Slow Cooker Corned Beef and Cabbage

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I['m serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.]

Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4 -pound corned beef brisket
  • 12 -ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
  • 1 medium head cabbage, cut into 6 wedges
  • Creamy Horseradish Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • dash hot sauce
  • salt and pepper to tast
Directions

For serving: grainy mustard and horseradish sauce, recipe below

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Creamy Horseradish Sauce:

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.


CATEGORIES:
View All

Pairs Well With
Dark Beer

Toasty, bracing beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.8 48
Corned beef and cabbage has been a Saint Pat's dinner in my family forever.  I tried this recipe this year and my family and guests RAVED about this dinner, more so than any other year.  I halved the red potatoes instead of quartering because they were a medium sized and not a large potato; they cooked perfectly.  I opted to steam the cabbage on the stove since I did not have enough room in the crock pot, and spooned the briny sauce over the cabbage after it was cooked to my liking (I also steamed additional veggies on the stove and spooned the saucy brine over them before serving).  I cooked an almost 5lb piece of brisket and set the slow cooker on high in a medium sized slow cooker and added the bottle of stout and water just until it barely covered the brisket.  It cooked for 8 hours and the result was absolute tenderness.  Next time I would lightly salt the brisket.  But wow!  Results were outstanding.   item not reviewed by moderator and published
If you cook it for 9-10 hours on low and dont lift lid at all use guiness beer it will be awesome and tender...BUT COOK VEGGIES SEPERATE item not reviewed by moderator and published
This recipe was just what I've been looking for! I put everything together the night before and then set the crock-pot to low at 7am when I I left the next morning for work and it cooked on that until approximately 6pm. The meat fell right off, the vegetables weren't mushy, and the cabbage was just how we like it. I opted for 2 bottles of light ale (Yuengling) and covered the corned beef with water. Could have used more seasoning than just the pack that comes with the meat but nonetheless it was delicious and I'll be using this recipe again! item not reviewed by moderator and published
Good base for a recipe, though after doing a few corned beefs in the crock pot, I highly recommend these variations: - DO NOT put carrots, onions, celery in with the beef right away if you plan on eating them. I will place a halved onion and a couple carrots at the bottom of the pot to raise the beef, but discard those when done. The best times to put the veggies and potatoes in: - Fingerling Potatoes - 6-8 hours before beef is done - Onions - 4-6 hours hours before beef is done - Carrots / Celery- 1 hour before beef is done - "McCormick" Pickling Spice is the best and most readily available to use. 2-3 tbsp. for a 4 lb beef. - Use a pint Killian's Irish Red or other light beer instead of a stout. - MOST IMPORTANTLY - make sure the beef is covered entirely by water and COOK ON LOW / VERY LOW for at least 8-10 hours for a 4lb piece of meat. That means starting it before you go to work in the morning around 7 or 8AM and it'll be perfect by the time 6PM rolls around. item not reviewed by moderator and published
I will never use the beer again! YUCK! 5 pound corned beef brisket ruined! Going back to the way it should be made!!! item not reviewed by moderator and published
Followed the recipe to a tee and after reading other reviews, obviously that was the problem. This is bland and gross, and after an hour and a half on high the cabbage was still not cooked! I should have used a different recipe! Had a starving family I couldn't feed until late, and I ended up cooking the cabbage on the stove... It gets its one star because the corned beef came out the right amount of tenderness. item not reviewed by moderator and published
Cooked on HIGH for the first hour because we needed this done a little quicker. Next 6 hours I cooked this on LOW. Put the cabbage in for a half an hour on HIGH and it came out a little crispy for my taste. Probably could have been in for 45 mins or so. Veggies were perfectly cooked. Beef was perfect and tender but not a mess as can sometimes happen with slow cooked meats. Very good recipe. item not reviewed by moderator and published
Best corned beef I've ever made. This is an excellent recipe. Followed recipe exactly. Use 1 pint Guinness. Veggies weren't mushy - cabbage just right. This is a big winner! item not reviewed by moderator and published
I have this in the crock pot right now, and if it's even half as good as the last three times I have made it, it still deserves four stars! Add an extra bottle of stout if you have one handy, and I usually add a couple of bay leaves and a bunch of whole peppercorns because the little spice packet just doesn't pack enough punch for me. Try this recipe and FOLLOW IT! Do not cut the cooking time short or you will not get good results. Remeber that it is called a slow cooker for a reason. item not reviewed by moderator and published
