Slow Cooker Corned Beef and Cabbage is the perfect traditional dish to celebrate St Patrick’s Day. Fix it and forget it with this easy Crockpot version.
Slow Cooker Corned Beef and Cabbage
Corned beef and cabbage is a traditional Irish recipe that is an amazing, and delicious, way to celebrate St. Patrick’s Day. This Slow Cooker Corned Beef and Cabbage is a super simple recipe that you can throw in your Crockpot in the morning, and it will be ready by dinner time. The way the cabbage is packed in the slow cooker keeps this slow cooker corned beef and cabbage nice and juicy.
If you’re using a larger corned beef brisket than the recipe indicates (3 1/2 pounds), I suggest adding some additional water to help it stay moist and tender. I would recommend adding about 1 additional cup of water for each additional pound.
Slow Cooker Corned Beef and Cabbage Recipe
Slow Cooker Corned Beef and Cabbage
Ingredients
- 4-5 medium red potatoes quartered
- 2 cups baby carrots
- 1 large onion wedged
- 1 cabbage wedged
- Corned beef brisket about 3 1/2 pounds, either pre-spiced or one that comes with a spice packet
- 3 cups water
- 1 tablespoon caraway seeds
Instructions
- Place potatoes, carrots, and onions in the bottom of your slow cooker.
- Place corned beef brisket on top of veggies. Pack the cabbage wedges around the edges of the slow cooker, between the dish and the brisket. It should be packed pretty tightly as this helps the corned beef stay juicy.
- Pour water into the slow cooker. I try not to pour it directly on top of the brisket so the spices don't come off.
- Add your caraway seeds and spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too.
- Cover and cook on low for 8-10 hours.
Did you like this Slow Cooker Corned Beef and Cabbage Recipe? Find more on my St Patrick’s Day, Crockpot, and Dinner Ideas boards on Pinterest!
If you liked this Slow Cooker Corned Beef and Cabbage Recipe, you might also like
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Oh yum! I can’t wait to make some corned beef and cabbage! 🙂
Mmmm! Your pictures of this roast made me instantly hungry! (and I just ate dinner) I am definitely pinning this and buying some corned beef this week! Thanks for the recipe!
Got mine slow cooker for Christmas and I’m on the lookout for recipes .I’m also on a candida free diet and your recipe is the perfect fit! Thanks 🙂
I would love for you to share your recipe with our Thursday Link Up Party- Idea box
Perfect St. Patrick’s dinner. My husband doesn’t like cabbage so more for me, lol. Thanks for linking up at Thursday Favorite Things, can’t wait to see what you’ll share next week!
Thanks so much for sharing this recipe on our blog.
sandy
I can’t wait to make this. I know it will be 5 star!
Making this tomorrow!!
Can you tell me what spices one would expect to find in the spice packet. Our butcher sells brisket’s but does not include spices …. Thanks!
Most of the seasoning packets I’ve seen have some mustard seed, coriander seed, and crushed bay leaf. Though, if it’s fresh from a butcher, it’s probably cured and spiced nicely already. You can still add a little of any or all of those, if you’d like 🙂
his sounds yummy, but I have one question: don’t the corned beef spices get all over everything else? Are you constantly wiping off the spice seeds from the potatoes and carrots? The recipe seems to indicate that the spices stay put on top of the meet. Is this accurate?
Well, compared to the amount of “stuff” (corned beef, cabbage, potatoes, and carrots) in the Crockpot to the amount of seasoning, it’s really not that much seasoning. Plus with the cabbage packed tightly around the corned beef and the potatoes and carrots cooking at the very bottom, not much ends up all the way down there. And, I like to put my seasoning on after dumping in the water so they don’t get washed down to the bottom. So long story short, yes they do mostly stay on the top. No wiping necessary! 🙂
don’t the baby carrots get overdone by putting them in at the beginning, rather than adding them later?
They’re much softer than they would be if they were steamed, but I’d consider them close to the texture of carrots in a soup or stew, or cooked with a traditional roast.
This is addressed to Marcy Adams. Make sure the brisket your butcher sells is corned beef brisket. The process of Corning (pickling) is what makes the brisket taste completely different from a plain beef brisket, which would be cooked differently as well.
Do the veggies, especially the cabbage, get really mushy since they are in tbe crock pot for ao long?
If so, would you suggest a specific time to put the caggabe in?
Thanks!
I personally don’t think so. I’ve found they’re the same consistency you would expect with veggies in a stew. But if you’re worried about it, you can always add it in for only the last half. Or just add a little more water to the crockpot for the brisket, and saute the cabbage instead.
So did anyone actually make the recipe ??
I made the recipe yesterday, and every year. Do you have a question?
I have a question ?. Can I use the high option? Additionally, my guests cannot have seeds, can you recommend other spices? Nothing hot either. Thank you
If your corned beef came seasoned, you may not need to add any spices. I’m guessing you can use the high heat setting for 3-5 hours, but I’ve never tried it. It might be a little less tender cooking it on high, as well.
BTW, I have mine in the crockpot as we speak ?