25 Delicious Crock Pot Recipes for Corn Beef and Cabbage

Welcome to a world where comfort food meets convenience with our roundup of 25 Delicious Crock Pot Recipes for Corn Beef and Cabbage. Perfect for those chilly evenings or when you’re craving something hearty without the hassle, these recipes promise to deliver flavor with minimal effort. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Slow Cooker Corned Beef and Cabbage with Guinness

Dusk settles softly outside, and inside, the slow cooker becomes a vessel of warmth and anticipation. Today, we embrace the comfort of a dish that melds the hearty with the homely, a meal that promises to fill the kitchen with its inviting aromas as it tenderly cooks to perfection.

Ingredients

• For the beef and broth:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 cup Guinness beer
  • 2 tbsp brown sugar
  • 1 tbsp whole grain mustard
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 large onion, cut into wedges

Instructions

1. Place the corned beef brisket into the slow cooker, fat side up. Sprinkle the spice packet over the beef.
2. In a medium bowl, whisk together water, Guinness, brown sugar, and whole grain mustard until the sugar is dissolved. Pour this mixture over the beef in the slow cooker.
3. Cover and cook on LOW for 8 hours. The beef should be fork-tender when done.
4. Add the cabbage, carrots, potatoes, and onion to the slow cooker, arranging them around and on top of the beef. Cover and cook on HIGH for an additional 1 hour, or until the vegetables are tender.
5. Tip: For deeper flavor, let the beef marinate in the Guinness mixture overnight before cooking.
6. Tip: If the vegetables are not submerged in the liquid, add a bit more water or Guinness to ensure even cooking.
7. Tip: Let the beef rest for 10 minutes before slicing against the grain for the most tender slices.

Mellow and rich, the beef falls apart with a gentle nudge, its flavors deepened by the stout. The vegetables, steeped in the savory broth, offer a sweet contrast. Serve this dish with a drizzle of the cooking liquid and a slice of rustic bread to soak up every last drop.

Crock Pot Corned Beef and Cabbage with Mustard Sauce

Evenings like these call for a meal that simmers slowly, filling the kitchen with warmth and anticipation. This dish, a humble yet hearty combination of corned beef and cabbage, paired with a tangy mustard sauce, is a testament to the beauty of simple ingredients coming together over time.

Ingredients

• For the corned beef and cabbage:
  • 3 lbs corned beef brisket with spice packet
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 onion, peeled and quartered
  • 4 cups water
• For the mustard sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tsp honey
  • 1/2 tsp apple cider vinegar

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water to the crock pot, ensuring it covers the brisket halfway. Cover and cook on low for 8 hours.
3. After 8 hours, add the cabbage, carrots, potatoes, and onion to the crock pot. Cover and cook on high for 1 hour, or until the vegetables are tender.
4. While the vegetables cook, prepare the mustard sauce by whisking together the mayonnaise, Dijon mustard, whole grain mustard, honey, and apple cider vinegar in a small bowl. Refrigerate until ready to serve.
5. Once the vegetables are tender, remove the brisket and let it rest for 10 minutes before slicing against the grain.
6. Serve the sliced corned beef with the vegetables and a dollop of mustard sauce on the side.

Flavors meld beautifully in this dish, with the corned beef becoming fork-tender and the vegetables soaking up the rich, spiced broth. The mustard sauce adds a bright contrast, making each bite a delightful balance of savory and tangy. Consider serving it over a slice of rustic bread to soak up every last drop of broth.

Irish Crock Pot Corned Beef and Cabbage

Venturing into the heart of comfort food, this dish brings a tender, slow-cooked melody of flavors to your table, perfect for those reflective evenings when time seems to stand still.