Wow, this was the best tasting corned beef I ever made. Tender and so full of flavor, my sons even loved the veggies, and they never eat veggies !! I FOLLOWED THE DIRECTIONS TO THE T. THANKS ! A real keeper... item not reviewed by moderator and published
Veggies turning to mush was my biggest fear (well that and a chewy tough brisket I saw another reviewer say that she cooked beef for less than recommended time and that it was already tough and so she unfairly gave this recipe 1 star. If cooked the recommended time, it will be tender and perfect. Do not cut it short with corned beef or it will be chewy and tough. I cooked on low for 9 hours and it was perfect!!! I also had to force myself not to lift the lid and just let it do it's thing. It needs to bubble and be left alone, that is secret to getting it cooked right. Close that lid and try not to lift lid for a few hours, unless you must. Sadly the veggies were too mushy for me. I wish I would have added later, or cooked the potatoes separately as some recommend. Also, I will omit the celery next time. It just did not look good and did not work in this recipe. It turns mushy and the color is weird. item not reviewed by moderator and published
The recipe is excellent, but - when you buy beef, you do NOT rinse it. My crock pot is very wide and deep so I had to double up on the liquid ingredients my first time trying it. I'm not a celery fan, but I found that nearly tripling the celery was actually a very good thing. And heck, I like carrots when they are cooked with beef. Call me crazy but I added a spoon of yellow mustard to the mix when I tried it last time, and it was pretty good. I like this recipe!. item not reviewed by moderator and published
Easiest yummiest recipe! Now my man requests this all year-round, not just St Patty's! A tip is to brown the meat before as well as the veggies.. I also trim most of the fat off. Thank you for such a simple yet tasty treat :0 item not reviewed by moderator and published
Being a big fan of slow-cookery and wanting to properly honor St. Patrick, I gave this recipe a try. The results were WONDERFUL! After 10 hours, the celery turned to mush, so next time I will add it later in the cooking process. I cheated a bit; rather than adding 12 oz of stout, I used THREE cans of Guinness. How tasty! item not reviewed by moderator and published
My roommates and I loved it! Although I've never made corned beef before, the recipe was easy to follow, and I added a little more of a personal touch to it. I added some salt and pepper and some extra pickling spice. item not reviewed by moderator and published
not good. it was very stringie and tasteless. item not reviewed by moderator and published
awful. after 7 hours cooking in the crockpot, it was still tough. i transferred it to a pot on the stove and finished. but the damage was done. item not reviewed by moderator and published
The recipe was good and simple. However, it didn't have as much flavor as I had hoped for. Definitely needs some salt and pepper. The first time I followed completely as written. I find that is the best way to figure out how you might tweak something to your taste. I'm thinking maybe next time some salt and pepper and maybe something to richen the stock beside water. Maybe add some beef stock or even vegetable stock with the stout would be very good with this. Overall though a very good and simple recipe for the crockpot. item not reviewed by moderator and published
The corned beef was delicious, not salty at all, but the cabbage was hard, not crispy! I cooked the cabbage an additional three hours and will see how it tastes tonight. item not reviewed by moderator and published
Delicious. I used the celery, carrots, potatoes, parsnips, leeks and onions. Instead of beer, I used organic vegetable stock. I let it cook for 8 hours. The house smelled wonderful all afternoon and my family raved over the taste! item not reviewed by moderator and published
This was my first time using a slow cooker recipe for corned beef. Maybe my corned beef was different than usual but I like my old one better. This didn't produce corned beef that was as tender as I have had previously. It cooked for 8 1/2 hours. Could have been that the taste had too much of the corning spice to it and not enough of the meat? If I try it again I will try to doctor it up a bit. item not reviewed by moderator and published
This is the first recipe I've ever reviewed although I try many new ones. This is excellent! I've tried a number of corned beef recipes and they were okay, but this one is great! My picky husband even loved it and we kept wanting to have "just one more bite! Really didn't make any changes other than I needed to cook it in the crock pot about 9 hours with the first six on high to get it falling a part tender. Love it! item not reviewed by moderator and published
