Rating: 4 stars
55 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4

Here's a slow cooker recipe for corned beef and cabbage, a St. Paddy's Day favorite. But why wait until March? The one-dish dinner recipe will taste great any time of year.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

10 hrs
10 hrs 15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.

  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.


If your brisket doesn't come with a spice packet you can combine 2 Tbsp. mustard seeds; 2 Tbsp. coriander seeds; 1 Tbsp. black peppercorns; 1 Tbsp. whole allspice; 1 Tbsp. whole cloves; 8 whole cardamom pods; 2 cinnamon sticks, broken into pieces; 4 bay leaves, crumbled; 1 tsp. ground ginger; and 1 tsp. crushed red pepper (optional)

Nutrition Facts

457 calories; fat 27g; cholesterol 115mg; saturated fat 7g; carbohydrates 16g; mono fat 13g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 35g; vitamin a 10058.2IU; vitamin c 72.6mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 36.3mcg; vitamin b12 2.4mcg; sodium 1543mg; potassium 867mg; calcium 50.5mg; iron 5mg.