Slow-Cooker Corned Beef

Cooked corned beef on a cutting board. Cabbage, carrots and potatoes are in white bowls to the side.

This recipe comes with all the fixin’s – cabbage, carrots and potatoes. Low and slow is the way to go when it comes to corned beef, so allow plenty of time for everything to come together. 

Enjoy the bounty with Irish soda bread the first go-round and then all of those goodies make a perfect filling for Irish Empanadas the next meal. Around St. Paddy’s Day, BriarPatch’s Meat and Seafood Department has “plug and play” corned beef options, either pre-rubbed or including a spice packet, that are perfect for this recipe.


  • 5 baby red potatoes, quartered 
  • 2 large carrots, peeled and cut into circles 
  • 1 small yellow onion, peeled and cut into bite-sized pieces 
  • 1 cup water or beef broth 
  • 1 bay leaf 
  • 2 lbs pre-seasoned corned beef brisket (See note ***) 
  • 12 oz beer – like Guinness Stout 
  • ¼ head cabbage, coarsely chopped


Add onions and water to slow cooker. Place brisket on top of onions and pour in water/broth and beer. 

Cook on High for 1 hour, then turn down to Low. After 4 hours cooking time, skim off fat and add potatoes and carrots. Cook 2 more hours, then stir in cabbage and cook 2 hours more (total cooking time = 8 hours).