Slow Cooker Corned Beef & Cabbage is one of those timeless dishes that warms your heart and fills your home with the comforting aroma of spices and tender meats. Richly flavored corned beef, beautifully braised, meets perfectly cooked carrots, potatoes, and cabbage, all infused with savory goodness. You’ll find each bite not only delicious but also incredibly satisfying.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Corned Beef and Cabbage | Traditional St Patrick's Day Dinner

When I first prepared this dish, it immediately brought back memories of family gatherings and lively conversations around the dinner table, especially around St. Patrick’s Day. This delightful slow-cooked meal is much more than just a recipe; it’s a tradition that celebrates comfort food on a budget. Surprisingly easy to make, even for the busiest of days, it’s your ticket to a heartwarming dinner that feels like a hug on a plate. I’m genuinely excited for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Prepping takes just 20 minutes, and the slow cooker does the rest of the work.
Irresistible Flavor: The combination of corned beef spices and tender vegetables creates a hearty, flavorful dish.
Eye-Catching Appeal: The vibrant colors of the cabbage and carrots make for a visually delightful spread.
Flexible Serving: Perfect for festive occasions or cozy family dinners, it adapts to your gathering needs.
Diet-Friendly Options: Easily tweak the ingredients for various dietary needs; just leave out the cream sauce or adjust vegetables to suit your preferences.

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: A quality brisket ensures tender, flavorful meat. Look for one that isn’t overly fatty.
1 large head cabbage, cut into large wedges: Fresh cabbage adds great texture and sweet flavor. Napa or savoy cabbage work well too.
4 large carrots, chopped into large chunks: Carrots provide sweetness and color; choose firm ones for the best texture.
6-8 medium potatoes (red or Yukon golds), halved or quartered: Potatoes make the dish hearty and absorb those rich flavors.
1 large onion, thinly sliced: Onions add depth; yellow or sweet onions are ideal.
4 cloves garlic, roughly chopped: Fresh garlic enhances flavor; do not substitute with powder for the best effect.
4 cups beef broth: Low-sodium broth allows you to control the saltiness. Vegetable broth is a great alternative for a lighter version.
1/4 cup apple cider vinegar: This brightens the dish and adds a slight tang.
2 bay leaves: Essential for depth in flavor, fresh or dried work fine.
1 teaspoon mustard seeds (if not in seasoning packet): These contribute a delightful crunch and flavor; store-bought spice blends usually include them.
1 teaspoon black peppercorns (if not in seasoning packet): For spiciness, freshly cracked is the best choice.
1 teaspoon dried thyme: Thyme’s earthy notes perfectly balance the dish’s shine.
Salt to taste: Adjust seasoning based on your preference and the saltiness of your brisket.
Black pepper to taste: Freshly cracked black pepper enhances flavor without overwhelming it.
2 tablespoons unsalted butter (for mustard cream sauce): Cooking with unsalted butter allows for better control of the overall saltiness.
2 tablespoons all-purpose flour (for mustard cream sauce): Essential for thickening the sauce nicely.
1 1/2 cups milk (for mustard cream sauce): Whole milk yields a creamier texture; for lighter, use 2% or non-dairy alternatives.
2 tablespoons Dijon mustard (for mustard cream sauce): Adds depth and a tangy punch.
1 tablespoon stone-ground mustard (for mustard cream sauce): For texture and flavor contrast; feel free to omit if not on hand.
1/2 teaspoon white wine vinegar (for mustard cream sauce): Brightness and acidity balance the sauce beautifully.

How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Rinse and Prep Brisket: Start by unwrapping your corned beef brisket. Rinse it thoroughly under cold water to cleanse away any excess brining solution, and pat it dry with paper towels. Place the brisket fat-side up in your slow cooker. If your brisket comes with a seasoning packet, sprinkle that generously over the beef. Otherwise, add bay leaves, mustard seeds, and black peppercorns into the pot.

Add Aromatics and Liquid: Thinly slice the onion and roughly chop the garlic, scattering them around and over the brisket. This step infuses the meat with deeper flavors. Pour about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, until the brisket is incredibly tender.

Prepare the Vegetables: Approximately 2-3 hours before the beef is finished (or 1 hour if cooking on high), prepare your vegetables: cut the cabbage into wedges, chop the carrots into large chunks, and halve or quarter the potatoes based on size.

Arrange and Cook Veggies: Gently place the cabbage, carrots, and potatoes around the corned beef in the slow cooker, ensuring they are partly submerged in that delicious cooking liquid, allowing them to soak in all those flavors. Stir gently to ensure a good mix, then re-cover the slow cooker, continuing to cook until the vegetables are tender yet hold their shape.

Rest the Beef: Once the cooking is done, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes before slicing against the grain. If desired, strain off some of the cooking liquid for serving or for your mustard cream sauce preparation.

Make the Mustard Cream Sauce: While the beef rests, melt 2 tablespoons of butter over medium heat in a small saucepan. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until golden and fragrant. Gradually whisk in 1 ½ cups of milk, stirring until the mixture thickens. Lower the heat, then mix in Dijon mustard, stone-ground mustard, and white wine vinegar. Season with salt and black pepper to taste, stirring until smooth and creamy—about 3-5 minutes.

