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+ servings
Overhead angled view of a large bowl of corned beef, cabbage, potatoes, and carrots

Slow Cooker Corned Beef and Cabbage

Cooked low and slow with cabbage, potatoes, and carrots for an authentic Irish meal.
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Yield:8 servings

Equipment

  • slow cooker with lid
  • Small bowl optional

Ingredients

For the Corned Beef and Vegetables

  • 4 pound corned beef brisket
  • 1 corned beef spice packet see Notes
  • 2 tablespoons brown sugar or coconut sugar, or Brown Swerve
  • 1 cup dark beer optional
  • 6 cloves garlic smashed
  • 4 cups water plus more if needed, see Notes
  • 2 pounds small potatoes
  • 6 medium carrots cut into sticks
  • 1 medium head cabbage approximately 2 pounds, cut into wedges
  • chopped fresh parsley optional, for garnish

For the Creamy Horseradish Sauce (Optional)

Instructions

For the Creamy Horseradish Sauce (Optional)

  • Add all sauce ingredients to small bowl and mix well. Chill sauce until ready to serve.

For the Corned Beef

  • Place corned beef brisket in slow cooker. Sprinkle spice packet and brown sugar over top of brisket, then add beer (if desired) and garlic.
  • Add enough water to cover brisket (see Notes). Secure lid on Crockpot and set to low heat for 8 hours.

For the Vegetables

  • After corned beef has cooked 3 hours, add potatoes and carrots to slow cooker. Secure lid on Crockpot and continue cooking another 4 ½ hours.
  • After 7 ½ hours of cooking, remove lid and add cabbage wedges to slow cooker. Return lid to slow cooker and continue cooking for final 30 minutes.

To Serve

  • After cooking 8 total hours, remove corned beef brisket from slow cooker and transfer to cutting board.
  • Thinly slice corned beef, cutting against grain of meat, and serve immediately with potatoes, carrots, cabbage, and creamy horseradish sauce (optional). If desired, garnish with fresh parsley before serving.

Notes

  • Spice Packet: Your corned beef should come with a spice packet. Make sure you've got that before leaving the store!
  • Water: Make sure the brisket is fully covered with water (and beer, if using that) and then add additional water so the waterline sits roughly 1" above the top of the brisket. It's important that the corned beef is fully covered so it doesn't end up tough or chewy.
  • Make it Added-Sugar Free: Use Brown Swerve in place of the brown sugar.
 
This recipe was tested and perfected using a standard 6qt. Crockpot.

Nutrition

Serving Size: 1serving | Calories: 590kcal | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2840mg | Potassium: 1542mg | Total Carbs: 33g | Fiber: 6g | Sugar: 10g | Net Carbs: 27g | Vitamin A: 7762IU | Vitamin C: 116mg | Calcium: 98mg | Iron: 5mg
Recipe By:Cheryl Malik