remove excess salt. Pat dry and place fat side up on top of vegetables.
- Season: Sprinkle seasoning packet over meat. Add garlic, bay leaves, peppercorns, and mustard seeds if using. Pour in broth or beer.
- Cook:On low for 8–10 hoursOn high for 4–6 hours
- Add cabbage: During the last 2 hours, tuck cabbage wedges around the meat.
- Slice and serve: Remove brisket and let rest 10 minutes. Slice against the grain. Serve with vegetables and broth.
Notes
- Flat-cut brisket slices more evenly and stays juicy.
- Don’t skip the seasoning packet — it’s key to flavor.
- Add cabbage late to avoid mushiness.
- Slice against the grain for tender meat.
- Make-ahead: Cook brisket a day ahead and reheat gently.
- Storage: Refrigerate leftovers up to 4 days. Freeze brisket (without cabbage) for 2 months.