Crock Pot Corned Beef and Cabbage

Saint Patrick’s day is a big deal for me. For 3 reasons:

1. It is my daughter’s birthday!

2. I’m part Irish

3. I absolutely love this dish!

I used to try making it in the oven like my grandma but let’s be real here; I’m not her and I butcher it every time I try. This is fool proof. Even the person who burns water can’t mess up this recipe!



Crock Pot Corned Beef and Cabbage

15 minPrep Time 10 minutes

5 hr, 20 Cook Time 1 hour

5 hr, 35

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  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns


  • Place the brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water in a 5-6 quart crock pot. Cover and cook on high 4 hours.
  • Add the cabbage and cook on high for another 1 hour and 20 minutes. Remove meat, slice and serve with cauliflower puree or buttermilk mashed potatoes. Enjoy!
Recipe Type: Dinner



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