Ingredients

• For the meat:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into 3-inch pieces
  • 4 medium potatoes, peeled and quartered
  • 1 large onion, cut into wedges

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket until it’s just covered. Cover the crock pot and set it to cook on low for 8 hours.
3. After 8 hours, add the cabbage, carrots, potatoes, and onion to the crock pot, arranging them around and on top of the brisket. Cover and cook on low for another 2 hours.
4. Tip: For extra flavor, let the brisket sit in the cooking liquid for 10 minutes before slicing against the grain.
5. Remove the vegetables and brisket from the crock pot. Slice the brisket thinly against the grain for tenderness.
6. Tip: If the vegetables are too firm for your liking, let them cook for an additional 30 minutes.
7. Serve the sliced brisket with the vegetables on the side, spooning some of the cooking liquid over the top for moisture.
8. Tip: Leftovers make a fantastic Reuben sandwich the next day—just add Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.

Unbelievably tender, the brisket melts in your mouth, while the vegetables soak up the rich, savory broth, creating a harmonious blend of textures and flavors. Try serving it with a side of crusty bread to dip into the flavorful cooking liquid.

Honey Glazed Crock Pot Corned Beef and Cabbage

Sometimes, the most comforting meals are those that simmer slowly, filling the home with warmth and anticipation. This honey glazed corned beef and cabbage is a tender, flavorful dish that brings a touch of sweetness to the traditional recipe, perfect for a cozy evening.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
• For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Instructions

1. Place the corned beef brisket in a 6-quart crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water into the crock pot, ensuring it covers the brisket by at least an inch. Cover and cook on LOW for 8 hours.
3. In a small bowl, whisk together the honey and Dijon mustard. After 8 hours, brush this mixture over the brisket.
4. Add the cabbage, carrots, and potatoes around the brisket. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender.
5. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and a ladle of the cooking liquid.

But the magic of this dish lies in its balance—the brisket is fall-apart tender with a caramelized glaze, while the vegetables soak up the savory-sweet juices. Try serving it over a bed of buttery mashed potatoes for an extra indulgent twist.

Spicy Crock Pot Corned Beef and Cabbage

Venturing into the heart of comfort food, this dish brings a warm embrace to your table, blending the robust flavors of corned beef with the subtle sweetness of cabbage, all while the slow cooker does the heavy lifting.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 onion, cut into wedges
• For the spice mix:
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakes

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it doesn’t wash away the spices.
3. Cover and cook on LOW for 8 hours. Tip: For even more tender meat, you can cook it for up to 10 hours.
4. After the initial cooking time, add the cabbage, carrots, potatoes, and onion to the crock pot, arranging them around the brisket.
5. In a small bowl, mix together the brown sugar, apple cider vinegar, and red pepper flakes. Drizzle this mixture over the vegetables.
6. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender. Tip: Check the vegetables at the 1.5-hour mark to prevent overcooking.
7. Once done, remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures the meat is tender and easy to chew.
8. Serve the sliced corned beef with the vegetables and some of the cooking liquid spooned over the top.

Unbelievably tender, the corned beef melts in your mouth, while the vegetables soak up the spicy, sweet broth, offering a perfect balance of flavors. Consider serving it over a bed of mashed potatoes for an extra comforting meal.

Crock Pot Corned Beef and Cabbage with Root Vegetables

How comforting it is to let the slow cooker do the work, filling the house with the warm, inviting aromas of a meal that feels like a hug. This dish, with its tender corned beef and hearty vegetables, is a testament to the beauty of simplicity and patience.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 large onion, cut into wedges
  • 4 carrots, peeled and cut into 3-inch pieces
  • 3 potatoes, peeled and quartered
  • 1 small head cabbage, cut into wedges

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it doesn’t wash away the spices.
3. Cover and cook on LOW for 8 hours. The brisket should be fork-tender when done.
4. Add the onion, carrots, and potatoes to the crock pot, arranging them around the brisket.
5. Place the cabbage wedges on top. Cover and cook on LOW for an additional 2 hours, or until the vegetables are tender.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Only the slow cooking process can achieve this level of tenderness in the brisket, while the vegetables soak up the rich flavors, becoming irresistibly soft yet holding their shape. Consider serving this hearty meal with a dollop of horseradish sauce for an extra kick.

