Slow-Cooker Corned Beef and Cabbage

Haven’t made it yet, but willing to try. will let you know how it comes out.

I’ve been using this recipe for YEARS, and it always results in the most PERFECT corned beef ever. Never dry. Always perfectly cooked, and anybody I serve it to, raves. I have made this recipe my own over the years with some simple tweaks, but none of them involve changing the cooking temp. I have always cooked on high, and the meat and vegetables are always perfectly cooked. What I do differently: 1. I use a healthy amount of rutabagas and turnips cut into large chunks, instead of potatoes. I also cut the carrots and onion into large chunks. By the time I’ve put all vegetables in, the crockpot is already half full. 2. Instead of just water, I use the liquid in with the corned beef, and if it doesn’t equal 4 cups, I add enough water to make it 4 cups. 3. I use 8oz of Guinness Extra Stout, not 6oz. I’m unsure why so many people on here insist on using Budweiser or some other low flavor beer. The high flavor beer mellows while cooking, and adds a great hint of flavor to all the vegetables. 4. I add a small bay leaf on top of the meat after sprinkling the spices on. 5. I nestle cabbage wedges around the corned beef, at 7 hours. By the end of the final hour of cook time, the cabbage is perfect, and everything can be taken out and put on a platter to serve. As I said, it turns out perfectly every time! The leftovers, if there are any, make a great corned beef hash, and is perfect served with poached eggs, the morning after.

Substitute for beer? I mean, l`d hate to waste a good lPA on brisket….

I made it using Budweiser beer and I cooked it on low for 8 hours. I felt the low allowed the meat to become softer and the vegetables to be tastier. I really cook anything on high in the Crock-Pot especially meats. But did enjoy it

It turned out delicious, not extraordinary, but I did make some changes based on your reviews. I will number them so its easier to read: 1. I took some reviewers advice and used Killian Red beer. I used a whole bottle. 2. I used beef broth instead of water. Next time I will cut the liquid down to maybe 3cups. 3. I used a whole small bag of petite idaho baby potatoes (we like potatoes) 4. I did not make matchsticks of the carrots instead I cut large thick circles (chunks). 5. I cut the cabbage into quarter size pieces 6. I cooked on low for 10 hours and I did not add the cabbage last three hours of cooking because I was not available to do that. I added the cabbage on top of the meat. My cornbeef came pre-brined from the Butcher and he told me I did not need additional spices. I think next time I will add pickling spice with extra peppercorns and also a bay leaf. The vegetables did not turn out mushy at all because of their large size.

I did not make it our neighbor Mike made it and it was terrific! It was wonderful! He always likes to cook for a group of us and we are never let down, no matter what he chooses to cook.

I did this recipe once, and the vegetables came out way to mushy, now I just add a can of beer, and 6 oz of water, half way through the 8 hours I skim all the jelly fat off, and after 5 hours I add my vegetables on top of the corn beef, not in the water, and it steams the vegetables perfectly, not mushy. I like my vegetables just a little on the firm side, not much, still soft.

Made this with the main difference being that I cooked on low, I used large carrots cut into roughly one inch chunks, and I added the veggies later to keep from over cooking them. (Thanks to Kat H review.) It came out absolutely fantastic! Very easy recipe to follow. The corned beef was tender, juicy and delicious. The veggies all cooked perfectly without being too soft and were very tasty. Sorry, we had eaten it all up before I even thought about taking a picture, but It looked as good as it tasted. I’m keeping this one as a “frequent flyer” recipe.

Usually every year I just tolerate corned beef and cabbage, but this recipe is amazing. I used Belgian White for the beer, and we let it cook for 10 hours, and added the vegetables in the last 3 hours.

Very yummy!!

The recipe was easy to make and I followed it exactly as written. I liked it and it was worth making one time-but I won’t make it again. I made an almost identical recipe using an Instant Pot and I really preferred that method over the slow cooker. Thank you for the recipe!! 🙂

I cooked it on low rather than hi, as suggested by the recipe. Otherwise, it would have been ruined!! I liked it only because I cooked it properly.

This was great and my husband loved it. I used a mixture of whole baby potatoes and used beef broth instead of water. Wonderful!!!!

Simple and it was terrific. I got 5 stars from my guests. I used a lean flat cut and it took less time than the recipe called for which was a good thing because I started late.

I made this just as directed but used angry orchard instead of beer because I’m gluten free. Everyone loved it said it was delicious. I think it’s important to put your veggies underneath just like the recipe states keeps it from over cooking. My veggies were great too.

My husband is always asking for Corned Beef and Cabbage for St. Patrick’s day. First try last year was not good, very dry. Found this recipe and my husband was in love. Simple recipe, I am so happy he enjoyed it. He called me to tell me the meat was SO juicy. I think he was more in love with that meal at that point. LOL.

I have been making this recipe for several years. Delicious! I use a whole bottle of Killian’s Irish Red for the beer, which adds wonderful flavor. I cut the water back by 1 1/2 cups.

Should I rinse it, you ask? I’ve been making this t for years and have never done so. I discard all the juices in the packaging though. ( no place to reply with a comment)

This was my first attempt at making corned beef and cabbage and this was a hit at my house. Super easy subbed beef broth for water, was lazy and dumped in a bag of matchstick carrots instead. Also as someone previously posted I cooked on low, 3 hours in put in on high for an hour and a half, then back to low.

Absolutely perfect for St. Patrick’s Day. The recipe is correct. 8 hours on high. Very tender meat! My whole family went back for seconds! They ate it all!

I make this every year for St Patty’s Day. I forgot to buy beer, so used root beer as a substitute, which is fine. Have always used chicken broth instead of water and one year used beef broth; either is much better. I put potatoes on the bottom and meat on top, on high for 4 hours. By then the potatoes are done, so I remove them and add the onions, carrots and cabbage on top and around the meat on low for 4 hours. The extra cabbage I had on hand, cooked in a separate pot with chicken broth, Italian seasoning and bay leaves. Threw them all together at dinner time and it was great.