Slow Cooked Corned Beef and Cabbage

This slow-cooker corned beef and cabbage recipe is super simple, you really shouldn’t wait until St. Patrick’s Day to make it. Enjoy it all year around.

corn beef and cabbagecorn beef and cabbage


  • 1 (4 – 5 pound) corned beef, rinsed
  • 1 medium 1/2 head of cabbage, cut into quarter wedges
  • 6 baby potatoes, halved
  • 4 carrots, cut into 1-inch chunks
  • 1 medium onion, cut into ½-inch chunks
  • 2 cups homemade chicken stock or water
  • 8 ounces beer or strongbow cider.
  • 2 bay leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper corns


  1. Place onions, carrots, and potatoes in the bottom of a large crock pot.
  2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard. (or packet if your corned beef has it.)
  3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8-10 hours.
  4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
  5. Slice beef against the grain and serve with veggies and extra mustard if desired.

One response to “Slow Cooked Corned Beef and Cabbage

  1. Pingback: How to cook corned beef and cabbage | Quik Answer·

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