Slow cooker corned beef and cabbage is a simple yet tasty classic Irish-American dish. It’s simple to make, using only a few ingredients. A popular St. Patrick’s Day recipe, this easy and hearty crockpot corned beed is a good recipe to serve year-round. Instructions to make this tasty corned beef in the Instant Pot are also included.
INGREDIENTS CORNED BEEF & CABBAGE
There are only 5 ingredients in this slow cooker or Instant Pot corned beef & cabbage recipe.
- Corned beef brisket with spice packet
- Cabbage
- Onions
- Carrots
- Water
- Seasonings: parsley, salt, pepper
How To Make Corned Beef & Cabbage In The Crock-Pot
- Add potatoes, carrots, and onion to bottom of slow cooker. Season with salt, pepper, and 1/2 teaspoon parsley.
- Add corned beef brisket on top. Pour water on top of all the food. Sprinkle spice packet and remaining 1/2 teaspoon of parsley on top the meat.
- Cook HIGH 4-5 hours or LOW 8-10.
- Add cabbage and cook an additional 30-40 minutes or until cabbage is tender to your liking.
Option 1:
- Add trivet or wire rack to electric pressure cooker and place corned beef brisket on top, fat side UP.
- Add enough water to cover the corned beef. Approximately 6 cups.
- Add onion and spice packet on top of corned beef.
- Close and seal vent. Select manual setting and cook 35 minutes per pound of corned beef. When cooking time is complete, quick release the pressure.
- Remove corned beef and add cabbage, potatoes, and carrots on trivet. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. When cooking time is complete, quick release the pressure.
Option 2:
- Place the corned beef directly in the bottom of the Instant Pot, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
- Add spice packet and onion on top of corned beef.
- Close and seal vent. Select manual setting and cook 35 minutes per pound of corned beef. When cooking time is complete, quick release pressure.
- Open pressure cooker and add cabbage, potatoes, and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. When cooking time is complete, quick release the pressure.
FAQs & Tips
What is corned beef?
Corned beef is beef brisket that’s cured in a seasoned brine. When cooked, the corned beef will have a dull, gray color on the outside. Don’t worry, this is normal. This means it’s cooked. When you slice the corned beef, the inside should have the normal pink coloring that you’re used to. The pink coloring in corned beef comes from the beef being cured in either saltpeter or sodium nitrates.
Is this traditional Irish food?
I recently read an article about the history of corned beef and cabbage that referred to it “as Irish as spaghetti and meatballs”. In short, the story goes that back in the day in Ireland, a common dish to serve for dinner was pork and potatoes. When the Irish immigrated to America, the working class Irish-Americans started eating corned beef rather than pork because it was more affordable. From there a new tradition was born and pork and potatoes was replaced with corned beef and cabbage. It’s Irish American!
What type of potatoes should you use?
Use your preferred potato! I used peeled, russet potatoes. I suggest you cut russet potatoes in larger chunks than you normally would; this will help them not turn to mush when they cook. Waxy potatoes like red or yellow work well too. The potatoes are combined with the carrots and onion and placed at the bottom of the slow cooker. If you over-cook them, they might turn a bit soft but if they’re in the bottom of the slow cooker they should be okay as long at they’re left undisturbed. Omit the potatoes for a low-carb corned beef & cabbage soup.
Is this healthy?
Depends on who you ask. This recipe is written to be Whole30 compatible. Whole30 compatible corned beef is usually available at Costco. If there’s ever a question, about whether or not your corned beef is compliant, check the ingredients against the the whole30 additives sheet to be sure.
What’s the cooking time?
Corned beef is a tough cut of beef so it needs to cook a little longer than other cuts. Every appliance is different. How long it takes to cook your corned beef will depend on how your appliance heats and how large or thick your meat is. You’ll know the corned beef is done when a knife pierces through the meat easily.
How do you serve this?
To serve this slow cooker corned beef & cabbage, let the beef cool & then slice against the grain. Your corned beef may be so tender that it’s falling apart when you take it out the slow cooker. If this is the case and you cannot slice it, serve it shredded instead!
