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Easy Corned Beef and Cabbage

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Let’s talk comfort food that basically cooks itself—no culinary degree required, no weird ingredients, no chasing around your kitchen like you’re in a reality show. If you’re after an easy corned beef and cabbage dinner that makes you look like you know what you’re doing (even if you’re just here for the potatoes), you’re in exactly the right place.

Sliced corned beef served on a platter with tender potatoes, carrots, and cabbage, garnished with fresh parsley. Perfect for a comforting, homemade meal or a festive St. Patrick’s Day dinner.

Why You’ll Love This Easy Corned Beef and Cabbage

  • Effortless: Toss everything in the slow cooker and walk away.
  • All-in-One: One pot means bigger flavor and barely any cleanup.
  • Foolproof: Beef turns out juicy, veggies stay perfect, and anyone can master it—no experience needed.

Ingredients & Simple Swaps

Let’s keep it easy and flexible—here’s what you need and what you can swap:

  • Corned Beef Brisket: Flat cut for even slices, point cut for extra juicy (your call).
    Swap: Any cut you find, just keep the weight about the same.
  • Beef Broth: Keeps things flavorful without going salty.
    Swap: Chicken broth or even water in a pinch.
  • Cold Water: To top up the liquid so everything cooks evenly.
  • Pickling Spice: Usually comes in the packet. If not, grab it from the spice aisle.
    Skip: If you forgot it, the spice packet alone works!
  • Whole Black Peppercorns: For subtle heat.
  • Bay Leaves: Adds depth, but not a deal-breaker if you’re out.
  • Garlic: Big flavor with zero effort.
  • Yellow Onion: Sweetens up as it cooks.
  • Carrots: Classic, colorful, and kid-approved.
  • Yukon Gold Potatoes: Creamy and soak up all the juices.
  • Green Cabbage: The grand finale.
  • Kosher Salt & Black Pepper: For finishing, to taste.

Ingredient Pro Tips

  • Flat cut = neat slices, point cut = richer flavor.
  • Don’t stress if you’re missing something—this is a forgiving recipe!

For precise amounts, check the recipe card at the end of the post.

All the ingredients for corned beef and cabbage—brisket, potatoes, carrots, cabbage, onion, broth, garlic, spices—arranged on a wooden surface for simple meal prep.

Slow Cooker Corned Beef and Cabbage: Step-by-Step

Corned Beef RecipeWritten by melt
January 20, 2026
Plated corned beef with white sauce, potatoes, carrots, and green beans for the ultimate comfort food dinner.

This isn’t a multi-page cooking manual. Here’s what you do:

  1. Prep the Brisket:
    Rinse, pat dry, trim the fat (leave a little). Set in the slow cooker, fat-side up.
Raw corned beef brisket placed in a clean metal slow cooker insert, ready to be cooked for classic corned beef and cabbage.
  1. Add Flavor:
    Scatter onion, garlic, bay leaves, peppercorns, and pickling spice around the beef. Pour in broth and water to mostly cover.
Uncooked corned beef brisket in a metal slow cooker, surrounded by broth, garlic cloves, bay leaves, peppercorns, and pickling spices, ready for a classic homemade corned beef and cabbage dinner.
  1. Cook Low & Slow:
    Lid on, set to LOW for 8–9 hours. No peeking for 6 hours! Beef’s ready when it shreds easily (195–200°F).
Corned beef brisket in a slow cooker with onion wedges, bay leaves, and spices, showing a juicy and flavorful slow-cooked meal.
  1. Veggie Timing:
    At 6½ hours, add carrots and potatoes. At 7½ hours, nestle cabbage wedges on top.
Corned beef brisket with carrots, potatoes, and cabbage wedges in a stainless slow cooker, simmering in broth and spices for a set-and-forget dinner.
  1. Rest & Slice:
    Let beef rest under foil for 15–20 min before slicing across the grain. Arrange veggies and drizzle with broth.
  2. Serve & Enjoy:
    Spoon broth over everything, season to taste, and get ready for compliments.
Corned beef brisket, cabbage wedges, carrots, and potatoes topped with bay leaf, served with hot broth on a white platter for a comforting meal.

Tips, Tricks, and Variations

Top Tips for Easy Corned Beef and Cabbage

  • Don’t Rush It: Low and slow is non-negotiable for tenderness.
  • Vegetable Timing: Add in stages so nothing turns to mush.
  • Resting Is Key: A 15–20 minute rest makes all the difference.
  • Storage: Keep beef and veggies in the leftover broth for max flavor.

