Slow Cooker Corned Beef and Cabbage

“I like to serve mine with a little horseradish and some extra vinegar.” — Dr. J

This slow cooker corned beef and cabbage is an easy, hearty dinner for St. Patrick’s Day or any time you’re craving a classic comfort meal. Corned beef brisket cooks with stout, garlic, thyme, and pickling spice; carrots, baby gold potatoes, and cabbage go in for the final two hours.

Dr. J uses a 10-quart slow cooker and cooks the brisket on LOW for 6 hours before adding the vegetables. After 2 more hours, the beef and vegetables are ready to serve with horseradish and extra vinegar, if you like.

Dr. J’s Kitchen

Slow Cooker Corned Beef and Cabbage

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Slow cooker corned beef brisket with cabbage, carrots, and baby gold potatoes, simmered with stout, garlic, thyme, and pickling spice. Serves 4–6.

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Servings: 4 servings

Course: Main Course

Cuisine: Irish

Ingredients Equipment Method Video Notes

Ingredients

  

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• 3-4 pounds corned beef brisket (1360.8–1814.4 g)
• 1 onion cut into 6 wedges, keeping the root end intact
• 6 cups water or enough to almost cover the brisket (1440 mL)
• 1 bottle (12 ounces) Guinness or your favorite stout (340.2 g)
• 1 tablespoon rice vinegar plus extra for serving, if desired (15 mL)
• 3 cloves garlic peeled and smashed
• 1 teaspoon dried thyme (5 mL)
• 3 tablespoons pickling spice or use the packet that came with the brisket (45 mL)
• 8-10 carrots peeled and cut in half
• 1 1/2 pounds baby gold potatoes washed and cut in half (680.4 g)
• 1 small head cabbage cut into approximately 2-inch wedges, leaving the root end intact

Equipment

• 10-quart slow cooker
• Chef’s knife
• Cutting board
• Measuring cup

Method

 

1. Rinse the corned beef brisket under cold water and pat it dry with paper towels.
2. Cut the onion into six wedges, keeping the root end intact so the wedges hold together. Place the onion in the bottom of a 10-quart slow cooker and set the brisket on top.
3. Pour in the stout, then add enough water to almost reach the top of the brisket.
4. Add the rice vinegar, garlic, dried thyme, and pickling spice. Stir the liquid and seasonings gently to combine.
5. Cover and cook on LOW for 6 hours.
6. Add the carrots, cabbage, and potatoes, making sure the vegetables are submerged in the liquid. Cover and continue cooking on LOW for 2 hours, until the vegetables are tender and the brisket is cooked through.
7. Serve the corned beef and vegetables with horseradish and extra vinegar, if desired.

Video

Notes

Yield: Serves 4–6.

Slow cooker: Dr. J uses a 10-quart slow cooker.

Cook time: 6 hours on LOW before adding the vegetables, then 2 more hours on LOW. Total time is 8 hours, plus preparation.

Pickling spice: Use 3 tablespoons or the spice packet supplied with the brisket.

Serving suggestion: Dr. J likes to serve this with horseradish and extra vinegar.

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Tips for slow cooker corned beef and cabbage

Rinse the brisket under cold water and pat it dry before adding it to the slow cooker. If the brisket came with a pickling spice packet, use that in place of the measured pickling spice.

Add the carrots, potatoes, and cabbage after the brisket has cooked for 6 hours. This gives the vegetables 2 hours to cook while helping them hold their shape. Make sure they are submerged in the cooking liquid.

Water amount can vary with the size and shape of the brisket and slow cooker. Add enough to almost reach the top of the meat.

What to serve with corned beef and cabbage

Serve the corned beef with its cabbage, carrots, and potatoes for a complete one-pot meal. Horseradish and a splash of extra vinegar add the sharp, tangy finish Dr. J enjoys.

Frequently asked questions

How long does corned beef cook in the slow cooker?

Cook the brisket on LOW for 6 hours, then add the vegetables and cook for 2 more hours, for 8 hours total cooking time.

When do I add the cabbage, carrots, and potatoes?

Add the carrots, cabbage, and potatoes after the brisket has cooked on LOW for 6 hours. Submerge the vegetables in the liquid and cook for 2 more hours.

Can I use the pickling spice packet that came with the brisket?

Yes. The recipe calls for 3 tablespoons of pickling spice or the packet supplied with the brisket.

What size slow cooker does Dr. J use?

Dr. J uses a 10-quart slow cooker for this recipe.

What can I serve with corned beef and cabbage?

The recipe includes cabbage, carrots, and baby gold potatoes. Dr. J also likes to serve it with horseradish and extra vinegar.

Watch Dr. J Make Slow Cooker Corned Beef and Cabbage

Watch Dr. J make this recipe and see how it comes together.

Products used

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Magic Mill 10-Quart Slow Cooker

Flower Pinch Bowls

Victorinox 8-Inch Chef’s Knife

Silicone Cooking Utensils

Luvan 34 oz / 1000 ml Glass Measuring Cup