crockpot corned beef and cabbage recipe


corned beef brisket red or yellow potatoes carrots halved lengthwise water green cabbage pickling spice (or pickling spice packet) optional for serving butter (traditional or vegan)

about this recipe

gluten-free dairy-free paleo friendly

Incredibly simple to prepare, deliciously fork-tender Crockpot Corned Beef and Cabbage recipe! A hearty and filling one pot meal that also makes the Reuben sandwich leftovers of your dreams.  Make it with or without beer!



In a large 6-quart slow cooker, arrange the potatoes in an even layer.



Coat the brisket evenly with the pickling spice, then place on top of the potatoes, fat side up. Add the water, it should come to just the top of the beef, but not submerge it.



Cover and cook until the beef is very tender, about 7 to 8 hours on low or 5 to 6 hours on high. Do not remove the lid during the cook time (except to add the veggies).



Uncover, add the cabbage and carrots on top of the beef, then recover and cook an additional 2 to 3 hours on low or 1 to 2 on high, or until the veggies are tender and a fork slips easily in and out of the meat.



Turn off the slow cooker. Transfer the beef to a cutting board, allowing to rest for 5 minutes. Slice against the grain into ½-inch thick slices. Serve with the cooked potatoes, carrots, and cabbage, dotting with butter if desired.

If you want to add even more flavor, swap in beer or apple juice for the water in this recipe. I also tested this recipe with Guinness beer, which I found caused the carrots and potatoes to be overly bitter. If you want to use Guinness, I’d suggest skipping the carrots in this recipe!

how to make corned beef with beer:

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