Slow Cooker Corned Beef and Cabbage
This Slow Cooker Corned Beef and Cabbage is an easy method for making a traditional Irish dinner! 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 corned beef brisket, which are available in most stores during this time of year. Some 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.
What ingredients do I need to make this Corned Beef & Cabbage?
Corned beef can be tricky since often times it is made with colorings, additives, sugar, sodium erythorbate, “spices” (which could mean pretty much anything), and sodium nitrate. If you have to be gluten free like I do, just make sure to check your labels! Honestly, ain’t nobody got time to brine their own corned beef for 3-5 days (and if you do, I envy you), so I am always on the hunt for ones that are ready to pop into the slow cooker! I found a great corned beef made by Wellshire that is gluten free and naturally colored using beet powder at Whole Foods.
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 🙂
This is tasty served 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.
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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!
Instant Pot Instructions:
- Place the onion pieces in the bottom of the Instant Pot insert. Insert the metal trivet on top of the onions. Place the beef brisket (along with any spices that came in the package) on top of the trivet, and add 2.5 cups of water. Cook on high pressure for 80 minutes, then manually release the pressure. Remove the corned beef and set it aside tented with foil. Add the carrots, potatoes, and cabbage into the pot with the leftover water. Lock the lid and cook on manual high pressure for 5 minutes. Release the steam, then slice the corned beef and serve it with the vegetables. Season with salt and pepper as needed.