Serve with Love: Slice the rested corned beef against the grain into beautiful, thick pieces. Arrange the sliced beef artfully on a large platter or individual plates, nestling those tender cabbage wedges, carrots, and creamy potatoes around it. Drizzle the warm Mustard Cream Sauce over everything or serve it alongside for guests to enjoy as they please. Lastly, for a fresh touch, sprinkle with freshly chopped parsley.

Storing & Reheating

Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days. For long-term storage, freeze the components separately in portioned containers, where they’ll keep well for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently on the stovetop over low heat until heated through, keeping an eye on the texture and flavor. If the cabbage seems a bit soft after freezing, try refreshing it by adding a squeeze of lemon juice once heated.

Chef’s Helpful Tips

To avoid overcooking, check your meat around the minimum cooking time if you’re uncertain.
Remember to slice the brisket against the grain; this helps ensure tender pieces.
Incorporating cold ingredients into the slow cooker can lower temperatures; if possible, bring them closer to room temperature before cooking.
Leftover broth from cooking can be used to flavor soups or sauces; don’t let that go to waste!
This dish can easily be made ahead of time and reheated for a quick meal; just store everything separately until serving.

It’s hard not to fall in love with this comforting dish packed with flavor and tradition. As it warms throughout the day, it fills your home with delightful aromas that make everyone ask what’s for dinner! I encourage you to put your twist on the cooking process and make it your own. Whether you’re celebrating St. Patrick’s Day or simply craving comfort food, this dish is sure to please. Can’t wait for you to enjoy!

Recipe FAQs

Can I use a different cut of meat for this recipe?

Absolutely! While corned beef brisket is traditional, you can also use a flat cut or a round cut of beef. Keep in mind that different cuts may require varying cooking times, with round often needing a bit more time to become tender.

How can I adjust the flavors?

If you find the flavors a bit too strong, you can balance it out by adding a little brown sugar or honey to the cooking broth, which will subtly sweeten the dish and help cut through the saltiness of the corned beef.

What if I don’t have a slow cooker?

No slow cooker? No problem! You can easily make this dish in a large pot or Dutch oven on the stovetop. Just remember to simmer it gently and check for doneness, adding more broth or water as needed to keep it moist.

Can I make this recipe ahead of time?

Yes, this recipe is perfect for meal prep! You can cook it a day in advance and let the flavors meld overnight in the refrigerator. Just reheat on the stove and enjoy!

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Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

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Author: Danae
Prep Time: 20 minutes
Cook Time: 380 minutes
Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Category: One Pot
Method: Slow Cooker
Cuisine: Irish

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Description

This corned beef and cabbage is a classic dish known for its bold flavors and tender beef. With simple preparation, hearty ingredients, and a delightful mustard cream sauce, it makes a perfect dinner choice for gatherings and celebrations.

Ingredients

Scale

1 (3-4 pounds) corned beef brisket
1 large head cabbage, cut into large wedges
4 large carrots, chopped into large chunks
6–8 medium potatoes (red or yukon golds), halved or quartered
1 large onion, thinly sliced
4 cloves garlic, roughly chopped
4 cups beef broth
1/4 cup apple cider vinegar
2 bay leaves
1 teaspoon mustard seeds (if not in seasoning packet)
1 teaspoon black peppercorns (if not in seasoning packet)
1 teaspoon dried thyme
salt to taste
black pepper to taste
2 tablespoons unsalted butter (for mustard cream sauce)
2 tablespoons all-purpose flour (for mustard cream sauce)
1 1/2 cups milk (for mustard cream sauce)
2 tablespoons dijon mustard (for mustard cream sauce)
1 tablespoon stone-ground mustard (for mustard cream sauce)
1/2 teaspoon white wine vinegar (for mustard cream sauce)

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Instructions

Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the slow cooker. Sprinkle with seasoning from the packet or add bay leaves, mustard seeds, and black peppercorns.
Scatter sliced onion and chopped garlic around the brisket, then pour in beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours, until tender.
Prepare vegetables about 2-3 hours before the beef is done (or 1 hour if cooking on high). Cut cabbage into wedges, chop carrots, and halve or quarter potatoes.
Arrange cabbage, carrots, and potatoes around the brisket in the slow cooker. Ensure they are partially submerged in liquid. Re-cover and cook until vegetables are fork-tender.
Remove brisket from the slow cooker and let rest for 10-15 minutes before slicing against the grain. Strain cooking liquid if desired.
In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook until golden, about 1-2 minutes.
Gradually whisk in milk, stirring until thickened. Reduce heat, add Dijon and stone-ground mustards, white wine vinegar, salt, and pepper. Stir until smooth and heated through, about 3-5 minutes.
Slice the rested corned beef and arrange on a platter with vegetables. Drizzle with mustard cream sauce or serve on the side.

Notes

Ensure to pat the brisket dry to help achieve flavor infusion.
Let the beef rest before slicing to keep it tender.
Feel free to adjust the vegetables based on preference.