This crockpot corned beef brisket and cabbage recipe is the easiest way to enjoy a flavorful corned beef dinner with tender baby potatoes and carrots.
Crockpot Corned Beef Brisket
Perfect for St. Patrick’s Day or any night you want a comforting, hands-off meal, this slow cooker corned beef recipe delivers tender, flavorful meat and perfectly cooked vegetables.
This is a true slow cooker dump meal—simple to prepare, low-maintenance while it cooks, and ideal for busy schedules. The long, slow cooking breaks down connective tissue so the brisket becomes melt-in-your-mouth tender.
The leftovers are excellent and versatile—use them for Reuben sandwiches, corned beef hash, or simply reheat for another quick meal during the week.
Why you’ll love this recipe
- Easy, hands-off cooking in a crockpot.
- A complete, one-pot meal that’s great for busy days.
- Classic flavors that work especially well for St. Patrick’s Day.
- Brisket that becomes tender and juicy after slow cooking.
- Leftovers transform into quick sandwiches or hash.
Ingredients
Notes and substitutions: use the printable recipe card below for exact measurements and full instructions.
- Corned beef – A flat cut brisket is leaner and slices nicely; a point cut has more marbling for richer flavor. Keep the included spice packet for seasoning.
- Baby potatoes – Baby red or yellow potatoes are convenient; you can substitute medium potatoes, cut into chunks.
- Cabbage – A small head of cabbage, cut into wedges, cooks evenly with the meat and vegetables.
- Baby carrots – No chopping needed and they hold up well during slow cooking.
- Cooking liquid – Use chicken or beef stock; broth is fine as well. For a deeper flavor, substitute beer.
- Onion – Adds savory depth when cooked with the brisket and vegetables.
Kitchen Supplies
- Measuring cup
- Slow cooker (6-quart or larger recommended)
- Cutting board
- Carving knife
How to Cook Corned Beef Brisket in a Crockpot
Step-by-step instructions are below; see the printable recipe card for a concise version to save or print.
- Layer the vegetables: Place potatoes and carrots in the bottom of the slow cooker.
- Add the brisket: Place the corned beef on top with the fat side up. Tuck onions and cabbage wedges around the meat.
- Season: Sprinkle the included spice packet evenly over the brisket.
- Add liquid: Pour in chicken or beef stock (or beer) to provide moisture while cooking.
- Cook: Cover and cook on low for 8–10 hours, until the brisket is fork-tender.
- Serve: Remove the brisket and slice against the grain for the most tender slices. Serve with the cooked vegetables.
Tip
If you prefer firmer cabbage, add the wedges in the last 1–2 hours of cooking to avoid overcooking.
Storage
Refrigerator: Keep leftovers in an airtight container for 3–4 days.
Freezer: Freeze corned beef for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
Tips for the Best Corned Beef Brisket
- Cook low and slow: Long, gentle cooking helps break down connective tissue and yields the most tender meat.
- Use leftovers creatively: Reuben sandwiches, corned beef hash, or omelets are great ways to repurpose leftovers.
- Add heat if desired: A pinch of red pepper flakes or cayenne gives the dish a subtle spicy kick.
- Try beer: Swapping stock for a stout or darker beer adds a richer, maltier flavor to the cooking liquid.
Crock Pot Corn Beef Brisket FAQ
Add carrots, onion, and potatoes at the start. Add cabbage either at the beginning or during the last 1–2 hours, depending on how soft you prefer it.
The packet contains pickling spices, commonly a blend of coriander, mustard seeds, peppercorns, and bay leaves—these spices give corned beef its signature flavor.
A whole brisket is divided into a leaner flat cut and a fattier point cut. The flat slices neatly and is leaner; the point has more marbling and richer flavor. Either works for corned beef depending on your preference.
More Easy Crock Pot Dinners
- 3 Ingredient Crock Pot Pork Chops
- Slow Cooker Boneless Turkey Breast with Cranberry Sauce
- Crockpot Frito Pie with Enchilada Sauce
- Slow Cooker Kielbasa and Sauerkraut
- Slow Cooker Philly Cheesesteak Sloppy Joes
Crockpot Corned Beef Brisket and Cabbage
Author: Jaclyn
Equipment
-
6 quart slow cooker or larger
Ingredients
- 3–4 pound corned beef brisket with spice packet
- 1 pound baby potatoes
- 1 pound baby carrots
- 1 small head cabbage, cut into wedges
- 1 yellow onion, roughly chopped
- 1 cup chicken stock or beef stock
Instructions
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Place potatoes and carrots in the bottom of the slow cooker. Add the corned beef with fat side up and surround with the cabbage and onions.
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Sprinkle the seasoning packet over the corned beef.
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Add chicken or beef stock (or beer).
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Cover and cook on low for 8–10 hours, or until the corned beef is tender. Remove the meat and slice against the grain. Serve with the cooked vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Nutrition
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