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Crockpot Corned Beef and Cabbage Recipe

User Rating 4 Star Rating (5 Reviews)


corned-beef dinner

Corned Beef Dinner

Photo: Diana Rattray
A flavorful crockpot corned beef and cabbage, made with corned beef and cabbage, potatoes, and carrots.


  • 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
  • 3 medium carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 corned beef brisket, about 3 pounds
  • 1 cabbage, about 2 pounds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water


Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.

Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Corned beef and cabbage recipe serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Variations on this recipe to balance the saltiness, Member slowhands95128

Corned beef is brined in salt water, by definition. The ""corn"" is the coarse salt. That is how it is preserved, much like ham. Because it's saltly, always, I add a few spices to balance the salt. I use extra water to cover, and add about 2 TBSP brown sugar or maple syrup, 1/2 cup vinegar -- and as a variation sometimes I throw in a lemon, halved. I find the extra water, slight sweetness and acidity mellow the salt. You may or may not like the lemon, try it once to see.

13 out of 13 people found this helpful.

See all 5 reviews

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Corned Beef and Cabbage

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