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If you’re looking for a foolproof way to make a classic Irish-American dinner, this Slow Cooker Corned Beef and Cabbage is the way to go. It’s hearty, flavorful, and incredibly easy thanks to the slow cooker doing most of the work.
Tender corned beef brisket cooks low and slow with carrots, potatoes, onion, and fresh thyme. Add cabbage toward the end so it stays perfectly tender—not mushy—and you’ve got a complete, comforting meal in one pot. Add some Irish soda bread, and you’re good to go!
What Is Corned Beef and Cabbage?
Corned beef and cabbage is a traditional Irish-American dish often served on St. Patrick’s Day. The “corned” in corned beef refers to the large grains of salt historically used to cure the beef. The brisket is simmered until tender and typically served with cabbage, carrots, and potatoes.
History of Corned Beef and Cabbage:
Corned beef and cabbage was made popular in America as a meal to celebrate St. Patrick’s Day. Poor Irish immigrants in America made corned beef from beef brisket as it was the cheapest cut of meat. It was paired with cabbage since that was cheap too. It’s amazing that the tradition of eating corned beef and cabbage for St. Patrick’s Day has stuck for all of these years! If you’re in Ireland, you’re more likely to eat roasted lamb or savory fish, beef or shepherd’s pies on St. Patrick’s Day. Beef or lamb stew and colcannon are popular in Ireland too. The Irish don’t drink green beer, but they do enjoy plenty of Guinness.
Ingredients Needed:
- Corned beef brisket : The star of the dish; comes with a pickling spice packet.
- Pickling spice: Adds classic flavor (peppercorns, mustard seed, bay leaf, etc.)
- Carrots, celery, onion, potatoes: Hearty vegetables that cook alongside the beef
- Fresh thyme: Subtle herbal flavor
- Cabbage: Added at the end so it stays tender
- Grainy mustard: Perfect tangy finishing touch
How to Make Slow Cooker Corned Beef and Cabbage
- Add carrots, celery, onion, potatoes, and thyme to a 5 to 6 quart slow cooker.
- Place the corned beef fat-side up on top of the vegetables. Sprinkle with pickling spice.
- Pour in water—enough to almost cover the meat.
- Cover and cook on HIGH for about 4 hours + 15 minutes (until tender).
- Arrange cabbage over the corned beef, cover, and cook another 45 minutes on HIGH.
- Slice corned beef thinly against the grain.
- Drizzle with cooking liquid and serve with grainy mustard.
Alternate Method: Cook in the slow cooker for 8 hours + 30 minutes on LOW, then add cabbage and cook 1 hour + 30 minutes more on LOW.
Recipe Tips:
- Always slice corned beef against the grain for maximum tenderness.
- Don’t skip the resting time—let the meat sit for 5 to 10 minutes before slicing.
- Add cabbage later to avoid overcooking.
- Save leftover corned beef for sandwiches the next day. Or better yet, use this recipe for ham and cheese sliders, and substitute corned beef for the ham!
Though this recipe is a complete meal, you can serve it with a pint of Irish stout, Irish Soda Bread to soak up the juices, and mustard or horseradish sauce to go with the corned beef.
Why You’ll Love This Recipe
- It’s a complete meal with veggies included!
- It’s an easy set-it-and-forget-it slow cooker method.
- A classic St. Patrick’s Day dinner like this is good to have on hand.
- It turns out a tender and flavorful corned beef.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Corned beef is excellent reheated or used in sandwiches, hash, or soup.
Fun Facts About St. Patrick’s Day:
- St. Patrick’s Day is a national holiday in Ireland. Banks, schools, etc. are closed for the day.
- St. Patrick’s Day was first celebrated in America in 1737 in Boston.
- The original color for St. Patrick’s day was blue!
- St. Patrick wasn’t actually Irish (he was born in Britain).
- Legend has it that leprechauns are thought to be the unwanted male children of the fairy community. There are no female leprechauns.
- Each of the leaves on a four-leaf clover have meaning: hope, faith, love and luck. The odds of finding an actual four-leaf clover are 1 in 1,000.
- The shamrock is a three-leaf clover.
- New York City has one of the world’s largest St. Patrick’s Day parades (since 1762).
- Chicago has dumped green dye into the Chicago River on St. Patrick’s Day since 1962.
Slow Cooked Corned Beef and Cabbage
Equipment
Ingredients
- 3 large carrots, peeled and cut into 3-inch pieces
- 2 large celery stalks, cut into 3-inch pieces
- 1 medium yellow onion, peeled and cut into 1-inch wedges
- 8 ounces new potatoes, scrubbed and halved
- 6 sprigs fresh thyme
- 3 pounds corned beef brisket
- + the pickling spice packet (if it doesn’t come with one, then you’ll need 1 tablespoon pickling spice)
- 6 cups water
- ½ head cabbage, cut into 1½-inch wedges
- grainy mustard, for serving
Instructions
- In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, potatoes and thyme. Place the corned beef, fat-side-up, on top of the vegetables; sprinkle with pickling spice. Pour in the water (or more—enough to almost cover the meat). Cover and cook on high until the corned beef is tender (4 hours + 15 minutes). Arrange the cabbage over the corned beef, cover and continue cooking on high until the cabbage is tender, 45 minutes.
- Thinly slice the corned beef against the grain. Drizzle the beef and veggies with the cooking liquid, and serve with mustard.
- Alternately, you can cook the corned beef for 8 hours + 30 minutes on low and then add cabbage and cook 1 hour + 30 minutes on low).
Nutrition
This recipe comes from RecipeBoy.com