Maple Glazed Crock Pot Corned Beef and Cabbage

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a dish that simmers slowly, filling the home with warmth and the heart with comfort. This maple glazed corned beef and cabbage, tender from the crock pot, is a humble yet deeply satisfying meal that speaks to the soul.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the glaze:
  • 1/2 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
• For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour 4 cups of water around the brisket, ensuring not to wash off the spices.
3. Cover and cook on low for 8 hours, or until the meat is tender.
4. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar to create the glaze.
5. After the brisket has cooked, carefully remove it from the crock pot and place it on a baking sheet. Brush the glaze evenly over the brisket.
6. Broil the brisket in the oven for 3-5 minutes, or until the glaze is bubbly and slightly caramelized. Watch closely to prevent burning.
7. Add the cabbage, carrots, and potatoes to the crock pot. Cover and cook on high for 30 minutes, or until the vegetables are tender.
8. Slice the brisket against the grain and serve with the vegetables and a drizzle of the remaining glaze from the baking sheet.

Silky from the glaze and fork-tender, the corned beef pairs beautifully with the sweetness of the vegetables. Consider serving it over a bed of creamy mashed potatoes for an extra layer of comfort, or alongside a crisp, green salad to balance the richness.

Crock Pot Corned Beef and Cabbage with Carrots and Potatoes

Venturing into the comfort of home-cooked meals, this dish brings a hearty embrace to your table, blending tender corned beef with the earthy sweetness of vegetables, all melded together in the slow, forgiving heat of a crock pot.

Ingredients

• For the meat and vegetables:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 lb small red potatoes, halved
  • 4 large carrots, peeled and cut into 3-inch pieces
  • 1 small head cabbage, cut into wedges

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it doesn’t wash away the spices.
3. Arrange the potatoes and carrots around the brisket in the crock pot.
4. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
5. Add the cabbage wedges to the crock pot, tucking them into the liquid. Cover and cook for an additional 1 hour on low. Tip: The cabbage should be tender but still hold its shape.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender.

Falling apart at the touch, the corned beef reveals its succulent layers, while the vegetables soak up the rich, spiced broth. Serve this dish with a dollop of mustard or horseradish to cut through the richness, offering a bright contrast to the deep flavors.

Beer Braised Crock Pot Corned Beef and Cabbage

Zenfully, the slow melding of flavors in this dish mirrors the quiet unfolding of a lazy afternoon. It’s a recipe that asks for patience, rewarding it with tenderness and depth, much like the best stories told over a shared meal.

Ingredients

• For the braise:
  • 3 lbs corned beef brisket with spice packet
  • 12 oz dark beer
  • 4 cups water
  • 1 tbsp brown sugar
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 3-inch pieces
  • 1 large onion, quartered

Instructions

1. Place the corned beef brisket in a 6-quart crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the dark beer and water over the brisket, ensuring the liquid covers the meat. Sprinkle the brown sugar on top.
3. Cover and cook on LOW for 8 hours. The brisket should be fork-tender when done.
4. Add the cabbage wedges, baby potatoes, carrots, and onion to the crock pot, arranging them around the brisket.
5. Cover and continue to cook on LOW for an additional 2 hours, or until the vegetables are tender.
6. Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain.

Rich in flavor, the brisket falls apart with a gentle nudge, while the vegetables soak up the savory beer broth. Serve it piled high on a platter, with a side of grainy mustard for dipping, or shred the meat for a hearty sandwich filling.

Crock Pot Corned Beef and Cabbage with Horseradish Cream

Lingering in the quiet of the kitchen, the slow melding of flavors in a crock pot offers a comforting promise of a meal that feels like a warm embrace. This dish, with its tender corned beef and softly cooked cabbage, topped with a sharp horseradish cream, is a testament to the beauty of patience and simplicity.

Ingredients

• For the Corned Beef and Cabbage:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 large head cabbage, cut into wedges
  • 1 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into 3-inch pieces
• For the Horseradish Cream:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour 4 cups of water around the brisket, ensuring the water does not cover the top of the brisket.
3. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
4. Add the potatoes, carrots, and cabbage wedges to the crock pot, arranging them around the brisket. Cover and cook on high for 1 hour, or until the vegetables are tender.
5. While the vegetables cook, prepare the horseradish cream by whisking together the sour cream, horseradish, Dijon mustard, and white vinegar in a small bowl. Refrigerate until ready to serve.
6. Remove the brisket from the crock pot and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced brisket with the vegetables and a dollop of horseradish cream on the side.

