Description
This slow cooker corned beef and cabbage recipe is the ultimate hands-off comfort food—juicy brisket, tender veggies, and effortless prep. Perfect for St. Patrick’s Day or any cozy dinner night.
Ingredients
Scale
- 3-pound brisket flat
- 1 tablespoon dried ground mustard
- 1 teaspoon dried ground coriander
- 1 teaspoon dried dill
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 small onion, roughly chopped
- 4 large carrots, peeled and cut into 2-inch chunks
- 6 oz red baby potatoes
- 1/2 head green cabbage, core removed and cut into 4–6 wedges
Instructions
- Place brisket in slow cooker, fat side down.
- Combine all seasonings and rub over top of brisket.
- Add onion, carrots, potatoes, and cabbage around and over the beef.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is fork-tender and at least 190°F inside.
- Remove brisket, let rest 15 minutes, then slice thinly against the grain.
- Serve with cooked veggies and a ladle of cooking juices.
Notes
No liquid needed—veggies and meat release enough moisture. Let beef rest before slicing for max juiciness. Skip cabbage and make slaw if preferred. Freeze leftover beef in slices. Instant Pot option: 1 cup water, high pressure 60 minutes, natural release 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg