This corned beef and cabbage slow-cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. —Karen Waters, Laurel, Maryland

Slow-Cooker Corned Beef and Cabbage

onion,

red potatoes, quartered

baby carrots

water

garlic cloves,

bay leaf

sugar

cider vinegar

pepper

corned beef brisket

cabbage,

I would never put the veggies on the bottom of a piece of meat. And in this case, they get done before everything else and turn to mush. I put the meat in, then top it with the seasonings and then the veggies. But I don't do the veggies until a couple of hours before serving. The cabbage only takes about an hour or so. At any rate, I cook it on medium heat for about 6 hours and everything comes out great. Replaced some liquid with a dark ale and it was really good.

Absolutely delicious! The only changes I made: my corned beef didn't include a seasoning packet so I omitted it, and I made the cabbage and potatoes separately. Otherwise, I followed the rest of the ingredient list and steps as written. The meat was fall apart tender and the flavor was amazing. We'll be making this again!

I was disappointed in this.  The veggies were mush and the corned beef tasteless (not even salty)!  I think it needs to cook for much less time, maybe 4-5 hours, with the veggies added half way through.

Super delicious! I made this and it didn’t disappoint. Very easy and came out fantastic. The corned beef was so tender.

The Seasoning Pack is filled with PICKLING SPICES.  You can buy this off the shelf with other spices.  If I have a packet of these with my corned beef, I always double the amount by adding some extra from my spice cabinet. I put them into a doubled piece of cheese cloth which I roll into a pouch and I tie  it with butcher string.  Just let it float in the crock pot juices for the entire cooking time.  Remove with tongs when done. It add a great amount of traditional corned beef flavor.

Would skip the vinegar next time. Otherwise very good.

So Yummy!!! Worth the tad bit of work to make it. Just make sure you have a sharp knife on hand to cut the beef in half. :DIf your corned beef does not have a seasoning packet, put the juice from what it was packed in it.Some companys put the seasoning in packets, others just pack it in the seasoning to add more flavor to it. It took me a while to figure that out. Also I talked to someone in the business and they confirmed my thoughts.Hope this helps someone.

I am not a cook! I make excellent reservations. :) With the pandemic of 2020, I am forced to cook at home. Totally surprised myself and my husband by successful making this delicious dish. If I can make it, you can too. I cooked it in the crock pot on high....done in five hours. I checked the meat with a meat thermometer to make sure. The meat fell off the fork and was tender. Others said eight to nine hours for cooking. I also eliminated the potatoes to reduce the carbs...therefore, the recipe I THINK is Keto approved. Definitely impressed myself and my husband. I will make this recipe again.

This was good. It is salty though. I made it without the cider vinegar because I didn't have any. I followed the review suggestions and took some of the broth out of the crockpot and used that to boil the cabbage by its self.   We really liked it that way.

My go-to corned beef recipe, unbelievable flavor.  It's tough to fit the cabbage in once everything else is in the crock.  I leave the cabbage out & at the end of cooking time I pull everything out & keep warm.  I then place the cabbage in a pot on the stovetop & cover with the spiced leftover liquid from the crockpot.  The cabbage tastes so nice cooked in that liquid.  I use penzeys pickling spice if my corned beef doesn't come with the spice pack. If I am using a Dutch oven, I use this spice mixture combined with the "favorite corned beef" recipe notes for cooking on the stovetop.

I have never made a Corned Beef Dinner using a crockpot...always on the stove, for 50 years! Always good and our family loved it! But, now I was looking for a fuss-free simple way to just basically throw all of it together at one time and just be able to forget about it, and get on with other things for the day...worry free! Sooo, I liked the sounds of this recipe , and gave it a try for the  very first time...it was excellent! Simple, and  lots of flavor! I am not a fan of Cabbage, but this time it was much better than usual. Not the same ole' bland taste...had a nice bite to it! I have now decided when I want to make a Corned Beef Dinner, I will use this recipe and a crock pot...no more simmering and watching on the stove!

I was debating whether to use this recipe for St. Patrick's Day dinner, or another recipe from AllRecipes.com.  I finally decided to use this one, with some minor changes gleaned from the other one.Instead of three cups of water, I used 12 ounces of beer and 12 ounces of water.  Who knows if I'm right, but I figured the beer would obviate the need for sugar and vinegar.  (Made sense to me at the time.)Also based on the AllRecipes version, I didn't put the cabbage in until the last two hours of cooking time.  It practically turned to mush,  so next time I'll wait even longer before putting in the cabbage.Five stars to this recipe for being a guiding point.  The flavor and ease of preparation of my slightly altered version were great.  Thank you, Karen Waters, for submitting this!

If you put a pinch of baking soda with the vegetables the cabbage will remain quite green. Usually corned beef is salty  but the best part of the meal is the horseradish/mustard.

I use a bottle of Kilt Lifter Beer as the liquid cooking meat on low for 7 hours. Remove meat from crockpot, wrap in aluminum foil and keep warm.  Move cooking liquid to a large stock pot, add carrots and  potatoes, bring to boil and cook until almost done. Add quartered cabbage and cook until soft but not mushy. I prefer to chop cabbage and cook in skillet with sliced onion and diced bacon until done. Slice meat and serve with cooked potatoes and carrots. Serve cabbage in separate dish.

I have made this exact recipe for years. It is mouth watering delicious. The only thing I do differently, is I add turnips or rutabagas.

I make this using all the same ingredients but cook it  in the  oven.   I guess I 'm " old school " not growing up w/ a crock pot.      Delicious!!

I used this recipe as a guide for doing my stove top method... For over 50 yrs our Irish American family has added 1 large tblsp of mustard (brown, horseradish -- no yellow, delli,, etc to the water -- It helps to tenderize the meat... If you make a boiled dinner w/ ham you also do the mustard.  I also add 4 small turnips on the bottom w/ the carrots and potatoes (I used larger carrots and cut them down).. I used a bay leaf and peppercorns (a small handful -- about 1 tsp) to the pot... This is our stove top dish made in the slow cooker ... awesome!!!

The only word to describe this dinner is awful.  The corned beef was good but the vegetables had no taste and the  cabbage even lost all of it's color.  Try a different recipe.

I make this every year and it turns out great! The meat is very tender and so are the vegetables. The only thing I did different from the recipe is I used a bag of petite red potatoes instead of the four large ones. Everything had good taste!

Easy and delicious. I added the cabbage about 30 minutes at the end of the cooking time. It turned out perfect.

I love this recipe.  My family has enjoyed this since it came out in the Quick Cooking magazine back in 1999.  It's very easy & delicious, especially for working people.  I like that the cabbage is on top, rather than in another recipe on this site, where it was mixed in with the carrots and potatoes and got very soggy.  The flavors are wonderful.  I usually buy a bigger corned beef & do it in a 6-quart slow cooker with just a little less cabbage.  That way there are leftovers of the corned beef.  This is an excellent recipe for St. Patrick's Day or anytime.  Make sure to buy the "flat" cut beef and not the "point," as the point cut is much fattier, probably 1/2 fat or more.  :)

slow-cooker corned beef and cabbage

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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