Crockpot Corned Beef and Cabbage Recipe

4.58 from 223 votes

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

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Irish

Servings:

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.

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.