Crockpot Corned Beef and Cabbage

By Becky Hardin

Updated Feb 26, 2026

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This crockpot corned beef and cabbage recipe is my go-to easy way to slow cook corned beef along with cabbage, carrots, and red potatoes. It’s a full, hearty, comforting, and savory dish! I cook this twist on a traditional Irish meal every St. Patrick’s Day, and it’s become a favorite family tradition.

I used to live near a neighborhood in St. Louis called “Dogtown”. It’s an amazing neighborhood steeped in Irish heritage that has a truly wonderful St. Patrick’s Day parade and celebration each year. You walk down the street, and families offer you all the fun and festive fare. Crockpot Corned Beef and Cabbage was what I always looked for, it was so delicious! I knew I could develop my own version of the recipe that would become a fun tradition for our family for years to come.

Tips for Beginners

• Let the corned beef rest for at least 10–15 minutes before slicing. During testing, slicing immediately caused the juices to run out onto the cutting board, which made the meat noticeably drier. Resting allowed the juices to redistribute, resulting in slices that stayed much more moist and tender.
• Slice against the grain for the most tender texture. You’ll see long muscle fibers running in one direction—cut perpendicular to those lines. When I sliced with the grain, the meat was chewy and stringy. Cutting against the grain shortened the fibers and created much more tender, easy-to-bite slices.
• Always cook on LOW for the best results. LOW heat slowly breaks down the connective tissue in the brisket, which creates fork-tender meat. When I tested cooking on HIGH, the corned beef became firmer and slightly dry, even after the full cook time.
• Add the cabbage during the last 1–3 hours of cooking. Adding it too early caused it to become overly soft and mushy. For softer, more traditional cabbage, add it closer to the 3-hour mark. For cabbage that still has structure and a slight bite, add it during the final 1–2 hours.
• Rinse the corned beef if preferred. Rinse the corned beef before cooking if you want to reduce some of the saltiness. Corned beef is cured in a salt brine, so it naturally has a stronger salty flavor. I tested this both ways, and the unrinsed brisket had a more pronounced salty bite, while the rinsed version tasted more balanced. If you prefer a milder, more balanced flavor, give it a quick rinse under cold water. If you enjoy a more traditional, salt-forward corned beef, you can skip rinsing.

Recipe Card

Crockpot Corned Beef and Cabbage Recipe

4.59 from 224 votes

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 6

Author: Becky Hardin

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This is such an easy, hands-off way to make corned beef and cabbage, a traditional Irish dish!

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Ingredients 

1x2x3x

• ▢ 2½ pounds corned beef brisket
• ▢ 1 onion sliced
• ▢ 6 red potatoes peeled and halved
• ▢ 2 cups baby carrots
• ▢ 1 beef bouillon cube
• ▢ 1 clove garlic minced
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dry mustard
• ▢ The spice packet that comes with the corned beef brisket optional
• ▢ 1 cabbage cut into wedges
• ▢ 1 teaspoon caraway seeds
• ▢ 2 cups low-sodium beef broth

Video

Instructions 

• Trim the brisket of all visible fat.
  2½ pounds corned beef brisket
• Spray a large crockpot with nonstick spray.
• Place the onion, potatoes, and carrots in the bottom of the crockpot, and place corned beef on top.
  1 onion, 6 red potatoes, 2 cups baby carrots
• Whisk together the bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
  1 beef bouillon cube, 1 clove garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 2 cups low-sodium beef broth
• Pour the liquid over the brisket.
• Sprinkle the included spice packet over the corned beef (optional). Cover pot.
  The spice packet that comes with the corned beef brisket
  
• Cook on low setting for 8-10 hours, or on high for 4-5 hours, adding the cabbage wedges and caraway seed for the last hour of cooking. Properly cooked corned beef should be at least 145°F internally.
  1 cabbage, 1 teaspoon caraway seeds
• To serve, discard cooking liquid, slice meat and serve with mustard if desired.
  

