19 Delicious Crock Pot Corned Beef and Cabbage Recipes for Comfort Meals

Diving into your slow cooker for a comforting meal? You’re in for a treat! Corned beef and cabbage is the ultimate cozy dinner, and we’ve gathered 19 delicious Crock Pot recipes that make it incredibly easy. From classic preparations to creative twists, these dishes promise warmth and flavor with minimal effort. Get ready to find your new favorite—let’s explore these mouthwatering options together!

Classic Slow Cooker Corned Beef and Cabbage

Zesty and zero-fuss, this slow cooker corned beef and cabbage is your ticket to St. Patrick’s Day glory without the kitchen chaos—just toss, set, and forget while the magic happens!

Ingredients

• 3–4 pounds corned beef brisket (with its little spice packet—don’t toss it, it’s flavor gold!)
• 4 cups low-sodium beef broth (trust me, low-sodium keeps it from getting too salty)
• 1 tablespoon whole grain mustard (for a tangy kick that cuts through the richness)
• 1 pound baby potatoes (no peeling needed—hallelujah for lazy prep!)
• 4 large carrots, chopped into 2-inch chunks (I like ’em chunky for that rustic vibe)
• 1 small head green cabbage, cut into 6 wedges (keep the core intact so they don’t fall apart)

Instructions

1. Place the corned beef brisket fat-side up in your slow cooker—no need to trim, that fat equals flavor.
2. Pour the beef broth evenly over the brisket, then sprinkle the contents of the spice packet on top.
3. Dollop the whole grain mustard over the brisket, spreading it lightly with a spoon for even coverage.
4. Arrange the baby potatoes and carrot chunks around the brisket, nestling them into the liquid.
5. Cover and cook on LOW for 7 hours—set a timer so you don’t forget (tip: resist peeking, or you’ll lose heat!).
6. After 7 hours, carefully place the cabbage wedges on top of the other ingredients, submerging them slightly in the broth.
7. Re-cover and cook on LOW for another 1 hour, until the cabbage is tender but not mushy (tip: check with a fork—it should slide in easily).
8. Remove the brisket to a cutting board and let it rest for 10 minutes—this keeps it juicy when sliced.
9. Slice the brisket against the grain into ½-inch thick pieces (tip: cutting against the grain ensures tenderness).
10. Serve the sliced brisket alongside the potatoes, carrots, and cabbage, ladling some broth over everything.

Rich and melt-in-your-mouth tender, the brisket pairs perfectly with the sweet carrots and earthy potatoes. Try piling leftovers on rye bread for a next-day sandwich that’s even better than the original feast!

Spicy Crock Pot Corned Beef with Savory Cabbage

Brace yourselves, flavor adventurers! This isn’t your grandma’s corned beef—unless your grandma was a spice-loving rebel with a slow cooker. Get ready for a hands-off, flavor-packed meal that basically cooks itself while you take all the credit.

Ingredients

• 3 lbs corned beef brisket with spice packet (don’t toss that little flavor treasure!)
• 1 large head green cabbage, cut into 8 wedges (keep the core intact so they don’t turn to mush)
• 4 cups low-sodium beef broth (trust me, regular broth makes this way too salty)
• 2 tbsp apple cider vinegar (my secret weapon for tenderizing the meat)
• 1 tbsp brown sugar (to balance the spice with a hint of sweetness)
• 1 tsp crushed red pepper flakes (because we’re not messing around with “mild”)
• 3 cloves garlic, smashed (no need to mince—we’re keeping it rustic)
• 1 yellow onion, cut into thick wedges (they’ll melt into the broth beautifully)

Instructions

1. Place the corned beef brisket fat-side up in your 6-quart slow cooker.
2. Sprinkle the entire spice packet evenly over the brisket.
3. Add the brown sugar and crushed red pepper flakes directly onto the meat.
4. Arrange the onion wedges and smashed garlic cloves around the brisket.
5. Pour the beef broth and apple cider vinegar slowly around the sides—don’t wash off those spices!
6. Cover and cook on LOW for 8 hours (set it before work and come home to magic).
7. Carefully remove the brisket and place it on a cutting board—it should be fork-tender.
8. Add the cabbage wedges to the hot liquid in the slow cooker, submerging them partially.
9. Cover and cook on HIGH for 45 minutes until cabbage is tender but still has some bite.
10. Slice the brisket against the grain into ½-inch thick pieces.