I was writing down my shopping list and noticed that I have never posted a review for this. We have made this many of times and has always turned out excellent. I will get up a little extra early on a work day and get it going before we leave for the day. When you get home the first thing you will notice is that mouth watering smell of a great dinner that is ready in a few minutes with very little effort after a long day at work. item not reviewed by moderator and published
so yummy and easy! i also did not include the celery. to me that belongs in a "real beef" dish. i.e. pot roast. we are not beer drinkers so only had a 12oz. can of regular beer. worked just fine. yes, the meat does shrink, and we love the leftovers even more. but remember, don't overcrowd your crockpot. so if you are going to get a huge one, use a larger crockpot. i find that a 3-4lb. corned beef does well in my 51/2 qt. that includes all the veggies. just remember to get a good loaf of rye bread. the next day sammies are even better. a reuben, or just with a schmear of deli mustard. item not reviewed by moderator and published
ABSOLUTELY NO FLAVOR!!! It was terrible. I'm not really one for leaving reviews but had to this time. I really wish I would have read up on this one first! item not reviewed by moderator and published
well the first time i made this it was a disaster, but later found i had a crack in my crock pot and purchased a new one the next day and tried it again. the only thing i changed the second time was i did not put in the potatoes i didnt like how much beer flavor the potatoes had picked up, no cabbage, and slow cooked it for 14 hours, and shredded up half for corned beef hash in the morning, and the other half was used for sandwich's the next day, it was delicious when done right :) i used Budweiser's dark ale didn't like the taste of it but it helped the meat alot! item not reviewed by moderator and published
This meal was by far the worst dish I have ever made. I redid the whole dish, I threw out the braising liquid and started from scratch on the stove. item not reviewed by moderator and published
Followed the recipe exactly. It was the best corned beef dinner we've ever had! item not reviewed by moderator and published
NO FLAVOR! If you are looking for The flavors from a traditional boiled corn beef and cabbage- skip this recipe. Even after 8 hours in the crockpot, The potatoes did not soften. The cabbage remained bitter. I will need to do a st. Patty's day do over for my family. Ths is the first time i've ever written a review- i felt so compelled to tell folks to skip this one. item not reviewed by moderator and published
This is the first time I've ever made anything to celebrate St. Patrick's Day. I wanted something wholesome and easy. This was a great choice. I agree with the person who said it would be wise to put the corned beef in the fridge for a half an hour in order to alter the consistency and make it a bit easier to slice. My creation looked like an absolute mess, but I've never mastered presentation. I'd also allow more time than you might imagine you need to be sure you don't end up eating at 11:00 P.M. You can't over-brown the onions and cabbage. The last bit where you saute the onions and cabbage until they're browned really makes the meal. I would also suggest not adding the carrots & potatoes as early, unless you like mushy cafeteria style vegetables. I used a pre-assembled herbal mix instead of making my own. It worked great. I am thrilled that I did this. My family enjoyed it. item not reviewed by moderator and published
Best St Patrick's Day dinner ever! After 10 years, this is the best by far. My husband will never eat corned beef that was not cooked in a slow cooker again. And SO easy to make. We used 2 bottles of stout, too. Also, we haven't done cabbage for a few years now. Instead, we cut brussel sprouts in half and saute them in a pan. Delicious with this recipe!!! item not reviewed by moderator and published
I loved this recipe. It was so easy and tasted great. I used two bottles of beer, and omitted the celery because I don't like it. The only thing I did different is I left the cabbage in longer, about 45 minutes. 30 minutes didn't make it cooked enough for my taste. I thought this was a great recipe. item not reviewed by moderator and published
Simple and perfect! One of the best tasting corned beef dinners we've had -and from the slow cooker no less. Easy prep, set, go to work, enjoy. item not reviewed by moderator and published
I've made this recipe 3 times and have a few tips: -Buy the biggest cut you can find – it will shrink by about 50% when you cook it -Buy flat cut - point cut is fatty and has little meat -Omit the celery -When you remove the corned beef from the slow cooker - wrap it up to cool in the fridge while the cabbage cooks. When the meat is too hot it is “stringy” and slicing is near impossible. 30 minutes in the fridge makes slicing a breeze and you can reheat it quickly in the microwave. -Cook the cabbage for 20 minutes then follow the steps in Melissa D' Arabian's Corned Beef & Cabbage recipe *also on this site*. She slices the cabbage and cooks it in butter and carmelized onions. My boyfriend and I aren't really cabbage fans and we LOVED it with her variation. I give it 5 stars for flavor and how easy it is to make. This will be my official St. Patty’s Day recipe every year! item not reviewed by moderator and published
