Crock Pot Corned Beef and Cabbage

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The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.

The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.Crock Pot Corned Beef and Cabbage

A perfect festive dish for the upcoming St Patrick’s Day holiday. Here is my original stove top Corned Beef and Cabbage with Horseradish Cream, I also have a Corned Beef and Cabbage Soup. Another festive dinner idea is my lightened up Shepherd’s Pie.

Making it in the slow cooker is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz.

This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

More Irish or St Patricks day food:

The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.
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4.77 from 17 votes
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Crock Pot Corned Beef and Cabbage

8
8
6
SP
294.5 Cals 18 Protein 19 Carbs 16.5 Fats
Prep Time: 10 mins
Cook Time: 5 hrs 30 mins
Total Time: 5 hrs 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American, Irish
I'm sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!

Ingredients

  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns

Instructions

  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more.
  • Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

Nutrition

Serving: 3oz brisket & veggies, Calories: 294.5kcal, Carbohydrates: 19g, Protein: 18g, Fat: 16.5g, Saturated Fat: 5.5g, Cholesterol: 83mg, Sodium: 960mg, Fiber: 5.5g, Sugar: 3g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 6
Points +: 8
Keywords: corned beef and cabbage recipe, Crock Pot Corned Beef and Cabbage, how to make corned beef and cabbage, Irish recipes, Slow Cooker Corned Beef and Cabbage

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175 comments

  1. Just made it and it was delicious. I will definitely make it again. 

  2. So, made this today for St. Patrick’s Day.

    Modified the recipe by using more carrots, no parsnip, and adding in some turnip (a.k.a. rutabaga in some regions). Cooked it for the specified times … and it came out undercooked, cabbage included.

    Put it all back in for an extra 2 hours, and it was great.

    I suspect the issue was, the crock was so full of everything, that the water didn’t reach most of it?

    Regardless, once the cooking was done, it did taste very good. In the future, I’ll just go for 4-and-4, timewise, rather than 4-and-1.5 as specified.

  3. Meat and root veg was cooked well, and turned out tender. For me, the cabbage for 1 hr 20 on high was wayyyyyy too long. The wedges literally dissolved into slime. If you have a newer slow cooker, I suggest testing your cabbage at half an hour and removing it the instant it gets tender for the remainder of the meat cooking time.

  4. First time making corned beef – made for my father-in-law and he loved this recipe!  I added baby Yukon potatoes as well along with the spice pack that came with the corned beef.  

  5. I just put it in. I hope its te der. So easy. Thanks

  6. This looks delish! Perhaps I missed it, but are there container counts for 21 Day Fix?  Thanks!

  7. Was fantastic, great flavor 

  8. This recipe was perfect. I save the broth and made a chicken soup with the remaining pieces of cabbage in the water and added a few more veggies to it. Delish!

  9. I’ve tried many crock pot corned beef recipes and this one by far is the best – just terrific.

  10. Hi!

    I’ve read a couple other recipes that use beer as the liquid in the crock-pot…have you tried this and do you think that would work vs. the water?

    Thanks! Making it this Saturday =)

  11. Best corned beef I have ever cooked!  I thought it was going to be a failure but it was stellar!  Tender and not dry. I used potato instead of parsnip and it worked great.  

  12. I see no “W” on this recipe. Could you tell me what is not Whole30 compliant? Thank you!

  13. Can this be made in a 3.5 quart crock pot? Will I need to adjust time or setting?

  14. Dont ever trim fat off of a cut of meat before you cook it. Its the fat that makes the meat tender, combined with slow cooking. Removing the fat will greatly reduce the juicyness and tenderness of the meat, as well as hinder the flavor.

  15. Used the spice packet that came with the corned beef plus some garlic powder and the peppercorns & bay leaves in your recipe. Added peeled baby yukon gold potatoes the last hour. Instead of adding the carrots & cabbage to the crock pot, I roasted them at 400 with some salt, pepper, garlic powder, crushed rosemary and olive oil until caramelized. Everything was delish.

  16. Soo easy and delicious! The meat was so tender and moist. I added the seasoning packet that came with the meat and substituted red onions and potatoes for the parsnips and pearl onions. Would definitely recommend!!

  17. I don’t know what I did wrong- I followed the directions to the letter but the veggies were crisp not soft, and the meat was not melt in your mouth cooked but tough. I cooked it on high in my crock pot for close to 6 hours.  What went wrong? By the way, my crock pot is pretty new, only used it a few times with no problems. What I do wrong?