Finally, that cabbage soaks up all the spicy, savory goodness while keeping its structural dignity. The meat falls apart with just a glance, and the pepper flakes give it a warm kick that builds with each bite. Serve it over mashed potatoes to catch all that incredible broth, or pile it high on rye bread with spicy mustard for the ultimate sandwich situation.

Irish Crock Pot Corned Beef with Root Vegetables

Zesty and oh-so-satisfying, this Irish Crock Pot Corned Beef with Root Vegetables is the ultimate set-it-and-forget-it meal that transforms humble ingredients into a cozy masterpiece. Imagine coming home to a house that smells like a Dublin pub and dinner that’s basically ready to devour—no leprechaun magic required! It’s the kind of dish that makes you feel like a kitchen wizard with minimal effort.

Ingredients

• 1 (3-4 lb) corned beef brisket with spice packet—don’t toss that little flavor bomb!
• 4 cups low-sodium beef broth, because we’re controlling the salt here, folks
• 1 lb baby potatoes, those cute little spuds that soak up all the goodness
• 3 large carrots, peeled and chopped into 1-inch chunks—my go-to for sweet, earthy vibes
• 1 large yellow onion, sliced into half-moons for a mellow, savory base
• 1 small head of green cabbage, cut into 6 wedges (keep the core intact so they don’t fall apart!)
• 2 tbsp apple cider vinegar, my secret weapon for balancing richness
• 1 tbsp whole grain mustard, for a tangy kick that cuts through the beefy bliss

Instructions

1. Place the corned beef brisket fat-side up into a 6-quart slow cooker.
2. Sprinkle the entire spice packet evenly over the top of the brisket.
3. Pour 4 cups of low-sodium beef broth and 2 tbsp apple cider vinegar around the brisket, avoiding washing off the spices.
4. Arrange 1 lb baby potatoes, 3 large chopped carrots, and 1 large sliced yellow onion around the brisket in the slow cooker.
5. Cover and cook on LOW for 7 hours—yes, patience is a virtue, but it’s worth it!
6. Carefully place 6 cabbage wedges on top of the other vegetables after 7 hours, submerging them slightly in the liquid.
7. Cover and continue cooking on LOW for 1 more hour, until cabbage is tender but not mushy.
8. Remove the brisket to a cutting board and let it rest for 10 minutes—this keeps it juicy, I promise!
9. Stir 1 tbsp whole grain mustard into the cooking liquid in the slow cooker for a quick, zesty sauce.
10. Slice the brisket against the grain into ½-inch thick pieces to ensure maximum tenderness.
11. Serve the sliced brisket alongside the vegetables, drizzled with the mustard-infused broth.

The brisket turns out incredibly tender, almost falling apart, while the veggies soak up that spiced, savory broth. For a fun twist, pile everything onto a toasted rye sandwich the next day—leftovers have never been so exciting!

Herb-Infused Corned Beef and Cabbage in the Slow Cooker

A slow cooker miracle that transforms humble ingredients into a St. Patrick’s Day superstar without the kitchen chaos! This herb-infused corned beef and cabbage will have your house smelling like an Irish pub (in the best way possible) while you literally do nothing but wait. Who knew being lazy could taste so spectacular?

Ingredients

– 3 pounds corned beef brisket with spice packet (that little flavor bomb packet is gold—don’t toss it!)
– 1 large yellow onion, sliced into half-moons (I like the sweetness yellow onions bring to balance the saltiness)
– 4 large carrots, peeled and cut into 2-inch chunks (peeling is non-negotiable for that smooth texture)
– 1.5 pounds baby potatoes (these little guys hold their shape beautifully)
– 4 cups beef broth (low-sodium is my preference so I can control the salt level)
– 2 tablespoons apple cider vinegar (this secret weapon helps tenderize the meat)
– 1 small head green cabbage, cut into 6 wedges (keep the core intact so they don’t fall apart)
– 2 bay leaves (fresh if you have them—they release more aroma)

