This Slow Cooker Corned Beef & Cabbage is made in the crock pot and finished off under the broiler with a brown sugar-mustard glaze, giving it a nice crispy crust.
I have long been a huge fan of corned beef. Maybe it’s the Irish in me? I’m a redhead named Erin, so it was only natural for me to always gravitate towards my Irish roots… Although, the other half of me is Italian, and I could easily eat pasta every day of my life too…
As a child, I would request corned beef & cabbage on my birthdays for my special meal. I liked that the meat was salty and flavorful, and almost like string cheese in that you could pull off piece by piece and nibble away. Technically, you’re supposed to cut across the grain, so that your meat isn’t stringy, but I always liked it cut with the grain – it gave me a reason to play with my food.
And although I grew up eating corned beef & cabbage, the recipe that I use to make it has definitely evolved over time. This is a recipe that I’ve used since college and it actually was created by my friend and college roommate Jim (did I ever tell you that I lived with five guys in college?). As college students, meals weren’t anything too fancy. I seem to recall lots of canned soup, chicken breasts, and ramen noodles. But, cooking yummy food on the cheap was one of Jim’s specialties. We’d trade recipes and food quite often. I still need to bug him for his recipe for chicken with sweet chili sauce (one of my favorites!). After moving out, Jim sent me this recipe for Slow Cooker Corned Beef & Cabbage, and I’ve been making it for Saint Patrick’s Day ever since. Although, recently I’ve discovered that the Instant Pot is also amazing for making tender and delicious corned beef – Be sure to check out that recipe here if you’ve got an IP!
How to Make Slow Cooker Corned Beef & Cabbage:
- Add some potatoes, carrots, celery, garlic, corned beef and that little spice packet that comes with the corned beef to the slow cooker. A bottle of beer adds great flavor and you’ll want to add water to cover the meat.
- Let it cook away on LOW for 8 hours or HIGH for 4 hours. Meanwhile, prepare the brown sugar-mustard glaze.
- Remove the corned beef from the slow cooker and coat with a bit of the glaze. Pop it under the broiler set to LOW and let it get nice and golden for 30 minutes, adding more glaze every 10 minutes or so.
- While the corned beef is finishing, we’ll strain the cooking liquids from the crock pot and boil our cabbage in there.
This recipe also serves a honey-mustard sauce on the side that’s perfect for drizzling over the cooked cabbage, potatoes and carrots. So, so good.
Although this Slow Cooker Corned Beef & Cabbage is amazing for St. Patrick’s Day, I could honestly eat it every day of the year. I hope you enjoy it as much as I do!
Slow Cooker Corned Beef Recipe
Slow Cooker Glazed Corned Beef & Cabbage
Meat and Vegetables:
- 6-8 small red potatoes cut into large wedges
- 3 medium carrots thick sliced
- 2 ribs celery thick sliced
- 3-5 pounds corned beef brisket (fat trimmed off and rinsed)
- 1 cabbage cut into large wedges (about 2 pounds)
- 2 garlic cloves minced
- 1 small bottle dark beer about 12 ounces
- ½ cup brown sugar
- ½ cup brown mustard
- ½ cup water
- 1 Tbsp butter
Honey Mustard Sauce:
- ½ cup honey or agave
- ½ cup brown mustard
- ¼ cup Greek yogurt optional
Layer the potatoes 1/2 cup celery and ½ cup carrots in the bottom of slow cooker. Place corned beef on veggies. Add garlic and packet of seasoning that comes with the corned beef. Add beer and water until meat is covered. Cover and cook on LOW for 8-9 hours (or HIGH for 4-5 hours).
- Just prior to corned beef being done, melt butter in small saucepan -- add water and brown sugar. Heat over medium-high heat. After about 5 minutes, stir in mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
- When corned beef is ready, remove and place on cookie tray and tent with foil. Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery. Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add cabbage and boil for 3 minutes. Remove from heat and drain liquid.
- Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning. After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.
If you loved this Slow Cooker Corned Beef & Cabbage I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished meal and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Note: This recipe was originally published in 2014. It was updated in 2018 to update the pictures. The recipe remains the same.
Wine Pairings for Corned Beef & Cabbage:
- I suggest a light-bodied, fruit forward red like a Beaujolais or Grenache to pair with the salty-fatty corned beef and the traditional spices of bay leaves and peppercorn.
- On the white wine side, I’d suggest a Pinot Blanc or dry Riesling.
More St. Patrick’s Day recipes: