Easy Slow Cooker Corned Beef and Cabbage is hands-down the best corned beef recipe! Corned Beef brisket flavored with brown sugar, mustard, and apple juice can be cooked in the crock pot or instant pot.
What Makes this the Best Corned Beef Recipe?
I understand claiming this to be the best corned beef recipe is quite a statement. But hear me out.
People have told me time and again they’ve never enjoyed corned beef and cabbage before trying this recipe. The flavors of brown sugar, apple, and mustard convert anyone on the fence about corned beef!
The taste makes this recipe pretty stellar, but how easy it all comes together is the icing on the cake.
Simply whisk together apple juice, brown sugar, and whole grain mustard to cook the corned beef in your crock pot or pressure cooker.
The brisket is moist and tender, while the cabbage, potatoes, and carrots take on an incredible sweet and savory taste. Using the slow cooker or instant pot guarantees equally delicious results, so decide depending on equipment or how much time you have.
How Much Corned Beef Brisket Per Person
Corned beef shrinks down quite a bit during cooking, whether it’s cooked traditionally in the oven or in the slow cooker. What appears to be a large brisket in the store, can be deceiving.
Figure at least 1/2 – 3/4 pound per person depending on people’s appetites. To guarantee leftovers (the best part of cooking corned beef), one pound per person is best.
Should I Buy Flat Cut or Point Cut for Corned Beef and Cabbage?
When purchasing corned beef there is quite a price difference between flat cut and point cut corned beef brisket.
Point cut is generally much cheaper. It has more fat marbled throughout so it will fall apart easily upon cooking. Use this if you prefer shredded corned beef, which would be good in rubens or corned beef hash.
Flat cut is leaner and holds up for slicing. There will still be a layer of fat on one side, but this keeps the meat moist while cooking. After cooking the excess fat can easily be removed.
I always buy flat cut for Slow Cooker Corned Beef and Cabbage because it slices nicely and more of the weight is made up in meat versus fat.
What is in that Corned Beef Spice Packet?
For Crock Pot or Instant Pot Corned Beef and Cabbage the spice packet is sprinkled over the brisket before cooking. If the brisket doesn’t come with one you can improvise!
Sprinkle one tablespoon of pickling spice over the corned beef.
Or make your own seasoning by combining a crumbled bay leaf, mustard seeds, coriander seeds, allspice berries, crushed red pepper, and minced garlic.
What to Serve with Corned Beef and Cabbage
The beauty of Slow Cooker Corned Beef and Cabbage is it’s a whole easy meal in one recipe. Meat cooks right along side a delicious collection of cabbage, potatoes, and carrots.
However, I have never made this meal without making the world’s best Irish Soda Bread to go along with it. I think my family would disown me if I ever tried it.
The Irish Soda Bread recipe I use was the one my mother always made. As kids, we looked forward this bread all year (way more than corned beef and cabbage).
Basically we endured the meal to afford us seconds on the bread.
It’s like a dessert bread with a golden, crunchy, sweet crust, moist, chewy interior, and dotted with tangy cranberries. Plus it’s easily thrown together in five minutes.
Should Corned Beef Be Rinsed?
I always rinse the corned beef before cooking without sacrificing any flavor. However, this seems to be a matter of preference.
Some people shun rinsing away the gelatinous brine. I just find it, well, a little off putting.
Since this corned beef recipe cooks in mustard, apple juice, brown sugar, and spices, the extraordinary flavor still shines through!
How To Reheat Corned Beef and Cabbage
The best way to reheat corned beef and cabbage is to simmer covered on the stove.
Save the cooking liquid from the corned beef. Place the leftovers in a pot, pour the liquid over, bring to a boil, then cover and gently simmer until potatoes are warmed through.
How To Make Slow Cooker Corned Beef and Cabbage
- Place potatoes and carrots on bottom of large crock pot.
- Lay corned beef brisket on top and lay cabbage wedges over the top and on sides.
- Mix together apple juice, brown sugar, and whole grain mustard. Pour over top of everything and cook on low for 10-12 hours.
How To Make Instant Pot Corned Beef and Cabbage
- In the pressure cooker pour apple juice, brown sugar, and mustard. Stir to combine.
- Set the rack in the instant pot and place corned beef on top. Sprinkle seasoning packet over top.
- Cook on HIGH for 80 minutes with a 20 minute natural release, then quick release.
- Remove corned beef and wrap in foil to keep warm. Remove rack.
- Strain the cooking liquid with a mesh strainer. Pour 1 1/2 cups of cooking liquid back into the instant pot. Place potatoes, carrots, and cabbage in the pressure cooker. Cook on HIGH for 4 minutes and then quick release.
