Slow Cooker Corned Beef, Cabbage and Red Potatoes

Slow Cooker Corned Beef, Cabbage and Red Potatoes

By March 16, 2012

I have never made corned beef or any special food for St. Patty's Day so I thought I would give it a try this year. We bought a quarter of a cow in the fall so I didn't want to run out and buy a corned beef package and decided to use a beef brisket that we had in the deep freeze which meant I needed to come up with my own seasoning concoction.

I had already put the broth and brisket in the crockpot when I took the picture.

  • Prep Time : 15 minutes
  • Cook Time : 5h 00 min



  • I chopped up the onion and put it in the crockpot and then poured in a can of beef broth. I then put the brisket (which I let thaw over night) on top. I sprinkled the top with house seasoning, brown sugar, old bay seasoning and some extra pepper.
  • I cut the head of cabbage in half and then in quarters and laid it around on top of the brisket. I quarted the potatoes and laid them on top as well. I then added enough water to more than cover the brisket.
  • I initially turned the crockpot on low for about 4-5 hours but the meat wasn't as tender as I wanted so I added some more water, moved the veggies around, sprinkled a little more house seasoning and old bay seasoning (about a tsp of each) and turned the heat up to high. It was done within 2 hours of turning on high and the meat was tender and starting to fall apart. Next time I might add some minced garlic, horesradish or red pepper flakes to see if it kicks it up a little more but the dish was still good. My mother in law, who is picky, liked it!

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)