This Crock Pot Corned Beef and Cabbage recipe is the BEST St. Patrick’s Day meal. Simply add the juicy corned beef, carrots, onion and potatoes to your crock pot. Let it slowly cook all day until your corned beef is tender, and the flavors come together. Simple, easy and oh -so delicious.
If you own a pressure cooker you’ll also want to check out my Instant Pot Corned Beef and Cabbage recipe which cooks up perfectly in less than 2 hours!
Hello lads and lassies! You ready to get your Irish on?
Although some would argue that Crock Pot Corned Beef and Cabbage isn’t traditional Irish food, for our family it’s about as close as we get.
Every year we have a fun St. Patrick’s Day dinner. We make corned beef and cabbage, Irish brown bread, and drink root beer floats. Then for dessert, we dig into some yummy creme de menthe brownies. The kids really enjoy when we celebrate the holidays. This is a great way to do that.
I have to say, I didn’t start making corned beef and cabbage until about 6 years ago. I really did not want to do it. It just didn’t sound like something I would enjoy. I do like cabbage, but I pictured the meat tasting all funky like. I decided I would be brave and make some, and decided to invite a few friends over who also had never had it. Every one of them loved it! They were all pleasantly surprised, just as I was. The meat was so tender, and the flavor was really good! If you happen to be one of “us” who are afraid of trying new foods, I promise this meal won’t disappoint. Go for it!
WHAT IS CORNED BEEF?
Corned beef is made from beef brisket. The meat goes through a long curing process using large grains of rock salt and then it is brined. Next, it is slowly cooked where it takes a tough cut of beef into one that is super tender and flavorful!
CAN YOU FREEZE CORNED BEEF?
Yes, you can! You can cook raw or cooked corned beef. Just place it in a gallon-size zippered bag and seal it, removing as much air as possible and freeze. Raw corned beef is best used within one month as it will start to have flavor loss. Cooked corned beef can be frozen for up to 2-3 months.
To thaw & cook the raw corned beef: Let it thaw completely in the fridge for 12 to 24 hours and cook in your crock pot as directed below.
HOW TO MAKE CROCK POT CORNED BEEF AND CABBAGE?
To make this Crock Pot Corned Beef and Cabbage recipe just start by rinsing off and preparing your onion, carrots, and potatoes. Peel and cut carrots into thirds and cut onions into fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety.
Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
By the way, I love my crock pot. If you’re in the market for a new one, this is the one.
After that has cooked for 8 hours or so, take your head of cabbage and rinse it well. Cut the head into fourths.
Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high to steam the cabbage to perfection.
Remove meat and veggies from the crock pot and add to a platter. Enjoy!
Below is the printable version of the recipe for your convenience.
Crock Pot Corned Beef and Cabbage
This Crock Pot Corned Beef and Cabbage recipe is so tender, and the flavor is really good. Your Saint Patrick’s Day meal has never been easier!
Ingredients
- 2.5 lb corned beef roast
- 2 small yellow onions
- 10 medium carrots
- 10 baby medley variety potatoes
- 2 cups water
- 1 head of cabbage
Instructions
- Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety. Set aside.
- Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
- Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter. Enjoy!
Don’t forget your Irish brown bread!!! That’ll be a new addition to our corned beef meal…really looking forward to that new recipe! There are usually some fairly good St. Pats corned beef deals taking place this week…I usually pick up an extra portion to cook too….for those reubens! Oh, I can just feel that blood pressure rising with all of that sodium!!!!
8 hours on High? not Low? I am making this on Monday
High all the way! It makes the corned beef really tender! 🙂
Do you leave the lid off when you add the cabbage? Thank you!
Would the cooking time be the same if cooking a smaller brisket?
You may want to shorten the cooking time. I cooked the roast 4 hours per pound (10 hours/2.5 lbs = 4 hours per pound). But you want to make sure you add in your cabbage two hours before the meat is finished so it has time to steam to perfection!