Fun Variations to Try

  • Guinness Twist: Swap 1 cup of broth for dark stout beer for a malty vibe.
  • Honey Mustard Glaze: Brush the brisket with honey and Dijon, then broil until glossy.
  • Smoky Hybrid: Smoke the brisket for 3 hours, then finish in the slow cooker.
  • Veggie-Forward: Add leeks and fresh thyme instead of pickling spice for a lighter taste.
  • Eastern European Flair: Finish with a splash of apple cider vinegar in the last hour.
Close-up of juicy corned beef slices surrounded by potatoes, carrots, and cabbage for an easy, comforting slow cooker dinner.

Storage, Reheating, and Make-Ahead Tips

  • Leftovers: Store meat and veggies separately in broth for up to 4 days. Keeps everything from getting soggy.
  • Reheat Gently: Pop leftovers in a baking dish, cover with a bit of broth, and warm at 325°F. Or zap in the microwave if you’re impatient.
  • Freezing: Corned beef freezes like a champ (sliced is easiest). Wrap tightly, add some broth, and thaw overnight in the fridge before reheating.

Serving Ideas

  • Classic: Pile slices and veggies on a big platter, drizzle with broth, and serve with mustard or horseradish on the side.
  • Leftover Heaven: Make corned beef sandwiches, hash, or even breakfast wraps the next day.
  • Party Style: Serve mini slices on slider buns with a smear of spicy mustard.

Quick Story: My First Corned Beef Win

Honestly, I used to be convinced corned beef was only for professional chefs or, like, grandmas who knew some secret. Turns out, you just need a slow cooker and a little patience. The first time I made this, my “I’m-not-a-cabbage-person” friend ate two helpings and asked for the leftovers. The only real danger? There probably won’t be leftovers.

A bowl filled with sliced corned beef, baby potatoes, carrots, and cabbage wedges in rich slow-cooked broth—easy, hearty comfort food.

FAQ

1. Why is my corned beef tough?
Tender Corned Beef and CabbageWritten by melt
January 20, 2026
A large platter with sliced corned beef, steamed cabbage wedges, carrots, and baby potatoes, perfect for Sunday supper or St. Patrick’s Day gatherings.

If your beef is chewy, it probably didn’t cook long enough or didn’t reach that magic 195–200°F inside. Pop it back in for another 30 minutes and try again.

2. Can I cook this on HIGH instead of LOW?

Technically yes, but it won’t be as tender. Low and slow is the secret for dreamy, fall-apart beef.

3. Do I need to sear the brisket first?

Nope! Corned beef loves a gentle bath in broth. Searing is totally optional and not traditional for this classic.

4. Can I make this without a slow cooker?

Absolutely. Use a Dutch oven at 300°F for about 3½–4 hours, or simmer gently on the stove. Just keep an eye on the liquid!

Print
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Sliced corned beef served on a platter with tender potatoes, carrots, and cabbage, garnished with fresh parsley. Perfect for a comforting, homemade meal or a festive St. Patrick’s Day dinner.

Easy Corned Beef and Cabbage

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  • Author: meat and melt
  • Total Time: 9 hours 20 minutes
  • Yield: 6–8 servings 1x
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Description

Set it and forget it—this classic slow cooker recipe delivers juicy, tender corned beef and perfectly cooked veggies, all with minimal hands-on time.

Ingredients

Scale
  • 3½–4 lb corned beef brisket (with spice packet)
  • 4 cups low-sodium beef broth
  • 2 cups cold water
  • 2 tbsp pickling spice (if not included in packet)
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 4 garlic cloves, peeled and smashed
  • 1 yellow onion, quartered
  • 5 medium carrots, peeled and halved
  • 4 Yukon Gold potatoes, halved
  • 1 small head green cabbage, cut into 6–8 wedges, core intact
  • Kosher salt and black pepper, to taste

Instructions

  1. Remove brisket from packaging, rinse, and pat dry. Trim fat to about ¼ inch.
  2. Place brisket fat-side up in slow cooker. Scatter onion, garlic, bay leaves, peppercorns, and pickling spice around the beef.
  3. Pour in beef broth and water to mostly submerge the brisket.
  4. Cover and cook on LOW for 8–9 hours. Do not lift the lid during the first 6 hours.
  5. At 6½ hours, add carrots and potatoes.
  6. At 7½ hours, add cabbage wedges, pressing gently into liquid.
  7. When beef is fork-tender and reaches 195–200°F, remove from slow cooker and tent with foil. Let rest for 15–20 minutes.
  8. Slice against the grain into ¼-inch slices.
  9. Serve with cooked vegetables and ladle broth over everything. Season to taste.

Notes

For a flavor twist, swap 1 cup of broth for stout beer. Leftovers keep best when stored in broth and reheated gently. Slice beef thinly for best texture. Don’t skip the rest after cooking—this is key to juicy slices.

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