    • Possibly you overfilled the crock?

      I had the same result. Put everything back in for an extra 2 hours – 8 hours total, with the cabbage added in at the 4-hour mark – and it all came out fine.

      With the very few veggies the recipe calls for, literally everything will be sitting right in the water the whole time, possibly accelerating the rate at which it cooks.

  18. I have an almost 5 lb corned beef- do I need to adjust the time??

  19. We had to play a bit as our cornered beef had spices included, and due to a time crunch at the end, we steamed the cabbage separately. However, this was a great outcome, and successful St. Patty’s dinner. Thank you!!!

  20. How long can this be cooked on low instead of high? Also, I didn’t think that parsnips had any points? Looking forward to making this next weekend!!!

  21. Thank you so much for all your delicious healthy gluten free recipes.  My question is regarding the corn beef and cabbage.
    Do I add the  spice packet also?
    Thank you!

  22. I don’t see where the sodium is coming from. The ingredients list doesn’t show salt or broth. Is the meat itself salty? Also if I were to add baby potatoes, when should they be thrown in? Thanks!

    • I don’t add any salt to it. I also don’t add any spice packets. We cook it in its own juice. I add in the potatoes in the beginning. Cabbage is usually towards the end – crockpot I think I throw in the last hour, if on the stove top its in the last 15 minutes.

    • Corned beef gets its name from small chunks of salt, commonly called, “corns”, that the beef is cured by, hence the reason sodium content is high. Corned beef is essentially beef cured with salt brine.

    • The corned beef itself is full of salt. Thats where the “corned” part comes from. You can reduce the salt by rinsing well before cooking. I add any spice packets that come with the corned beef in when cooking it. 

    • Corned beef is by definition “salt cured beef,” hence the sodium.

    • “Corned” means the meat has been (lightly) salted or pickled. So the sodium is, in fact, in the meat itself.

  23. Is corned beef brisket already seasoned in a pouch or is it just the cut of beef that is called that way? I mom would make this many years ago. I cannot find it anywhere.

  24. Can you add potatoes to this? Would you need to add more water?

  25. Reading the nutrition information on both the Instant Pot and crock pot why is there a big difference in the amount of sodium between both of them? Instant Pot said 164 mg of sodium, and 960 mg of sodium using the crock pot. I didn’t see either of the recipes adding sodium to the recipe. I didn’t make this recipe yet. I wanted to get the correct amount of sodium first.

  26. Why is this recipe more points than the instant pot version recently posted? Ingredients seem to be the same. Thanks!

  27. I made the corned beef only last and my friend said that it was the best that she had ever tasted. Oh So Tender!  The only slight change that I made was to cook in a crock pot bag with a few sliced onions on the to prevent burning.     Like yourself I do not like the mushy dish that so many make for the St Pats / New England Dinner . Instead I serve with Scalloped Cabbage, Peas and Carrots with a butter and brown sugar glaze and Creamy Mashed Potatoes.   These items make it so easy as I place all finished dishes in a warm oven.   When the guests arrive all is ready to serve immediately!  WaLa!!

  28. This was my first time cooking corned beef and it turned out great! Even with all the fat trimmed off, it was still tender and falling apart. Very flavorful. I did add one cup of stout to two cups of the water just to add a little something.

  29. This was a a great recipe – the parsnips and parsley added a lot to the flavor. More points than I usually eat for a Weight Watchers dinner but worth it since it was so good and Corned Beef and Cabbage are a must for St. Patrick’s Day. This is our new go-to recipe for this dish.

  30. Really good, but I recommend using an eye round which is a much leaner cut of beef.

  31. How would I use this recipe for the instant pot? 

  32. I made this yesterday in the Instant Pot! It was so delicious and the flavors were amazing! I put the rack in the IP, put the trimmed corned beef roast on the rack, 4 cups of water, and included the spices plus 4 cloves of garlic. Set to 90 minutes high pressure, QPR, set the corned beef aside and put the parsnips, carrots, cabbage, and pearl onions in. Set for 5 minutes high pressure and QPR. While the veggies were cooking we sliced the corned beef. We served it with your low fat Irish Soda Bread. Today we are making corned beef hash with the leftover meat and veggies and serving with eggs. Not one crumb of bread remains. Thank you! I’ve been using your recipes and recommending your website to everyone since I was directed your way in February 2018. You make me look like a chef. p.s. after all this time I ordered 2 of your cookbooks last week – which means I will be sharing your name/website/cookbooks even more than before! I lost 41 lbs in 2017 – took a job with Weight Watchers – have 25 lbs to go. I’ll get there with your recipes and my determination.

