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Slow-Cooker St. Patrick's Day Corned Beef and Cabbage


One of the most traditional St. Patrick's Day recipes, this slow-cooker corned beef and cabbage recipe will give you the time to finish the rest of your St. Paddy's party preparations!

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  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges, root end left intact
  • 1/2 pound small potatoes, halved if large
  • 6 sprigs thyme
  • 1 corned beef brisket, about 3 pounds
  • 1 tablespoon pickling spice
  • 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
  • Grainy mustard, for serving


Servings 1
Preparation time 15mins
Cooking time 315mins
Adapted from


Step 1

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

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