Rich in flavor and meltingly tender, the corned beef pairs beautifully with the crisp-tender vegetables and the bold, creamy horseradish sauce. For a twist, try serving the leftovers in a toasted sandwich with a bit of extra horseradish cream for a midday treat.

Herbed Crock Pot Corned Beef and Cabbage

Today, as the quiet hum of the kitchen fills the space, let’s embrace the simplicity and warmth of a dish that feels like a gentle nod to tradition. This herbed crock pot corned beef and cabbage is a tender, slow-cooked melody of flavors, perfect for those days when time seems to slow down.

Ingredients

• For the meat:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
• For the herbs:
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the top.
2. Pour the water around the brisket, ensuring it doesn’t wash away the spices.
3. Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
4. Add the cabbage wedges, carrots, and potatoes around the brisket. Sprinkle the fresh thyme and rosemary over the vegetables.
5. Cover and continue to cook on LOW for an additional 2 hours, or until the vegetables are tender.
6. Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain.

Rich in flavor and falling apart with ease, this dish pairs beautifully with a dollop of mustard or a slice of rustic bread. The vegetables, steeped in the herbed broth, offer a comforting sweetness that complements the savory beef.

Crock Pot Corned Beef and Cabbage with Apple Cider

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers slowly, filling the air with its inviting aroma. This Crock Pot Corned Beef and Cabbage with Apple Cider is one such dish, a harmonious blend of savory and sweet that promises warmth and satisfaction with every bite.

Ingredients

• For the meat and broth:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups apple cider
  • 2 cups water
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 large onion, cut into wedges

Instructions

1. Place the corned beef brisket into the slow cooker, fat side up. Sprinkle the spice packet over the meat.
2. Pour the apple cider and water over the brisket, ensuring the liquid covers the meat. If not, add a bit more water until it does.
3. Cover and cook on LOW for 8 hours. The meat should be tender and easily pull apart with a fork when done.
4. After the meat has cooked, add the cabbage, carrots, potatoes, and onion to the slow cooker. Arrange them around and on top of the brisket.
5. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender.
6. Carefully remove the brisket and vegetables from the slow cooker. Let the brisket rest for 10 minutes before slicing against the grain.

Meltingly tender and richly flavored, this dish is a testament to the magic of slow cooking. The apple cider lends a subtle sweetness that balances the saltiness of the corned beef, while the vegetables soak up all the delicious flavors. Serve it with a dollop of mustard or horseradish for an extra kick.

Garlic Butter Crock Pot Corned Beef and Cabbage

Venturing into the heart of comfort food, this dish marries the robust flavors of corned beef with the subtle sweetness of cabbage, all enveloped in a rich garlic butter sauce. It’s a slow-cooked melody that sings of home and hearth, perfect for those days when time seems to stretch endlessly before you.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the garlic butter sauce:
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
• For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour 4 cups of water into the crock pot, ensuring it covers the brisket halfway. Cover and cook on LOW for 8 hours.
3. In a small bowl, combine melted butter, minced garlic, and chopped parsley to make the garlic butter sauce. Set aside.
4. After 8 hours, add the cabbage wedges, carrot chunks, and potato quarters around the brisket. Pour the garlic butter sauce over the vegetables.
5. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and a ladle of the cooking liquid.

Buttery and tender, the corned beef falls apart with ease, while the vegetables soak up the garlic butter goodness. Try serving it over a slice of rustic bread to catch every last drop of the flavorful broth.

Crock Pot Corned Beef and Cabbage with Red Potatoes

Lazy afternoons call for meals that simmer gently, filling the home with warmth and anticipation. This dish, a humble yet hearty combination, is a nod to tradition and simplicity, perfect for those days when time seems to slow.