Yes, I said the same thing!!! 8 hours on “high” then put cabbage in and cook 2 hours MORE ON HIGH!!!! Well, I did what it said and it was not good☹️. I had more carrots and potatoes and meat!!! I was so disappointed. I figured with it having a 5 star rating , I could trust it☹️ Nope.
I tried your recipe on Sunday and it worked perfectly; I too, was skeptical of the 10 hours on high…but it was perfect. My Mom and Dad who got our leftovers yesterday loved it as well. None of the veggies were mushy and my husband likewise requested that we not wait until next St. Paddy’s day for a repeat. I HATE cooked cabbage especially the smell, and with the crockpot there was no awful smell…and I just made sure the give everyone else huge helpings so there was only a small piece of cabbage for me to take. tee hee…anyway, you’ve got a winner with this one; thanks! I loaded up at the market yesterday since the beef was on sale and stuck some in the freezer for later.
Glad it turned out so well!
You had a freezer recipe posted for chicken taquitos. I purchased all my ingredients but know I am unable to locate the recipe.
Please help,
Krijste
Hope this helps! 🙂 Follow this link! https://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/
Do you leave the fat on? If so, do you leave the fat side up or down?
I usually don’t have a big layer of fat on my corned beef roasts. If I did I would cut some of it off and place it fat side up so as it cooks the fat would moisten the roast. 🙂
Hi! Just came across this via Pinterest. So just to confirm you cook it on HIGH for 7 hours? I am getting mixed things across the internet. Some say LOW for 8 hours some say HIGH. I am making it for my son’s school so I don’t want to mess it up!
Thanks!!
Yes I cook it on high for 8 hours and then add more ingredients and cook it for 2 more hours! It is so tender! 🙂
It doesn’t say how many servings this is for. Can you tell me?
I would say about 8 large servings. It fed my family with leftovers for another dinner!
All I could find was a 4 lb so should I cook for 12 hrs ? (4hrs per lb) just wondering I’m new to cooking this meal and hoping it turns out as good as the picture looks haha!
Yes, I would cook it 12 hours–remember to turn it on high for the last two hours! Wish I was coming over to your house for dinner!
Hi I am a little confused I noticed on 3/11/14 MarJean asked “8 hours on high? Not Low?” and you responded “high all the way, it makes it tender” then I see this posting where you say to cook if for 12 hours but remember to turn it on high for the last two hours.
I don’t want to ruin it by cooking it on high for the whole time please help 🙂
Sorry to confuse you! Yes, it needs to cook on high the entire time. In the last post I commented “remember to turn it on high for the last two hours” because most people turn it to low after adding more ingredients but this recipe stays on high. 🙂
Thank you 🙂
Where can I buy corned beef? Or just to clarify is it just beef?
Look at the grocery store where the meat is sold. If you have questions ask the guys behind the meat counter.
Yay! I’m making this for sure!
Gotta try this Irish Soda Bread recipe my mom got while in Ireland at a little bed and breakfast place.
2 cups flour, 2 tbs. brown sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt … mix these together, then cut in 3 tbs. butter, till crumbly. Combine 1 egg with 3/4 cup buttermilk and stir into flour mixture, just till moistened. Fold in 1/3 cup raisins. Knead on floured surface for about 1 minute, shape into a round and place on a greased baking sheet ( I just use parchment paper) Cut a 1/4 in. deep cross in the top and brush with a beaten egg. Bake at 375 degrees for 30 to 35 minutes..till golden. My family has gotten smaller…one son still at home, and my mom is always here for St. Patrick dinner…but I still double the recipe, as if there’s any left, we all like it thick cut and toasted in the morning! Hope you enjoy this, Nancy
Great recipe!
Your soda bread recipe is great! Very easy and delicious! Thanks for posting!
