If you’re craving a comforting, no-fuss meal that warms you from the inside out, I’ve got you covered. This Easy Crock Pot Corned Beef and Cabbage Recipe is seriously one of my go-to dishes whenever I want a hearty meal without spending hours at the stove. You’ll love how tender the corned beef turns out and how the veggies soak up all those wonderful flavors while you get to relax or tend to other things. Trust me, once you try this recipe, it’s going to become a staple in your kitchen.
Why You’ll Love This Recipe
- Minimal Prep Required: Toss everything in the crock pot, set it, and forget it while it works its magic.
- Perfectly Tender Meat: Slow cooking makes the brisket melt-in-your-mouth tender every time.
- Flavorful Vegetables: Carrots, parsnips, and cabbage absorb the savory juices, making every bite a delight.
- Family-Friendly Comfort Food: This recipe pleases a crowd and is great for both casual dinners and special holidays.
Ingredients You’ll Need
These ingredients come together in such a simple yet satisfying way. Each one adds its own character, making the dish taste like you’ve been cooking it for hours, even though you barely did any work. When shopping, try to find a lean corned beef brisket to keep the dish hearty without being too greasy.
- Corned beef brisket: Lean brisket with the fat trimmed gives you tender meat without excess grease.
- Frozen pearl onions: No peeling—just pop ’em in for natural sweetness and texture.
- Carrots: Peel and chunked for the perfect bite and a lovely pop of color.
- Parsnips: Adds an earthy sweetness that balances the savory beef.
- Cabbage: Cut into wedges so it cooks evenly and holds shape.
- Fresh parsley: Chopped fresh parsley brightens the whole dish with freshness.
- Bay leaves: Essential for that subtle aromatic background flavor.
- Whole peppercorns (or spice mix): For a gentle peppery kick without overpowering the other flavors.
Variations
I love making this Easy Crock Pot Corned Beef and Cabbage Recipe just as it is, but sometimes I like to mix things up depending on the season or what’s in my pantry. Feel free to customize it to fit your style and taste—you really can’t go wrong!
- Add potatoes for a classic touch: When I include red or Yukon gold potatoes, I add them about halfway through cooking so they don’t get too mushy.
- Use different greens: Swap cabbage for kale or Brussels sprouts if you’re feeling adventurous—I’ve tried it and it’s delicious, especially when paired with spicy mustard.
- Spice it up: Toss in some crushed red pepper flakes or a dash of smoked paprika for a smoky kick; my family absolutely loved this twist last time!
- Make it keto-friendly: Skip the parsnips and carrots and add extra cabbage or celery root—still full of flavor and perfect for low-carb diets.
How to Make Easy Crock Pot Corned Beef and Cabbage Recipe
Step 1: Layer Your Ingredients in the Crock Pot
Start by placing that beautifully trimmed corned beef brisket right into your 5-6 quart crock pot. Next, add the carrots, parsnips, frozen pearl onions, chopped fresh parsley, bay leaves, and the peppercorns. Pour in 3 cups of water—this gives everything enough moisture to slowly mingle and tenderize without turning soggy. I found layering the veggies underneath the meat helps them cook evenly and soak up all the flavors.
Step 2: Let It Cook on High for 4 Hours
Cover your crock pot with the lid and set it to high. This is the sweet spot that softens the brisket and veggies while keeping you from waiting all day. After about 4 hours, your kitchen will start smelling amazing, and the meat will already be getting tender. Resist the urge to peek too often—the secret to great slow cooking is patience!
Step 3: Add Cabbage and Continue Cooking
Once those first four hours are up, it’s time to add in the cabbage wedges. Spread them evenly around the meat, replace the lid, and let it cook for another 1 hour and 20 minutes. This way, the cabbage stays tender but won’t turn to mush. You’ll know it’s perfect when you can easily pierce the cabbage with a fork but it still holds its shape.
Step 4: Rest, Slice, and Serve
Carefully remove the meat from the crock pot and let it rest for about 5 minutes—it helps the juices settle and makes slicing effortless. Cut the brisket across the grain into nice, thick slices. Serve it alongside your cooked veggies and I highly recommend pairing it with creamy buttermilk mashed potatoes or a smooth cauliflower puree for a comforting, well-rounded meal. Enjoy every bite!
Pro Tips for Making Easy Crock Pot Corned Beef and Cabbage Recipe
- Trim the Fat: Removing excess fat before cooking helps your dish stay light and prevents greasy broth.
- Use Fresh Parsley at the End: Adding fresh parsley brightens flavors without overpowering the slow-cooked meal.
- Don’t Skip the Resting Time: Resting the corned beef after cooking locks in juices and makes slicing neater.
- Avoid Overcooking Vegetables: Adding cabbage later preserves its texture and vibrancy instead of turning it soggy.
