Slow-Cooker Corned Beef

Corned beef is known for being a delicious comfort food recipe often enjoyed on St. Patrick’s Day, but unfortunately, it’s also known for taking what can feel like FOREVER to make. Many recipes require that you check on it every half hour or so to make sure your meat stays completely submerged throughout the cooking process. If you don't have that kind of time or energy in the kitchen, I get it—this slow cooker recipe is for you! This recipe requires a fair bit of time, but is almost completely hands-off. With minimal effort, you’ll have a cozy main + sides ready to feast on for St. Patrick’s Day and beyond. Here’s everything you need to know:

What People Are Saying:
“I made this yesterday, I cooked it on low for 10 hours and it was perfect. The vegetables and meat were tender. I'll be making this during the year.” - pen9910

How To Make Slow-Cooker Corned Beef

INGREDIENTS

• Onion, Carrots & Celery: A yellow onion, celery, and carrots are layered on the bottom of the slow cooker, and create plenty of flavor with our brisket.
• Potatoes: Potatoes are an essential side for me with this corned beef, and are so flavorful after cooking with the brisket. I recommend using baby potatoes and halving them so they cook evenly.
• Corned Beef Brisket: Corned beef is technically just referencing a type of preparation that could be applied to a number of cuts of beef that benefit from long cook times, but the cut that provides the perfect balance of rich flavor from fat and tender lean meat has to be brisket. "Corning" refers to curing the beef in a salt solution which results in an extremely flavorful, tender brisket.
• Pickling Spice: Store-bought pickling spice adds so much flavor in just a few tablespoons. If your corned beef comes with a spice packet, you can use that instead.
• Thyme Sprigs & Bay Leaves: Bay leaves and thyme sprigs will add fresh flavor to our brisket and veggies, along with the pickling spice.
• Cabbage: Look for a small head of green cabbage, no need to get fancy. Stay away from red cabbage—you'll end up with a scary purple mess.
  

STEP-BY-STEP INSTRUCTIONS

After chopping your onion, carrots, celery, and potatoes, add them to the bottom of your slow cooker. Then, place your corned beef on top, and season generously with salt and pepper before sprinkling the pickling spice all over. Add the thyme and bay leaves on top of the beef, then fill the slow cooker with water almost completely covers the meat.

You can either cook this on low for 7-8 hours or on high for 4 ½ hours. Either way, cook until the beef is tender. Once tender, add the cabbage into the slow cooker, then cook on high for 45 minutes to an hour more. You’re looking for the cabbage to be tender and cooked through.

Once everything is done, transfer the meat to a cutting board, and slice before layering on a plate with the carrots, cabbage, and potatoes.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Add enough liquid. I recommend adding enough liquid to almost completely cover the meat, but not quite. You want it to be close to submerged, but you don’t need it to be covered completely.
• How long does it take to cook corned beef in the slow cooker? This slow-cooker version CAN be done in 4 to 4 ½ hours on high, but is really best cooked low and slow for 9 to 10 hours. I recommend getting the meat and potatoes in there early in the morning, and then adding cabbage right as you’re getting ready for dinner. You’ll have 45 minutes to an hour free while the cabbage cooks, just enough time to make some Irish side dishes or dessert.
• In a pinch? If you’re in a rush, check out our Instant Pot corned beef recipe.
  

What To Serve With Slow-Cooker Corned Beef

This dish comes complete with onions, celery, carrots, cabbage, and potatoes, making it a complete and filling meal. That being said, if you’re looking for even more pairing ideas, I recommend serving this dish alongside some creamy mashed potatoes or roasted parsnips.

Storage

Got leftovers? This will keep in an airtight container in the fridge for 5 days, or in the freezer for up to 4 months. Looking for leftover inspo? Check out our favorite corned beef leftover ideas (my go-to is making reuben sandwiches).