Author: Susanne at


Happy LATE St. Patrick’s Day! Do you celebrate St. Patty’s Day by fixing Corned Beef & Cabbage? I know, I know, this post is coming to you AFTER St. Patrick’s day. But, there is a very good reason for this. I have cooked corned beef and cabbage the exact same way for most of my life, but this year I experiemented with my regular recipe and it was a total bomb diggity HIT!!! My family told me it is the best they have ever had…even better than any restaurant!!! You know this made me VERY happy!

You know, you don’t have to be Irish, or wait until St. Patrick’s day to enjoy this meal. My entire life I thought I had Irish in my blood. After DNA testing, I found out I do not. Not one bit. My whole life has been a lie! Ha! That’s okay, I do have a large chunk of Scottish in my blood and that’s pretty cool to me. Maybe I should experiment with some Haggis, neeps, and tatties, or don a kilt??? Ahh, we shall see.

It’s crazy how easy it is to make this meal. Seriously, chopping a few veggies and adding a few things to the slow cooker. Literally, like 15 minutes total in prep time. The rest is simply cook time. No fuss, for sure.

I typically buy the packages of corned beef that include a seasoning packet. Last year I bought my corned beef from Trader Joe’s and it didn’t come with a seasoning packet. Instead, the corned beef was already smothered with the seasoning. Same-same, I guess, because it still had the same seasonings, just sans the packet. This year, I purchased my corned beef from Costco and it was stellar and included a packet!


Cooked corned beef can either be thinly sliced or shredded. It’s entirely up to you. If you do decide to slice it, be sure to cut AGAINST THE GRAIN. If you cut with the grain, you are almost certain to end up with tough meat. This applies to slicing any type of meat. Simply look for the muscle fibers and look at which direction the fibers are running, then cut in the opposite direction. The reason I usually tend to shred corned beef is to remove the fat while I am shredding it.

If you want to use the HERBED HOTEL BUTTER to top the veggies (yes, you want to use it!), it can be made way ahead of time and put in the freezer. When it comes time to use it, simply pull out the amount you need and ta-da! I melt the herbed butter before pouring it over the veggies. I keep some of this in my freezer, so it is always on hand.

Left over corned beef makes a great hash and, also, great Reuben sandwiches.

You may be tempted to cook the corned beef on high, so it will be finished faster. DO NOT be tempted, my beauties. Corned beef is a tough cut of meat and allowing it to cook low and slow for a long period of time will help make the corned beef nice and tender. Low and slow, baby!

Make sure the corned beef is covered with liquid. If it isn’t, simply add more broth, water, or a combo of both.


  • Pre-packaged corned beef
  • Beef broth
  • Guiness Bold bottled beer
  • Beef broth base – Orrington Farms
  • Dark brown sugar
  • Powdered mustard
  • Bay leaves
  • Dried dill weed
  • Dried thyme
  • Freshly ground black pepper
  • Fresh garlic – an entire head!
  • Cabbage
  • Yukon gold potatoes, or baby potatoes
  • Baby carrots
  • Onion
  • See below for ingredients, or this link for Herbed Hotel Butter

Melted HERBED HOTEL BUTTER is melted and used to top all of the veggies.

CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE is always a good idea for dessert.

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**

I keep these broth bases stocked in my pantry at all times.

My favorite slow cooker of all time in the history of the world!



Deeply flavorful corned beef with perfectly seasoned potatoes, carrots, cabbage and onion…oh, and lots of garlic!
5 from 5 votes
Print Pin Rate
Course: Beef, Dinner, Holiday, Main Course
Cuisine: American
Keyword: Anytime meal, Cabbage, Corned beef, St. Patrick’s Day meal
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Author: Susanne


  • slow cooker


  • 4-5 pound Corned beef pre-packaged, rinsed
  • 1 Seasoning packet from the package of corned beef
  • 1/2 cup Dark brown sugar
  • 1 teaspoon Powdered mustard
  • 1/2 teaspoon Freshly ground black pepper
  • 2 Tablespoons Beef broth base Orrington Farms
  • 1 teaspoon Dried dill weed
  • 1 teaspoon Dried thyme
  • 3 cups Beef broth
  • 2 cups Water
  • 12 ounce Bottle of Guiness Bold
  • 4 Bay leaves
  • 1 head Fresh garlic yep, the entire head, each clove peeled
  • 1.5 pounds Yukon gold potatoes, or baby potatoes cut in half
  • 1 head Cabbage cut into wedges or shredded
  • 1/2 small bag Baby carrots cut in half lengthwise
  • 2 large Yellow onions cut into rings, or 1/2 moons
  • Herbed Hotel Butter see recipe below, or in the links section


  • Remove corned beef from the package, give it a rinse and place into slow cooker.
  • Add the beef broth, Guiness , water, and bay leaves to the slow cooker.
  • In a medium bowl, combine beef broth base, seasoning packet from the packaged corned beef, dark brown sugar, dried powdered mustared, dried dill weed, dried thyme, and freshly ground black pepper. Add this mixture to the slow cooker.
  • Add the entire head of peeled garlic cloves to the slow cooker.
  • Cover the slow cooker with a lid and cook for a total of roughly 8 hours, or until tender. You will be adding roasted veggies at about the 4 hour mark.
  • While the corned beef is cooking, prepare your vegetables. Cut the cabbage into wedges or shred it, peel the potatoes and cut in half or use baby potatoes, cut the carrots in half-lengthwise and the onions into rings or half moons. Drizzle liberally with EVOO. Bake in a pre-heated 375℉ oven until almost tender…about 40 minutes, stirring at the halfway mark. Remove from the oven and let sit until it is time to place them in the slow cooker.
  • After the corned beef has cooked for 4 hours, add the roasted cabbage, potatoes, carrots and onion and continue cooking on low for an additional 4 hours, or until the everything is cooked to your desired level of tenderness.
  • After the cooking process is finished, remove the corned beef to a cutting board. Cut against the grain in thin slices. Alternately, you can shred the meat, if you prefer. I usually shred it. Whichever way you prefer is A-OK!
  • Place the sliced or shredded corned beef onto a platter. Arrange the vegetables around the corned beef. Drizzle the pre-prepared hotel butter over the vegetables.
  • Viola! You have finished preparing a fabulous dinner with so very little effort.
  • Save the juice that the corned beef was cooked in in case you want to drizzle some over the corned beef and veggies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.