This easy recipe makes delicious and tender slow-cooked corned beef. With step-by-step instructions, you’ll have the perfect St. Patrick’s Day dinner with tender and flavorful corned beef, cabbage, carrots, and baby red potatoes.
This slow cooker corned beef recipe is delicious, easy, and dependable, with minimal prep time and minimal ingredients. The results are amazing, with tender, juicy, and flavorful corned beef, onions, carrots, potatoes, and cabbage.
This recipe is easy enough for even the new cook to master for St. Patrick’s Day or any weeknight. If you like this slow cooker recipe, try slow cooker pot roast, crock pot pulled pork, slow cooker ravioli lasagna, and crock pot chili.
What is Corned Beef
Corned beef is beef that has been cured or preserved with salt. Potassium nitrate or sodium nitrite gives commercially made corned beef its long-lasting pink color. We all know from our high school science class that nitrates and nitrites are forms of salt.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Corned beef: Purchase one with a spice packet. Don’t skip the spice packet. It is full of peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves, which gives the corned beef its extra delicious flavor.
- Beef broth: preferably low sodium because corned beef is cured with salt.
- Potatoes: Small red potatoes are traditional. Baby yellow potatoes work well, too, because they are waxy like red potatoes. Don’t use russet potatoes. They are not waxy, and they break down during the cooking process.
- Cabbage: Standard green cabbage is the way to go here.
How to Make Slow Cooker Corned Beef
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Unwrap the corned Beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned Beef. Pour the beef broth into the slow cooker over and around the corned Beef. Cover and cook on low for 5 hours.
Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour. Add the cabbage, cover, and cook on low for 2 hours.
Preparations Tips
- Leave the fat on the corned beef when simmering, as it helps cook it tender and gives it lots of flavor. For this method, cook it fat side up.
- For aesthetic purposes, peel your carrots. You will appreciate the bright orange color.
- Once cooked, trim the fat from the beef. I like to leave a very small portion of fat on for more flavor, but my husband likes it trimmed completely.
- Slice the corned beef against the grain, producing the most tender pieces that do not fall apart.
Flat Cut or Point Cut
Don’t let these two different cuts confuse you. Corned beef, after all, is simply beef brisket cured in a salt brine. The brisket is then split into two cuts: the flat and the point cut. The flat cut is much leaner, but it still has a thick layer of fat, so it cooks up moist and tender. It is best for slicing and is my first pick for traditional corned beef.
The point cut gets its name from coming to a point at one end. It is marbled with more fat and connective tissue. This cut cooks up tender and juicy but is best used for shredding.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power for 1 minute increments until warm. You can freeze the corned beef, potatoes, and carrots for up to 2 months, but I do not recommend freezing the cabbage.
More Irish Recipes
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 lb corned beef brisket with spice packet
- 3 cups low-sodium beef broth
- 1 large yellow onion sliced in quarters
- 2 medium carrots peeled and cut in 1-2 inch chunks
- 12 small red potatoes
- ½ head green cabbage cut in wedges
Instructions
- Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned beef.
- Pour the beef broth into the slow cooker over and around the corned beef. Cover and cook for 5 hours on low.
- Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
- Add the cabbage, cover, and cook on low for 2 hours.
- Remove the corned beef to a cutting board. Let it rest for about 5 minutes. Trim away the fat. Slice against the grain into thin slices, that are about 1/4 inch thick.
- Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.
Notes
- Leave the fat on the corned beef when simmering, as it helps cook it tender and gives it lots of flavor. For this method, cook it fat side up.
- For aesthetic purposes, peel your carrots. You will appreciate the bright orange color.
- Once cooked, trim the fat from the beef. I like to leave a very small portion of fat on for more flavor, but my husband likes it trimmed completely.
- Slice the corned beef against the grain, producing the most tender pieces that do not fall apart.
Nutrition
Are you looking for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Delores
Did you ever try using a bottle of Italian Dressing instead of beef broth. ?
Beth Pierce
No I have not. Thanks for the tip!
Debbie
Can I use Guinness beer in place of the beef broth!
Beth Pierce
Yes you sure can.
Mel Watkins
I love this recipe! I have always struggled with making corned beef and cabbage but not anymore. This was tender and tasty!
Beth Pierce
Thanks, Mel! So happy that you mastered corned beef and cabbage!
Tammy Lynn
Using the slow-cooker is a great idea for St. Patrick’s Day! Since everything is cooked together in one pot this is such a time saver and frees up a lot of space on the stovetop. Will definitely need to try this…Looks perfect!
Lisa Sue
It was the perfect dish for St Patrick’s Day! It was very comforting and delicious. I mastered corned beef and cabbage thanks to you!
Tanya M
With minimal prep and simple ingredients, you can create a mouthwatering St. Patrick’s Day dinner that’s sure to impress. From tender corned beef to perfectly cooked cabbage, carrots, and potatoes, this dish had it all. Whether you’re a seasoned chef or just starting out, this recipe is a must-try for anyone craving a hearty and flavorful meal. Plus, the slow cooker method makes it incredibly convenient and delicious.
Jupiter H
Corned beef is such a classic and I had no idea you could easily cook it in a slow cooker! Thank you for your recipe. It was delicious
Beth Pierce
Thank you, Jupiter!
Donna Samsone
I love this recipe! This is the best way to make corned beef. It is virtually foolproof!
Beth Pierce
I agree, Donna! It is foolproof!
Jose
This is so yummy! I love corned beef in the crock pot. It is always tender and tasty. Thanks for the recipe!
Beth Pierce
The pleasure is all mine!
Mackenzie T
I am a big fan of corned beef. This recipe is so tasty and tender. It goes so well with all of the vegetables and the potatoes. It is the perfect St Patrick’s Day meal.
Beth Pierce
I agree, Mackenzie! It is perfect!