Instructions

1. Place the corned beef brisket fat-side up in your slow cooker insert.
2. Sprinkle the entire spice packet evenly over the brisket surface.
3. Arrange onion slices around the brisket, creating a flavorful bed.
4. Scatter carrot chunks and baby potatoes around the brisket.
5. Pour beef broth and apple cider vinegar over everything—liquid should come about halfway up the brisket.
6. Tuck bay leaves into the liquid on opposite sides of the cooker.
7. Cover and cook on LOW for 8 hours (set a timer because patience is a virtue).
8. After 8 hours, carefully place cabbage wedges on top of the other ingredients.
9. Re-cover and continue cooking on LOW for 2 more hours until cabbage is tender but still has structure.
10. Remove bay leaves and discard them—their work here is done.
11. Transfer brisket to a cutting board and let rest for 10 minutes before slicing against the grain.
12. Use a slotted spoon to arrange vegetables around the sliced brisket for serving.

My favorite part? The cabbage becomes silky while soaking up all those herb-infused juices, and the brisket shreds with just a gentle pull of your fork. Make extra because this makes killer Reuben sandwiches the next day—trust me, you’ll want leftovers!

Crock Pot Honey Mustard Glazed Corned Beef and Cabbage

Finally, a corned beef recipe that doesn’t require you to hover over the stove like a nervous helicopter parent! This Crock Pot wonder transforms that humble brisket into a sweet, tangy, fall-apart masterpiece while you go about your day. Forget soggy, boiled cabbage—we’re glazing our way to glory here, people.

Ingredients

– 3-4 lb corned beef brisket (with that little spice packet—don’t you dare toss it!)
– 1/2 cup honey (local if you’ve got it, but any sweet stuff works)
– 1/4 cup Dijon mustard (the grainy kind adds nice texture)
– 2 tbsp apple cider vinegar (my secret tang-booster)
– 1 large head green cabbage, cut into 8 wedges (keep that core intact so they don’t disintegrate)
– 1 cup water (just plain ol’ tap is fine)

Instructions

1. Place the corned beef brisket fat-side up in your slow cooker and sprinkle the spice packet evenly over the top.
2. Whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
3. Pour the honey mustard glaze over the brisket, making sure to coat the entire surface.
4. Add 1 cup of water to the bottom of the slow cooker (not over the glaze!).
5. Cover and cook on LOW for 6 hours—this low-and-slow approach ensures maximum tenderness.
6. Arrange cabbage wedges around the brisket, nestling them into the cooking liquid.
7. Spoon some of the cooking liquid over the cabbage wedges to help them steam.
8. Cover and continue cooking on LOW for 2 more hours until cabbage is tender but still has some bite.
9. Check the brisket’s internal temperature with a meat thermometer—it should read at least 145°F.
10. Let the brisket rest for 10 minutes before slicing against the grain (this prevents stringy meat!).
11. Serve the sliced brisket and cabbage wedges with the reduced cooking liquid spooned over top.

Yowza! That honey mustard glaze caramelizes into the most gorgeous sticky coating while the cabbage soaks up all the savory-sweet juices. The brisket shreds with just a fork’s gentle nudge, and those cabbage wedges maintain just enough crunch to keep things interesting. Try piling this beauty on rye bread with extra glaze for an epic next-day sandwich that’ll make you feel like a culinary genius.

Garlic and Herb Slow Cooker Corned Beef with Cabbage

C’mon, let’s be real—your slow cooker has been patiently waiting in the cupboard for a moment like this, ready to transform humble ingredients into a show-stopping meal with minimal effort on your part. This garlic and herb corned beef with cabbage is the ultimate set-it-and-forget-it dinner that fills your home with the kind of aroma that makes neighbors suddenly remember they ‘forgot’ to return your lawnmower. It’s basically culinary magic, minus the wand-waving.

