Crockpot Corned Beef & Cabbage

Serves: 6-8

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St. Patrick’s Day - wearing of the green, shamrocks and, of course, the traditional Irish-American St. Paddy’s meal, corned beef and cabbage. There are various ways to prepare corned beef but I’ve found that this simple hearty dish is so easy and delicious prepared in a crockpot. The low temperature makes the meat so tender. Enjoy!


1 3½ – 4 lb. corned beef brisket with seasoning packet
1 onion cut in wedges
4 carrots sliced
3 – 4 potatoes quartered
1 head cabbage quartered or cut in wedges


Place the onion into the bottom of your slow cooker then place brisket on top. Add the seasoning packet. Pour water over the brisket until it is just covered. Cover and set the cooker on low for 8 hours. After 4 hours, add the carrots and potatoes. After 6 1/2 hours, add the cabbage by pressing them down into the liquid. When cooking time is finished, let the corned beef rest for 5 to 10 minutes before slicing.


-You can add the carrots and potatoes at the same time as the onion. I prefer to add them 4 hours later. They remain a little firmer that way.


Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published March 2, 2015

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