  33. I’ve made corned beef in my crock pot for years, but since I’m usually working and don’t like overcooked vegetables, I like to cook my carrots and potatoes on the stove in water. The Cabbage, my favorite, I cut into wedges and put in a skillet with about a cup of liquid from the crock pot, it cooks in about 15 minutes. I can’t wait!

  34. Yummy! I once made a brisket and it was so salty it was not salvagable …..I was later told I was suppose to rinse off the packaging’s “slime” before cooking….is this.true?

  35. For WW, the serving is 3 oz of meat and 3 oz of vegetables? Or just 3 oz of meat and any amount of vegetables?

  36. Has anyone done this in the instant pot?

  37. Love your recipes!!

    For this one, to have figured out the Freestyle points, you must have had the Nutrition values for SatFat. Could you please provide that information. Thanks!

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  40. What would be a good substitute for parsnips?  I don’t especially care for them.   Thanks.

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  47. If you only cooked the corned beef and cabbage what would the points be?

  48. Any chance you’ve converted this recipe for the Instant Pot? 

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  57. Is it possible to adjust this for the Instant Pot?? Thank you!

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  59. Can i cook this on low for 6-8 hrs? Or will my veggies be mushy?

  60. Fantastic! I make this around St. Patrick’s day but should do it more often. So tender and flavorful. I add some Penzey Bavarian herbs to the mix and maybe a few more carrots and parsnips but all else the same and it is so good. Amazing how much fat you can trim off of the brisket. Served with the cauliflower puree with garlic. Wonderful dinner. Thank you

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  62. I made this today and got the two thumbs up from the hubby, 2yr-old, and the 10-month-old (who ate 2 slices!). We always like your meals and this one was delicious! Thank you!

  63. My corned beef is uncured corned beef brisket but says it's fully cooked, so is 4 hours on high needed still?

  64. Would it be alright to do 8 hours in the crockpot on low? I work all day so I won't be able to do just 4 hours.

  65. I made this for dinner last night and just had leftovers and had to post. YUMMMMMMMM! I am a good cook but when I get near a slow cooker, I am a disaster and meats are tough and flavorless. This recipe gives me hope that maybe, all is not lost! I swapped 12 oz of Bud Light for 12 oz of the water and added large slices of unpeeled potatoes and yellow onion slices instead of the pearl onions. I also roasted the cabbage in the oven and kept it separate. Added the spice packet that was included. Trimmed the fat as best as possible and cooked for 5 1/2 hours on high. Thank you!

  66. Can this be made in an electric pressure cooker and what would the instructions be, if so?

    • I made this in my instant pot. I cut my brisket in half and cooked on high 75 minutes. Took out the meat then cooked the veggies on high 5 minutes. Both QR. it was delicious!

  67. I made this today and thought it was very flavorful, however the meat was a bit tough. Is it supposed to be or is it supposed to fall apart easily? Could it be the cut of meat I got?

    • I printed a recipe I saw on the internet and they used turkey breast instead of corn beef and cooked the same way and it ended up delicious and since I’m a heart patient, I try to cut down on some of the spices because of salt! I’ll let you know how it turns out – yes, I’ll use crockpot!

  68. I use broth instead of water. Gives it more of a flavor.

  69. This is delicious! I just wish I new what to do with the left over parsnips. What can I put some parsnips in? They normally go bad and I end up throwing them away.

  70. In the original recipe, do you throw in the Seasoning Spice Packet into the liquid when cooking? I see no mention of what to do with that. I would thin it would be kind of bland without it.

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  72. I only ever do mine in the crock pot. I use a 12 oz can of beer, 1/4 cup brown sugar and then water or apple juice for the liquid. I put the potatoes, carrots, and onions in the bottom; then the corned beef. add the seasoning packet it comes with around the veggies and then add the liquids/mixed with brown sugar. Then let it cook all day!
    I usually add a little bit of cabbage to the pot initially and then save the bulk of it for cooking at the end – 30 minutes on high usually does it. My kids prefer the cabbage 'cooked down'. We love the flavor!!