Ingredients

• For the meat and vegetables:
  • 3 lbs corned beef brisket with spice packet
  • 1 large head cabbage, cut into wedges
  • 1.5 lbs small red potatoes, halved
  • 4 carrots, peeled and cut into 3-inch pieces
  • 4 cups water

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water to the crock pot, ensuring it covers the brisket by at least an inch. If not, add more water until it does.
3. Cover and cook on LOW for 8 hours. The slow cooking allows the meat to become tender and infused with the spices.
4. After 8 hours, add the potatoes, carrots, and cabbage wedges to the crock pot, arranging them around and on top of the brisket.
5. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender. Tip: To prevent the vegetables from becoming too soft, add them during the last 2 hours of cooking.
6. Once everything is cooked, carefully remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
7. Serve the sliced brisket with the vegetables and some of the cooking liquid. Tip: For an extra touch of flavor, drizzle a little of the cooking liquid over the sliced brisket before serving.

Juxtaposed with the tender, melt-in-your-mouth brisket, the vegetables offer a slight crunch, creating a delightful contrast. Serve this dish with a side of grainy mustard or horseradish sauce to elevate the flavors further.

Brown Sugar Glazed Crock Pot Corned Beef and Cabbage

Beneath the quiet hum of the kitchen, there’s something deeply comforting about a meal that cooks itself, filling the air with whispers of sweetness and spice. This dish, a tender embrace of flavors, is a testament to the magic of slow cooking, where time weaves its own kind of alchemy.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the glaze:
  • 1/2 cup brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it’s submerged at least halfway. Cover and cook on LOW for 8 hours.
3. In a small bowl, whisk together the brown sugar, Dijon mustard, and apple cider vinegar to create the glaze.
4. After 8 hours, carefully remove the brisket from the crock pot and place it on a baking sheet. Brush the glaze evenly over the brisket.
5. Broil the brisket in the oven at 400°F for 5-7 minutes, or until the glaze is bubbly and caramelized.
6. While the brisket is broiling, add the cabbage, carrots, and potatoes to the crock pot. Cover and cook on HIGH for 30 minutes, or until the vegetables are tender.
7. Slice the brisket against the grain and serve with the vegetables and a spoonful of the cooking liquid.

Once the meal is ready, the brisket will be irresistibly tender, with the glaze adding a sticky, sweet contrast to the savory meat. The vegetables, steeped in the rich flavors of the beef, offer a soft, comforting balance. For a twist, serve the slices over a bed of buttery mashed potatoes, letting the glaze drizzle down like liquid gold.

Crock Pot Corned Beef and Cabbage with Parsley Sauce

Comforting and hearty, this Crock Pot Corned Beef and Cabbage with Parsley Sauce is a dish that whispers of home and slow, loving preparation. It’s a meal that asks for patience but rewards with flavors deep and satisfying, perfect for those days when time seems to stretch endlessly.

Ingredients

• For the corned beef and cabbage:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 onion, peeled and quartered
• For the parsley sauce:
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

1. Place the corned beef brisket in the Crock Pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add 4 cups of water to the Crock Pot, ensuring the brisket is nearly submerged.
3. Cover and cook on low for 8 hours, or until the meat is tender and easily pulls apart with a fork.
4. After 7 hours, add the cabbage wedges, carrots, potatoes, and onion to the Crock Pot, arranging them around the brisket.
5. Cover and continue cooking for the remaining hour, or until the vegetables are tender.
6. While the vegetables cook, prepare the parsley sauce by combining the chopped parsley, sour cream, Dijon mustard, and lemon juice in a small bowl. Season with salt and pepper to taste.
7. Once cooked, remove the brisket and vegetables from the Crock Pot. Let the brisket rest for 10 minutes before slicing against the grain.
8. Serve the sliced corned beef with the vegetables and a generous dollop of parsley sauce on the side.

Offering a tender bite, the corned beef melts in your mouth, while the vegetables provide a sweet contrast. The parsley sauce adds a bright, creamy note, making each forkful a delightful mix of flavors. Consider serving this dish with a side of crusty bread to soak up the savory juices.

