The crockpot is the easiest way to make Corned Beef and Cabbage! Slow cooking the beef makes it melt in your mouth.
Crock Pot Corned Beef and Cabbage
This easy Corned Beef and Cabbage is the perfect festive dish for St Patrick’s Day, and making it in the slow cooker is so convenient for a busy schedule. To lighten it up, I trim off all the fat from the corned beef before cooking it. Even with all the fat removed, it’s still tender and flavorful. I also have my original stovetop Corned Beef and Cabbage with Horseradish Cream, Instant Pot Corned Beef and Cabbage, and this Corned Beef and Cabbage Soup. And another St. Patrick’s dinner idea is my healthy Shepherd’s Pie.
What exactly is corned beef?
Corned beef is a salt-cured brisket, and the term “corn” refers to the “salt used in the curing process.” Curing the meat in a salt brine makes a tough brisket tender and moist. Corned beef is commonly served with cabbage for a traditional Irish meal or in Reubens sandwiches.
Corned Beef and Cabbage Ingredients
- Corned Beef: I purchased a 2 ½ pound corned beef brisket. After I trimmed all the fat off to keep it lean, it was 2 lbs. Once cooked, it shrunk to 18 oz.
- Pearl Onions: You’ll need one cup of frozen pearl onions.
- Carrots and Parsnips: Peel and cut two medium carrots and parsnips.
- Cabbage: Cut one small head of green cabbage into six wedges.
- Parsley for freshness and color
- Bay Leaves add subtle herbal flavor and depth.
- Whole Peppercorns gradually release their flavor and infuse the beef and veggies.
- Water: Add three cups of water for the meat and vegetables to cook in.
How to Make Slow Cooker Corned Beef and Cabbage
The first time I tested this slow cooker corned beef recipe in the slow cooker, I put everything in the pot and turned it on. The result was overcooked cabbage that turned to mush. The second time around, I added the cabbage at the end, and it was delicious!
- Put all the ingredients except the cabbage in a crock pot with the water.
- How Long to Cook Corned Beef in Slow Cooker: Cover the pot and cook on high for 4 hours.
- Add the cabbage and cook for an additional hour and 20 minutes.
- Serve: Remove the corned beef and let it rest for at least 5 minutes before slicing.
Variations
- Onions: Instead of frozen pearl onions, quarter a whole onion.
- Cabbage: Sub green cabbage with purple.
- Not a fan of parsnips? Swap them with whole baby potatoes or quartered Yukon Gold or red potatoes.
- Liquid: Substitute low-sodium beef or vegetable broth for water.
- Spice Packet: If your corned beef includes a spice packet,
What to Serve with Corned Beef and Cabbage
I like to serve this traditional crockpot corned beef and cabbage recipe with Cauliflower Mash with Kale or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. And for dessert, these chocolate stout cupcakes are the best. How do you enjoy your corned beef?
Storage
Store the corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Microwave leftovers until warm. Repurpose leftovers by making this corned beef and veggie hash.
FAQ
Some recipes recommend rinsing the corned beef before cooking, but I don’t find it necessary. Most of this dish’s flavor comes from the corned beef seasoning, so I don’t like to rinse any off.
I love my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link) 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 because it burned
everything and gave my food a weird taste. This slow cooker is so great that I own several! And you can find all my slow cooker recipes here.
More Irish or St Patricks day food:
- Shamrock Bell Pepper Potato Frittata
- Irish Soda Bread Muffins
- Sweet Potato Irish Nachos
- St. Patrick’s Day Cake Pops
- Shamrock Shake
Crock Pot Corned Beef and Cabbage
Equipment
- Slow Cooker 6 quart
Ingredients
- 2 lbs lean corned beef brisket, fat trimmed
- 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, or spice mix if it comes with one
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, until tender.
- Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!
This dish was totally AMAZING! The corned beef was tender and flavorful, the potatoes (couldn’t find parsnips)and carrots were equally tender. I added the cabbage the last hour twenty and it was perfection. I have made corned beef and cabbage in the slow cooker and also stovetop and it was never this delicious.
Thanks again for all your delicious recipes and the effort and time you put into creating them, you are a blessing to us Weight Watchers.
Thank you!
Derlicious! Easy! My kitchen smelled awesome … I was hungry WAY before it was ready! Thank you for sharing.