I did not like this at all. I will say the meat was tender but the flavor was just terrible. Very disappointing. item not reviewed by moderator and published
I use spam in mine and add onions too. It is so good. I call this poor man's meal. Fast and so easy and GOOD! item not reviewed by moderator and published
I made this for our monthly church lunch this past Sunday, put everything in the crockpot before I went to bed Saturday night. I was VERY pleased at how well everything cooked, no "mushy" vegetables and the corned beef sliced very well. I was disappointed that the vegetables didn't have much flavor. Everyone raved about how good it was and there wasn't much to bring home so I guess they were telling the truth. I may add some garlic and maybe bay leaves next time. Over all I thought it was a very good recipe. (And yes- I did use the dark brown ale- we are Presbyterians! LOL!) Chef Goldilocks item not reviewed by moderator and published
I've never attempted to make corned beef and cabbage before, so I thought this would be easiest. It was so delicious and tender! I used chicken stock instead of the ale, and boiled the cabbage separately instead of taking the meat out of the crockpot. It came out really well! My husband asked for it again before next St. Patrick's Day! item not reviewed by moderator and published
We loved this recipe. I am sure I will make it agian. My veggies/potatoes were done before the meat was so I removed them and added the cabbage and continued to cook the meat for another hour on low and it was perfect. I served it with horseradish mustad. Yummo!! item not reviewed by moderator and published
Well, I made this and it was great. Mary is from Westport, CT, and to my knowledge no one who owns a house there actually cooks their own meals, so that could be the problem. lol. I should know, I lived in Fairfield for 10 years and none of the housewives there cooked. item not reviewed by moderator and published
Just finished our St Paddy's meal of slow cooker Corned Beef and Cabbage. it was excellent. Absolutely excellent. The best I've ever made. The beer and the celery (unexpected addition) added a new depth of flavor. And "get over it". Corned beef shrinks quite a lot, so do toss in a bigger piece if you need it. we had enough for two meals for two. item not reviewed by moderator and published
i think mary needs a few cooking tips item not reviewed by moderator and published
We used Guinness (of course), and were very pleased with the result. I didn't spend a lot of money on the corned beef, but it came out very tender and tasty. item not reviewed by moderator and published
Served this for Dinner on St Patricks day and everyone really enjoyed it. I would definitely serve this again item not reviewed by moderator and published
I can't tell you how awfully disappointingl it was to have family sit down to my table tonight to celebrate St. Patrick's Day and eat the most terrible corned beef I've ever cooked in the past 27 years of marriage. Iit was tough, stringy and to put it bluntly....inedible!! item not reviewed by moderator and published
Served it to my friends...everyone said it was one of the best they ever had... was simple to make... one suggestion the cabbage need more cooking time to become tender... Frank.. Rye,New York item not reviewed by moderator and published
I got the biggest corned beef roast I could find, which was only about 4lbs. and barely fed four. It was sufficient for a family dinner, but won't serve a crowd. It turned out great after just 7.5 hours and I even added extra veggies and potatoes which also turned out well. item not reviewed by moderator and published
I did it the night before like Suki said and it was delicious! But I did wake up to the smell of Corned Beef, which is a little strange. item not reviewed by moderator and published
I tried this recipe with these variations above and the vegetables were not cooked trough. In fact the carrots I put at the bottom in the begining were barely cooked through and I had it on low for 9 hours. The only thing I can attribute it to is lifting the lid several times to add the vegetables or that my crock pot cooks differently? It's a fairly new one. Not sure but this didn't work for me. item not reviewed by moderator and published
After cooking way more than "a few" corned beefs in a crock pot, you are dead wrong on your "variations" and I really hope no one has ruined their dinner off of your advice. Vegetables will NOT be ruined - in fact carrots will always take longer than an hour in a crock pot set on low. The beer - cooks choice. I've used both Guinness and Killians with great success. Lastly the corned beef DOES NOT and should not be completely covered by liquid. There is absolutely no reason. item not reviewed by moderator and published
<p>It was tough because it WAS NOT cooked long enough.</p><p>No matter how you cook it, Crock Pot, Boiled on the stove, or Pressure Cooker, if it is not cooked long enough it WILL be TOUGH.</p> item not reviewed by moderator and published

Not what you're looking for? Try:

Corned Beef and Cabbage

Recipe courtesy of Melissa d'Arabian