Slow-Cooked Corned Beef with Root Vegetables and Cabbage

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow cooker corned beef cooked low and slow with hearty carrots, potatoes, and cabbage for effortless tender results. This Irish-inspired St. Patrick’s Day recipe, ready in about 495 minutes, pairs corned beef brisket, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 Irish cuisine 460 cal/serving

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Ingredients

3 pounds corned beef brisket
1 large, sliced yellow onion
4 large, peeled and cut into chunks carrots
6 medium, quartered red potatoes
1 medium head, cut into wedges green cabbage
2 cups beef broth
3, minced garlic cloves
2 whole bay leaves
1 tablespoon whole black peppercorns
2 tablespoons Dijon mustard
1 tablespoon brown sugar

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Instructions

Step 1: Place 3 pounds corned beef brisket in the slow cooker with 1 large sliced yellow onion, 4 peeled and chunked carrots, 6 quartered red potatoes, 2 cups beef broth, 3 minced garlic cloves, 2 whole bay leaves, and 1 tablespoon whole black peppercorns.
Step 2: Cover and cook on low for 8 hours until the meat is fork-tender.
Step 3: About 1 hour before serving, add 1 medium head of green cabbage cut into wedges to the slow cooker and continue cooking until the cabbage softens.
Step 4: Remove the brisket and let it rest for 10 minutes before slicing against the grain. Mix 2 tablespoons Dijon mustard with 1 tablespoon brown sugar and serve alongside the sliced corned beef and vegetables.