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Slow Cooker Corned Beef and Cabbage

Rated as 3 out of 5 Stars

"Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning."
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10 h 40 m servings 399
Original recipe yields 8 servings


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  1. Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
  2. Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
  3. Cook on Low for 10 hours.
  4. Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
  5. Cook cabbage on High until tender, 30 to 45 minutes.
  6. Slice corned beef and serve with cabbage mixture.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 399 calories; 22.6 21.9 24.8 115 1386 Full nutrition

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Read all reviews 3
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This wasn't too bad. I really like the corned beef, but the vegetables, especially the carrots and potatoes, had a really overpowering and bitter beer taste. I made the recipe exactly as written...

I did not change anything, but should have....the amt of onion and garlic powders are way too much.

i was worried about the bitterness as per the other reviewer, so i treated it with some lemon juice and a bit of sugar. i may have added it in a bit too late in the process to avoid bitter veget...