  73. I use my crock pot every year It seems to do what I want it to, considering I can't watch over it. I usually put my vegetables in at a latter time,–med. onion, potatoes, and cabbage–and they are all cooked apart from the cabbage. After 5 hours I will use 1 cup of liquid from the crock pot to cook my cabbage adding 1/2 tspn. of Kosher salt and fresh cracked pepper. I do add 3 cups of water with the packet of seasoning the distributor packs with the brisket; the addition of 1 tblsp. of pickling spice does everything justice in the end. With an average sized head of cabbage, 4-5 lbs., I use 4 tblsp. of unsalted butter, the i cup of liquid from the crock pot, I cook the cabbage, separately in it's own pot with 1 med onion. I use about 2 lbs. of potatoes, cut in 1 inch cubes and boil them separately. Add everything together, the potatoes and cabbage. cut, pull, or serve the corned beef. enjoy!

  74. Love this timely post! Happy St. Patrick's Day!

  75. Do any of your European readers know if it is possible to find/order Corned Beef Brisket?…I am stumped as to where to find this in France! Any nearby countries or on-line service for this? I miss it so, and Gina's wonder in my pressure cooker (as per other comments) sounds like a St. Patrick's Day "win"!!

  76. I ADORE corned beef and especially the Ruebens I'll make tomorrow with the leftovers. For years, I put everything in one pot like most people. But in the past few years, I've cooked the corned beef by itself in beer and spices and garlic and cooked the veggies and potatoes separately in salted water. I find the veggies soak up a lot of the fat from cooking with the corned beef and I don't care for it. Cooked separately, they're clean and bright and not overcooked. You can also put a little cooking liquid from the beef on them if you choose.

  77. Looks yummy! I'm going to make this today!! Like the idea of using parsnips instead of potatoes, too! Certainly a healthier option!

  78. Awesome! made this for St Patrick day celebration. Everyone loved it. I added in turnip as well! A recipe to save!

  79. If my meat was closer to 4 lbs., should I add more than 3 cups of water? Thanks!

  80. Would you make any adjustments if you had to cook on low for 8 – 9 hours?

  81. I just got back from the store with my brisket and this is what we are going to enjoy tomorrow. I like my corned beef with grainy mustard. Happy St. Patrick's Day!

  82. This looks so delicious and healthy! And my must-have kitchen appliance, my slow cooker, gets to help me make it low and slow all day! The aroma after cooking this pot of goodness will be amazing!

  83. What's the difference between a crock pot and a slow cooker?

    • I read that crockpot is a trade name and can’t remember what brand it was and all others must use slow cooker!

  84. I was throwing the ingredients in this morning before work and totally flaked and added the cabbage. Do you think it'll be gross if it cooks all day on low (10 hours)? I really hope not 🙁

    • my kids actually prefer it this way. it is cooked down for sure – but I don't find it mushy as much as very soft to chew. Still has good flavor! this is exactly how i cook it

  85. I always add 6 whole cloves and fresh minced garlic to my corned beef as well. Without cloves in the water it just tastes flat to me.

  86. I believe she means 3 oz after cooking, because she says she ended up with 18 oz of corned beef after cooking, and the recipe makes 6 (3-oz) servings.

  87. Is the 3 oz. serving of corned beef weighed after cooking or before?

  88. I made this for the first time last night. I made it exactly per the recipe, and it was FANTASTIC!

  89. Made this yesterday for our St. Patrick's dinner. Everyone loved it. Cabbage was exceptionally tender and juicy.

  90. Had this for dinner last night and it was wonderful. I didn't have pearl onions so I just quarted a yellow onion instead. I am looking forward to lunch today because I had enough for leftovers.

    Jessica Francis: low for 8-10 is the same thing as high for 4-5 hours.

  91. Made this tonight! It was SO good, and my kids loved it- score!!! Thanks 🙂

  92. We love corned beef & cook it quite often. But I boil it in the biggest pot I have mainly because I buy the biggest cut I can find, but also because I'm afraid that it will be too salty cooked in a crock pot. There's so little water to draw out the salt. For those who have never cooked a corn beef dinner – DO IT!! It's truly the easiest meal in the history of cooking.

  93. This looks fantastic! But, since I work all day, I won't be able to cook on high for 4 hours. Is low for 8-10 hours the same thing??

  94. I made last night finally…It taste wonderful…However, I will cook for 1 hour less next time. Thank you always for these great recipes…I am cooking some cloud cookies now.

  95. I use low sodium chicken stock or low sodium vegetable stock with red potatoes cut in half cabbage carrots and onions and I came out so tender and delicious!
    Happy St Patrick's Day everyone!

  96. Made this tonight for dinner. It was wonderful!

  97. I purchased the low sodium flat cut brisket. LS = 750mg sodium per 3oz. Pretty big difference. Looking forward to making this minus the pearl onions. 🙂 I will be making mine with cabbage and carrots and then making red potatoes on the side for the hubby as he does not like cabbage.

  98. I love corn beef in the crock pot, in fact, I cook it NO OTHER WAY but I don't typically dilute it with water as it will make it's own juice. Of course, not enough juice to cook cabbage, so I understand why the water is necessary in this recipe. I just thought it was important to note that if you are use to cooking corn beef in the crock pot alone, then you may find the corn beef less favorable when it's boiled in water. For Health Purposes I feel SURE this is much better for you and please know that the beef is STILL DELICIOUS. The corn-beef flavor is just toned down a lot. I had never had parsnips so that was another treat the recipe supplied. 🙂

  99. Gina – My son is a Flight Medic in Iraq. Today was his last day home before he ships back out. I made him the St. Patrick's Day dinner he missed back in March. We had your crock pot corned beef and cabbage w/horseradish sauce, Irish Oatmeal Soup (AWESOME), Irish Soda Bread (Wonderful – I added caraway seeds, as this is how I've always made it) and your Chocolate Stout cupcakes with Bailey's icing. He and my husband could not get enough!! I am currently on Jenny Craig and have 10 more pounds to lose. Once I am off this program, I am going to make this meal for me! 🙂 Thank you for all the great recipes.

  100. I just made this for dinner last night. I cooked it on low all day and added the cabbage the last 2 hours. We loved it! I have never had parsnips before and I must say they were delicious. Thanks Gina, down 15 pounds so far this year!

  101. Thank you. This came out great and it was so easy to do. Appreciate your site. I've tried alot of your receipes and have not found one that I didn't like. Really appreciate the gluten free section.

  102. made this yesterday with potatoes instead of parsnips and 1 quartered onion instead of pearl onions. turned out tasty, its the first corned beef and cabbage ive ever even tasted so not sure im the best judge but i liked it. only thing i didnt care for was the cabbage, too plain. i think i wouldve much preferred to make your shredded sauteed brussel sprouts as a side to the corn beef. next year for sure!

  103. what can I say Gina, you are amazing !! We had a St Patrick's celebration. I made corned beef in the crock pot , Irish oatmeal soup, Irish soda bread muffins and the chocolate stout cupcakes , it all allowed me to stay on the ww points plan and feel like I was indulging . One word delicious !!!!!
    I have made so many of your recipes I started a recipe box and I have never been disappointed in a single recipe. Thank you so much for making my life so easy with your awesome recipes , keep them coming !!!1

  104. I bought corned beef at Trader Joe's that came in seasoned sauce – would you still add the seasonings mentioned in your recipe or just use the marinade sauce and water?

  105. Hi Gina! I made your Crock Pot Corned Beef and Cabbage with Horseradish Cream and your Low Fat Irish Soda bread for St. Patrick's Day. I was a little nervous doing healthy versions of my favorites, but everything was GREAT! Honestly, the soda bread is better than my original recipe! The whole family loved it and never would have guessed it was all healthy alternatives! Thanks a million!

  106. What an amazing taste!!!! This is a new favourite in our house. Won't even wait 'til next St. Paddy's day to try it again. My husband prepared it & found it was so easy to make. thanks from Kelowna B.C. Canada

  107. Holy parsnips! Never had them before and boy! Were they tasty! We used the seasoning packet that was packaged with our corned beef…it was absolutely delicious! Because I'm not counting points right now, I left the fat on and trimmed it just before adding the cabbage. It was to die for! What a wonderful addition to our St. Patrick's Day recipe arsenal, thank you!!

  108. Have this cooking in my crock pot now. The kitchen smells really good! Can't wait til supper time. Happy St. Patrick's Day.

  109. I boiled mine for 2 hours, then I poured all the juice and the corned beef in the crock pot sprinkled the seasoning packet on top – put in on low – it cooked for 16 hours – this was the best corned beef any of us had ever had very tender and juicy.

