Name: Crockpot Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 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; The spice packet that comes with the corned beef brisket (optional); 1 teaspoon caraway seeds; 2 cups low-sodium beef broth

There’s something so comforting about a classic, hearty meal that cooks itself while you go about your day. This Crockpot Corned Beef and Cabbage Recipe is exactly that—a slow-cooked, tender corned beef paired with perfectly cooked cabbage and potatoes that makes any night feel like a cozy Sunday dinner.

A slow cooker filled with a layer of cooked vegetables including light brown quartered potatoes, orange baby carrots, and translucent cooked cabbage. On top, there is a thick layer of sliced medium-rare roast beef, showing a dark brown crust sprinkled with coarse mustard seeds and cracked black pepper, and a pinkish-red interior. The vegetables surround the beef, adding color and texture contrast. The slow cooker is set 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

From nostalgia to simplicity, this crockpot recipe has so many reasons to become a kitchen staple. I absolutely love how easy it is to prep, and the flavors developing slowly in the crockpot make the house smell incredible. If you want a fuss-free way to make a classic dish that tastes like you spent hours in the kitchen, this one’s for you.

Hands-off cooking: Once everything's in the crockpot, you can relax and go about your day without worrying.
Rich, tender meat: Slow cooking transforms corned beef into melt-in-your-mouth deliciousness every time.
Perfect veggie combo: The potatoes, carrots, and cabbage soak up all the savory juices, making every bite flavorful.
Super customizable: You can tweak seasonings or swap broth easily to suit your taste or what’s in your pantry.

The image shows a dish with five thick slices of pink roast beef covered in mustard seeds and herbs, placed in the middle. Below and around the beef, there are several pieces of orange baby carrots, light yellow potato chunks, and soft cabbage leaves. All the ingredients are inside a black slow cooker bowl. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Crockpot Corned Beef and Cabbage Recipe lies in its simple, quality ingredients that come together effortlessly. Each one plays a role in creating that classic, comforting flavor we all crave, and I love how pantry-friendly most of them are.

Flat lay of a large piece of fresh corned beef brisket with a deep red color and trimmed fat, a whole round onion sliced in half showing white layers, six peeled and halved red potatoes with smooth skin, two cups of vibrant orange baby carrots, one whole garlic clove peeled and smooth, a small white ceramic bowl containing bright yellow dry mustard powder, a small white ceramic bowl with dark brown Worcestershire sauce, a small white ceramic bowl filled with clear beef broth, a quartered fresh green cabbage with crisp leaves, a small white ceramic bowl holding light brown caraway seeds, and one unopened beef bouillon cube in natural form—all arranged with perfect symmetry 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: This is the star of the show, so go for a flat cut if you want uniform slices later, but point cut works too.
Onion: Adds subtle sweetness and depth as it slow cooks with the meat.
Red potatoes: Their waxy texture holds up well over hours in the crockpot.
Baby carrots: Naturally sweet and tender, they balance the savory meat perfectly.
Beef bouillon cube: A quick way to boost umami flavor when dissolved in broth.
Garlic: Minced to spread that aromatic goodness throughout the dish.
Worcestershire sauce: Adds a tangy, savory kick that pairs beautifully with corned beef’s saltiness.
Dry mustard: Gives a gentle sharpness that makes the overall flavor pop.
Spice packet: Often comes included with the brisket, but optional if you want to control seasoning more directly.
Cabbage wedges: Classic and essential for that tender, slightly sweet vegetable element.
Caraway seeds: Bring out the cabbage’s flavor with a subtle, nutty earthiness.
Low-sodium beef broth: Keeps the cooking liquid rich without overpowering saltiness, balancing all the flavors.

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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

I love making this recipe just as is because it’s so reliably delicious, but I always feel free to tweak it based on what I have on hand or what mood I’m in. You’ll find it’s very forgiving, giving you room to personalize without losing that comforting, homey vibe.

Variation: Sometimes I swap out the beef broth for Guinness beer for a richer flavor — it adds a slight malty depth that feels special for St. Patrick’s Day or chilly evenings.
Diet tweak: If you want it vegetarian, try using a plant-based meat alternative and vegetable broth; just keep in mind the cooking times and textures will differ.
Veggie swap: I’ve added parsnips or turnips before for an extra earthy kick, which pairs nicely with the traditional root veggies.

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

Step 1: Prep with care for the best outcome

First things first: trim any visible fat from your corned beef brisket. I used to skip this bit and noticed it made the final dish a little greasier than I liked. Next, spray your crockpot with nonstick spray so cleanup is easier — trust me, it’s a small step that saves fuss later.

