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Corned Beef and Cabbage Recipe | Easy Slow Cooker Comfort Dinner

This slow cooker corned beef and cabbage recipe yields tender beef, buttery cabbage, and hearty vegetables with minimal effort. Add the cabbage near the end for perfect texture and slice the beef against the grain for best results.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 8 servings

Ingredients
  

Ingredients

  • 3 to 4 pounds corned beef brisket, flat cut preferred, with seasoning packet
  • 1 pound baby gold potatoes, halved (or 4–5 medium Yukon Golds, cut into large chunks)
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 medium yellow onion, cut into thick wedges
  • 1 small green cabbage, cored and cut into 6–8 wedges
  • 2 cups low-sodium beef broth (or water)
  • 1 to 1.5 cups lager or amber beer (optional; sub more broth if preferred)
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon whole-grain mustard (optional, for serving)
  • 2 tablespoons unsalted butter (optional, to finish the cabbage)
  • If no spice packet: 1 tablespoon pickling spice, 6–8 whole peppercorns, and 1 teaspoon mustard seeds

Instructions
 

Instructions

  • Scatter the onion wedges, potatoes, and carrots in the bottom of the slow cooker.
  • Rinse the corned beef under cold water, pat dry, and place it fat-side up on top of the vegetables.
  • Sprinkle the included seasoning packet over the beef, or use pickling spice with peppercorns and mustard seeds if no packet is provided.
  • Add the smashed garlic and bay leaves, then pour in the beef broth and beer (or additional broth) until the liquid reaches about halfway up the sides of the meat.
  • Cover and cook on Low for 8 to 9 hours, or on High for 4.5 to 5 hours, until the beef is very tender when pierced with a fork.
  • About 60 to 90 minutes before serving on Low, or 30 to 40 minutes on High, tuck the cabbage wedges around the beef and vegetables and spoon some cooking liquid over the top.
  • Cook until the cabbage is tender-crisp, then taste and season the broth and vegetables with salt and pepper.
  • Transfer the beef to a cutting board and rest for 10 minutes; trim excess surface fat if desired.
  • Slice the beef against the grain into 1/4-inch slices.
  • Toss the cooked cabbage with butter if using, and serve the sliced beef with the vegetables, spooning some of the cooking broth over the top.
  • Serve with whole-grain mustard and garnish with chopped fresh parsley if desired.

Notes

Do not submerge the brisket completely; aim for braising, not boiling. Add cabbage near the end to avoid mushy texture. If the brisket seems tough, it likely needs more time. Flat cut slices neatly; point cut is richer but less uniform. Beer is optional; use broth or water if preferred. Refrigerate leftovers up to 4 days; freeze sliced beef in some cooking liquid up to 2 months (freeze potatoes separately for best texture). Reheat gently with extra broth.