Slow Cooker Corned Beef and Cabbage Recipe (2024)

I have always used 2 whole cloves, 10 whole black peppercorns, 2 bay leaves, and 1/4 teaspoon mustard seeds. This was my part Irish mother’s recipe.

I would substitute the wine with Guinness Beer. I’ve braised my corn beef with it for years, adds amazing flavor. I also dislike boiled vegetables, so I roast a combination of carrots, Brussels sprouts and small red potatoes on a separate sheet pan in the oven.

What if there is no spice pack included? What spices should be used instead?

I put my cabbage in at the 'only two more hours' point. The cabbage was cooked and quite savoury.

An incomplete list of pickling spices in prior post:1 tablespoon allspice berries1 tablespoon black peppercorns1 tablespoon black or brown mustard seeds 1 tablespoon cloves 1 tablespoon coriander seeds1 tablespoon red pepper flakes (optional)2 teaspoons ground dried ginger1 teaspoon freshly grated nutmeg2 bay leaves (dried and crumbled)1 cinnamon stick (smashed or crumbled)

I find McCormick pickling spice works well.

I thought the cabbage and carrots were pretty overdone. I’m making a note to reduce the time from 4 hours on low to 2 hours on low.

A great recipe, my family loved the meat and the vegetables. I did the 4 hours on high the day before, then did 5 hours on low with the vegetables on the day of. Everything was perfect. I did not do the glaze.

My corned beef was great. I ensured that there was enough water to come up the side of the brisket. Mine was an eight hour crock pot on low and truly delicious. I just served it for brunch.

Use Guinness. Skip glaze. Low for 8 hr adding veg at 4.

Turned out perfectly! The cabbage was wonderful and not over cooked as it's positioned on top and only for the last 4-hours. I had not tried it with wine before and enjoyed the lighter flavor which did not over power the flavor of the dish. I did add some an additional carrot, a bit more wine & a 1/2 cup of leftover both with 1/2 of a parsnip I needed to use up. Just great no other changes. Wonderful!

I don’t see any reason to add honey to this recipe and make a glaze. Totally unnecessary added sweetener. Otherwise, it’s delicious. I confess that I roasted our carrots and potatoes separately in butter, but served the cabbage and corned beef with the juices and good mustard, and it was all a treat.Generally, added sweeteners detract from a savory dish’s flavors, erasing nuances. This is one.

Napa cabbage with corned beef is a revelation. It is tender and soft unlike standard cabbage. It is also less bitter. I cut one Napa cabbage into quarter longitudinally. It cooks a lot faster than standard cabbage so don't walk away from it. If you overcook it, it will fall apart.

I’m surprised by the comments about this dish turning out poorly! For years I’ve made my corned beef by slowly cooking in the oven. This year, I wanted to break free and decided to give the crockpot version a try. My husband said it was the best he’s ever had. I did not change a single thing. The meat was tender and delicious. And oh my god, the glaze. Do not skip the glaze. It’s a delightful addition, and I even made extra for a little drizzle.

This was so good. My slow cooker could have fit the entire head of savoy cabbage so I wish I used all of it plus added more carrots. I agree with others - the potatoes could be added 90 minutes to 2 hours left during the low-temp phase. I skipped adding flaky salt, everything was so savory perfectly.

Onions, of course! Bay leaves! Crock Pot is perfect for this...

I made this double batch dozen corn Dutch oven omitted all hot peppers for old bay and had md crab claws was delicious cobs cooked in broth took out and added the rest

Made this exactly as instructed… TAAASTY! I was worried that the wine (I went with the recommended Riesling), would make this boozy, but the sauce produced was perfect. The potatoes were slightly overcooked, so I might wait an hour before adding them.

This slow cooker version is great! Cooked meat day 1 for 4 hrs on high; Day 2 vegetables for 5 hrs on low, adding meat to warm it just at the end. Used the long list of spices noted by Jude in comments, cutting back some on hot pepper flakes & ginger and the whole family loved it. This recipe is a definite keeper to go in the file along with many other wonderful Sarah DiGregorio recipes.

Without a spice pack and as suggested, I added cloves, peppercorns, bay leaves, and dried mustard. Slow cooked the meat in Guiness Stout for 5 hours the day before, then on the day I added potatoes, carrots, parsnips and onion and cooked on low for 2 hours, then high for 2 hours. I did use the glaze and served the extra with the meal. It was all quite tasty.

Made this last night, following suggestion to use Guinness instead of wine. Couldn’t detect a hint of flavor from the dark beer. Honey Dijon glaze was terrific! Vegetables were your typical bland flavor. Will search other recipes looking for a flavor boost.

Made this again and absolutely no regrets! Using Snake River Wagu Corned Beef and this recipe makes for an wonderful meal.Leftovers take Corned Beef Hash to the next level when served with a water poached egg. Not sure we can wait another year to enjoy again!

I love salt but this turned out super salty. I rinsed the meat as recipe called for and did not add salt. I suppose this must be because the meat itself was brined too long? It was a Whole Foods organic first cut brisket corned beef. Anyone else had this experience? Also I cooked for 4 hours on high, added cabbage and carrots, cooked on medium for 2 hours more. Potatoes were roasted and served on the side as we prefer them that way.

Adjusted times as recommended by others (4 hours high + 2 hours low + 2 hours low with carrot and potato chunks, cabbage wedges = 8 total, and veg was cooked but not mushy) didn't bother with wine or glaze and didn't miss it. I'm never cooking corned beef in a pot again, this was perfect and easy.

Used hot honey with the mustard, made a wonderful glaze.

I wanted this to cook while I was at work. I did 8 hours on low. I cooked the cabbage and potatoes ladled with roast drippings on a sheet pan for at 450. Cabbage I cut into 1/2" wedges.

Should I reduce cooking time with a 2 1/4 lb corned beef? Or alter anything else in the recipe to match the corned beef weight difference?

1. Fat is flavor.2. If the desire is for a low-fat diet, one should avoid even thinking about corned beef.3. The point cut is more flavorful, and no one ever got extra credit for neat slices.

This was so good. My slow cooker could have fit the entire head of savoy cabbage so I wish I used all of it plus added more carrots. I agree with others - the potatoes could be added 90 minutes to 2 hours left during the low-temp phase. I skipped adding flaky salt, everything was so savory perfectly.

Rinse wellSlow cook 8 hours in guineas or or pale ale with pepper and cloves and bay leaf and onion and celery Finish in oven at 375Use mustard brown sugar glazeMashed potatoes Grill carrots and cabbageDelicious!