Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish-American
Ingredients: 1 (3–4 pound) corned beef brisket with seasoning packet; 4 cups beef broth; 1 cup water; 3 cloves garlic, minced; 1 large onion, cut into wedges; 6 carrots, peeled and cut into large chunks; 2 pounds baby potatoes, halved; 1 small head green cabbage, cut into wedges; 2 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon mustard seeds (optional); Fresh parsley for garnish

Description

This Crockpot Corned Beef and Cabbage recipe is a comforting Irish-American classic perfect for a hearty meal. Tender corned beef brisket is slow-cooked with flavorful spices and vegetables like carrots, potatoes, and cabbage, resulting in a delicious, melt-in-your-mouth dish ideal for St. Patrick’s Day or any cozy dinner.

Ingredients

Scale

Meat and Broth

1 (3–4 pound) corned beef brisket with seasoning packet
4 cups beef broth
1 cup water

Vegetables

3 cloves garlic, minced
1 large onion, cut into wedges
6 carrots, peeled and cut into large chunks
2 pounds baby potatoes, halved
1 small head green cabbage, cut into wedges

Spices and Garnish

2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional)
Fresh parsley for garnish

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Instructions

Prepare the Slow Cooker: Place the onion wedges, carrot chunks, and halved baby potatoes into the bottom of a 6-quart slow cooker to form a vegetable base.
Set the Corned Beef: Position the corned beef brisket on top of the vegetables with the fat side facing up, then sprinkle the seasoning packet evenly over the brisket to infuse flavor.
Add Aromatics and Liquids: Add minced garlic, bay leaves, black peppercorns, and mustard seeds if using, then pour in the beef broth and water to cover the ingredients partially and create a flavorful braising liquid.
Cook Low and Slow: Cover the slow cooker and cook on low heat for 8–9 hours or on high for 4–5 hours until the corned beef is tender and flavorful, allowing the vegetables to cook thoroughly in the broth.
Add the Cabbage: About 1 hour before serving, carefully add cabbage wedges on top of the corned beef. Re-cover and continue cooking until the cabbage softens and absorbs the savory flavors.
Rest and Serve: Remove the corned beef from the slow cooker and let it rest for 10 minutes to allow juices to redistribute. Slice the meat against the grain for tenderness. Serve hot with cooked vegetables and broth, garnished with fresh parsley for a touch of brightness.

Notes

For extra flavor, serve with mustard or horseradish cream sauce.
Leftovers make excellent sandwiches or hash the next morning, providing a versatile way to enjoy the meal again.