Equipment

• Crockpot

Becky’s Tips

• I prefer flat cut brisket, as it is more uniform and easier to cut, but point brisket will also work.
• You can swap the beef broth for vegetable broth, water, or Guinness beer.
• For more tender cabbage, add it earlier; for crisper cabbage, add it later.

Calories: 595kcalCarbohydrates: 49gProtein: 36gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 102mgSodium: 2743mgPotassium: 2110mgFiber: 9gSugar: 11gVitamin A: 6051IUVitamin C: 128mgCalcium: 120mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Corned Beef and Cabbage Step by Step

Trim and prep the beef: Trim excess fat from the 2½ lbs corned beef brisket, leaving a thin layer if desired for flavor. The surface should look smooth and evenly trimmed, not thick or uneven. Pat the brisket dry with paper towels to help the seasoning adhere. Lightly spray the inside of a large slow cooker with nonstick spray to prevent sticking, especially around the edges where the vegetables and meat will rest during the long cooking time.

Add the vegetable base: Place the 1 sliced onion, 6 peeled and halved red potatoes, and 2 cups baby carrots in an even layer on the bottom of the slow cooker. This creates a sturdy base that elevates the brisket slightly and allows heat and liquid to circulate evenly.

Position the corned beef: Set the trimmed corned beef brisket on top of the vegetables with the fat side facing up. This allows the fat to slowly render and baste the meat as it cooks, keeping it moist and tender.

Prep the cooking liquid: In a medium bowl, whisk together the 1 beef bouillon cube, 1 minced garlic clove, 1 tbsp Worcestershire sauce, 1 tsp dry mustard, and 2 cups low-sodium beef broth until the bouillon cube dissolves completely. The mixture should look evenly blended with no large bouillon chunks remaining.

Add liquid and season: Pour the broth mixture around and partially over the brisket. The liquid should come about halfway up the sides of the meat, but it does not need to fully cover it. This allows the brisket to braise gently rather than boil. Sprinkle the included spice packet evenly over the top of the brisket, if using. The spices should coat the surface lightly and evenly to flavor the meat as it cooks.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 8–10 hours or HIGH for 4–5 hours. The brisket is done when it is fork-tender and the fork slides in easily with little resistance. The internal temperature should reach at least 145°F (63°C), but optimal tenderness occurs closer to 190–200°F (88–93°C) as the connective tissue fully breaks down.

Add cabbage and caraway seeds: During the final 1 hour of cooking, add the 1 cabbage cut into wedges and sprinkle with 1 tsp caraway seeds. The cabbage should become tender but still hold its shape. Adding it at the end prevents it from becoming overly soft or mushy.

Rest the beef: Carefully transfer the corned beef to a cutting board and let it rest for 10–15 minutes. This allows the juices to redistribute so the meat stays moist when sliced.

Slice and serve: Slice the corned beef thinly against the grain. You should see visible muscle fibers running in one direction—cut perpendicular to those fibers for the most tender texture. Serve the sliced corned beef with the cooked vegetables and mustard, if desired.

How to Store and Reheat

Storing leftover corned beef and cabbage is quite easy. Just place it in an airtight container, and refrigerate as soon as you’re done eating. I find that it will keep in the fridge for 3-4 days.

Reheat in a slow cooker or in the oven, and cook to an internal temp of at least 145°F.

I freeze corned beef for up to 2-3 months. I let it cool completely, then store it in a freezer-safe container or resealable bag.

Serving Suggestions

I truly love that this crockpot corned beef and cabbage recipe is a full meal! It’s filled with beef, cabbage, carrots, and potatoes, so it’s quite hearty, perfect for a St. Patrick’s Day dinner.

When I am serving a large crowd and want to add some extra sides, I’ll whip up some beer bread or hash brown potato casserole. I also love to serve it with our St. Patrick’s Day Punch, which is always a crowd pleaser.

more cozy beef recipes to try

Corned Beef Hash

Guinness Beef Stew (Slow Cooker Irish Stew)

Reuben Casserole

Beef Wellington