Corned Beef and Cabbage

· March 17, 2026

First time trying this in the slow cooker for St. Patrick’s day ‘26.

Yield
8 servings
Preparation time
10 minutes
Cooking time
9 hours
Ingredients
6 medium-size red potatoes (quartered)
4 medium-size carrots (cut into 2-inch chunks on the diagonal)
1 medium-size yellow onion (cut into 6 wedges)
1 3- to 4-pound corned beef brisket (with seasoning packet, rinsed)
3 cloves
1⁄2 t black peppercorns
2 t firmly packed dark brown sugar
12 oz beer (strong or mild flavored)
1 medium-size head white cabbage (cut into 8 wedges, each secured with kitchen twine)
1⁄2 c dijon mustard (for serving)
Instructions

1. Put the potatoes, carrots, and onion in the slow cooker. Lay the corned beef on top of the vegetables and sprinkle with the seasonings from packet, the cloves, peppercorns, and brown sugar. If the meat is too big to lie flat in your cooker, cut it in half and stack the pieces one atop the other. Add the beer and enough water to just cover the brisket; cover and cook on LOW for 9 to 11 hours. 2. Remove the corned beef and place on a serving casserole. Arrange the vegetables around the beef; cover with aluminum foil to keep warm. 3. Put the cabbage in the cooker with the cooking liquid and turn the setting to HIGH. Cover and cook until crisp-tender, 20 to 30 minutes. 4. Serve the beef, sliced across the grain, with the mustard, vegetables, and cabbage. Pass the juices from the crock in a bowl.

Source

Not Your Mother’s Slow Cooker Cookbook

Net carbs
12