Corned Beef and Cabbage Crock Pot

Corned Beef Dinner

This corned beef and cabbage crock pot dinner is traditionally made for Saint Patrick’s Day but is great for any time of the year. By making it in a slow cooker you are letting it virtually cook itself. All you have to do is place everything in the cooker and let it be. You will come home to a wonderfully tender and super flavorful corned beef and vegetables.

Saint Patrick’s Day is an Irish Christian celebration that fall on March 17th. It is a national holiday in Ireland but it is celebrated in many countries around the world. Perhaps the most memorable thing about that day is that one should wear the color green. Green foods and drinks are also very popular that day.

You can buy a corned beef at the store for this recipe or you can make your own at home. I corn beef at home often. It is not a complicated process but it does require time. It will take about 14 days for your beef to be ready. Click here to learn that process if you want.

If you have left over corned beef use it for corned beef hash or for Reuben sandwiches.

Here is what you are going to need for this delicious corned beef and cabbage crock pot dinner:

Serves six to eight
2 to 2.5 pounds corned beef brisket
1 small green cabbage, quartered
6 to 8 small carrots
12 small potatoes
2 TBS mustard
1 TBS brown sugar
24 oz. beer

Rinse the brisket and place in the slow cooker. If it is already seasoned go ahead and spread on the meat evenly. If they are separate go ahead and add them to the meat. Place all the vegetables around the meat.

Whisk the mustard, brown sugar and beer in a separate bowl. Pour over the meat and vegetables. Cover and cook on low for 7.5 to 8 hours.

Remove the meat from the cooker and cut it against the grain. Place it in a platter and surround with the vegetables. Serve with mustard and prepared horseradish.
Serve and enjoy!

Print the Crock-Pot Boiled Corned Beef Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • June 20, 2011

    Gaylord Moyer

    Your recommendations are find on…I feel the idea of persistence is especially important…it’s what you do over time that details…delivering regular quality.

  • June 20, 2011


    Thank you very much for coming by! I really appreciate it! Have a wonderful week!
    Mary Ann

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