An easy slow cooker method for making the traditional Irish dinner of Corned Beef, cabbage, carrots, and potatoes! Perfect for feeding a crowd at your next St. Patrick’s Day celebration.
I grew up eating this meal every year for St. Patrick’s Day, and I’m excited to continue the tradition with my little family! I’m almost embarrassed to call this a “recipe” because it couldn’t be easier. All you need to do is find a pre-seasoned and pre-brined corned beef brisket which are usually front and center in many grocery stores in March. Make sure to look for brands that say No MSG and Gluten Free if those things matter to you! The beef comes with a spice/seasoning packet, which is pretty much all we are going to use. I do like to add a little extra garlic and thyme to give the carrots, potatoes, and cabbage some more flavor.
There are a few different cuts of brisket available, and I like to use the flat cut for this recipe. It is the fattiest, but you can just scrape it away easily after it’s done cooking. I like to leave the fat on while it cooks because 1) it gives everything more flavor and 2) it comes off a lot easier after it’s been cooking for 10 hours 🙂
I like to serve this with some lactose-free sour cream for the potatoes, and a grainy or Dijon mustard for the corned beef. The leftover meat also makes an amazing Reuben sandwich or corned beef hash! So many options, so little time.
Ok, let’s get to it. SLAINTE!
Slow Cooker Corned Beef & Cabbage
- 1 pre-seasoned/brined corned beef brisket with seasoning packet 2-3 lbs
- 2 lbs medium yellow or white potatoes halved
- 1 12 oz bag peeled baby carrots or 4 large carrots, peeled and cut into 4 inch pieces
- 1/2 head cabbage cut into 6-8 slices
- 1/2 onion cut into 4 pieces
- 2 cloves garlic minced
- 1 tsp dried thyme
- 2.5 cups water
- Lay the onion pieces on the bottom of the slow cooker. Remove the corned beef from the packaging and pat it dry. Place it on top of the onions. Sprinkle the seasoning packet over top of the beef. Add the garlic and the thyme. Pour the water on top of the beef and onions.
- Cook on low heat for 8-10 hours, or high for 4-5 hours. After the first 2 hours of cooking, add in the potatoes and carrots. When there is 1 hour of cooking time left, add in the cabbage.
- Use a slotted spoon to remove the potatoes, carrots, onion, and cabbage. Set aside. Transfer the meat to a cutting board. Use a knife to scrape off the fatty layer on top and discard. Slice the meat against the grain into 1/2 - 1 inch thick pieces. Serve with dijon or whole grain mustard and enjoy!