Crockpot Corned Beef and Cabbage

This Crockpot Corned Beef and Cabbage is a hearty, comforting meal that requires very little hands-on work. The corned beef slowly cooks until tender alongside potatoes, carrots, and cabbage, creating a flavorful one-pot dinner.

Ingredients

• 3–4 lb (1.4–1.8 kg) corned beef brisket with seasoning packet
• 1½ lbs (680 g) baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 medium yellow onion, cut into wedges
• ½ head green cabbage, cut into large wedges
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 bay leaves

Directions

1. Prepare the Corned Beef

Remove the corned beef from its packaging and rinse it briefly under cool water if desired to remove excess surface brine.

Pat it dry with paper towels.

Trim away excess fat, leaving a thin layer for flavor.

2. Layer the Vegetables

Place the potatoes, carrots, and onion in the bottom of the slow cooker.

Add the minced garlic, thyme, black pepper, and bay leaves.

3. Add the Corned Beef

Place the corned beef brisket fat-side up over the vegetables.

Sprinkle the seasoning packet over the meat.

4. Add the Cooking Liquid

Whisk together the beef broth, Dijon mustard, and Worcestershire sauce.

Pour the mixture around the sides of the brisket.

Don’t completely submerge the meat.

5. Slow Cook

Cover and cook on:

• LOW for 8–9 hours, or
• HIGH for 4–5 hours

Cook until the beef is very tender.

6. Add the Cabbage

About 1½–2 hours before the end of cooking, arrange the cabbage wedges around and on top of the beef.

Cover and continue cooking until the cabbage is tender but not completely falling apart.

7. Rest the Beef

Transfer the cooked brisket to a cutting board.

Let it rest for 10–15 minutes.

Remove the bay leaves.

8. Slice and Serve

Slice the corned beef against the grain into thin slices.

Arrange it alongside the potatoes, carrots, cabbage, and onions.

Spoon some of the flavorful cooking juices over the meat and vegetables.

Optional Mustard Sauce

Mix together:

• ¼ cup Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 teaspoon lemon juice

Serve alongside the corned beef for a creamy, tangy contrast.

Tips for Tender Corned Beef

Cook it low and slow: The longer cooking time helps break down the connective tissue.

Don’t skip the resting period: Resting helps the meat retain its juices.

Slice against the grain: This makes each bite noticeably more tender.

Add cabbage later: Cabbage cooks much faster than brisket and can become mushy if added at the beginning.

Watch the salt: Corned beef is already heavily cured, so additional salt usually isn’t necessary.

Leftover Ideas

Turn leftovers into:

• Corned beef hash
• Reuben sandwiches
• Breakfast skillets
• Corned beef and potato soup
• Hash with fried eggs

Tender, savory corned beef with buttery potatoes, sweet carrots, and perfectly cooked cabbage makes this crockpot classic an effortless comfort-food dinner.