How do you store leftovers?
Store leftover crockpot corned beef & cabbage in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
St. Patrick’s Day Recipes
Slow Cooker Corned Beef and Cabbage
Slow cooker corned beef and cabbage is a simple yet tasty classic Irish-American dish. Particularly eaten on St. Patrick’s Day, this easy and hearty crockpot recipe can also be served year-round. Instructions to make this tasty corned beef recipe in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 5 hours
- Total Time: 5 hours 10 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooking, Slow Cooking
- Cuisine: Irish
- Diet: Gluten-Free, Whole30
Ingredients
- 2-3 pounds corned beef brisket with spice packet
- 1 small head green cabbage, sliced into 1/2-inch thick slices or chopped
- 1 1/2 pounds potatoes, chopped or cut in half (depending on size)
- 4 medium size carrots, peeled & chopped
- 1 large onion, chopped
- 4 cups water
- 1 teaspoon dried parsley, divided in 2
- Salt & pepper to taste
Instructions
- Add potatoes, carrots, and onion to bottom of slow cooker. Season with salt, pepper, and 1/2 teaspoon parsley.
- Add corned beef brisket on top. Pour water on top of all the food. Sprinkle spice packet and remaining 1/2 teaspoon of parsley on top the meat.
- Cook HIGH 4-5 hours or LOW 8-10. The last 30-40 minutes of cooking time, add the cabbage.
Option 1:
- Add trivet or wire rack to electric pressure cooker and place corned beef brisket on top, fat side UP.
- Add enough water to cover the corned beef. Approximately 6 cups.
- Add onion and spice packet on top of corned beef.
- Close and seal vent. Select manual setting and cook 35 minutes per pound of corned beef. When cooking time is complete, quick release the pressure.
- Remove corned beef and add cabbage, potatoes, and carrots on trivet. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. When cooking time is complete, quick release the pressure.
Option 2:
- Place the corned beef directly in the bottom of the Instant Pot, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
- Add spice packet and onion on top of corned beef.
- Close and seal vent. Select manual setting and cook 35 minutes per pound of corned beef. When cooking time is complete, quick release pressure.
- Open pressure cooker and add cabbage, potatoes, and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. When cooking time is complete, quick release the pressure.
Notes
Slice against the grain before serving.
Your corned beef may be so tender that falling apart. If this is the case, serve it shredded.
Nutrition
- Serving Size:
- Calories: 572
- Sugar: 6.8 g
- Fat: 34.1 g
- Saturated Fat: 10.8 g
- Carbohydrates: 28.5 g
- Fiber: 6.6 g
- Protein: 37.1 g
- Cholesterol: 122.5 mg
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82 thoughts on “Slow Cooker Corned Beef And Cabbage + VIDEO”
I tried this Slow Cooker Corned Beef and Cabbage recipe, and it was fantastic! Thanks for sharing!
well iv got this on tonight to slow cook for 12+ hours on low il put it on about 3 am so it be ready sometime tommrow afternoon. My guys love corned beef and cabbage year around so if they like this version of it well it will become a staple meal hear. ill let you know how it comes our cant wait to taste it.
Oooh!!! PLEASE let me know how it turns out!
Where did you get corned beef that would be Whole 30 approved (without chemicals and sugar)?
Costco!
I was thinking about corned beef and cabbage just today. I’ve never made it before, but now I will and will be using your recipe.
This is one of my favorites! Let me know how it turns out. xShannon
Made this for dinner tonight! So yummy and so easy! Thanks 🙂
Thank you so much for the positive feedback! I’m so glad you enjoyed the recipe:-) xShannon
The recipe box was updated to reflect what it should be now. Keep it on low ? for another 4 hours.
Thank you! 🙂
When you cook the chopped cabbage because it is chopped,there is no core to keep it together, so does it get mixed together with the other veggies? Also should the liquid you put in cover the brisket completely?
