How long does slow cooker corned beef and cabbage take to cook?

It takes about 6-8 hours on low or 3-4 hours on high in your slow cooker. But honestly, the thing is, the hands-on time is only about 15 minutes in the morning, then you just let it do its thing until dinner. So easy, and the slow cooker does all the work!

Can I use a different cut of beef for corned beef and cabbage?

I've only ever used corned beef brisket for this recipe, because that's what's traditionally sold already brined and spiced. If you're looking for that classic, deeply savory flavor and fall-apart texture, stick with the brisket. Other cuts might not get that same melt-in-your-mouth goodness.

How do I store leftover corned beef and cabbage?

Just pop any leftovers into an airtight container and keep it in the fridge for up to 3-4 days. Honestly, the leftovers actually taste better — the flavors develop overnight, making it even more umami-packed. I always double the batch because of this!

Why did my vegetables turn mushy in the slow cooker?

Oh, I've been there! The first time I made this, my potatoes turned to mash. Here's what I learned: the trick is to place your vegetables on top of the corned beef, not underneath it. This keeps them from sitting in too much liquid and getting overcooked while the beef finishes its long, slow cook.

What should I serve with corned beef and cabbage?

Honestly, this is a complete meal on its own with the potatoes and carrots! But if you want a little extra something, I love serving it with a side of crusty bread to soak up all those rich juices, or a simple green salad for a bit of freshness. My kids literally fight over the last piece of corned beef, so sometimes I make extra.

Easy Corned Beef & Cabbage — Fork-Tender Slow Cooker

Description

Tender slow-cooked corned beef with sweet carrots, buttery cabbage, and roasted red potatoes, finished with horseradish sauce for a hearty and comforting classic dinner.

Ingredients

Scale

4 pounds corned beef brisket, flat or point cut, with spice packet
2 tablespoons oil
1 1/2 cups beef broth
3 tablespoons whole grain mustard
6 cloves garlic, smashed and left whole
1 large onion, sliced into wedges
15-20 whole peppercorns
8-10 sprigs fresh thyme, or 1 teaspoon dried thyme
2 bay leaves
2 pounds carrots, peeled and quartered
1/2 cup butter
1 large head green cabbage, sliced into wedges
1 teaspoon kosher salt
2 pounds red potatoes, roasted
Horseradish sauce, for serving
Parsley and chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat a large skillet over medium-high heat for 2 minutes. Drain the corned beef and discard the brine. Reserve the spice packet if included.
Add the oil to the hot skillet and sear the corned beef for 2-4 minutes on one side until browned. Flip and sear the other side for 2-3 minutes.
Transfer the corned beef to a slow cooker, fat side up.
In a measuring cup, stir together the beef broth and whole grain mustard. Pour the mixture into the hot skillet and scrape up the browned bits. Pour this liquid over the corned beef.
Add the garlic, onion, peppercorns, thyme, bay leaves, and reserved spice packet to the slow cooker.
Cover and cook on low for 6-7 hours.
Add the carrots on top of the beef, cover, and cook for 1-2 hours more.
Cut the cabbage into large wedges. In a large skillet, melt the butter over medium-high heat. Add the cabbage and kosher salt, stirring occasionally for about 10 minutes until slightly wilted.
Transfer the cabbage to the slow cooker on top of the carrots. Cover and cook on low for another 30-60 minutes, until the cabbage is tender.
Roast the red potatoes separately until crisp and tender.
Remove the cabbage and carrots with a slotted spoon and arrange on a serving platter.
Transfer the corned beef to a cutting board and let it rest for 10 minutes. Slice against the grain and place on the platter with the vegetables.
Add the roasted potatoes to the platter and garnish with parsley and chives.
Serve hot with horseradish sauce.

Notes

Searing the corned beef before slow cooking adds extra flavor.
Slice the corned beef against the grain for the most tender texture.
Roasting the potatoes separately helps them stay crisp.
The spice packet is optional if not included with the brisket.
Serve with horseradish sauce for a classic finish.

Prep Time: 25 minutes
Cook Time: 8 hours 30 minutes
Category: Dinner
Method: Cooking
Cuisine: American