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A nice dinner plate with slices of tender corned beef, al dente cooked cabbage, small red potatoes, Brussel sprouts and mini carrots.

Best Traditional Easy Crock Pot Corned Beef and Cabbage

Easy Corned Beef and Cabbage

Are you looking for THE best and easy Corned Beef and Cabbage recipe?

But worried the meat will turn out dry or the seasonings not right?

Hands down, this really is the easiest and tastiest Corned Beef and Cabbage recipe I’ve found and so I use it year after year; I think you’ll really like it too.

You get the traditional Irish Dinner made in your crock pot, or slow cooker,  and it’s really the best method for a no-fuss, no-fail, tender, fall apart tender moist meat that is seasoned perfectly.

Then if you have any leftover meat,  I have a fabulous Reuben recipe you’ll really enjoy HERE

TIP:  When you find a great deal on good cuts (flats with little fat are your best value for the money), buy an extra. Wrap them well and freeze for later. 

Here’s a little tidbit of information. Corned beef is prepared by using the brisket, which is cured in a brine solution with seasonings. So it’s a very special type of meat and really cooks nicely in the crock pot or slow cooker using my recipe slowly in moist heat, which produces a savory, slightly salty extraordinary tender piece of meat.



Best Crock Pot Corned Beef and Cabbage

Ingredients:Easy Corned Beef and Cabbage

5-6 lbs. corned brisket of beef – get a ‘flat cut’, with as little fat as possible

2 medium to large onions, peeled and sliced thick

4 ribs celery, chopped

2 tsp. whole peppercorns

3 tsp. whole cloves

4 whole garlic cloves OR 2 Tbl. minced garlic

8 bay leaves

2 tsp. mustard seeds

5-6 medium red skinned, or thin white skinned potatoes

1 – 1 ½ lbs. baby carrots

1-2 pkgs. frozen Brussels sprouts

1 small white cabbage, cut into quarters (red cabbage “bleeds” and loses its color)

3-4 Tbl. fresh parsley, chopped



Stone ground mustard, Dijon mustard and creamed horseradish




In the bottom of the crock pot add:

1 sliced onion, 2 chopped celery ribs, 1 ½ tsp. peppercorns, 1 ½ tsp. whole cloves, half of the garlic cloves or 1 Tbl. minced garlic, 4 bay leaves and 1 tsp. mustard seedsCorned Beef and Vegetables 2Rinse the corned beef off  in cold water.Corned Beef and Vegetables 3

Place it in the crock pot with the fat layer on the topside, if there is a side with more of a layer of fat

On top of the corned beef, layer the rest of the onion, celery, peppercorns, whole cloves, garlic, bay leaves and mustard seed.

Then pour in enough water to cover the corned beef. Corned Beef and Vegetables 4Place on lid and cook on high for 4 hours.

THEN Corned Beef and Vegetables 5


Turn down heat to low for approximately 4 more hours or until the meat is tender and shreds easily.Corned Beef and Vegetables 6When the meat is done, remove the hot meat to an oven proof dish/platter, cover with tin foil and place in a warm oven.Corned Beef and Vegetables 7Carefully strain the hot cooking liquid through a strainer into a large pot, discard the seasonings and cooked vegetables.Corned Beef and Vegetables 8To the strained liquid in the large pot, add in the cut potatoes and mini carrots.Corned Beef and Vegetables 9

Cover and simmer over a medium heat until al dente tender.

Meaning they  still have a slight crunch to the bite. 

Add in the Brussel Sprouts to the hot liquid and cook for 2 minutes.

Meanwhile, cut the cabbage, taking out the center core and chop into pieces or leave in chunks; as you desire.Corned Beef and Vegetables 10To the boiling al dente cooked vegetables, now add in the cabbage and parsley.

Cook just until the cabbage is tender but not mushy.

The key is to not over cook the vegetables!Corned Beef and Vegetables 11Take the meat from the tin foil. Scrap off any layers of fat.

Slice the corned beef on a cutting board.

Using a slotted spoon, take out the cooked vegetables and place in a serving bowl; pour some of the hot cooking liquid on top.

Serve with mustard and horseradish on the side.Easy Corned Beef and Cabbage

Serve with traditional Irish Soda Bread with Raisins, click HERE

If you have any extra corned beef, this Reuben Sandwich is fabulous with my easy homemade slaw and dressing. The recipes are HERE

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2020

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  • dianeroark says:


    I really like corned beef. I also make mine in the crock-pot. It is my number one post two years in a row in spring. I love that you added vegetables to your recipe. I did not do that but I need to next time I fix it.
    Blessings and have a great day!
    Diane Roark

  • Suzy says:

    This looks delicious! I am about to embark on some Irish cooking for our website ready for St. Patrick’s Day. I used to live in Dublin, Ireland and would love to take my husband back there someday, until then he’ll just have to enjoy some Irish cooking 🙂 Maybe I’ll make him this dish and use your recipe, thanks for sharing.
    I love your site.

  • Shawna says:

    Fantastic recipe and just in time for St. Paty’s Day. Thank you for sharing it on our Four Seasons Blog Hop. Pinning Now.

  • Cheryl says:

    i stopped by to check out your recipe from Family Fun Friday because I love corned beef for St. Patty’s Day & wanted to see how you were doing it! Thanks so much for sharing! HUGS

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  • Ali says:

    Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂

  • Donna Jaco says:

    Thank you, Carrie. This is just what I needed.

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