Thank you, Gina! Easy to follow, easy to make and delicious! Best corned beef I ever made!
Thanks Barbara!
Gina, I’ve made this recipe several times with perfect results. This time the veggies (including cabbage) came out very mushy and watery-tasting. I used the same crock pot as always. Any idea what might have gone wrong? My crock pot is pretty old. Is it possible the heat was too high or something? Thanks. I love all of your recipes!
If I want to make this slow cooker corned beef recipe while I am away at work all day…should it be fine to cook on low? My work takes me away from the home for about 8 hours.
If you could, cook for 7 hours on low and then add the cabbage and cook for another hour.
I wanted to make Ruben sandwiches so I didn’t need the fixings. I just did a corned beef brisket, seasoning packet, beef broth, bay leaves & a quartered onion. Cooked on high for 5 hours. Came out great!
I made this for the first time and it was amazing.
Thank you!
Perfect!
I’m making this today; St. Patrick’s Day! A 4lb flat cut brisket, which had really no fat to trim, carrots, cut up large onion, included spice packet, extra peppercorns, bay leaf, 3 c water. Beef is done after 4 hrs on high, so is staying warm in the over with the carrots and onions. Cabbage cooking in the remaining water for the next hour, mashed potatoes with chives in progress. Will serve with your suggested horseradish cream, which is yummy. TY!
Yum!
If using the spice packet that comes with the brisket should I use those in place of the peppercorns or use both? Thanks!
It was perfect. I didn’t have pearl onions but used a regular yellow onion in chunks, and put in petite yellow potatoes. Husband said it was very tender.
When did you add the potatoes? In the beginning or when you add the cabbage? Thank you
Hadn’t made this one in a few years, so time to do it again. I had 1.5 ounce of beef once I trimmed off all the fat. Cooked it was 12 oz. so I figure 4 servings. I rinsed first and did add the spice packet, and one medium large onion, tab dried parsley. Instead of water I had some Chardonnay that needed to be used so added 1.25 cup of that. It made plenty of liquid, didn’t need more then that. After 4 hours I added carrots and cabbage–12 oz carrots and 1.5 pounds cabbage. Veggies great and soft after 1:20 minutes. Beef tender and flavorful. We really loved it and wonder why don’t make it more often. A bit hard to calculate calories as measuring weights of veggies tricky, a guess more like it–and I plan to cook another pound plus of cabbage that was left in the broth left in the slow cooker. Makes it flavorful. Did mashed potatoes with chives too.
Can I leave out the cabbage?
You use the terms slow cooker and crock pot interchangeably. For someone inexperienced around the kitchen it’s confusing. Are they the same?
Yes. 🙂
Turned out great. I added 16 oz of small potatoes and 16 oz of vegetable broth. Heads up: It filled the crock pot all the way up and had to cook for an extra hour.
The dinner was outstanding!
I will always use this recipe; it’s a keeper! Thank you for sharing it.
Great recipe. Made a larger amount for a crowd, and it didn’t fit in my crock pot, so I made it in the oven and it turned out delicious. Used potatoes instead of parsnips.
Great recipes I usually use the Instant Pot version that she has but my sealing ring needs replaced so the slow cooker was on deck today. I wanted to get this in before church so I would have to worry about it later in the afternoon, so I cooked it on low for 8 hours and it came out just perfectly. 100% recommend this recipe.
GREAT!
I followed your recipe exactly as stated. The corned beef was so tough and chewy. I through the whole thing out. Reading other recipes they all say never cook at high temp . I learned the hard way.
Very strange, I see lots of success in the comments and 4 hrs on high is like making it on the stove. Plenty of time!
Excellent recipe & easy to follow! Today was my first time preparing corned beef, and I’m tired, so the slow cooker was THE way to go! I married into an Irish family, so I wanted to give this a shot. I opted out of the cabbage bc my husband & I both don’t like it. Otherwise, the meat was very tender & I loved the carrots, potatoes, and onions.
Moisture just right. I added the cabbage just a hint too early, but it ended up ok, as the leaves were still in shape and not mushy.
If my corned beef is larger than 2lbs should I add more time before adding the cabbage or will the other veggies get too soggy?
Yes, mine is 3 pounds so I am adding an extra hour and I am also setting the slow cooker on low. Our guests won’t be here until later in the evening.
The recipe reads exactly as to you’re actions.
Substituted parsnips.