Whiskey Glazed Crock Pot Corned Beef and Cabbage

Now, as the evening light fades, there’s something deeply comforting about the idea of a meal that cooks itself, filling the home with inviting aromas. This whiskey-glazed corned beef and cabbage is just that—a tender, flavorful dish that feels like a hug in a bowl.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 cup whiskey
  • 1/2 cup brown sugar
  • 2 tbsp Dijon mustard
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 1 lb baby potatoes
  • 4 large carrots, cut into chunks

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the top.
2. In a medium bowl, whisk together water, whiskey, brown sugar, and Dijon mustard. Pour over the brisket.
3. Cover and cook on low for 8 hours. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
4. After 8 hours, add the cabbage wedges, baby potatoes, and carrot chunks around the brisket. Cover and cook on high for 1 more hour. Tip: Cutting the vegetables into uniform sizes ensures even cooking.
5. Once the vegetables are tender and the brisket is easily shredded with a fork, remove the brisket and let it rest for 10 minutes before slicing. Tip: Slicing against the grain ensures the meat is tender and not stringy.

Kindly savor the way the whiskey glaze caramelizes on the beef, offering a sweet and slightly smoky contrast to the savory, melt-in-your-mouth meat. Serve this hearty dish with a side of grainy mustard for an extra kick, or enjoy it as is, with the vegetables soaking up all the glorious juices.

Crock Pot Corned Beef and Cabbage with Sweet Potatoes

Kindly imagine the warmth of a slow-cooked meal filling your home, a blend of savory and sweet that promises comfort with every bite. This dish, a harmonious mix of tender corned beef, earthy cabbage, and sweet potatoes, is a testament to the beauty of simplicity and patience in cooking.

Ingredients

• For the meat and vegetables:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 large head cabbage, cut into wedges
  • 2 large sweet potatoes, peeled and cut into chunks
• For seasoning:
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour 4 cups of water around the brisket, ensuring the water does not cover the top of the meat.
3. Cover and cook on low for 8 hours. The meat should be fork-tender when done.
4. After 8 hours, add the cabbage wedges and sweet potato chunks around the brisket. Sprinkle brown sugar and drizzle apple cider vinegar over the vegetables.
5. Cover and continue to cook on low for an additional 2 hours, or until the vegetables are tender.
6. Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain.

Velvety slices of corned beef paired with the soft sweetness of potatoes and the slight crunch of cabbage create a dish that’s as satisfying to eat as it is to prepare. Serve it with a dollop of mustard or horseradish for an extra kick, transforming each bite into a memorable experience.

Dijon Mustard Crock Pot Corned Beef and Cabbage

Gently, as the early morning light filters through the kitchen window, there’s something profoundly comforting about preparing a meal that simmers to perfection over hours, filling the home with inviting aromas. This dish, a harmonious blend of tangy Dijon mustard and tender corned beef, alongside softly cooked cabbage, is a testament to the beauty of slow cooking.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 1/4 cup Dijon mustard
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
• For the cabbage:
  • 1 small head cabbage, cut into wedges
  • 1 cup water
  • 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket in the crock pot, fat side up.
2. In a small bowl, mix together the Dijon mustard, brown sugar, and garlic powder. Spread this mixture evenly over the top of the brisket.
3. Sprinkle the spice packet that came with the brisket over the mustard layer.
4. Add the water and apple cider vinegar to the crock pot, around the brisket, not over it.
5. Cover and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.
6. Add the cabbage wedges to the crock pot, nestling them around the brisket. Cover and cook for an additional 30 minutes on high, or until the cabbage is tender.
7. Tip: For a deeper flavor, let the brisket marinate in the mustard mixture overnight before cooking.
8. Tip: If the cabbage is too firm after 30 minutes, let it cook for an additional 10-15 minutes.
9. Tip: Serve the cooking liquid as a light broth alongside the dish for added moisture and flavor.

Vividly tender and richly flavored, the corned beef melts in your mouth, while the cabbage absorbs the tangy sweetness of the mustard glaze. Consider serving this hearty dish over a bed of mashed potatoes for a comforting, complete meal.