Yes the cabbage will mix in with the veggies a bit. No, the water won’t cover the brisket completely. Enjoy!
Love the website. I am a big fan of slowcooking. Looks like some great recipes on here.
I know I’m late to the party, but I always used rhudabaga (wax covered round root) instead of potato. Hoping it works with this recipe!
I love rutabaga sounds fantastic. I don’t see why it wouldn’t work. Let me know how it turns out!
The rutabaga fell apart a little, but I cooked it on high. Was still AMAZING!!!
I slow cooked mine for 12 hours and it came out perfect! I was concerned about mushy potatoes also but it was not the case. I used red potatoes and a bag of mini carrots and they were fantastic. I used a smaller crock pot so at about 10 hours I removed the potatoes, carrots and onion from the crock pot and added the cabbage.Two hours later the meat was tender and juicy while the veggies were all cooked to perfection. My son (who is a picky) ate every bite! I will definitely do this again.
I’m so glad to hear you enjoyed the recipe!
This method sounds good. Did you reheat your veggies or try to keep them warm for 2 hours?
I made this once and LOVED it (never having tried brisket)! Just shopped for the ingredients to make it again tomorrow 🙂 I used peeled russet potatoes (cut) and baby carrots, my brisket came seasoned so it was super easy. New staple recipe in my house! Thank you!
You’re welcome! Thank you so much for the feedback!
Just a quick question. …I am trying this today and the corned beef is starting to look a little boiled and grey, not the pretty redish pink color in your pics. Was I not supposed to completely cover it in water? Or should I have seared it first?
Tha’ts normal. It’s from the ‘boiling’ of the meat. Mine looks like that as well on the outside but the color should be nice in pink once you cut it.
So I peeled and cut my potatoes and carrots. Should I still leave them in the whole time or will they be over cooked.
Valid question that comes up a lot (see previous comments). Leave them in. Carrots are pretty sturdy also waxy potatoes like red or baby potatoes hold their shape better in slow cooking so best to use those.
I need to ask, cooking the potatoes, carrots, and onion for the 7-8 hours on high, don’t they get over done? I’m going to put one on to cook tonight, as I’ll be serving around noon tomorrow. Since I’ve never cook the carrots and potatoes the entire time with my corned beef, I’m just curious. Thanks…
Valid question that comes up a lot. They shouldn’t! I think the key is that once they’re in the slow cooker, the food doesn’t move until you take it out. Meaning, you don’t stir it around or anything so it’s more likely to keep it’s shape. Also waxy potatoes like red or baby potatoes hold their shape better in slow cooking so best to use those.
I have a 4lb corned beef will I need to add more water?
Yes but not much. You’ll only need an additional 1/2 cup or so.
I just realized it was supposed to be on High and not Low…it’s been on for 6 1/2 hours on low….how long additionally on High before it’s done? Thanks
I’m so sorry I just caught this in my spam. If it’s not too late – you might be alright depending on how your slow cooker heats. Turn it up to high for a couple hours. You’ll know it’s done when the meat shreds easily.
Making this today. Hubby bought a 4.5lb corned beef brisket! (He loves rhubens!) Anyway, do I need to cook it longer than 8 hours on high?
Should be fine but might need longer depending on how your slow cooker heats. My 6 quart heats very fast so I would turn it off and let it sit but if I use my 4-quart I’d leave it on warm cause it doesn’t heat up as well. You’ll know it’s done when the meat cuts very easily. I hope that makes sense!
I cooked my 4.5lb corned beef brisket on high for 8 hours. Added potatoes after 3 hours and they were done after 4 hours. Took the potatoes out and added my cabbage wedges for the last hour. This was the BEST and easiest corned beef I’ve ever made in the 44 years I’ve been making it!! (and I’ve made it in a pressure cooker, boiled it and baked it) My only problem was I had so much juice I wouldn’t have been able to fit everything in at once. I have an oval 6 quart crockpot. Maybe next time I’ll use only 3 cups water? Anyway, thanks so much for the recipe! It will be the way I do it from now on. And I also make this only on St. Patrick’s Day so I want it to be really good!!
