Slow Cooker Corned Beef And Cabbage Recipe

I’m sharing my Crock Pot Corned Beef recipe and the surprising pantry ingredient and timing tweak that make all the difference.

I love making corned beef brisket in my slow cooker because it becomes the most tender, fall apart meat you’ve ever tasted. The first time I piled a head of green cabbage on top I couldnt believe how it soaked up the juices and turned sweet and soft.

People tag this thing as Cornbeef Cabbage Slow Cooker and I’ve even seen it called Crock Pot Corned Beef when someone’s showing off photos, so yeah it gets around. I wont pretend theres no mess, but the payoff is real, and I still get excited every single time I pull it out.

Ingredients

• Corned beef brisket: Rich in protein and iron, salty cured meat that keeps you full.
• Cabbage: Low cal, high in fiber and vitamin C, it adds bright crunch and mild sweetness.
• Potatoes: Starchy carbs for energy, creamy texture when cooked, comforting and filling.
• Carrots: Sweet earthy bites, full of beta-carotene and fiber, they brighten the pot.
• Onion: Adds savory depth and natural sweetness, supplies antioxidants and tasty layers.
• Garlic: Pungent, small dose gives big flavor, may have immune boosting compounds.
• Beer or apple cider: Optional liquid, beer gives malty notes, cider gives fruity tang and acidity.
• Pickling spice: Blend of warm aromatics, adds a little tang and subtle heat.

Ingredient Quantities

• 3 to 4 lb corned beef brisket with seasoning packet (if it came with one)
• 1 large yellow or sweet onion
• 3 cloves garlic
• 4 large carrots
• 3 to 4 medium potatoes (Yukon Gold or red)
• 1 small head green cabbage
• 1 cup beef broth or water, whichever you got
• 1 tablespoon pickling spice or use the packet from the brisket
• 2 bay leaves
• 1 teaspoon black pepper
• 1/2 cup beer or apple cider, optional

How to Make this

1. Prep the produce and brisket: peel and quarter 1 large onion, smash 3 cloves garlic, peel and cut 4 large carrots into large chunks, halve 3 to 4 potatoes, and cut the small head of cabbage into 6 to 8 wedges; trim excess fat from the 3 to 4 lb corned beef leaving about 1/4 inch.

2. Optional sear for flavor: heat a skillet and brown the brisket 2 to 3 minutes per side, fat side last. You can skip this if youre short on time, but searing really ups the flavor.

3. Build the slow cooker base: put the onion, garlic, carrots and potatoes in the bottom of the crock pot to make a veggie rack so the meat doesnt sit directly on the pot.

4. Place the brisket on top fat-side up so the fat bastes the meat while it cooks. Sprinkle the 1 tablespoon pickling spice or the brisket seasoning packet over the meat, add 2 bay leaves and 1 teaspoon black pepper.

5. Add liquids: pour in 1 cup beef broth or water and 1/2 cup beer or apple cider if using. The liquid should come partway up the meat but doesnt have to cover it.

6. Cook low and slow: cover and cook on LOW for 8 to 9 hours (or HIGH for 4 to 5 hours) until the brisket is fork tender and pulls apart easily.

7. Add the cabbage late: tuck the cabbage wedges in around the last 60 to 90 minutes of cooking so they get tender but not mushy.

8. Remove and rest: lift out the brisket and vegetables, cover loosely and let the meat rest 10 to 15 minutes so it firms up and is easier to slice.

9. Finish and serve: discard bay leaves and any loose spice bits, strain the cooking liquid and spoon over the sliced meat and veggies or simmer the liquid to reduce for a sauce, or thicken with a little cornstarch slurry if you want gravy. Slice brisket against the grain for the most tender pieces.

Equipment Needed

1. Slow cooker (6 to 8 quart crock pot), main cooking vessel
2. Large heavy skillet for optional searing of the brisket
3. Chef’s knife for trimming and slicing the meat
4. Cutting board, big and sturdy (one for meat if you wanna be safe)
5. Vegetable peeler and a paring knife for the carrots, potatoes and garlic
6. Tongs and a slotted spoon or ladle to lift veggies and baste the meat
7. Measuring cups and spoons (you’ll need 1 cup broth and 1 tablespoon spice)
8. Carving knife or meat fork plus a platter or rimmed baking sheet to rest and slice the brisket

FAQ

Slow Cooker Corned Beef And Cabbage Recipe Substitutions and Variations

• Corned beef brisket: no corned beef? Use a 3 to 4 lb beef chuck roast seasoned with the pickling spice and 1 tsp salt, slow cook the same time. Or swap for a smoked picnic shoulder or ham roast if you want pork.
• Potatoes (Yukon Gold or red): use fingerlings or baby new potatoes, or try sweet potatoes for a sweeter finish; just cut sweet potatoes bigger so they don’t turn to mush.
• Green cabbage: swap with savoy or napa cabbage, or use sturdy kale or collards; add kale/collards near the end so they stay tender not limp.
• 1 cup beef broth or beer/apple cider: use chicken or vegetable broth, or plain water plus 1 beef bouillon cube. For alcohol-free swap, apple juice or extra broth works fine.

