Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Irish
Ingredients: 2½ pounds corned beef brisket; 1 onion sliced; 6 red potatoes peeled and halved; 2 cups baby carrots; 1 cabbage cut into wedges; 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 teaspoon caraway seeds; 2 cups low-sodium beef broth

Sometimes, there’s nothing quite as comforting as the rich aroma of slow-cooked meat mingling with hearty vegetables. This Crockpot Corned Beef and Cabbage Recipe has become one of my go-to dishes whenever I want a hands-off, flavorful meal that fills the house with warmth. Let's dive into why it's such a classic favorite and how you can make it perfectly in your own kitchen.

A slow cooker filled with a thick piece of cooked meat sliced into about eight layers, each layer showing a reddish-pink center with a pepper and mustard seed crust on the edges. Surrounding the meat are whole baby carrots, light brown round potato pieces, translucent cooked onion slices, and soft pale green cabbage pieces. The meat is placed in the middle, lying on top of the vegetables, all inside a black cooker. The photo is taken on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe
Top Tip
How to Serve Crockpot Corned Beef and Cabbage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Corned Beef and Cabbage Recipe

Why You'll Love This Recipe

I remember the first time I tried a crockpot corned beef and cabbage; the meat was so tender, it practically melted in my mouth. What makes this recipe really special is its simplicity — you prep it in minutes, and the crockpot does the magic while you go about your day.

Effortless Cooking: Just throw everything in the crockpot, set it, and forget it—perfect for busy days or cozy weekends.
Hearty, Balanced Meal: With potatoes, carrots, and cabbage all cooking alongside the brisket, you get a full plate of robust flavors and textures.
Customizable Flavors: Whether you like your cabbage tender or a bit crisp, you can tweak the cooking time to suit your taste.
Perfect for Any Occasion: It’s an ideal centerpiece for St. Patrick’s Day, family dinners, or anytime you want a comforting, homey meal.

The image shows a dish with six slices of pinkish-red roast meat, each slice covered with a layer of coarse mustard seeds and black pepper on top, arranged in a slight fan shape in the center of a black slow cooker. Around the meat are cooked orange baby carrots, light brown potato chunks with skin, and soft-looking pale cabbage leaves, spread unevenly at the base and edges. The textures vary, with the meat looking moist and tender, the vegetables soft, and the mustard seeds adding a rough, grainy surface on the meat. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Crockpot Corned Beef and Cabbage Recipe uses simple, quality ingredients that shine when slow-cooked together. The brisket’s salty richness pairs beautifully with the earthiness of potatoes and the sweetness of carrots, all rounded out by that signature cabbage and a touch of caraway.

Flat lay of a fresh whole corned beef brisket with trimmed fat, a sliced yellow onion, six peeled and halved red potatoes, a small pile of bright orange baby carrots, one peeled garlic clove, a wedge of green cabbage, a small white ceramic bowl of light brown Worcestershire sauce, a small white ceramic bowl with coarse dry mustard powder, a small white ceramic bowl filled with rich low-sodium beef broth, a whole beef bouillon cube, and a few scattered caraway seeds placed on a simple white ceramic dish, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned beef brisket: I recommend the flat cut for even cooking and easier slicing, but point cut works too if that’s what you find.
Onion: Adds a layer of sweetness and depth as it slowly cooks down.
Red potatoes: They hold their shape well and absorb the savory broth flavors beautifully.
Baby carrots: Sweet and tender, they balance the briny beef perfectly.
Beef bouillon cube: Intensifies the beefy aroma and adds richness to the broth.
Garlic: Just a clove is enough to give a subtle kick without overpowering.
Worcestershire sauce: Adds an umami boost and a touch of tang.
Dry mustard: Adds warmth and a gentle spice to this savory pot.
Spice packet: Usually included with corned beef; optional but definitely adds that classic blend of seasonings.
Cabbage wedges: The star veggie that softens just right when added later, giving you that perfect texture contrast.
Caraway seeds: A traditional spice that complements cabbage beautifully, enhancing aroma and flavor.
Low-sodium beef broth: Keeps the cooking liquid flavorful but not too salty, which is key for balancing everything.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this recipe depending on the season and who I’m cooking for. Feel free to adjust it—this dish invites you to make it your own!

Variation: Once, I swapped out the beef broth for Guinness beer and wow, that extra depth took the flavor to a new level—perfect for a festive twist.
Dietary tweak: If you want to keep things lighter, try using vegetable broth and load up on extra veggies like parsnips or turnips.
Cabbage timing: Adding cabbage earlier gives a softer, almost sweet texture; adding it just an hour before the end keeps it crisp and vibrant.

Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe

Step 1: Prep Your Brisket Like a Pro

Start by trimming all visible fat off your corned beef brisket—this helps avoid greasy broth and keeps the texture just right. Don't worry, slow cooking will still leave the meat tender and juicy. A little extra prep here ensures a cleaner, more balanced dish.

Step 2: Layer Your Veggies in the Crockpot

Spray your crockpot with nonstick spray to make cleanup easier. Then, layer the sliced onion, halved red potatoes, and baby carrots on the bottom. They’ll absorb the delicious juices and cook evenly underneath the brisket.

Step 3: Add the Brisket and Liquid Magic

Place the corned beef brisket on top of the veggies. In a separate bowl, whisk together the beef bouillon cube, minced garlic, Worcestershire sauce, dry mustard, and low-sodium beef broth. Pour this flavorful concoction over the brisket, then sprinkle the spice packet from the meat on top if you’re using it. Cover and seal the crockpot.

Step 4: Slow Cook to Perfection

Cook on low for 8-10 hours or on high for 4-5 hours. About an hour before it’s done, tuck the cabbage wedges and sprinkle the caraway seeds over everything. This timing lets the cabbage soften without turning mushy. The brisket should reach at least 145°F internally—juices will run clear and the meat will be tender to your fork.

Step 5: Serve and Enjoy

When it’s all done, carefully discard the cooking liquid (unless you want to save a bit for soup!) and slice the brisket against the grain. Serve alongside the slow-cooked veggies with some mustard on the side if you like that extra zing.

Top Tip

After making this recipe several times, I’ve gathered a few tips that really help bring out the best in the Crockpot Corned Beef and Cabbage Recipe. These small tweaks make a big difference.

Trim the Fat Thoroughly: I used to skip this step, but trimming fat makes the broth less greasy and the meat’s flavor more pronounced.
Don’t Skip the Spice Packet: The seasoning mix that comes with the brisket is packed with classic flavors—adding it makes your dish much closer to that authentic taste.
Add Cabbage Late: I always add cabbage during the last hour of cooking to avoid it becoming too mushy, keeping a bit of pleasant crunch.
Use a Meat Thermometer: Instead of guessing, I rely on a thermometer to know when my brisket hits 145°F, ensuring it’s juicy but fully cooked.

How to Serve Crockpot Corned Beef and Cabbage Recipe

Crockpot Corned Beef - Serving Suggestion

Garnishes

I like to keep things simple here—some freshly chopped parsley or dill does wonders. If you’re feeling bold, a spoonful of grainy mustard alongside really lifts the dish. Sometimes I even sprinkle a bit of cracked black pepper or a touch of chili flakes for a mild kick.

Side Dishes

This recipe pairs beautifully with classic Irish soda bread or a crusty baguette to soak up all that goodness. For something green and fresh, steamed green beans or a simple side salad add a nice, bright contrast to the hearty meal.

Creative Ways to Present

For special occasions, I’ve arranged the sliced brisket fanned out on a warm platter with the veggies piled high in the center. Garnishing with lemon wedges and caraway seed sprinkles gives it an elegant touch. It’s a crowd-pleaser and looks beautiful on the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into airtight containers and store them in the fridge. This Crockpot Corned Beef and Cabbage Recipe keeps very well for up to four days—sometimes even better the next day when flavors have melded.

Freezing

I've frozen leftovers in portions before, and it works great. Just be sure to freeze everything separately if you can (meat and veggies), so you can reheat more evenly without overcooking. Defrost overnight in the fridge for best results.

Reheating

I like reheating gently on the stovetop with a splash of beef broth or water to keep things moist. If you use a microwave, cover the dish to trap steam so the meat doesn’t dry out. Slow and low is definitely the way to go here!

Frequently Asked Questions:

How long should the corned beef be cooked in the crockpot?

The corned beef should be cooked on low for 8-10 hours or on high for 4-5 hours. The key is cooking it low and slow for tender meat. Adding cabbage in the last hour helps keep it from getting too mushy.

Can I use vegetable broth instead of beef broth?

Yes! You can substitute vegetable broth for beef broth if you prefer. It will still give a nice flavor, although beef broth contributes a richer taste. Some even use Guinness beer for a unique twist.

Should I add the spice packet that comes with the corned beef?

The spice packet is optional but highly recommended. It adds that classic seasoning blend that makes corned beef and cabbage taste extra authentic and flavorful.

How do I know when my corned beef is done?

Use a meat thermometer to check the internal temperature; it should be at least 145°F. The meat will also be tender and easily pierced with a fork. Cooking low and slow is key to tender corned beef.

Final Thoughts

This Crockpot Corned Beef and Cabbage Recipe is one of those dishes that feels like a warm hug after a long day. It’s simple to make, reliably delicious, and invites you to get creative with flavors and timing. I hope you’ll give it a try — it’s the kind of meal that brings people together around the table, and isn’t that what cooking is all about?