Ingredients

– 3 lb corned beef brisket with spice packet (I always peek to make sure there are pretty mustard seeds in there)
– 1 large yellow onion, sliced into half-moons (the sweet variety works wonders here)
– 4 cloves garlic, smashed (don’t be shy—these flavor powerhouses are non-negotiable)
– 1 lb baby potatoes, unpeeled (their thin skins stay delightfully tender)
– 4 medium carrots, cut into 2-inch chunks (I like them thick for that satisfying crunch)
– 1 small head green cabbage, cut into 6 wedges (keep the core intact so they hold their shape)
– 2 cups low-sodium beef broth (trust me, low-sodium lets you control the saltiness)
– 2 tbsp apple cider vinegar (my secret weapon for balancing richness)
– 1 tbsp whole grain mustard (those little seeds add fantastic texture)
– 1 tsp dried thyme (rub it between your palms to wake up the oils)
– 1 bay leaf (the unsung hero of slow-cooked dishes)

Instructions

1. Place the corned beef brisket fat-side up in your slow cooker insert.
2. Scatter the sliced onion and smashed garlic cloves evenly around the brisket.
3. Arrange the baby potatoes and carrot chunks in a single layer around the edges.
4. In a medium bowl, whisk together the beef broth, apple cider vinegar, whole grain mustard, dried thyme, and contents of the corned beef spice packet until fully combined.
5. Pour the liquid mixture over the brisket and vegetables, ensuring everything is moistened.
6. Tuck the bay leaf into the liquid near the center of the slow cooker.
7. Cover and cook on LOW for 7 hours (set a timer—this is crucial for tender meat).
8. After 7 hours, carefully place the cabbage wedges on top of the other ingredients, submerging them slightly in the cooking liquid.
9. Re-cover and continue cooking on LOW for 1 more hour until the cabbage is tender but still has some bite.
10. Use tongs to transfer the corned beef to a cutting board and let it rest for 10 minutes (this keeps all those juicy flavors locked in).
11. While the meat rests, use a slotted spoon to arrange the vegetables on a serving platter.
12. Thinly slice the corned beef against the grain and arrange it over the vegetables.
13. Ladle some of the cooking liquid over the plated dish just before serving. Buttery soft meat practically melts alongside the sweet carrots and earthy potatoes, while the cabbage wedges soak up all that garlicky, herb-infused goodness. Brilliantly simple yet impressively flavorful, this one-pot wonder tastes like you spent all day in the kitchen when really you just mastered the art of smart cooking.

Zesty Crock Pot Corned Beef with Tangy Cabbage Slaw

Hallelujah, folks! Your search for that magical meal that practically cooks itself while making you look like a culinary genius is officially over. This zesty crock pot creation will have your taste buds doing cartwheels while your kitchen fills with aromas that’ll make the neighbors jealous.

Ingredients

– 3 pounds corned beef brisket with spice packet (that little flavor bomb is pure gold)
– 4 cups chicken broth (I swear by low-sodium so I can control the salt)
– 1/4 cup brown sugar (the secret weapon for that caramelized crust)
– 2 tablespoons whole grain mustard (extra tang for maximum zing)
– 1 large head green cabbage, thinly sliced (crunchy perfection awaits)
– 1/2 cup apple cider vinegar (my go-to for that bright acidic kick)
– 1 tablespoon caraway seeds (these little flavor rockets are non-negotiable)

Instructions

1. Place the corned beef brisket fat-side up in your crock pot.
2. Sprinkle the entire spice packet evenly over the brisket surface.
3. Pour 4 cups chicken broth around the brisket, being careful not to wash off the spices.
4. Spread 2 tablespoons whole grain mustard evenly over the top of the brisket.
5. Pat 1/4 cup brown sugar firmly onto the mustard-coated surface to create a crust.
6. Cover and cook on LOW for 8 hours until the meat reaches 195°F internally and shreds easily with a fork.
7. While the beef cooks, thinly slice 1 large head green cabbage into ribbons.
8. Toss the sliced cabbage with 1/2 cup apple cider vinegar and 1 tablespoon caraway seeds in a large bowl.
9. Let the cabbage slaw marinate at room temperature for at least 2 hours, tossing occasionally.
10. Remove the cooked corned beef from the crock pot and let rest for 15 minutes before slicing against the grain.

Nothing beats the tender, fall-apart texture of that slow-cooked beef against the crisp, tangy crunch of the slaw. Nestle slices between rye bread for killer sandwiches, or serve over mashed potatoes for the ultimate comfort food upgrade – either way, prepare for recipe requests!

Beer Braised Corned Beef and Cabbage in the Crock Pot

Gather ’round, slow-cooker enthusiasts and lazy chefs alike—we’re about to turn your crock pot into a magical meat cauldron that transforms tough brisket into fall-apart perfection while you binge-watch your favorite shows. This beer-braised beauty practically cooks itself, filling your home with aromas that’ll have your neighbors suspiciously sniffing around your doorstep.

