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Slow Cooker Corned Beef and Cabbage dish with vegetables in a bowl.

Slow Cooker Corned Beef and Cabbage

A hands-off slow cooker dish featuring tender corned beef brisket, baby potatoes, carrots, and cabbage, perfect for cozy dinners or celebrations.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 4 to 5.5 pounds corned beef brisket, rinsed in cool water
Aromatics & Seasoning
  • 1 large yellow onion, halved and cut into 1/4-inch slices
  • 4 large garlic cloves, peeled and lightly smashed
  • 1 large dried bay leaf
  • 2 tablespoons pickling spice
Liquid
  • 8 ounces beer
  • 2-4 cups water (add as needed during cooking)
Vegetables
  • 1.5 to 2 pounds baby potatoes
  • 1 pound baby carrots
  • 1 medium green cabbage, cut into 6–8 wedges
Finishing & Serving
  • melted butter, chopped parsley, salt, and pepper (for garnishing, optional)
  • whole grain mustard or horseradish sauce (for serving, optional)

Method
 

Preparation
  1. Place the rinsed brisket fat-side up in the slow cooker.
  2. Scatter the onion, garlic, bay leaf, and pickling spice around it.
  3. Pour the beer and 1 cup of water into the cooker—liquid should come about halfway up the brisket.
  4. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender.
  5. If the liquid level looks low partway through cooking, add up to 1–2 cups more water.
Cooking
  1. About 2–3 hours before serving on LOW (or 1 hour on HIGH), add the baby potatoes and carrots around the brisket. Replace the lid.
  2. Add the cabbage with about 30–45 minutes left, cooking until tender but still holding shape.
  3. Transfer the brisket to a cutting board, tent with foil for 10 minutes, then slice against the grain into 1/4-inch slices.
  4. Serve with the cooked potatoes, carrots, and cabbage. Spoon some cooking liquid over for extra flavor.

Notes

Rinse the brisket well to remove excess brine for balanced saltiness. For a lightly spicy flavor, stir some horseradish into the cooking liquid before serving. Leftovers are great for sandwiches.