How to Serve Easy Crock Pot Corned Beef and Cabbage Recipe
Garnishes
I like keeping the garnishes simple—a sprinkle of chopped fresh parsley right on top adds a fresh color and subtle herbal note. Sometimes, I’ll serve it with a dollop of whole grain mustard or horseradish sauce on the side to give it a bit of zing that cuts through the richness beautifully.
Side Dishes
Mashed potatoes are my classic sidekick here—especially creamy buttermilk mashed potatoes or a dreamy cauliflower puree if you’re going low-carb. Roasted root vegetables or a crunchy green salad also make excellent companions to balance the meal.
Creative Ways to Present
For holidays or special occasions, I’ve plated this Easy Crock Pot Corned Beef and Cabbage Recipe on a large wooden board with all the cooked vegetables arranged around the sliced brisket—it makes for a gorgeous centerpiece and encourages sharing family-style. Adding some rustic bread on the side to soak up the juices never goes amiss either!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge. The flavors meld together overnight, making the leftover corned beef and veggies even tastier the next day. Just make sure to separate the cabbage if you like it firmer because it can soften further in storage.
Freezing
If you want to freeze, slice the corned beef and portion both meat and vegetables into freezer-safe containers or bags. This recipe freezes really well—I once froze extra portions and had a ready-made meal for busy weeks. Just thaw overnight in the fridge before reheating.
Reheating
The trick I use to keep everything moist is reheating gently on the stovetop over low heat with a splash of broth or water. Microwave works in a pinch, but slow reheating keeps the corned beef tender and the veggies from drying out.
FAQs
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Can I use frozen cabbage for this Easy Crock Pot Corned Beef and Cabbage Recipe?
While fresh cabbage is ideal for the best texture, you can use frozen cabbage in a pinch. Just add it later in the cooking process as you would fresh cabbage, and keep an eye on it to prevent it from becoming too mushy.
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How long does it take to cook corned beef in a crock pot?
For this recipe, cooking on high for about 5 hours total—4 hours initially, then 1 hour 20 minutes with the cabbage—is perfect to reach tender, flavorful corned beef that shreds easily but still slices nicely.
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Do I need to rinse the corned beef before cooking?
I don’t usually rinse my corned beef, as the cooking liquid dilutes the saltiness well. However, if you’re sensitive to salt, rinsing can help reduce excess salt from the brine.
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What can I serve instead of cabbage?
If cabbage isn’t your favorite, try substituting with kale, broccoli, or Brussels sprouts. Add them at the same stage and cook until just tender to retain texture and flavor.
Final Thoughts
This Easy Crock Pot Corned Beef and Cabbage Recipe is hands down one of my favorite comfort meals to make when I want something classic, satisfying, and super easy. I love how it fills my home with cozy aromas with almost no effort. You’ll find the meat is juicy, the vegetables tender, and the whole thing comes together beautifully in one pot. Give it a try—I promise it will become one of your “go-to” recipes too!
Print
Easy Crock Pot Corned Beef and Cabbage Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 20 minutes
- Total Time: 5 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish-American
Description
A comforting and hearty Crock Pot Corned Beef and Cabbage recipe featuring tender corned beef brisket slow-cooked with pearl onions, carrots, parsnips, and fresh cabbage, perfect for an easy and flavorful meal.
Ingredients
Meat
- 2 lbs lean corned beef brisket, fat trimmed
Vegetables
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
- 1/4 cup chopped fresh parsley
Spices & Herbs
- 2 bay leaves
- 1/8 tsp whole peppercorns, or spice mix if it comes with one
Instructions
- Prepare Ingredients: Trim any excess fat from the corned beef brisket. Peel and cut the carrots and parsnips into chunks. Cut the cabbage into 6 wedges and chop fresh parsley.
- Load Crock Pot: Place the corned beef brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns, and 3 cups of water into a 5-6 quart crock pot.
- Cook Brisket and Vegetables: Cover the crock pot and cook on high for 4 hours to let the meat and vegetables slowly soften and develop flavor.
- Add Cabbage: Add the cabbage wedges to the crock pot and continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage and other vegetables are tender.
- Rest and Serve: Remove the corned beef from the crock pot and let it rest for 5 minutes. Slice the meat against the grain. Serve with choice of sides such as Cauliflower Puree or Buttermilk Mashed Potatoes for a complete meal.
Notes
- For more tender corned beef, cook on low for 8-10 hours instead of high for 5.5 hours.
- Use leftover cooking broth as a flavorful base for soups or stews.
- Substitute fresh pearl onions if preferred, peeling them before adding.
- Adjust the amount of water if you like a more concentrated broth.
- Resting the meat helps retain juices and improves slicing texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