Ingredients

– 3-4 pound corned beef brisket (the kind that comes with that magical spice packet—don’t you dare toss it!)
– 12 ounces of your favorite amber ale (I’m partial to something malty that won’t make the beef bitter)
– 1 large yellow onion, sliced into hearty half-moons (none of those wimpy diced pieces here)
– 4 large carrots, cut into 2-inch chunks (the chunky kind that won’t turn to mush)
– 1 small head green cabbage, cut into 8 wedges (keep that core intact so they don’t fall apart)
– 1 pound baby potatoes (the tiny ones that soak up all that glorious braising liquid)
– 2 tablespoons brown sugar (my secret weapon for balancing the saltiness)
– 2 tablespoons whole grain mustard (for that tangy kick that cuts through the richness)

Instructions

1. Place the corned beef brisket fat-side up in your 6-quart slow cooker.
2. Sprinkle the entire spice packet that came with the brisket evenly over the meat.
3. Arrange the onion slices around and underneath the brisket to create a flavorful bed.
4. Pour the amber ale directly over the brisket, making sure it reaches about halfway up the sides.
5. Sprinkle brown sugar evenly over the top of the brisket.
6. Spread whole grain mustard across the fatty surface of the brisket using the back of a spoon.
7. Cover and cook on LOW for 6 hours—this low-and-slow approach melts the connective tissue perfectly.
8. Add carrot chunks and baby potatoes to the slow cooker, nestling them into the liquid.
9. Place cabbage wedges on top of everything, keeping them above the liquid line to prevent sogginess.
10. Cover and continue cooking on LOW for another 2 hours until potatoes are fork-tender.
11. Remove the brisket to a cutting board and let it rest for 10 minutes—this keeps all those juices locked in.
12. Slice the brisket against the grain into ½-inch thick pieces for maximum tenderness.
13. Use a slotted spoon to transfer vegetables to a serving platter.

Nothing beats the way this brisket practically shreds itself with just a gentle nudge from your fork, each slice glistening with that malty beer glaze. The cabbage wedges maintain just enough crunch to contrast the melt-in-your-mouth potatoes, while the carrots soak up that incredible spiced braising liquid. Serve it piled high on a platter with extra mustard for dipping, or get creative and make the ultimate next-day sandwiches on rye bread with a generous slather of that grainy mustard.

Savory Slow Cooker Corned Beef with Tender Cabbage

Ready to transform your slow cooker into a magical meat machine? This corned beef recipe will have your kitchen smelling like an Irish pub (minus the questionable karaoke) and your taste buds doing a happy jig. Let’s turn that humble brisket into the most tender, flavorful centerpiece your weeknight dinners have ever seen.

Ingredients

– 3-4 pound corned beef brisket with spice packet (that little flavor packet is pure gold, don’t you dare toss it!)
– 4 cups water (just regular tap water works perfectly here)
– 1 large head green cabbage, cut into 8 wedges (keep that core intact—it’s the secret to pretty wedges that don’t fall apart)
– 1 pound baby potatoes (I’m team baby reds for their creamy texture)
– 4 large carrots, cut into 2-inch chunks (the chunkier the better for slow cooking)
– 2 tablespoons apple cider vinegar (this little acid kick cuts through the richness beautifully)

Instructions

1. Place the corned beef brisket fat-side up in your slow cooker insert.
2. Sprinkle the entire spice packet evenly over the brisket—every nook and cranny deserves that flavor love.
3. Pour 4 cups of water around the brisket, being careful not to wash off the spices.
4. Add 2 tablespoons of apple cider vinegar to the water—this helps tenderize the meat while adding subtle brightness.
5. Cover and cook on LOW for 7 hours—resist the urge to peek, as each lift of the lid adds 15-20 minutes to your cooking time.
6. After 7 hours, carefully arrange the cabbage wedges, baby potatoes, and carrot chunks around the brisket, submerging them in the cooking liquid.
7. Cook for another 1-2 hours on LOW until the vegetables are fork-tender but not mushy—test the potatoes with a fork at the 1-hour mark.
8. Remove the brisket to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for maximum tenderness.
9. Slice the brisket against the grain into ½-inch thick slices—cutting against the grain is non-negotiable for tender results.
10. Serve immediately with the vegetables and a ladle of the cooking broth.

