Slow Cooker Corned Beef and Cabbage

Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

Easy and delicious recipe for your slow cooker!

Ingredients Nutrition


  1. Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.
  2. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.
  3. Add the cabbage wedges and apple slices and caraway seeds if using them.
  4. Pour beer over top.
  5. Cover and cook on low for about 7 hours or high for about 4-5 hours.


Most Helpful

Delicious!! I love dishes that can be quickly "thrown" together and then forgotten until serving time. This dish definitely fits that category. I made it as written using the 2 TBS. of Dijon mustard, 1/4 tsp. caraway seeds and a dark porter for the beer. The only thing I did differently was to add the cabbage during the last hour of cooking, turning the crockpot up to "high" to make sure the cabbage got done. I served this with roasted red potatoes and carrots. My family loved this and gave it 2-thumbs up. Thank you for sharing this quick, easy, and delicious is definitely a keeper. I made this for ZWT 3.

Bayhill June 02, 2007

I followed this recipe without the caraway was FANTASTIC! Everyone raved about the dinner! This was my first attempt at Corned Beef & Cabbage, so I was thrilled. The Apple Cider Vinegar gave tang while the Brown Sugar took away the acidity. The beer melded everything together for a flavorful meal. Thanks for sharing this recipe!

FoodieFun November 23, 2010

This was terrific!!!! I bought a 4 pound corned beef (wih the seasoning packet) and HAD to cook it today or lose it. Unexpectedly I got home much later than I thought (2pm) and looked for a way to cook it quickly (by 8 pm) for dinner. This was SUCH a winner. I didn't have all the ingredients on hand, so used small red potatos instead of cabbage, light beer instead of dark, and the seasoning packet that came with the meat instead of the dry spices. It was still absolutely excellent. I cooked it on high fom 3-8 pm. Next time I'll make it according to the recipe (it couldn't get any better, but we'll give it a shot!), but for taste, ease, and adaptability I give this the highest marks! Thanks, Parsley!

wendyfltwd March 20, 2008

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