Next-Level Slow Cooker Corned Beef And Cabbage — Better Than a Restaurant

This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a no-fuss, easy prep, traditional Irish dish. It’s an effortless meal of tender corned beef with a side of cabbage, carrots and potatoes that practically cooks itself in the slow cooker.

I can perfectly remember my teacher in elementary school acting totally shocked to find our classroom a mess and little green footprints all over everything. She must have spent hours doing that. I mean, the footprints were legit stamps all over the whole room!

I wish I was that amazing for St Paddy’s day but since I’m a bit lame on this holiday I focus on fun foods instead. Bring on the traditional Irish grub! I mean, don’t you think, Corned beef and Cabbage St. Paddy’s Day all together?

Corned beef and cabbage slow cooker recipes are not all created equal though, so let’s talk about why this is the best Corned beef and cabbage recipe.

You’ve read about us swooning over our smoked brisket, and corned beef is the exact same cut of beef just prepared differently. Corned beef is cured and brined in salt and seasonings giving it its distinctive pink color and fabulous flavor. Even instant pot corned beef will look like that!

What Ingredients Do You Need to Make Corned Beef?

Aside from the obvious corned beef, cabbage, potatoes and carrots, you only need a few more ingredients to pull this easy meal together:

• Yellow Onion
• Garlic
• Bay Leaves
• Beef Broth
• Apple Cider Vinegar
• Sugar

You probably even have most of that already, so let’s jump in to how to make it!

You can jump down to the recipe card for all the details of how to make this classic Irish dish, traditional corned beef and cabbage, but here are basic steps:

1. Chop the onion into large chunks (quarters work great) and toss them into the bottom of the slow cooker.
2. Place the corned beef on top of the onions and cover with the seasoning packet.
3. Add the broth, vinegar, sugar, garlic and bay leaves and cook on low for 8-10 hours.
4. After the first 3 hours, add the potatoes and carrots.
5. Two hours before serving add the cabbage.
6. Pull the corned beef from the slow cooker and let it rest before slicing and serving with all the delicious vegetables.

Rinsing the beef before cooking is totally optional. If you are looking for a milder flavor, rinse it to remove excess salt. Be sure to pat it dry if you decide to rinse.

Beef brisket is a tough cut of meat. That’s why when you smoke it or cook it, low and slow is critical. A corned beef is cooked submersed in liquid at a low temperature for a long period of time. This tenderizes the meat as it cooks. If it is still tough when it is done cooking, leave it in the slow cooker to cook even longer.

Another important step is to let the meat rest after it has cooked. Resting allows all the juices to redistribute through the meat making it super fork tender.

PRO TIP: When you go to slice the corned beef for serving be sure to cut against the grain. This will also help it be more juicy, flavorful and tender.

The safe internal temperature for corned beef is 160 degrees Fahrenheit. Corned beef tends to keep a pink color so judging done-ness of the meat is not recommended. Corned beef also starts to fall apart when it is done because it is so tender.

Corned beef and cabbage is a great dish for prepping ahead of time and then reheating. If you go with this approach, be sure the internal temperature reaches 165 degrees Fahrenheit of higher. It is also best to not slice the meat until right before serving. I recommend reheating it in the oven in a baking dish covered with foil.

If properly stored in the refrigerator in an airtight container, corned beef and cabbage will keep for 3-4 days

Corned beef is a great source of iron, protein and zinc, but high in fat so monitor your quantity. Cabbage is high in vitamin C, folic acid and fiber and low in carbohydrates.

Corned beef and cabbage can easily be made in the Instant Pot and it’s just as tender and amazing! Add the onions, corned beef, liquids and spices to the Instant Pot on top of a trivet and cook on high pressure for 80 minutes with a natural release of 15 minutes. Then remove the meat and set it aside to rest. Add the potatoes, carrots and cabbage to the Instant Pot and cook on high for 4-5 minutes with a quick release.

The good news is that you really don’t need to worry about any other sides with this dish since you have your protein and vegetables already to go.

But if you’re like me, a fabulous carb is always a good thing so I make a loaf of our garlic cheddar herb Irish soda bread. Then you can always do a nice fresh fruit like sliced berries or pineapple. Lately we’ve even been making green beans and potatoes.

We love to make delicious meals to celebrate holidays like St. Patrick’s Day. This slow cooker corned beef and cabbage is an easy way to celebrate the luck of the Irish. Just throw the ingredients into the slow cooker throughout the day and dinner will be ready with no effort at all.