Now that glorious corned beef practically melts at the touch of a fork, while the cabbage has absorbed all that savory goodness without turning to mush. Nothing beats piling those tender slices onto crusty bread with a swipe of grainy mustard for next-level sandwiches, or serving it over buttery egg noodles for a comfort food masterpiece that’ll have everyone asking for seconds.

Balsamic Glazed Crock Pot Corned Beef and Cabbage

Oh, the humble crock pot—our trusty kitchen sidekick that turns tough cuts into tender triumphs! This balsamic-glazed corned beef and cabbage is the ultimate set-it-and-forget-it meal that’ll have your house smelling like a cozy Irish pub (minus the questionable karaoke). It’s so forgiving, even my cat could probably pull it off—though she’d definitely hog the beef.

Ingredients

• 3-4 lb corned beef brisket (with that little spice packet—don’t toss it, it’s flavor gold!)
• 1 cup beef broth (low-sodium is my jam for better control)
• 1/2 cup balsamic vinegar (the good stuff—none of that sad, watery impostor)
• 1/4 cup brown sugar (pack it like you mean it)
• 1 tbsp Dijon mustard (extra tangy for that zing)
• 3 cloves garlic, minced (fresh only—jarred garlic crimes are real)
• 1 large head green cabbage, cut into 8 wedges (keep the core intact so it doesn’t fall apart)
• 1 lb baby potatoes (the tiny ones that soak up all the saucy goodness)
• 4 large carrots, chopped into 2-inch chunks (because life’s too short for wimpy veggies)

Instructions

1. Place the corned beef brisket fat-side up in your crock pot—no trimming needed, that fat equals flavor!
2. Sprinkle the entire spice packet evenly over the brisket like you’re seasoning a superstar.
3. Whisk together beef broth, balsamic vinegar, brown sugar, Dijon mustard, and minced garlic in a bowl until the sugar dissolves completely.
4. Pour the balsamic mixture over the brisket, making sure it’s nicely coated—this is where the magic starts.
5. Arrange baby potatoes and carrot chunks around the brisket, nestling them into the liquid.
6. Cover and cook on LOW for 7 hours—set a timer because patience is a virtue, but hunger is a fact.
7. After 7 hours, carefully place cabbage wedges on top of the brisket and veggies, submerging them slightly in the liquid.
8. Re-cover and cook for another 1 hour on LOW until cabbage is tender but still has a slight crunch.
9. Remove brisket and veggies to a platter, letting the brisket rest for 10 minutes before slicing—against the grain, always!
10. Slice the brisket into 1/2-inch thick pieces and serve immediately with the veggies and extra glaze from the pot.

Heavenly doesn’t even cover it—the beef shreds with a gentle nudge, soaked in that sweet-tangy glaze, while the cabbage stays crisp-tender enough to stand up to the rich potatoes. Serve it over mashed parsnips for a twist, or pile it into crusty rolls for next-level sandwiches that’ll haunt your dreams (in the best way).

Flavorful Corned Beef and Cabbage with Cumin and Garlic

C’mon, let’s be honest—most corned beef recipes are about as exciting as watching paint dry. But this cumin-and-garlic-spiked version? It’s the life of the St. Patrick’s Day party, turning that humble brisket into something you’ll actually want to brag about on your foodie Instagram. Get ready to make your slow cooker work harder than a leprechaun on overtime.