One more to try…our once a year “green” dessert….”Pudding On the Ritz”
1 wrapped sleeve of Ritz crackers, crushed to crumbs, 1/2 cup melted butter. Mix the two and press in bottom of 8×8 pan. Bake 10 minutes at 350. Cool In large bowl, mix 1 sm. package instant pistachio pudding with 3/4 cup milk and 1/2 pint of softened (but not melted) vanilla ice cream. Pour over crust, and chill a couple hours. Spread 1/2 container cool whip on top, and top that with about 4 or 5 crushed up Heath bars, and chill for several hours. Cut into squares and serve……my husband and son fight over the left overs…I actually double this recipe and make it in a 9×11. Happy St. Patricks Day!, Nancy
I have never heard of this dessert before. My kids are going to love it!
Sounds delicious! For extra flavor, try this brown sugar and mustard glaze! Preheat oven to 375. Remove cooked corn beef from crock pot and place in shallow baking pan. Mix 3/4 cup brown sugar and 1/4 cup regular yellow mustard (or brown mustard, whichever you prefer!) in a bowl and microwave for 1 minute. Stir glaze and spread over the corned beef, then bake for 10 minutes! GOOD STUFF!
Yum! I am going to have to try that!
Love this site so much 😉 clicked on the crockpot link, then kicked myself for buying the one I did a cpl mos ago from target lol. so… Kindofa dorky question 🙂 is the liquid (after cooking) suitable for making a gravy? Thanks!
Love this recipe! The only thing I do different is that I add in a 1/2 Cup of Apple Juice in place of 1/2 cup of the water. Adds a little more flavor and I’m constantly asked for the recipe. Thanks
Great tip–I’ll try that!
Going to use this recipe but I would like to know, I’m looking for another crockpot and you mentioned how much you love yours. What brand and model is yours ?
I love this crock pot! http://www.amazon.com/Crock-Pot-SCCPVL610-S-Programmable-Carry-Cooker/dp/B004P2NG0K?tag=hmsrecipes-20
It has great reviews–not only from me!–is programmable and is on SALE right now! You can’t go wrong at all with this crock pot! BTW if there is a highlighted word in a post, the link will go directly to my favorites on Amazon! 🙂
Hi, If I don’t put the cabbage in the last two hours will the corn beef fully cooked in 8 hrs. or does it really need the 10 hours? I usually make cole slaw instead.
Thank you
I feel to get that really tender meat it does need the full 10 hours with or without the cabbage. But check the meat at 8 hours. If you feel like it is tender enough for you, eat up!
Should I increase the amount of water added for a larger brisket?
Thanks:)
Yes, for every 2.5 lbs of meat you need 2 cups of water.
I used tge recommended water with a larger corn beef and after 8 hours on low it was practically over flowing with juices. Had to remove some and am now trusting the stove with my excess juices and cabbage.
Quick question- when you put the cabbage on top and cook it for another 2 hours on high do you put the cover back on? or do you leave it open?
Cover on!
Thanks for asking this! I had the same question. 🙂 Instructions do not say to put the cover back on after opening the crock pot.
I’ve never made corned beef before. Does it matter what type of cut is used? Flat or point? Does it affect the cooking time?
It says corned beef on the package. If there is a butcher at your store ask them to help you. Right now they are marked and labeled so it won’t be hard to find them in any grocery store. The only thing that would affect the cooking time is the weight of the meat. If it is more than 2.5 pounds I would add a little longer to the cooking time.
What do you think about doing 1 cup beef stock and 1 cup water? Will it end up too salty?
I haven’t tried it but I can’t see how you would go wrong. I think it will bring out the meaty flavor!
4hrs per pound x 4 pounds = 16 hrs! Is this correct? Previously you said 12 hrs! Thanks
I would only cook it for 12 hours total for 4 pounds. 🙂
All my ingredients are in the crockpot ready to start cooking it here shortly. If it hits 10 hours before we’re ready for dinner will it be OK turned to warm for about an hour or a little longer? And I used baby carrots because that’s what I had. Hope it works! Can’t wait!
