Slow Cooker Corned Beef and Cabbage

I’ve been inspired by other food bloggers lately, and when I decided that I was going to make corned beef and cabbage for St. Patrick’s Day, the first one I turned to was @TheIrishMother.

Betcha can’t guess why.


ANYWAY, the recipe I ended up using is very close to hers, which you can check out here. And it’s wonderful. Especially the glaze, which hubs would have guzzled by the cupful had I let him.

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

{Print this recipe}
Prep: 15 minutes; Cook: 10-12 hours; Serves: 4

Slow Cooker Ingredients
1 3-4 pound corned beef brisket
1/4 teaspoon ground pepper
1 teaspoon salt
6 medium white potatoes, quartered
1 cup baby carrots
1 large onion, chopped
3 cups water
2 bay leaves
1/4 teaspoon whole peppercorns
1 packet pickling spices (typically come with the corned beef)
2 teaspoons brown sugar
2 garlic cloves, smashed
1 head cabbage, sliced

Glaze Ingredients
1/2 cup brown sugar
1/4 cup white vinegar
1/4 cup spicy brown mustard
1/4 teaspoon dried onion flakes
1/4 teaspoon mustard powder

Place the potatoes, carrots, onion, bay leaves, peppercorns, pickling spices, brown sugar, and garlic cloves into the slow cooker. Sprinkle with salt.

Lay the beef, fat side up, on top and sprinkle with pepper. Add the water – just enough to leave the top of the beef exposed. Cook on low heat for 10-12 hours.

Remove the beef to a baking sheet covered with aluminum foil. Preheat the oven to 350 degrees.

Add the cabbage to the slow cooker – make sure it’s submerged in the remaining broth, turn to high, cover and let cook for 30-45 minutes while you prepare the glaze, stirring occasionally.

Slow Cooker Corned Beef and Cabbage

Meanwhile, in a small saucepan combine the glaze ingredients and whisk over medium-heat until it just starts to bubble. Remove from heat and pour over the beef, taking care to baste into all the nooks. Bake for 30 minutes.

Serve with  potatoes, carrots, onions, and cabbage from the slow cooker.
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  1. says

    OMG – I’m bringing the leftovers in to work today for lunch. I might share. MIGHT. :)

    Thank you again for lending your recipe for inspiration!

  2. says

    Oh wow! That looks so tasty! It reminds me of an Asian stew that uses corned beef but uses tamarind for flavour. This version might be better suited to some of our friends taste (not everyone likes sour soup!), and I know I’ll love it – so I’ll have to try it!

  3. says

    How long do you leave the cabbage in the slow cooker? Thanks! We are doing St. Patrick’s Day tomorrow, I know a week late, but I’ve had a sinus infection that has been kicking my butt!

  4. says

    @LindaM – That soup sounds so interesting!

    @Heather – I put the cabbage in for about 30 minutes, but would have been fine a little longer too. Enjoy!


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