Ingredients

– 3 pounds corned beef brisket (the kind that comes with its own little spice packet, because we’re not savages)
– 1 large head of green cabbage, chopped into hearty wedges (none of that flimsy shredding here)
– 4 large carrots, peeled and cut into 2-inch chunks (because nobody likes a wimpy carrot)
– 1.5 pounds baby potatoes, unpeeled (their skins hold all the personality)
– 1 yellow onion, sliced into half-moons (it’s the sweet, quiet friend in this flavorful crowd)
– 4 cloves garlic, minced (fresh only—jarred garlic is a crime in my kitchen)
– 2 teaspoons ground cumin (toasty and warm, like a flavor hug)
– 1 tablespoon olive oil (extra virgin, because we’re fancy like that)
– 4 cups beef broth (low-sodium, so you’re the boss of the salt)
– 1 bay leaf (the classic herb that whispers ‘I know what I’m doing’)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Pat the corned beef brisket dry with paper towels—this helps it sear, not steam, for a killer crust.
3. Sear the brisket for 3–4 minutes per side until it’s deeply browned, because color equals flavor, my friend.
4. Transfer the seared brisket to your slow cooker, fat-side up, like it’s king of the pot.
5. Scatter the sliced onion, minced garlic, and ground cumin around the brisket in the slow cooker.
6. Pour in 4 cups of beef broth, ensuring it comes about halfway up the brisket—no swimming lessons needed.
7. Tuck in 1 bay leaf, then cover and cook on low for 7 hours (set a timer, or you’ll forget and binge-watch something).
8. After 7 hours, add the potato chunks, carrot chunks, and cabbage wedges to the slow cooker, nestling them into the liquid.
9. Cover and cook for another 1–2 hours on low, until the potatoes are fork-tender (poke ‘em—no resistance means they’re ready).
10. Remove the bay leaf and discard it; it’s done its herby duty.
11. Let the brisket rest for 10 minutes before slicing against the grain—this keeps it tender, not tough.
12. Serve the sliced brisket with the vegetables and a ladle of that rich cooking liquid. Seriously, that first bite is a tender, savory masterpiece with a kick from the cumin and garlic. Slap it between two slices of rye bread the next day for a leftover sandwich that’ll make you weep with joy.

Traditional Irish Crock Pot Corned Beef and Cabbage

Zesty doesn’t even begin to describe this slow-cooked marvel that turns humble ingredients into a St. Patrick’s Day (or any Tuesday) superstar. Forget the pub—your crock pot is about to become the coziest Irish kitchen this side of Dublin, delivering fall-apart tender corned beef and cabbage that’ll have you doing a jig right at your dinner table.

Ingredients

• 3-4 pounds corned beef brisket (I always grab one with that little spice packet—it’s the secret weapon!)
• 1 large yellow onion, sliced into half-moons (the sweet variety works wonders here)
• 4 large carrots, peeled and cut into 2-inch chunks (go for the thick ones—they hold up beautifully)
• 1.5 pounds baby potatoes (the tiny red ones are my favorite—no peeling required!)
• 1 small head green cabbage, cut into 6 wedges (keep that core intact so the wedges don’t fall apart)
• 4 cups water (just enough to barely cover everything—we’re steaming, not swimming)
• 2 tablespoons apple cider vinegar (a splash to tenderize the meat and cut through the richness)
• 2 bay leaves (my grandma swore by these—and she was always right)

Instructions

1. Place corned beef brisket fat-side up in your 6-quart slow cooker.
2. Scatter sliced onion evenly around the brisket.
3. Arrange carrot chunks and baby potatoes around the edges of the slow cooker.
4. Sprinkle the entire contents of the spice packet over the brisket and vegetables.
5. Pour apple cider vinegar and water into the slow cooker until liquid just reaches the top of the vegetables.
6. Add bay leaves to the liquid.
7. Cover and cook on LOW for 8 hours (set a timer—this is crucial for that perfect pull-apart texture).
8. Remove lid and carefully place cabbage wedges on top of the other ingredients.
9. Replace lid and continue cooking on LOW for 2 more hours (the cabbage should be tender but still have some bite).
10. Turn off slow cooker and remove brisket to a cutting board, letting it rest for 10 minutes before slicing against the grain.
11. Use a slotted spoon to transfer vegetables to a serving platter.
12. Discard bay leaves and serve sliced corned beef alongside the vegetables.

Glory be to the tender, salty-sweet corned beef that practically melts on your fork, paired with vegetables that have soaked up all those incredible spiced juices. The cabbage wedges maintain just enough structure to sop up the broth while the carrots and potatoes become little flavor bombs in their own right. Try piling everything onto a crusty roll with spicy mustard for the most epic St. Paddy’s sandwich you’ll ever create—leftovers have never been so exciting!

Conclusion

Gathering these 19 delicious Crock Pot corned beef and cabbage recipes means you’ll always have comforting meals ready with minimal effort. From classic Irish dinners to creative twists, there’s something for every taste. We’d love to hear which recipes become your family favorites—leave a comment below and share this roundup on Pinterest to spread the comfort!