Crock Pot Corned Beef and Cabbage with Thyme and Bay Leaves

Comforting and hearty, this dish whispers of home and the slow, loving process of cooking that brings us back to our roots. It’s a meal that asks for patience, rewarding you with flavors deep and tender, perfect for a quiet evening or a gathering of close friends.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into 3-inch pieces
  • 4 medium potatoes, peeled and quartered
  • 1 tsp dried thyme

Instructions

1. Place the corned beef brisket in a 6-quart slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water, bay leaves, and black peppercorns to the slow cooker, ensuring the brisket is mostly submerged.
3. Cover and cook on LOW for 8 hours, or until the meat is tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
4. After 8 hours, add the cabbage wedges, carrots, potatoes, and thyme to the slow cooker, arranging them around and on top of the brisket.
5. Cover and continue to cook on LOW for another 2 hours, or until the vegetables are tender. Tip: The vegetables should be soft but not mushy; check them at the 1.5-hour mark.
6. Once everything is cooked, carefully remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures the meat is tender and easy to chew.
7. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

Meltingly tender and richly flavored, the corned beef pairs beautifully with the sweet, earthy vegetables. For a twist, serve it over a slice of toasted rye bread, letting the juices soak into the bread for an extra layer of flavor.

Orange Glazed Crock Pot Corned Beef and Cabbage

Now, as the evening light fades, there’s something deeply comforting about the idea of a meal that cooks itself, filling the home with inviting aromas. This dish, with its tender meat and sweetly glazed vegetables, feels like a hug in a bowl, perfect for those days when time moves slowly.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the glaze:
  • 1/2 cup orange marmalade
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
• For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Instructions

1. Place the corned beef brisket in the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it doesn’t cover the top of the meat.
3. Cover and cook on low for 8 hours, or until the meat is tender. Tip: Resist the urge to peek, as lifting the lid can add to the cooking time.
4. In a small bowl, mix together the orange marmalade, brown sugar, and Dijon mustard to create the glaze.
5. After the brisket has cooked, carefully remove it from the crock pot and place it on a baking sheet. Brush the glaze evenly over the top of the brisket.
6. Broil the brisket in the oven for 3-5 minutes, or until the glaze is bubbly and slightly caramelized. Tip: Watch closely to prevent burning.
7. While the brisket is broiling, add the cabbage, carrots, and potatoes to the crock pot. Cover and cook on high for 30 minutes, or until the vegetables are tender. Tip: Cut the vegetables into uniform sizes for even cooking.
8. Slice the brisket against the grain and serve with the vegetables, spooning some of the cooking liquid over the top.

Velvety slices of brisket, glazed with a sticky-sweet orange coating, pair beautifully with the earthy vegetables, each bite a balance of flavors. Consider serving this dish with a side of crusty bread to soak up the delicious juices, making every last drop count.

Crock Pot Corned Beef and Cabbage with Cabbage Wedges

Lazy afternoons call for meals that simmer gently, filling the home with warmth and anticipation. This Crock Pot Corned Beef and Cabbage with Cabbage Wedges is a testament to simplicity and comfort, a dish that requires little but gives back so much in flavor and tenderness.

Ingredients

• For the corned beef:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
• For the cabbage wedges:
  • 1 large head cabbage, cut into 8 wedges
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the corned beef brisket into the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water and apple cider vinegar around the brisket. Sprinkle the brown sugar over the brisket.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the meat is tender.
4. About 30 minutes before the cooking time ends, prepare the cabbage wedges. Brush each wedge with melted butter and season with salt and pepper.
5. Place the cabbage wedges on top of the corned beef in the slow cooker. Cover and cook for the remaining 30 minutes on HIGH.
6. Once done, remove the cabbage wedges and corned beef from the slow cooker. Let the corned beef rest for 10 minutes before slicing against the grain.

Just as the seasons change, so does the way we crave our meals. The corned beef emerges fork-tender, its flavors deep and comforting, while the cabbage wedges offer a buttery, slightly crisp contrast. Serve this dish with a dollop of mustard or horseradish for an extra kick, transforming a simple meal into a memorable feast.

