Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Irish
Ingredients: 2½ pounds corned beef brisket; 1 onion sliced; 6 red potatoes peeled and halved; 2 cups baby carrots; 1 cabbage cut into wedges; 1 beef bouillon cube; 1 clove garlic minced; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; Spice packet that comes with the corned beef brisket (optional); 1 teaspoon caraway seeds; 2 cups low-sodium beef broth

There’s something undeniably comforting about a classic Crockpot Corned Beef and Cabbage Recipe. The aromas that fill your kitchen and the tender, flavorful bites make it a true crowd-pleaser that feels like a warm hug on a chilly day.

A slow cooker filled with a thick piece of cooked meat sliced into about eight layers, each layer showing a reddish-pink center with a pepper and mustard seed crust on the edges. Surrounding the meat are whole baby carrots, light brown round potato pieces, translucent cooked onion slices, and soft pale green cabbage pieces. The meat is placed in the middle, lying on top of the vegetables, all inside a black cooker. The photo is taken on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe
Top Tip
How to Serve Crockpot Corned Beef and Cabbage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Corned Beef and Cabbage Recipe

Why You'll Love This Recipe

Making corned beef in the crockpot means hands-off slow cooking that results in melt-in-your-mouth meat and perfectly tender veggies. I love how easy it is to set it up in the morning and come home to a feast ready to serve.

Simplicity: Just toss in the ingredients and let your crockpot do all the work—no babysitting required.
Rich Flavor: Cooking low and slow develops deep, savory flavors you just can’t beat.
Perfectly Tender Veggies and Meat: The cabbage, potatoes, and carrots come out juicy and soft without falling apart.
Flexible to Customize: Easy to tailor with different broths, spices, or sides to fit your family’s taste.

The image shows a dish with six slices of pinkish-red roast meat, each slice covered with a layer of coarse mustard seeds and black pepper on top, arranged in a slight fan shape in the center of a black slow cooker. Around the meat are cooked orange baby carrots, light brown potato chunks with skin, and soft-looking pale cabbage leaves, spread unevenly at the base and edges. The textures vary, with the meat looking moist and tender, the vegetables soft, and the mustard seeds adding a rough, grainy surface on the meat. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This crockpot corned beef and cabbage recipe is all about simple, quality ingredients that come together beautifully. I always shop with fresh, firm veggies and a good corned beef brisket—because when your ingredients are solid, the dish shines.

Flat lay of a fresh whole corned beef brisket with trimmed fat, a sliced yellow onion, six peeled and halved red potatoes, a small pile of bright orange baby carrots, one peeled garlic clove, a wedge of green cabbage, a small white ceramic bowl of light brown Worcestershire sauce, a small white ceramic bowl with coarse dry mustard powder, a small white ceramic bowl filled with rich low-sodium beef broth, a whole beef bouillon cube, and a few scattered caraway seeds placed on a simple white ceramic dish, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned beef brisket: Look for a flat cut if you want easier slicing; well-trimmed helps keep things tidy.
Onion: Adds a natural sweetness and depth to the broth as it cooks.
Red potatoes: They hold their shape nicely and soak up the savory flavors.
Baby carrots: Sweet and tender, they complement the meat’s savoriness perfectly.
Beef bouillon cube: Boosts the broth’s richness without overpowering.
Garlic: Just a clove minced to add subtle warmth and aroma.
Worcestershire sauce: Adds that tangy, umami punch that lifts the whole dish.
Dry mustard: Gives a gentle sharpness that pairs so well with corned beef.
Spice packet (optional): The traditional seasoning that comes with many corned beef packages—great if you want an extra flavor layer.
Cabbage: Cut into wedges to cook tender but retain texture and structure.
Caraway seeds: A classic pairing with cabbage, adding a subtle earthy bite.
Low-sodium beef broth: The perfect cooking base, balancing salt and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Crockpot Corned Beef and Cabbage Recipe is how easy it is to tweak. Whether you want a little extra spice, softer cabbage, or even switch up the broth, it’s a great base to make your own.

Variation: I sometimes swap out beef broth for Guinness beer—it brings a deeper, maltier flavor that’s fantastic on St. Patrick’s Day.
Dietary twist: If you prefer, use vegetable broth to keep it lighter and vegetarian-friendly on the veggie side.
Cooking time tweak: For crispier cabbage, add it in the last 30-45 minutes instead of the last hour.