  110. Do you add any fluid to the crock pot.

  111. I want to cook the corned beef on low, wont be home in four hours,how long should it cook?

  112. I'll be doing mine in the crockpot w/ potatoes, carrots & onions, and my friends roasted cabbage recipe (w/ balsamic rather than the soy sauce she uses). And I'll have to try Linda A's mustard/horseradish/mayo sauce!

  113. I use big red potatoes instead of parsnips. cut them in half and add to the crockpot just like the parsnips. They turn out perfectly tender and lots of flavor. I also cheat and use the pre-marinated corned beef. Love this recipe!!

  114. I've always found corned beef and cabbage to turn out even better in the pressure cooker. Always cook the beef most of the way first, then add the veggies so the cabbage doesn't get overcooked. I find the pressure cooker helps keep the cabbage from getting overcooked, and locks in much more flavor and moisture (not to mention nutrients). Plus, the pressure cooker also greatly cuts down on the cooking time. (It usually only takes me an hour to an hour-and-a-half total with bringing up the pressure, cooling, and everything.)

    • LOVE LOVE LOVE using a pressure cooker!! Not too many people use them – they are afraid. I always remembered my grandmother using it which is why I bought one and it makes cooking easier and super quick. Love making chicken in it as well. For all the newbies trying to use a pressure cooker…read the instructions and make sure all the steam is out before opening. Cook Safe! 🙂

    • I'm interested in getting a pressure cooker that can double as a canner. Can you recommend one?

  115. When I was working I would cook my corned beef in the crock pot, then when I got home transfer the juices to the stove top and cook my veggies. I always use red potatos in mine also.

    • I do something similar. I put the potatoes, carrots and onions in the crock pot with the corned beef, but transfer the juices just to cook the cabbage on the stove so it doesn't get mushy. Cabbage cooks quickly so your meal is ready fast.

  116. The corned beef I have is about 4 pounds- how long would you recommend cooking that for? Should I put it on high, or low?

    • I have the same question. 4lb corned beef, the package says low for 10-12 hours. would you add in all the veges except cabbage for the whole 10-12 hours? or would you just go with the high setting? How long do you recommend for high for the 4lbs?

    • I just did this recipe with a 4lb corned beef and cooked it for 6 hours in the crock pot on high and it came out amazing!

  117. I really like mine with potatoes. Would I put them in at the beginning or put them in with the cabbage?

  118. If I wanted to cut this in half, would I have to do anything special besides halving all the ingredients? Would I still want to use 2 bay leaves, 1/8 peppercorn, parsley, etc? Sorry, new 'chef' over here 🙂

  119. I am cooking this for the first time also… Looking forward to an evening of Corned Beef and Cabbage for dinner after the parade. Thanks in advance for the help…I would not have tried this without your help !!! (And the Guiness??? think i'll drink one and wish it was in there .. ha)… Happpy St. Patricks Day to ya !!!! Dave

  120. I love this time of year. I bought everything to make this tomorrow. I can't wait to smell these smells and then make hash out of the leftovers. Yum!

  121. You forgot about adding the bottle of Guiness

    • Oh boy, yes that would add some points!

    • I always add the Guiness to mine, its great

    • Yes, you need to cook it in beer instead of water. Adds a nice flavor. I use Coors or Bud Light. Some people cook it in apple juice. I've never that before though.

    • I use a dark stout beer (my preference is a beer called steel reserve) pour in the whole 24 oz. can then top off with water till corned beef is completely covered. Don't forget to add the seasoning packet.

  122. Thanks for posting this just in time! I bought my corned beef brisket last week on sale but have always cooked it on the stove top. Putting it in the crock to will allow me to feel safer about having it cook all day while I'm out- and I was wondering about the timing on the veggies. Hope my family enjoys it- I'm sure I will!

  123. Did you use the seasoning packet? I never can decide if I want to use it or not.

    • I would if it comes with it.

    • If you choose not to use it, it still tastes fantastic. My husband does not like the big pepper corns in the seasoning packets so I always leave it out and it still comes out delicious every time.

    • Put it in a piece of cheesecloth or a loose leaf teaball, that way you get the flavor without the pieces floating about.

  124. Gina, I bought a corned beef brisket hoping you'd post a slow cooker recipe this week and you completely read my mind!

  125. Crock pot corned beef is THE best!

  126. I LOVE horseradish with corned beef or any beef really! Especially mixing horseradish with sour cream. Yum!

    • Try using yellow mustard, horseradish and your favorite mayo or mayo-style dressing all mixed up. It's great with corned beef. It stands up well to the strong flavors. Yum!