Balsamic Glazed Crock Pot Corned Beef and Cabbage

Lately, I’ve found myself drawn to the comforting embrace of slow-cooked meals, where flavors meld and tenderize over hours, offering a warmth that’s both literal and figurative. This dish, with its sweet and tangy balsamic glaze enveloping the hearty corned beef and cabbage, feels like a hug in a bowl, perfect for those days when time seems to stretch endlessly.

Ingredients

• For the corned beef and cabbage:
  • 3 lbs corned beef brisket with spice packet
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 onion, cut into wedges
  • 4 cups water
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water to the crock pot, ensuring it covers the brisket by at least an inch. Cover and cook on low for 8 hours.
3. After 8 hours, add the cabbage wedges, carrots, potatoes, and onion to the crock pot. Cover and cook for an additional 2 hours on low.
4. While the vegetables cook, prepare the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar, brown sugar, Dijon mustard, and garlic powder. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
5. Once the vegetables are tender, remove the brisket and vegetables from the crock pot. Brush the brisket generously with the balsamic glaze.
6. Slice the brisket against the grain and serve with the vegetables, drizzling any remaining glaze over the top.

Glazing the brisket not only adds a glossy, appetizing sheen but also introduces a delightful contrast to the savory meat. The cabbage and carrots soak up the balsamic’s acidity, balancing the dish’s richness. Consider serving this over a bed of creamy mashed potatoes for an extra layer of comfort.

Crock Pot Corned Beef and Cabbage with Pearl Onions

Sometimes, the most comforting meals are the ones that simmer quietly, filling the home with warmth and anticipation. This dish, a humble yet hearty combination of tender corned beef, sweet cabbage, and pearl onions, is a testament to the beauty of slow cooking.

Ingredients

• For the meat:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 1 cup pearl onions, peeled
  • 4 medium carrots, cut into chunks
  • 4 medium potatoes, cut into chunks

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it’s covered at least halfway. Cover and cook on LOW for 8 hours.
3. After 8 hours, add the cabbage wedges, pearl onions, carrots, and potatoes around the brisket. Cover and continue to cook on LOW for another 2 hours.
4. Once the vegetables are tender and the brisket is easily shredded with a fork, remove the brisket and let it rest for 10 minutes before slicing.
5. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid for extra flavor.

You’ll find the brisket melts in your mouth, while the vegetables offer a sweet contrast to the savory meat. Try serving it over a slice of rustic bread to soak up the delicious juices.

Classic Crock Pot Corned Beef and Cabbage

Sometimes, the most comforting meals are the ones that simmer slowly, filling the house with warmth and anticipation. This classic crock pot corned beef and cabbage is a tender, flavorful dish that feels like a hug in a bowl, perfect for those days when you crave something hearty and homely.

Ingredients

• For the meat:
  • 3 lbs corned beef brisket with spice packet
  • 4 cups water
• For the vegetables:
  • 1 large head cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 1 large onion, cut into wedges

Instructions

1. Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the water around the brisket, ensuring it’s covered at least halfway. The liquid will help tenderize the meat as it cooks.
3. Cover and cook on low for 8 hours. The low and slow cooking method ensures the beef becomes fork-tender.
4. After 8 hours, add the cabbage, carrots, potatoes, and onion to the crock pot, arranging them around and on top of the brisket.
5. Cover and continue to cook on low for another 2 hours, or until the vegetables are tender. This allows the vegetables to absorb the flavors without becoming mushy.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. This ensures each slice is tender and juicy.
7. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid for extra flavor.

Hearty and rich, this dish offers a beautiful contrast between the tender, salty beef and the sweet, softened vegetables. For a creative twist, try serving it over a slice of toasted rye bread, letting the juices soak into the bread for an extra layer of flavor.

Conclusion

Certainly, this roundup of 25 Delicious Crock Pot Recipes for Corn Beef and Cabbage offers a treasure trove of flavors to explore. Whether you’re a seasoned chef or a curious newbie, there’s something here to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!