Crockpot Corned Beef and Cabbage

By Becky Hardin

Updated Mar 19, 2025

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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.

Slow Cooker Corned Beef and Cabbage Recipe

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.

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Crockpot Corned Beef and Cabbage Recipe

4.58 from 223 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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Equipment

• Crockpot

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

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.
  

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 the fat off the brisket and spray a large crockpot with nonstick spray.

Add vegetables: Add the onion, potatoes, and carrots to crockpot, and place corned beef on top.

Make the sauce: Whisk the bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth together. Pour it over the corned beef.

Add spice packet: Sprinkle the included spice packet over the corned beef (optional).

Cook: Cover the pot. Cook on low 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.

Cut and serve: Discard cooking liquid. Slice the beef across the grain for the most tender meat. Serve with 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