Yeah, it should be just fine!
so I didn’t add water and cooked on low for the 8 hours.. My only excuse is I put it together at 11:30 pm, just before bed. I get up and re-read the recipe and argh! Hoping I didn’t screw this up..
How did it end up turning out?
happy st. patrick’s day 2015! this recipe looks great … and it’s in the crock pot now.
Hi, I have made this recipe a few times now and it is fantastic! We always do a hash with leftovers. 🙂
Thanks so much for these directions, I’ve never made this before, but decided to be adventurous and true to the Irish in me and make it today 🙂 Everything was so easy to understand and I’ll be using your recipe from now on! Happy St. Patricks Day, may the luck of the Irish be with you!
i made this tonight. And it was so good. Big hit in my family. Thank you. Will be making again for sure
Extremely happy that I found this recipie and loved reading through all the questions and answers! My cornbeef is currently in my crockpot! Can’t wait to explore more recipies on the site!
My crockpot is very aggressive and even on low seems to bring liquids to a boil rather quickly. Do you still recommend cooking it on high even with an aggressive crockpot…. Thanks
You know your crock pot the best. I would start out with it on high and just keep an eye on it after about six hours. If you feel like the meat is getting cooked to death turn it down.
I made this for Sunday dinner, yesterday, it was so simple and delicious. The meat was nice and tender and it wasn’t too salty. Will definitely be making this again!!
Made this for Sunday dinner and it was delicious! Most tender and delicious corned beef I’ve made. My go-to recipe from now on!!
Can you use baby carrots and peeled potatos . And I have a 2.75lb cornbeef what is the time for that . I am new at cooking cornbeef.
This was AMAZING! I asked my husband if my corned beef and cabbage was better than his moms and he said “she doesn’t make this”. I was confused and told him that we have had it there many times. He shook his head and said “you don’t understand…..she doesn’t make THIS!” Thank you for sharing this recipe!!!
How many people does this feed? I am needing to feed a really large group and am wondering how many crock pots I will need 🙂
It depends on how much you think people will eat. Typically I say 1/4 to 1/2 lb of meat per person. So if you have big eaters go for the 1/2 lb per person in which this would be enough meat for 5 people. If you have people that just have a little corned beef I would say you could do 8-10 people. If you have a huge group, figure 1/2 lb. each person to be safe.
I’m making this today and have a quick question. Since it is on high the whole time does it make the potatoes and carrots mushy?
My crockpot doesn’t have a high for that long, can I do low for ten hrs then switch to high for the last two hrs with the cabbage?
I’ve made a similar recipe but I replaced the water with a dark stout beer, which was suggested by an Irishman. Needless to say it was very savory instead of plain water. I also par cooked the cabbage by searing in a skillet so it had a little brown tint.
Mine didn’t come with a seasoning packet. Just says contains water, sodium ethorbate, sodium nitrite and flavorings. Do I need other seasonings? Can’t wait to try!
Well gonna try ur corned beef receipt,looks like it should come out delicious,let you know
I made your recipe with a 3.39 lb corned beef. I Increased the water added to 3cups , cooked on high for 10 hrs,added the cabbage and cooked for another 2 hours. I was afraid the potatoes and carrots would be mush but everything was perfectly cooked. One of the easiest and tastiest meals I have made in t h e slow cooker. Thanks!
I made this for a family gathering, but I added an 8 oz can of beer with the water. My sister said she always uses beer so I thought I would try it. It was delicious! The meat was tender and the vegetables were absolutely perfect! Thank you so much for sharing!
I grew up on a pressure cooker – chicken and potatoes was often the meal my mom would make. Received my first cooker of my own in my 20’s and I’ve been using one ever since! I now have one that is stainless steel so it’s easier to clean than the old Presto model – it also has an easy release button to vent the steam when done.
The corned beef was tender and delicious, but the vegetables were soft and mushy. In future I would cook vegetables separately.