Step 2: Layer your flavors

Place your sliced onions, halved red potatoes, and baby carrots in the crockpot bottom. I like this layering because the veggies soak up the cooking liquid and stay nice and tender. Then nestle your brisket right on top.

Step 3: Whisk the magic sauce

Whisk together your beef bouillon cube dissolved in beef broth, minced garlic, Worcestershire sauce, and dry mustard. This simple sauce really brings the corned beef’s savory notes to life. Pour it all over the brisket, then sprinkle in the spice packet if you have it.

Step 4: Slow cook low and slow

Cover your crockpot and set it to cook on low for 8 to 10 hours, or high for 4 to 5. When you’re about an hour from the end, add your cabbage wedges and sprinkle on caraway seeds. It’s a small detail but totally worth it for the cabbage that’s just tender enough without turning mushy.

Step 5: Serve and savor

When everything’s done, make sure your corned beef reaches an internal temp of at least 145°F for food safety. Discard the cooking liquid—though you can save some if you love dipping bread in it! Then slice your meat against the grain and serve with mustard on the side if you like a little tang.

Top Tip

From my experience making this Crockpot Corned Beef and Cabbage Recipe multiple times, here’s what really helped me get the most tender meat and perfectly cooked veggies every time.

Trim the fat: Removing excess fat from your brisket prevents greasy broth and a heavy finish.
Add cabbage late: Adding cabbage in the last hour keeps it from overcooking and turning mushy.
Low and slow wins: Cooking on low gives that buttery, tender meat texture you want—it’s worth the wait.
Save the broth carefully: While most discard the cooking liquid, I like to strain and refrigerate it for soups or as a flavorful base for gravy.

How to Serve Crockpot Corned Beef and Cabbage Recipe

Corned Beef and Cabbage - Serving Suggestion

Garnishes

I love serving this with a smear of spicy brown mustard or a dollop of creamy horseradish sauce because it cuts through the richness and adds that little zing. Fresh parsley sprinkled on top can brighten the plate and add a pop of color too.

Side Dishes

This recipe stands well on its own with the veggies slow-cooked inside, but I’ve often paired it with crusty Irish soda bread or garlic mashed potatoes for extra comfort. A simple green salad balances the heaviness on warmer days.

Creative Ways to Present

For special occasions, I’ve served this sliced thin and arranged in a large platter, surrounded by the cabbage wedges and veggies. Adding a few lemon wedges on the side surprisingly freshens things up and makes the meal feel festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftover corned beef sandwiches or reheated batches taste even better the next day.

Freezing

I’ve successfully frozen cooked corned beef and veggies in portions. Just make sure everything cools completely before sealing in freezer bags or containers, and thaw in the fridge overnight before reheating.

Reheating

To keep the meat juicy, I reheat leftovers gently in a covered skillet over low heat with a splash of broth or water. Microwaving works in a pinch, but doing it slowly avoids drying out the corned beef.

Frequently Asked Questions:

Can I use a different cut of meat besides brisket for this Crockpot Corned Beef and Cabbage Recipe?

While corned beef brisket is traditional and yields the best texture and flavor, you could try other cuts like round roast, but cooking times and tenderness might vary. Brisket is your safest bet for that classic melt-in-the-mouth feel.

Do I need to add the seasoning packet that comes with the corned beef?

The seasoning packet is optional. I sometimes prefer adding my own mix of spices, like caraway seeds and mustard, to control the flavor intensity. However, using the packet can save time and still results in a tasty dish.

Can I make this recipe in an Instant Pot instead of a crockpot?

You absolutely can! Use the pressure cook setting for about 90 minutes, then add the cabbage during the last 10 minutes of cooking using the sauté or steam function. Keep in mind, the texture might differ slightly from slow cooking, but it’s a great time saver.

How do I ensure my cabbage isn’t mushy in the Crockpot Corned Beef and Cabbage Recipe?

Adding the cabbage wedges during the last hour of cooking keeps them tender yet firm. Adding them too early will result in mushier cabbage. Also, cutting the cabbage into larger wedges helps it hold its shape better.

Final Thoughts

This Crockpot Corned Beef and Cabbage Recipe holds a warm spot in my heart because it reminds me of gatherings with family and easy weeknight dinners that still feel special. I hope you find as much joy and ease in making this as I do — it’s the kind of recipe that becomes a reliable favorite you'll want to come back to time and time again.