Yum yum yum
Just made this today. Delicious! I’m thinking about thickening a bit of the liquid for a gravy and using the rest to cook more cabbage (just for me!). I’ll make some soda bread in the morning, and then my kids can stop by for take out!
Easy to follow
Gina Gina Gina…. You flipping rock ! Its a hit !
Easy to follow recipe, and enjoyed making this. And every one enjoyed eating . But wasn’t sure what to do with the liquid 🤔
I’m so excited to try this recipe. My Costco only sell corn beef round. Can I cook it the same as brisket?
I made this last night and it was a big hit! Very easy to prepare. My store didn’t have parsnips so I substituted with a turnip and it was delicious. I served it with your mashed cauliflower puree, which is also a winner recipe. Will definitely make both of these again!
Glad you enjoyed them both!
Hi Gina, can you cook this on the low setting?? If so for how long?
Yes, 8 hrs
This was spectacular. All other recipes said corn beef HAD to cook low and slow to be tender, but I didn’t have 10 hours. This recipe proved them wrong! I didn’t have parsnips, but at 3 1/2 hours I added cubed potatoes on top and at 4 hours add cabbage wedges on top of the potatoes and continued cooking the last 1 hour 20 minutes.
Delicious great recipe. You can also add potatoes under the meat and they will not be overdone. I’ve also done this with Guiness instead of water! Thank you
My corned beef was 1.5 pounds so I cut the first cooking time down to 3hours. It turned out good but not as tender as I would have hoped. Any suggestions?
This was delicious!
I put this in the crock pot this am. Is 10 hours on low going to be ok you think? My brisket is 3lbs.
I’m just about to make this dish. I’ll let you know how it turns out. Lol
Thank you.
Sounds delicious and super easy!
Thank you, I’ve ruined many mouth ‘watering’ dinners due to using a crock pot incorrectly. Too much water, adding all ingredients at once, etc. Thank you for your help!
Just made this and it’s fantastic. The parsnips in place of potatoes was fantastic. I was afraid only 5 hours as other recipes online said 8 hours. But 5 on high was perfect. It sliced perfectly and was able to pull apart and cut with a fork.
This recipe is delicious! I would add more carrots next time. Trimming the corned beef made such a difference! The liquid left wasn’t greasy and gross. The corned beef and cabbage turned out perfectly! I am adding this to our dinner rotation more often! Thank you!
Sooo good!! Made it with whole baby potatoes instead of parsnips. Forgot the carrots and parsley at the grocery store, so did without them. Used a 3 lb brisket so I cooked it a little longer, maybe close to an hour longer than what the recipe calls for. Used the spice packet that came with it, and it turned out awesome! Husband loved it and we decided that we should start making it more often than just around St. Paddy’s Day!
How big was your corned beef?
She said it was 3 lb.
In recipe says 2lb
I just love this recipe. Thank you very much Christina.
Hello I thought I ordered your cook book but never received can you check to see if I have an outstanding Oder with you !?
I dont sell books, they are sold through amazon, target etc
My husband’s favorite way to eat Corned Beef! Comes out perfect every year!
Every time I make my cornedbeef I use this recipe, comes out perfect every time. I use whole onions tho and none of the leafs I also add in whole potatoes too the slow cook. I put the potatoes in with the onions and everything. Its amazing they come out perfect and soft but not too soft.
Just made it and it was delicious. I will definitely make it again.
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.
I don’t see in the recipe where it calls for any water or liquid at all
At the end of step one it says, 3 cups water but unfortunately it wasn’t included in the ingredients list.
This is what I was looking for. I thought the recipe called for and required some liquid. I’m not new to the crockpot or corned beef but apparently I never save the recipe and search for one every year.
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.
I can’t eat soggy cabbage. I do cabbage separate in the oven with drizzle of olive oil and roast it !! Comes out so yummy
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.
I just put it in. I hope its te der. So easy. Thanks
This looks delish! Perhaps I missed it, but are there container counts for 21 Day Fix? Thanks!
Was fantastic, great flavor
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!
I’ve tried many crock pot corned beef recipes and this one by far is the best – just terrific.
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 =)
I always use beer and about 1/4 cup apple cider vinegar.
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.
I see no “W” on this recipe. Could you tell me what is not Whole30 compliant? Thank you!
Can this be made in a 3.5 quart crock pot? Will I need to adjust time or setting?