Potluck tomorrow at work…followed your basic recipe, which was so easy, plus added a little extra crushed garlic, cumin and a dash of cayenne. Took your suggestion on half low sodium broth and half water. Also like the idea of adding cabbage after cooking and letting sit on warm the rest of the day. Fingers crossed it turns out as advertised. So far, smells amazing! ☘️
I love your additions. Especially cumin which is one of my favorite spices. Let me know how it turns out!
This is my first time cooking it this way I use frozen carrots and russet potatoes that’s all I had I also put bell pepper green & red my crock pot heats up fast its not very large should I cook it on high still r low haven’t added the cabbage yet what you think?
I had 2 identical briskets to perform a taste test. The one I did on high with beer was so much better and more tender. I highly recommend high!
If you cook it overnight like you suggest, and add the cabbage in the morning, do you leave it on high for the hour with the cabbage or turn it immediately to warm?
I turn it immediately to warm. I hope you enjoy the recipe!
How long would it Cook on low?
Approximately 12-14 hours on low.
I am making this at work this afternoon and worried about it cooking all night and having it ready in time for lunch for my coworkers for St Patrick’s day lunch. Reason to worry about bacteria growing or anything with it being on high and then on warm for a long period of time?
Valid concern but not to worry! The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a completely safe process for cooking foods. According to FDA guidelines, cooking food at temperatures above 140º F ensures “significant destruction of bacteria.” Slow cookers operate at temperatures between 170º F and 280º F, well within the FDA recommendation. But bacteria thrive at what the FDA calls the “danger zone”―40º F to 140º F―and can multiply rapidly in food left at room temperature for long periods, so it’s better to let your cooker cook on low or warm rather than shutting it off.
I had always wondered about this! Thank you!!!
You’re welcome!
Well here we are the day before St. Patty’s Day and I work as a Private Chef and I am always looking for new ideas for my crockpot and I found your site and I love how simple your recipe is !!!!
I’m a firm believer less is best so I’m giving your recipe a shot….I think it’s a winner !!! By the way it’s for me not for my Boss …I’m feeding 3 family’s so I’ll let you know the out come.
Private chef?? The pressure is on! Please let me know how it turns out!
It’s 445 in the morning and the crockpots on ……can’t wait
Ok it’s the day after and my meals came out over the top! The only changes I made with ingredents where I added 1 clove of minced garlic to my taste that’s it. So basically I followed your ingredents . I cooked the corned beef and onions and seasoning pkge. with black pepper for 5 hours on high then turn it down to low. When the internal temperature of the meat reached 160 degrees I took the meat out and wrapped it in heavy foil. Then I put my veggys in ( all but the cabbage ) and cooked until tender then took the cabbage removed the outer loose leaves ….cores it and cut it in to 8 wedges and put it in the crock pot to cook for another hour on low. I should add my brisket was about 6 lbs. and I served on the side horseradish mustard with extra creamy horseradish mixed in. Thank you for your best simplest recipe yet! Everyone loved it….my only regret……I didn’t make more.
How large of a crockpot is needed to fit everything?
I used a 6-quart. Enjoy!
If you cook it overnight and keep it on warm the entire next day for about 9 hours will the corn beef get dried out??? Im wondering if i should cook the corn beef over night then put the vanbage and potatoes in in the morning before work and keep it on warm all day but am nervous they wont cook and the corn beed will be dry!! Please let me know if you can help!!
That’s how I do it. Except I add the potatoes in with the meat. I usually cook mine overnight on HIGH for 7-8 hours. I add the cabbage in the morning and then let it sit on WARM all day or I just shut if off completely and let it rest all day.
Do you add salt and pepper? I haven’t read anywhere if it’s added during cookin.
Nope, I didn’t ad anything outside of the seasoning packet that came with it. If anything, I would wait and add s&p at the end if needed. Let me know how it turns out!
