Corned Beef & Cabbage

Growing up, my mom and grandma made corned beef and cabbage for every St. Patrick’s Day. In our family, it’s tradition to have this Irish meal sometime in March; and this easy slow cooker recipe will show you how! 

Matt loves it and so do I because the vegetables come out tender and flavorful. They are the perfect companion to the meat and a complete meal.

I love a slow cooker meal that I can prepare the night before or in the morning. Then the work is done and you can let the slow cooker do the rest of the day.

Corned Beef and Cabbage Recipe Ingredients

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

2 T. sugar

2 T. cider vinegar

1/2 t. pepper

1 (3 lb) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Corned Beef and Cabbage Recipe Instructions

Place the onion, potatoes and carrots in a 5 quart slow cooker. In a mixing bowl, combine water, garlic, sugar, vinegar, pepper, and contents of spice packet.

Pour mixture over vegetables. Top with brisket, then cabbage. Cover and cook on low for 8-9 hours or high for 4-4.5 hours, until meat and veggies are tender.

This can also be assembled the night before and put in the fridge, just use one cup less water.

Serve with crusty bread (or Irish soda bread if you feel extra festive) and enjoy a complete, satisfying meal!

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Corned Beef and Cabbage

Corned Beef and Cabbage is a traditional one-pot St. Patrick's Day meal that will satisfy everyone.

Course Dinner

Cuisine American, irish

Keyword beef, vegetables

Prep Time 30 minutes

Cook Time 8 hours

Servings 6 people

Ingredients

• 1 medium onion cut into wedges
• 4 medium potatoes peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves minced
• 2 T. sugar
• 2 T. cider vinegar
• 1/2 t. pepper
• 3 pound corned beef brisket with spice packet cut in half
• 1 small head cabbage cut into wedges

Instructions

1. Place the onion, potatoes and carrots in a 5 quart slow cooker. In a mixing bowl, combine water, garlic, sugar, vinegar, pepper, and contents of spice packet.

2. Pour mixture over vegetables. Top with brisket, then cabbage. Cover and cook on low for 8-9 hours or high for 4-4.5 hours, until meat and veggies are tender.

3. This can also be assembled the night before and put in the fridge, just use one cup less water.