Slow cooker corned beef and cabbage is an easy St. Patrick’s Day meal. Filled with tender corned beef, cabbage and other delicious vegetables and spices, this simple recipe only takes minutes to prepare and your house will be filled with the delicious aroma all day.
While this recipe is perfect all year round, it is traditionally served in the spring around St. Patrick’s Day. To make the meal even more festive, I love to serve it with a tasty Shamrock Float to drink and cups of Rainbow Jello for dessert.
Crock Pot Corned Beef and Cabbage
Growing up my dad loved corned beef and cabbage so we had it for dinner quite frequently. I remember my mom spending a lot of time in the kitchen every time she would make this, so I decided to try and simplify the recipe so it would be less of a hassle.
This delicious recipe still has all of the fabulous flavors and taste but can be thrown into the crock pot and left to cook while I go about my busy day. In fact, the longer it cooks, the better it tastes! While most people think you can only enjoy this hearty dinner around St. Patrick’s Day, you should be more like my dad and enjoy it all year round!
What Is Corned Beef
Corned beef is traditionally made from the brisket cut of beef and cured in a brine solution and seasoning. The term “corned” came about because large pieces of rock salt, or “corns” of salt, were used during the curing process.
Are Corned Beef and Pastrami the Same
While corned beef and pastrami both go through an initial curing process they are not exactly the same. Corned beef is typically made from a brisket while pastrami is made from the beef plate. Once the meat has cured, corned beef is usually boiled while pastrami is smoked and then additional seasoning is added.
How To Make Corned Beef and Cabbage In A Slow Cooker
- Cut the corned beef into your desired size. I cut them into bite sized chunks.
- Remove the the cabbage core and then cut into large chunks
- Chop the onions, celery and cube the potatoes
- Add the corned beef, cabbage, potatoes, celery, onion, carrots and into the crock pot.
- In a separate bowl, mix together the beef broth, Worcestershire sauce and all of the spices.
- Pour the liquid over the meat and veggies, then cook on low for 7-8 hours
- Garnish with chopped parsley, and season with more salt and pepper, if desired.
Tips For Making Tender Corned Beef In The Crock Pot
- The key to making tender corned beef is to cook it slowly for a long period of time. I recommend cooking it for at least 7-8 hours but if you can leave it in there for 10 hours, the meat will be extra tender.
- If you got a late start in the morning, you can also cook this recipe on high for 5-6 hours as well but I prefer to cook it nice and slow
- Using either method, if the corned beef isn’t as tender as you would like, it just hasn’t cooked long enough
- Use at least a 6 quart slow cooker because this recipe will easily fill it
Crock Pot Corned Beef and Cabbage Ingredients
- 2 lbs of corned beef
- 5 potatoes
- 2-3 stalks celery
- 1 white onion
- 1 lb baby carrots
- ½ head cabbage
- 4-5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp paprika
- 1 seasoning packet that comes with the corned beef
- 1 tsp salt
- 1 tsp pepper
- parsley
- salt
- pepper
How To Store Corned Beef and Cabbage
This recipe can be kept in the refrigerator for about 3-4 days after you cook it. If you don’t think you’ll eat it before then, you’ll want to put it in the freezer until you’re ready to use it. You can keep it frozen for up to 3 months before you need to use it. I’ll let the corned beef and cabbage defrost in the refrigerator the night before and then warm it back up in the crock pot. Once the temperature reaches 165 degrees F, it’s ready to serve!
More Simple Slow Cooker Recipes
- Crock Pot Zuppa Toscana Soup
- Slow Cooker Grape Jelly Meatballs
- Pepperoncini Pot Roast
- Crock Pot Chicken Noodle Soup
- Albondigas Soup
Easy Crock Pot Corned Beef and Cabbage Recipe
Go ahead, give this delicious recipe a try. Leave us a comment below and let us know how much you enjoyed this corned beef and cabbage or tag us on social media after you make them because we love to see what you’ve been up to in the kitchen!
Slow Cooker Corned Beef and Cabbage Recipe
Ingredients
- 2 lbs corned beef
- 5 potatoes
- 2-3 stalks celery
- 1 white onion
- 1 lb baby carrots
- ½ head cabbage
- 4-5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp paprika
- 1 seasoning packet that comes with the corned beef
- 1 tsp salt
- 1 tsp pepper
Instructions
- Cut the beef into bite sized chunks
- Core and cut the cabbage into large pieces
- Cube the potatoes
- Chop and celery, onions
- Add the beef, potatoes, celery, onion, carrots and cabbage to the crock pot.
- In a separate bowl, mix together the beef broth, Worcestershire sauce and all the spices.
- Pour the liquid over the meat and veggies
- Cook on low for 7-8 hours or high for 5-6 hours
- Garnish with chopped parsley, and season with more salt and pepper, if desired.
Very tasty. I remember also making this receipt with the grape jam and mustard many years ago. I do not remember the exact amounts however if anyone does please let me know
Thanks Cindy, so glad you enjoyed it! I’ve never tried it with the grape jam and mustard but that sounds delicious!
So tender and such great flavor! Yum!
This is such a tradition for st paddy’s day every year! Love being able to have the slow cooker do all the work.
I love how easy and hearty this dish is – we will make again and again!
So glad to hear you loved it as much as I do!
My family’s favorite! I am saving this recipe!
Thanks Lauren!
This will be great for St. Paddy’s day! Thanks for sharing.
You’re welcome…let me know how you like it!