Corned beef and cabbage is easiest to make in a crock pot. The beef melts in your mouth after being cooked slowly.
Corned beef brisket simmered low and slow in a slow cooker develops the most incredibly tender, fall-apart texture and robust seasoned flavor. It’s an easy recipe too – just a few ingredients and set-it-and-forget-it cooking. Here’s your complete guide to cooking corned beef in the slow cooker for perfect results every time.
Benefits of Slow Cooker Corned Beef
There are several advantages to using a slow cooker for corned beef:
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Requires minimal preparation – just throw in ingredients and turn on
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Produces incredibly moist, fork-tender meat.
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Allows you to infuse tons of flavor into the meat
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Gives you flexibility to cook while you’re away.
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Frees up oven space since it cooks in the slow cooker.
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Keeps the meat warm for serving.
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Provides easy clean up since it cooks in one pot.
Ingredients Needed
Cooking corned beef in a slow cooker requires only a few simple ingredients:
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Corned beef brisket (2-4 lbs)
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Aromatic vegetables like onion, carrots, celery
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Liquid like beer, broth, or water
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Spice packet that came with brisket
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Other seasonings (optional) like garlic, peppercorns, bay leaves
Preparing the Brisket
Prepping the brisket helps remove excess saltiness:
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Rinse brisket under cold water and pat dry.
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Trim off any hardened fat caps or sinew.
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Poke holes all over brisket with a fork to allow seasonings and liquid to permeate meat.
Slow Cooker Directions
Follow these simple steps:
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Place aromatic veggies in bottom of slow cooker. Add 1 cup liquid.
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Place brisket directly on top of veggies.
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Sprinkle on spices from packet. Add any other desired seasonings.
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Pour in more liquid around brisket until halfway submerged.
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Cook on LOW heat for 8-10 hours, or HIGH for 5-6 hours.
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Use fork or tongs to transfer brisket to a cutting board.
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Let rest 10-15 minutes before slicing across the grain.
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Use cooking liquid to make gravy, if desired.
Tips for the Best Results
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Cook times vary based on size of brisket. Plan 1-2 hours per pound on LOW.
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Add cabbage wedges, potatoes, or other veggies during last 1-2 hours to cook in juices.
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Use lower sodium brisket and drain excess brine before cooking to control saltiness.
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Add a bottle or can of stout beer like Guinness into the slow cooker for incredible depth.
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Keep checking doneness after 6 hours. Cook until extremely fork tender.
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Always let brisket rest before slicing for easier cutting and juicier meat.
Frequently Asked Questions
Should the slow cooker liquid cover the brisket completely?
The brisket should be about halfway submerged in liquid. This prevents the top portion from drying out.
What temperature should I cook the brisket at?
LOW heat (190°F – 200°F) for 8-10 hours is best. HIGH heat (300°F – 400°F) for 5-6 hours also works well.
Can I cook it directly frozen or should I thaw first?
For food safety, fully thaw brisket in the fridge before cooking.
Is it okay to cook without added liquid?
Some liquid is needed to braise the meat properly. Use at least 1 cup beer, broth, or water.
What vegetables work best for flavoring?
Onion, carrot, celery, and garlic add great aromatic flavor to the broth.
Should I sear the brisket first for more flavor?
Browning isn’t required when braising in a slow cooker. The seasonings infuse plenty of flavor.
Sample Recipe and Cooking Time Guide
Use this easy method as a guide, adjusting cook time as needed:
Ingredients:
- 3 lb corned beef brisket
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 12 oz beer or broth
- 1 packet brisket seasoning
- 4 cloves garlic, smashed
- 1 tsp black peppercorns
- 2 bay leaves
Directions:
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Rinse brisket under cold water. Pat dry. Trim excess fat. Poke holes in meat.
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Place onion, carrots and celery in bottom of 6-qt slow cooker. Add beer and seasonings.
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Add brisket fat side up. Pour in more beer around brisket if needed.
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Cover and cook on LOW for 8-10 hours or until extremely tender.
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Transfer brisket to cutting board and rest 10 minutes.
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Slice across the grain. Serve with vegetables.
Get ready for amazingly tender, fall-apart corned beef using this simple slow cooker method. The meat braises low and slow to soak up all the great flavors. Enjoy it straight out of the cooker or use it for Reubens, hash, or casseroles!
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How to Make Slow Cooker Corned Beef and Cabbage
There was corned beef in the slow cooker the first time I tried it. I put everything in the pot and turned it on. The result was overcooked cabbage that turned to mush. The second time around, I added the cabbage at the end, and it was delicious!.
- Besides the cabbage, put everything else in the crock pot with the water.
- How long does corned beef take to cook in a slow cooker? For 4 hours on high, cover the pot and cook.
- After you add the cabbage, cook for another hour and twenty minutes.
- Take the corned beef out of the oven and let it rest for at least 5 minutes before cutting it.
- Onions: Instead of frozen pearl onions, quarter a whole onion.
- Cabbage: Sub green cabbage with purple.
- If you don’t like parsnips, you can use whole baby potatoes or Yukon Gold or red potatoes that have been cut into quarters instead.
- Liquid: Substitute low-sodium beef or vegetable broth for water.
- Spice Packet: If your corned beef includes a spice packet,
Corned Beef and Cabbage Ingredients
- Corned Beef: I bought a 2 ½-pound brisket of corned beef. It was 2 pounds after I cut off all the fat to keep it lean. Once cooked, it shrunk to 18 oz.
- Pearl Onions: You’ll need one cup of frozen pearl onions.
- Parsnips and carrots: Cut up two medium-sized parsnips and carrots.
- Green cabbage: Cut a small head of cabbage into six wedges.
- Parsley for freshness and color
- Bay Leaves add subtle herbal flavor and depth.
- Whole peppercorns slowly release their flavor into the beef and vegetables.
- Water: Put in three cups of water to cook the meat and vegetables.