Crockpot Corned Beef and Cabbage
Why do I only cook corned beef and cabbage once a year for St. Patrick’s Day? It is just so darn good and a cinch in the slow cooker. Â I need to remind myself to make this more often.
Crockpot Corned Beef and Cabbage
Most corned beef brisket will come with a seasoning pack, but I much prefer my homemade corned beef seasoning packet recipe! I love flavor and this recipe delivers just that. I hope you enjoy this Corned Beef Slow Cooker Recipe!
Looking for an INSTANT POT version of this recipe? I have my famous Instant Pot Corned Beef and Cabbage recipe right HERE!
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You can keep leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze the corned beef, but I DON’T recommend freezing the veggies.
No! If you want to cook this with out the beer, you can leave it out and sub in 8oz of water or low sodium beef broth.
Crockpot Corned Beef and Cabbage
- 5-6 garlic cloves, crushed
- 1 small onion, cut into wedges
- 3 cups of water
- 2 TBSP sugar
- 2 TBSP vinegar
- 8 oz beer
- 4 lbs corned beef brisket
- 1 (1 lb) bag of baby carrots
- 1 lb small red potatoes, quartered
- 1 head of green cabbage, cut into wedges
- —- seasoning packet ingredients —–
- {leave this out if you are using the packet that comes with the meat.}
- 1/2 tsp mustard seeds
- 2 bay leaves, crushed
- 8 Allspice berries
- 1/2 tsp salt
- 1/2 tsp pepper
- First place onion wedges and garlic at the bottom of your 6-8qt crockpot. This is going to act as a stand for your meat, so it doesn’t touch the bottom and dry out. Place beef on top of onions and garlic.
- Next, mix together water, beer, sugar and vinegar.
- Pour over beef and then sprinkle seasoning packet over meat. Â If you are using my homemade corned beef seasoning recipe, simply mix together the mustard seeds, bay leaves, allspice berries, salt and pepper and sprinkle on top of beef.
- Set crockpot, cover and cook on LOW for 8 hours.
- After 4 hours of cooking, add in potatoes and carrots. Cover and continue cooking.
- When 1 hour remains, add cabbage to the crockpot. Cover and continue cooking for the remainder of the time. After 8 hours, you will have an unforgettable dinner! Hope you enjoy this Crockpot Corned Beef and Cabbage recipe as much as I did!
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Crockpot Corned Beef and Cabbage
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Ingredients
- 5-6 garlic cloves crushed
- 1 small onion cut into wedges
- 3 cups of water
- 2 TBSP sugar
- 2 TBSP vinegar
- 8 oz beer
- 4 lbs corned beef brisket
- 1 1 lb bag of baby carrots
- 1 lb small red potatoes quartered
- 1 head of green cabbage cut into wedges
—- seasoning packet ingredients —–
- {leave this out if you are using the packet that comes with the meat.}
- 1/2 tsp mustard seeds
- 2 bay leaves crushed
- 8 Allspice berries
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- First place onion wedges and garlic at the bottom of your crockpot. This is going to act as a stand for your meat, so it doesn’t touch the bottom and dry out. Place beef on top of onions and garlic.
- Next, mix together water, beer, sugar and vinegar.
- Pour over beef and they sprinkle seasoning packet over meat. If you are using my homemade corned beef seasoning packet, simply mix together the mustard seeds, bay leaves, allspice berries, salt and pepper and sprinkle on top of beef.
- Set crockpot, cover and cook on LOW for 8 hours.
- After 4 hours of cooking, add in potatoes and carrots.Cover and continue cooking
- When 1 hour remains, add cabbage to the crockpot. Cover and continue cooking for the remainder of the time.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post Updated March 2023
I’m using 2 packages of cornbeef so I need to cook in the stove because it won’t fit in the crockpot(approx 6.3lbs) Any tips to so it turns out ok?
Any tips for vegetables and adding them at the various times when on is not home to do this? (I usually just put my ingredients in, the night before. Turn on low just before leaving for work and am gone for the day all done when I/we get home). It would be great if St
It has been a year and 2 days since I last posted (without a reply to my question).
I followed the recipe, except I used the spices that came with the corned bee brisket. I also used the juices in the package in addition to your water, beer (Budweiser), vinegar and sugar mixture.
I didn’t have the luxury of staying home to add the vegetables after 4 hours and within the last hour. Therefore, I put my onions and garlic on the bottom with the brisket and sprinkled with the spices as suggested. I then added the juices and beer mixture, followed by adding the carrots, potatoes and cabbage. suggested all last night, let it “cure” over night in the refrigerator.
This morning I took it out of the fridge, let sit at room temperature for about 20-30 minutes. Just before leaving for work (6:15 am), plugged it in an d turned to low.
After work (2:45 pm or so) I stopped at home to check on it before picking up my daughter from her school. Oh my goodness, the aroma was divine. Of course I had to do a taste test too. No need to cut on the grain, it was so tender, it fell apart with each “stab” of the fork, and the vegetables were perfect, nice and soft without being mushy. There was a sweetness to the corned beef. I credit that to the beer mixture.
My daughter requested leftovers for lunch tomorrow-we have plenty. Thank you for sharing this wonderful recipe. I will be making this again, but will invite others to enjoy with us.
And 3 years and 2 days later, I’m saying thank you! I’m making this tomorrow and was wondering about throwing it all together. Thanks for posting!!
I only have a small corned beef (2lbs) would I cut the cooking time in half for this recipe? Thanks so much! This sounds really yummy!
I wouldn’t cut it in half Nicole, but I would shorten it. Instead of 8 hours do 6 hours. Check on it after 6 to see if it’s ready to rock. I hope that helps.
I just put my corned beef in the cockpot and found that it didn’t come with the seasoning packet. I have everything except the all spice berries. Can I used ground all spice? If so, how much?
Yes you can Kristin 🙂 About 1/2 teaspoon will do the trick! I’ll shoot you an email in case you miss this reply 🙂
Delicious! This made the PERFECT corned beef! In previous years I cooked my corned beef the traditional way, on the stove for about 3 hours, but it was turning out a little tough. I didn’t realize, until this year, that my mom always made hers in the crockpot, so I decided to give it a try. The meat was perfect and the veggies were just right – not too hard or soft.
I did add a quartered onion, 1 bay leaf, and about 1/2tsp peppercorns to the crockpot in the beginning along with the spice packet that came with my brisket. Because my cabbage couldn’t fit in my 6qt crockpot along with everything else in the end, I put it in the juice for about 30min by itself in the crockpot after removing the finished corned beef, potatoes and carrots. I just prepared the potatoes (stick of butter melted, parley, salt, pepper) and sliced up the meat while the cabbage finished up.
Thanks for your post! The method worked great and tasted just as good as Mom’s ;-)!