I am super hyped to share my Slow Cooker Corned Beef and Cabbage. St. Patrick’s Day is right around the corner, and this is just such a nice little meal to make. I love that it comes together so nicely in the crock pot, leaving me free to enjoy the day with family.

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Every dish has its secrets, and I enjoy finding ways to make traditional recipes even better. A good friend of mine with Irish heritage shared some amazing tips with me a few years ago after a trip to Ireland.

She told me about the specific things her aunt added to their recipe, and honestly, when I finally added that spicy brown mustard and learned to time the cabbage perfectly, the whole dish came together perfectly.

Don’t skip the mustard: I know it sounds strange for a traditional boil, but adding spicy brown mustard adds that little extra depth of taste and flavor as it is slow cooking. It really made a difference in this meal.

Fat Cap Up: When you put your corned beef in your crock pot, you should cook it fat side up. This allows the fat to render down through the meat as it cooks, keeping it moist.

Crock Pot Corned Beef and Cabbage

Ingredients

The Meat

3.8 to 4 lbs Corned Beef (choose one with nice marbling and at least 60% fat cap coverage)
1 tbsp Spicy Brown Mustard
1 Bay Leaf
12 oz Pale Ale (or 1.5 cups water if you prefer no alcohol)
Note: I don’t keep the brine juice from the package, but you can add it if you want a saltier, brinier taste.

The Vegetables

2 lbs Yukon Gold Potatoes (peeled and halved or quartered if large)
3 Large Carrots (chunky pieces) or 1.5 cups Baby Carrots
1/2 Yellow Onion (cut into big chunks, layers separated)
2 Cloves Garlic (peeled)
1 Small to Medium Head of Cabbage (cut into chunky pieces) Fresh Flat Leaf Parsley (for garnish)

Let’s Prep For the Slow Cooker

In your crock pot, add your carrots, then the onion chunks, and finally layer in those big chunks of potato. Add the garlic cloves and the bay leaf directly to the pot.

Take your corned beef and smear the spicy brown mustard all over the fat cap. Place the beef into the crock pot on top of the vegetables.

Pour in your 12 ounces of pale ale (or water). It may not seem like enough liquid to adequately cook the corned beef, but it is going to be enough once the meat releases its juices.

Layering & Cooking

Cover and set your crock pot to Low for 8 to 10 hours.

Important: You want to make sure to leave the top on your crock pot for the first three to four hours of cooking. You want to really build up that nice heat so that your corned beef really starts to cook.

The Cabbage Trick:

I like to put my cabbage in a little later. I don’t add my cabbage in right away with the corned beef because of the long cooking time, the cabbage is going to break down.

1. After about 8 hours, check the meat. If it’s tender, remove the corned beef to a dish and cover with foil to let it settle.

2. Add your chunky cabbage directly to the hot liquid in the crock pot. Sprinkle with some parsley.

3. Cover and cook for another 20 to 30 minutes. I like mines little on the crispy side. If you like your cabbage really soft, you can go up to 40 or 45 minutes.

Slicing & Serving

Once the cabbage is done, it’s time to slice the beef. When you’re slicing your corned beef, make sure that you go against the grain. This ensures you get those nice tender pieces.

Take some of the juice from the pot and put it right on top of the sliced meat before serving.

What To Eat With Corned Beef and Cabbage?

This is a main dish that stands strong on its own. Most people eat this with a slice of hearty bread to soak up the broth.

orned Beef Sandwiches: This makes wonderful sandwiches! I always make some really nice corned beef sandwiches that I take the next day for work and school. It just comes out so good.

Caribbean Twist: If you want to bring it back to Caribsoulfood roots, serve this with some Festival or Hard Dough Bread instead of standard slices. The sweetness of the festival balances the salty beef perfectly.

A Light Salad: If you’re looking to cut through the richness a bit, a fresh green salad is always a good choice. A simple vinaigrette works well here.

Leftovers & Storage

The corned beef freezes well in an airtight container for at least 3 months, or you can refrigerate it for up to 4 days.

The vegetables and broth can be stored separately or together in the fridge for up to 3-4 days.

Just thaw in the fridge overnight and reheat in a pot on the stove or in the microwave until bubbly and hot.

This Corned Beef and Cabbage is Absolutely Delicious!

It was worth the wait. This is definitely a must-try, one of my top favorite dishes for holiday comfort. That tablespoon of spicy mustard really made a difference. It’s so good.

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