Slow Cooker Corned Beef and Cabbage | CookOS

Corned Beef and Cabbage

Name: Slow Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Irish-American
Ingredients: 3 lbs corned beef brisket; 1 packet pickling spice (usually included with brisket); 2 bay leaves; 1.5 lbs Yukon Gold potatoes, cut into large chunks; 1 lb baby carrots; 1 large yellow onion, quartered; 4 cups chicken broth; 1 head green cabbage, cut into 4 wedges; 1/4 cup butter, melted; 1 tbsp minced garlic; 1 tbsp fresh parsley, chopped; salt, to taste

This slow cooker corned beef and cabbage combines tender brisket, potatoes, carrots, and cabbage in one pot with a garlic butter finish—a hands-off Irish-American dinner that needs no stovetop monitoring.

🌍Irish-American 🏷️Corned beef 🏷️Cabbage 🏷️St patricks day 🏷️Beef brisket Comfort food

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Total

8h 15m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

3 lbs corned beef brisket
1 packet pickling spice (usually included with brisket)
2 bay leaves
1.5 lbs Yukon Gold potatoes, cut into large chunks
1 lb baby carrots
1 large yellow onion, quartered
4 cups chicken broth
1 head green cabbage, cut into 4 wedges
1/4 cup butter, melted
1 tbsp minced garlic
1 tbsp fresh parsley, chopped
salt, to taste

12 Ingredients

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Instructions

1
Place the corned beef brisket in the slow cooker, fat side up.
2
Sprinkle the contents of the included spice packet over the brisket.
3
Add the bay leaves to the slow cooker.
4
Arrange the chopped potatoes, baby carrots, and quartered onion around the brisket.
5
Pour in enough chicken broth to mostly cover the vegetables.
6
Cover and cook on low for 6 hours or on high for 3 hours.
7
After the initial cooking time, add the cabbage wedges to the slow cooker. Spoon some of the broth over them.
8
Cover again and cook for an additional 2 hours on low, or until the cabbage and vegetables are tender.
9
While the cabbage is cooking, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, chopped parsley, and a pinch of salt. Mix well.
10
Once everything is cooked, remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain.
11
Arrange the sliced corned beef, potatoes, carrots, and cabbage on a serving platter.
12
Drizzle the garlic butter sauce over the entire dish and serve immediately.

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Tips & Notes

Pro tips

Rinse the brisket under cold water before adding it to the slow cooker to control saltiness and improve flavor balance.
Add the cabbage in the last 45 minutes to 1 hour of cooking to keep it tender but not mushy; early addition results in overcooked, falling-apart wedges.
Use a meat thermometer or fork test for doneness: the brisket should shred easily and reach an internal temperature of 190–205°F for maximum tenderness.
Save the broth after cooking—it's flavorful and excellent for reheating or using in soups and gravies.

Substitutions

Chicken broth → beef broth (adds deeper flavor)
Baby carrots → 3–4 large carrots cut into 2-inch chunks (adjust cooking time if using larger pieces)
Yukon Gold potatoes → red potatoes or fingerling potatoes (keep sizes consistent for even cooking)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of broth to restore moisture.

Equipment

slow cooker (6-quart or larger recommended)

Common Questions

Should I rinse the corned beef brisket before cooking?

Yes, rinse it under cold water to remove excess salt and spice coating, then pat dry. This prevents the dish from becoming overly salty.

How long does slow cooker corned beef take to cook?

On low heat, plan 8–10 hours; on high, 4–5 hours. The brisket is done when it shreds easily with a fork.

Can I make this ahead or freeze leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Freezing is possible but best within 2–3 months.

What can I substitute for Yukon Gold potatoes?

Red potatoes or russets work well; russets break down faster, so add them later in cooking to keep chunks intact.

Do I need the pickling spice packet?

It's strongly recommended—it gives authentic corned beef flavor. If unavailable, substitute ½ tsp each of mustard seeds, coriander, and black peppercorns plus a pinch of cloves.