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.
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.
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!!
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.
I had the same issue! I made this tonight and my corned beef was so tough it was basically a beef jerky. I followed the recipe and everything else came out ok. I had a beautiful $40 boars head cut of corned beef, so disheartening!
Was this corned beef brisket? 6 hours of cooking on high it should not be tough. Did you cook it on low by accident?
I have an almost 5 lb corned beef- do I need to adjust the time??
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!!!
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!!!
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!
Hm, there is no spice packet in this recipe.
I add the spice packet that comes with the corned beef. Always turns out yummy! Just a few extra spices.
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.
Awesome. Thanks!
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.
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.
Yes it is already seasoned.
Can you add potatoes to this? Would you need to add more water?
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.
great question, they should be the same. Of course, it will vary with every brand of corned beef you use.
Why is this recipe more points than the instant pot version recently posted? Ingredients seem to be the same. Thanks!
This has parsnips.
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!!
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.
great!
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.
Really good, but I recommend using an eye round which is a much leaner cut of beef.
How would I use this recipe for the instant pot?
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.
Wonderful!!! Thank you so glad you liked it!
Sorry I didn’t see your post. How many pounds was your corned beef ? Wondering f if that makes a difference for the time.
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!
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?
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?
3 ounces meat, any amount of veggies
Has anyone done this in the instant pot?
YES! Delicious! I put it all in a comment today.
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!
I use recipe builder for freestyle, sorry!
What would be a good substitute for parsnips? I don’t especially care for them. Thanks.
potatoes or more carrots
If you only cooked the corned beef and cabbage what would the points be?
Any chance you’ve converted this recipe for the Instant Pot?
Not yet, sorry!
Is it possible to adjust this for the Instant Pot?? Thank you!
Can i cook this on low for 6-8 hrs? Or will my veggies be mushy?
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
Awesome!
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!
My corned beef is uncured corned beef brisket but says it's fully cooked, so is 4 hours on high needed still?
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.
I just put mine in this way this morning, will keep you posted on how it turns out…
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!
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!
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!
I use broth instead of water. Gives it more of a flavor.
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.
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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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!!
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!
Love this timely post! Happy St. Patrick's Day!
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"!!
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.
Looks yummy! I'm going to make this today!! Like the idea of using parsnips instead of potatoes, too! Certainly a healthier option!
Awesome! made this for St Patrick day celebration. Everyone loved it. I added in turnip as well! A recipe to save!
If my meat was closer to 4 lbs., should I add more than 3 cups of water? Thanks!
Would you make any adjustments if you had to cook on low for 8 – 9 hours?
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!
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!
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!
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
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.
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.
Is the 3 oz. serving of corned beef weighed after cooking or before?
cooked, it shrinks a lot after it cooks
I made this for the first time last night. I made it exactly per the recipe, and it was FANTASTIC!
Made this yesterday for our St. Patrick's dinner. Everyone loved it. Cabbage was exceptionally tender and juicy.
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.
Made this tonight! It was SO good, and my kids loved it- score!!! Thanks 🙂
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.
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??
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.
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!
Made this tonight for dinner. It was wonderful!
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.
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. 🙂
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.
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!
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.
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!
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
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?
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!
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
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!!
Have this cooking in my crock pot now. The kitchen smells really good! Can't wait til supper time. Happy St. Patrick's Day.
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.
Do you add any fluid to the crock pot.
Look in the recipe again. She says to add 3 cups of water 🙂
I want to cook the corned beef on low, wont be home in four hours,how long should it cook?
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!
yum…I'm going to have to try roasted cabbage with balsamic now…sounds awesome! Ani
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!!
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?
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.
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!
I really like mine with potatoes. Would I put them in at the beginning or put them in with the cabbage?
I was wondering the same thing! (we got red potatoes)
Sure!
I'd put them in at the beginning.
If you put them in at the beginning,they turn brown and mushy! Add about 2 hours before done, and add Cabbage in the last hour so it’s cooked but not mushy also!
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 🙂
To cut a recipie in half you would just half all of the ingredients. 🙂
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
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!
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.
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!
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.
Excellent idea! Thank you 🙂
Gina, I bought a corned beef brisket hoping you'd post a slow cooker recipe this week and you completely read my mind!
Great!
I was just thinking the same thing when I saw it on sale yesterday!
Crock pot corned beef is THE best!
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!