I made this today and it is incredible!!! The only change I made was to use 1-12oz bottle of Guinness Stout and 3 cups of water instead of 4 cups water. All veggies came out perfectly and the flavor of the corned beef is so good you’ll wanna slap yo mama! No additional seasoning, besides the spice packet is necessary. Just make sure to pour the liquids down the side of the roast to not disturb the spices you rub on top! I cooked on HIGH 7 hours, added cabbage and 1 more hour on high! Yummmmmmm
YYYEEESSSSS!!! Slap yo mama good it was I like to hear! Your modifications sound so good that I went out and bought some Guinness to add to my batch today! Thank you so much for the feedback.
Just curious when you cook everything for 8 hours how do the potatoes and carrots come out? I just don’t want mushy veggies, I’m guessing they don’t come out mushy but how do they not be mushy after being cooked for so long?
Thanks!
They shouldn’t! I think the key is that once they’re in the slow cooker, the food doesn’t move until you take it out. Meaning, you don’t stir it around or anything so it’s more likely to keep it’s shape. Does that make sense? I’m not sure if I’m explaining it correctly:-)
I am going to make this on Friday. First time for me hope it turns out good
I hope so too!! The pressure is on! Let me know how it turns out:-)
Your recipe looks so good and sounds so simple, I may have to try it. I don’t know who will help me eat all of that.
You can always freeze the leftovers for a rainy day:-)
My husband and I went to Sun City, AZ every winter for at least 20 years, we were Snowbirds. There is a wonderful restaurant near us by the name of Mercer’s that served Corned Beef and Cabbage twice a week and it was the best I’ve ever had. We went there often, everything was good. Unfortunatlely, my husband became ill and we couldn’t go this past winter and he passed away. I hope I get back there again.
I’m so sorry for your loss Vivian. Thank you so much for sharing such a personal story. If I’m ever in Sun City I know where to eat! Who knows maybe we will meet there one day:-)
So sorry for your loss. Glad you have so many years of such good memories of your husband. My husband is facing a cancer diagnosis this coming Friday. They know he has it, just need results from biopsy to find out what kind. God bless you and know your husband will be with you when you return.
Making this today! Do the carrots and potatoes get mushy being on high all day?
They should not! Enjoy!
I’ve never made corned beef & cabbage until I came across your recipe. It’s a keeper and so simple!!! Our family loves it!!! Thanks!
I’m so glad to hear you enjoyed it!! Thank you for sharing the feedback.
Never made corn beef and cabbage but i will try this recipe
I hope you enjoy it!
This looks absolutely delicious! I am going to make this next Sunday. My wife loves cabbage and this looks like a great recipe to try. I think even our boys will enjoy this too! Thank you for sharing!
You’re welcome! I hope you enjoy the recipe. Let me know how it turns out!
For me as well. As much as I love this meaI, I seem to be drawn to make it only for St. Patrick’s Day. Up until now, I have always done everything in the one pot on the stovetop, but this year I am going to try this slow cooker method.
I do find, when putting the corned beef into water for so long, it shrinks quite a lot…my question…does it shrink a lot in the sow cooker?
It will shrink a little but not too much. Definitely not as much as on the stove. I hope you try it this way!
Simple, easy, and delicious! This was our dinner tonight. And no, you’re not the only one to only eat corned beef this time of year! 🙂
LOL ok, good it’s not just me! I hope you had a great St. Patrick’s Day:-)
What is the spice packet & where do i get it from ??
A corned beef seasoning packet contains a mixture of whole pickling spices such as allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, dill seed and others. It usually comes with the corned beef if you buy it from the grocery store versus a butcher. You can also make your own. Here is a recipe for you:
5 bay leaves, crushed in your hand
1 Tbs. coriander seed
1 tsp. whole black peppercorns
1 tsp. whole allspice
1 tsp whole mustard seed
2 to 4 whole cloves
You can add garlic or even red pepper flakes depending on your taste