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Cooking Cabbage and Corned Beef…it couldn’t be easier.

Photo by Omaha Steaks

St. Patrick’s Day is coming, and it’s time to enjoy a classic corned beef recipe slow cooker style! The rich tender beef, fabuous spices, and soft, buttery cabbage simmering away all day—pure deliciousness. Whether you’re planning a part or just looking for a hearty meal, cooking cabbage and corned beef in a slow cooker is a game changer.

Why Choose the Slow Cooker?

Your busy! But your meals should still be delish. That’s where the slow cooker steps. It does all the work while you focus on everything else. Corned beef in the slow cooker is foolproof, turning even the toughest cuts of meat into melt-in-your-mouth goodness. Pair that with cabbage, carrots, and potatoes, and you’ve got a meal that practically cooks itself.

Pro tip: If you’re cooking cabbage and corned beef together, add the cabbage later in the process so it doesn’t overcook. No one likes mushy veggies!

Corned Beef and Cabbage for Crock Pot: A Crowd-Pleaser

There’s something perfect about corned beef and cabbage for crock pot enthusiasts. The meat becomes so tender, absorbing all the flavors from the seasonings and broth. The cabbage, potatoes, and carrots soak up just the right amount of salty goodness, creating the perfect flavors. It’s hearty, satisfying, and gives off the classic St. Patricks corned beef and cabbage vibes.

Building the Perfect Flavor Profile

When you make a corned beef recipe slow cooker style, the magic is in the layering. Start with your hearty veggies on the bottom (potatoes and carrots first) so they absorb all the meaty juices. Note: add the cabbagee 1/2 through the cooking process so it doesn’t over cook and get mushy.

Place your corned beef brisket on top, fat side up. This way, the fat slowly melts, basting the meat and veggies as it cooks…so good. Don’t forget the spice packet that comes with your corned beef—those little mustard seeds and peppercorns are delish. Add a splash of water or broth, set it, and let the slow cooker do it’s thing.

Fun twist: Add a bottle of beer to the broth for extra depth. Guinness, anyone?

Cooking Cabbage and Corned Beef: Timing is Everything

The corned beef needs hours to become tender (think 8-10 hours on low or 4-6 hours on high). Cabbage, on the other hand? It’s a quick-cooking veggie. Toss it in during the last hour of cooking to keep it slightly crisp.

There’s just something comforting about corned beef and cabbage made in the crock pot. Maybe it’s the tender, juicy beef or the ease of tossing everything into one pot and letting the slow cooker do its thing. Either way, this dish is a classic for a reason. Plus, it’s perfect for feeding a crowd. Whether it’s St. Paddy’s Day, Sunday dinner, or a any weeknight, this corned beef recipe slow cooker method never disappoints.

If your Unfamiliar…. on what Corned beef is? The answer it here: Corned Beef is What?

I have to confess, I never knew what it was either. If you're curious about the rich history, unique preparation, and surprising versatility of corned beef, then my blog post titled "Corned Beef is What?" is a must-read. Corned Beef is What?

Three ways to buy corned beef:

Visit this post for the answers!

Three Other Ways of Cooking Cabbage and Corned Beef:

• Corned Beef Recipe - slow cooker: Your crock pot combined with corned beef for an insanely delicious and easy meal. Place your seasoned corned beef brisket in the crock pot, along with some chopped onions, carrots, cabbage and potatoes and boom, your 1/2 way there. Then, pour in enough water or broth to cover the meat and set the crock pot to low. Let it cook away for several hours until the beef is melt-in-your-mouth tender and infused with all those delicious flavors.

• Braise/oven method: Remove the brisket from the package, rinse if you like, and pat dry. Place it in a baking dish with a small amount of water or dark beer, like Guinness. Brush the top with some Dijon or grainy-style mustard if you like. Sprinkle the top with the spice packet if one is provided. Cover with foil and bake at 350 degrees, about 2½ to 3 hours or until super tender. Remove foil and bake 10 minutes more. Click here for a full oven recipe.

• Stovetop: Rinse the brisket, place in a stockpot (or any large pot) and add water to cover. You can also add some beer just for fun and added flavor. Bring to a boil, reduce heat, cover and simmer for about 2½ to 3 hours or until meat is fork-tender. Click here for a stovetop recipe.

• Corned Beef Instant Pot: To make corned beef in an Instant Pot, start by placing the corned beef brisket in the pot, along with its spice packet. Add about 4 cups of water, or enough to cover the meat. You can also add a chopped onion, a few garlic cloves, and a couple of bay leaves for extra flavor. Seal the lid and set the Instant Pot to high pressure for 90 minutes. Once the cooking time is up, allow the pressure to release naturally for about 15 minutes before opening the valve to release any remaining pressure. Remove the corned beef and let it rest for a few minutes before slicing. Enjoy your tender, flavorful corned beef!

A fun way to use leftover corned beef or the pefect dish for a St.Patricks party.

And if you’re worried about leftovers (though, let’s be real, there won’t be much), corned beef reheats like a dream.

Toss it in a sandwich, stir it into a hash, or enjoy it cold. Versatility at its finest

My go-to dish for St Patrick’s Day party is my Corned Beef Sliders. Like mini Reuben but even better! The homemade dressing is just fantastic and easy! Oh, but not to be outdone by my addictive Reuben dip!

And here is a link to a few great recipes for your leftover corned beef!