Step-by-Step: How I Make Crockpot Corned Beef and Cabbage Recipe

Step 1: Prepping the Brisket and Veggies

First off, I always trim any visible fat from the corned beef brisket to avoid a greasy finish. Then, spray your crockpot with a bit of nonstick spray so everything slides out nicely later. I place a bed of sliced onion, halved red potatoes, and baby carrots at the bottom—this keeps the veggies from getting too mushy and allows the meat juices to drip over them.

Step 2: Mixing the Flavorful Broth

In a small bowl, whisk together the beef bouillon, minced garlic, Worcestershire sauce, dry mustard, and beef broth. This mixture gives the entire dish a beautiful base of savory, tangy flavor that really seeps into the meat.

Step 3: Combining and Cooking Low and Slow

Place the trimmed brisket right on top of the veggies, then pour the broth mixture all over it. If your corned beef came with a spice packet, sprinkle that over the brisket for an extra flavor boost—it’s optional, but I always like that traditional spice kick. Cover and cook on low for 8-10 hours or high for 4-5. About an hour before it’s done, add the cabbage wedges and caraway seeds for that perfect balance of tenderness and texture.

Step 4: Serving Up the Goodness

Once it’s cooked, discard the liquid (unless you want to use it as a base for soup). Slice the corned beef against the grain for the juiciest bites and serve alongside the vibrant veggies. A dollop of mustard on the side adds that lovely tang that takes this meal to the next level.

Top Tip

From years of making corned beef in the crockpot, I discovered a few tricks that really helped me get the best results every time.

Use Flat Cut Brisket: It cooks more evenly and is easier to slice neatly compared to the point cut.
Don’t Skip the Broth Mix: The combo of Worcestershire, mustard, and garlic makes a huge flavor difference versus just water.
Add Cabbage Late: To avoid mushy cabbage, put it in during the last hour or less—this keeps it tender-crisp.
Rest Before Slicing: Let the meat sit for 10 minutes after cooking, so the juices redistribute and slice cleaner.

How to Serve Crockpot Corned Beef and Cabbage Recipe

Crockpot Corned Beef - Serving Suggestion

Garnishes

I usually keep garnishes simple—a sprinkle of freshly chopped parsley brightens the dish without overshadowing the flavors. A side of spicy mustard or horseradish sauce is my go-to for that extra kick that many folks absolutely love.

Side Dishes

Classic sides really make this a full, memorable meal. I often serve with crusty Irish soda bread or buttery dinner rolls, plus a green salad or steamed green beans if I want a little freshness alongside the rich meat and veggies.

Creative Ways to Present

For special occasions, I like to arrange the cabbage wedges around the meat on a large serving platter, garnish with toasted caraway seeds and fresh herbs. It turns this humble meal into a centerpiece that always sparks conversation and makes everyone feel at home.

Make Ahead and Storage

Storing Leftovers

Leftover corned beef and veggies store beautifully in an airtight container in the fridge for up to 4 days. I always slice the beef before storing to make reheating simple and quick.

Freezing

I've frozen cooked corned beef chunks successfully. Just portion into freezer-safe bags and thaw overnight in the fridge before reheating. The texture stays surprisingly good, especially if you freeze the meat separately from the veggies.

Reheating

For reheating, I prefer warming in a covered skillet on low heat with a splash of broth or water to keep things juicy. It keeps the meat tender and the veggies from drying out, much better than the microwave.

Frequently Asked Questions:

How long does it take to cook corned beef and cabbage in a crockpot?

For perfectly tender, juicy corned beef, you’ll want to cook it on low for 8-10 hours. High setting works too, but only for 4-5 hours. Adding cabbage about an hour before the end keeps it tender without getting mushy.

Can I use other types of broth in this Crockpot Corned Beef and Cabbage Recipe?

Absolutely! While beef broth adds richness, vegetable broth or even Guinness beer are great substitutions that bring different flavor dimensions, so feel free to experiment based on your pantry or preference.

Do I have to use the spice packet that comes with the corned beef?

Nope! The spice packet adds traditional seasoning, but the broth mix with mustard, garlic, and Worcestershire sauce covers plenty of flavor. Use it if you like that authentic touch, otherwise feel free to skip it.

How do I make sure the cabbage doesn’t get mushy?

Add the cabbage wedges during the last hour or less of cooking to keep a nice tender-crisp texture. Adding it too early will result in overly soft, mushy cabbage, which I usually try to avoid.

Final Thoughts

This Crockpot Corned Beef and Cabbage Recipe is one of those meals that feels both special and homey, all at once. It’s the kind of dish I love making when I want something comforting without fuss—and the slow cooker does all the hard work while you get to relax. Give it a try; I promise it’ll become one of your favorites for any cozy night in.