Tips for making Slow Cooker or Instant Pot Corned Beef and Cabbage
- Double the recipe in two crock pots, especially if you are having company. Corned beef shrinks during cooking. Refer to post above to gauge how much corned beef to buy per person.
- If the lid won’t fit securely with all the cabbage, no worries. Just cover the top with foil and place the lid on top of the foil. As it cooks everything will reduce in size.
- Make sure to use a large slow cooker or pressure cooker. At least a 6 quart slow cooker, or instant pot is best.
- If you don’t have a large enough slow cooker or instant pot, leave out the potatoes and cook them separately with this recipe.
Other MamaGourmand Dishes to Make St. Patrick’s Day Complete!
- Best Ever Irish Soda Bread
- Fluffy Mint Cream Chocolate Pudding Cake
- Boiled Salt Potatoes
- Bacon Brussels Sprouts
SAVE THIS Slow Cooker Corned Beef and Cabbage TO YOUR PINTEREST BOARD!
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Easy Slow Cooker Corned Beef and Cabbage is the best recipe ever with brown sugar, mustard, & apple flavors and cooked in the crock pot or instant pot.
- 2 pounds small red potatoes, about 1 1/2" diameter
- 1 pound baby carrots
- 1 small cabbage, cut in 8 wedges
- 3 pounds flat-cut corned beef
- 4 cups apple juice
- 3/4 cup brown sugar
- 1 tablespoon whole ground mustard
- 4 tablespoons butter, melted
- 4 tablespoons whole ground mustard
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Put potatoes on bottom of 6 quart slow cooker. Place carrots on top, then corned beef, fat side up. Sprinkle seasoning packet on top of corned beef. Fit cabbage wedges on top and around sides of brisket.
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Whisk together the apple juice, brown sugar, and mustard. Pour liquid over everything in the crock pot.
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Cook on low for 10-12 hours or high 5-7 hours until meat is very tender. Slice beef against the grain. Mix together (optional) mustard and butter and serve with vegetables and corned beef.
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In the pressure cooker pour apple juice, brown sugar, and mustard. Stir to combine.
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Set the rack in the instant pot and place corned beef on top, fat side up. Sprinkle seasoning packet over top. Cook on HIGH for 80 minutes with a 20 minute natural release, then quick release. Remove corned beef and wrap in foil to keep warm. Remove rack.
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Strain the cooking liquid with a mesh strainer. Discard solids and pour 1 1/2 cups of cooking liquid back into the instant pot. Place potatoes, carrots, and cabbage in the pressure cooker. Cook on HIGH for 4 minutes and quick release.
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Mix together (optional) mustard and butter and serve with vegetables and corned beef.
Tips for making Slow Cooker or Instant Pot Corned Beef and Cabbage
- Double the recipe in two crock pots, especially if you are having company. Corned beef shrinks during cooking. Refer to post above to gauge how much corned beef to buy per person.
- If the lid won't fit securely with all the cabbage, no worries. Just cover the top with foil and place the lid on top of the foil. As it cooks everything will reduce in size.
- Make sure to use a large slow cooker or pressure cooker. At least a 6 quart slow cooker, or instant pot is best.
- If you don't have a large enough slow cooker or instant pot, leave out the potatoes and cook them separately with this recipe.
How To Reheat Corned Beef and Cabbage
The best way to reheat corned beef and cabbage is to simmer covered on the stove.
Save the cooking liquid from the corned beef. Place the leftovers in a pot, pour the liquid over, bring to a boil, then cover and gently simmer until potatoes are warmed through.
❊SHOP THE RECIPE❊
Items used to make this recipe:
6 quart Slow Cooker 6 quart Instant Pot Quart Measuring Cup
OTHER RECIPES TO LOVE:
Sweet and Spicy Tacos With Lime Sour Cream
Potato Crusted Ricotta Frittata
Best Ever BBQ Pulled Chicken
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Corrie Cooks says
My family is fond of beef and so, I love to try new recipes for moist beef, but I don’t have a slow cooker. However, I’ll buy it soon. Can you tell me if I can put the frozen beef directly into the slow cooker or do I need to defrost it first? & what maximum amount of beef can be cooked in a one pot slow cooker?
Melissa says
Hi Corrie,
I don’t recommend putting frozen beef in the slow cooker for two reasons. First, this corned beef takes quite awhile to cook in the slow cooker and adding the time to thaw it first would take a few hours longer. Also, since the slow cooker cooks gradually it’s risky for the meat to stay at those in-between temps for too long. It could spoil the meat and make you sick.
People do put frozen meat in the instant pot with success, though. This works because the meat is brought to a safe temperature much faster.
If you have at least a 6 quart slow cooker you can fit up to a 4 pound brisket with all the veggies. Hope that helps and enjoy!
Melissa
Cher H says
I can’t wait to make this!!
Melissa says
I hope you love it as much as we all do. Enjoy!