Pro Tips

1) Sear then deglaze — dont skip the pan bits: browned bits are flavor gold, so after searing pour a splash of beer or broth into the hot pan, scrape up the fond and add that liquid to the cooker. It makes the sauce richer without extra effort.

2) Skim and strengthen the cooking liquid: chill or let the juices sit a few minutes, scoop off fat from the top, then simmer the strained liquid to concentrate it or thicken with a little cornstarch slurry. A spoonful of Dijon or whole grain mustard at the end brightens things up.

3) Slice smart for cleaner pieces: let the meat rest until it’s slightly cool, slice against the grain and watch for where the grain changes direction so every slice stays tender. If you need neat slices for serving, refrigerate 20 to 30 minutes first and then cut.

4) Store and reheat the right way: keep leftovers with some cooking liquid so they dont dry out, reheat gently over low heat or in a covered dish in the oven. Flavors usually improve the next day and portions freeze well for easy meals later.

Slow Cooker Corned Beef And Cabbage Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Crock Pot Corned Beef recipe and the surprising pantry ingredient and timing tweak that make all the difference.

Pin

Servings

8

servings

Calories

506

kcal

Equipment: 1. Slow cooker (6 to 8 quart crock pot), main cooking vessel
2. Large heavy skillet for optional searing of the brisket
3. Chef’s knife for trimming and slicing the meat
4. Cutting board, big and sturdy (one for meat if you wanna be safe)
5. Vegetable peeler and a paring knife for the carrots, potatoes and garlic
6. Tongs and a slotted spoon or ladle to lift veggies and baste the meat
7. Measuring cups and spoons (you’ll need 1 cup broth and 1 tablespoon spice)
8. Carving knife or meat fork plus a platter or rimmed baking sheet to rest and slice the brisket

Ingredients

• 3 to 4 lb corned beef brisket with seasoning packet (if it came with one)

• 1 large yellow or sweet onion

• 3 cloves garlic

• 4 large carrots

• 3 to 4 medium potatoes (Yukon Gold or red)

• 1 small head green cabbage

• 1 cup beef broth or water, whichever you got

• 1 tablespoon pickling spice or use the packet from the brisket

• 2 bay leaves

• 1 teaspoon black pepper

• 1/2 cup beer or apple cider, optional

Directions

• Prep the produce and brisket: peel and quarter 1 large onion, smash 3 cloves garlic, peel and cut 4 large carrots into large chunks, halve 3 to 4 potatoes, and cut the small head of cabbage into 6 to 8 wedges; trim excess fat from the 3 to 4 lb corned beef leaving about 1/4 inch.
• Optional sear for flavor: heat a skillet and brown the brisket 2 to 3 minutes per side, fat side last. You can skip this if youre short on time, but searing really ups the flavor.
• Build the slow cooker base: put the onion, garlic, carrots and potatoes in the bottom of the crock pot to make a veggie rack so the meat doesnt sit directly on the pot.
• Place the brisket on top fat-side up so the fat bastes the meat while it cooks. Sprinkle the 1 tablespoon pickling spice or the brisket seasoning packet over the meat, add 2 bay leaves and 1 teaspoon black pepper.
• Add liquids: pour in 1 cup beef broth or water and 1/2 cup beer or apple cider if using. The liquid should come partway up the meat but doesnt have to cover it.
• Cook low and slow: cover and cook on LOW for 8 to 9 hours (or HIGH for 4 to 5 hours) until the brisket is fork tender and pulls apart easily.
• Add the cabbage late: tuck the cabbage wedges in around the last 60 to 90 minutes of cooking so they get tender but not mushy.
• Remove and rest: lift out the brisket and vegetables, cover loosely and let the meat rest 10 to 15 minutes so it firms up and is easier to slice.
• Finish and serve: discard bay leaves and any loose spice bits, strain the cooking liquid and spoon over the sliced meat and veggies or simmer the liquid to reduce for a sauce, or thicken with a little cornstarch slurry if you want gravy. Slice brisket against the grain for the most tender pieces.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 492g
• Total number of serves: 8
• Calories: 506kcal
• Fat: 30.5g
• Saturated Fat: 12.5g
• Trans Fat: 1g
• Polyunsaturated: 1.5g
• Monounsaturated: 12g
• Cholesterol: 120mg
• Sodium: 1500mg
• Potassium: 1025mg
• Carbohydrates: 29g
• Fiber: 7g
• Sugar: 9g
• Protein: 39g
• Vitamin A: 10400IU
• Vitamin C: 50mg
• Calcium: 62mg
• Iron: 5mg