Rating: 2.5 stars
154 Ratings
  • 5 star values: 9
  • 4 star values: 18
  • 3 star values: 55
  • 2 star values: 55
  • 1 star values: 17

Inexpensive, easy to cook, and delightfully tender and satisfying, Corned Beef and Cabbage proves a pleasing meal any time—not just on St. Patrick’s Day. At the grocery, look for corned beef brisket. In some cases, the meat will come with a spice packet, which you’ll add to the slow cooker. But some brands cure the meat before packaging; if it’s labeled as “corned,” you’re set. We developed a recipe that cooks over 7 or 8 hours on low, but is also ready after 4 to 5 hours of cooking on high, for quicker preparation, or even a warming Sunday supper.


Credit: Steve Giralt

Recipe Summary

20 mins
8 hrs 20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine the thyme, caraway seeds, beef (cut in half to fit if necessary) with spice packet, carrots, cabbage, potatoes, and ½ cup water in a 5- to 6-quart slow cooker. Cook, covered, until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

  • Transfer the beef to a cutting board and thinly slice.

  • Serve warm with the carrots, cabbage, potatoes, and mustard, sprinkled with fresh thyme leaves.

Nutrition Facts

676 calories; fat 39g; saturated fat 13g; cholesterol 197mg; sodium 2393mg; protein 42g; carbohydrates 39g; sugars 11g; fiber 9g; iron 6mg; calcium 151mg.