Slow Cooker “Corned” Beef and Cabbage


This morning we joined our friends at Fox & Friends to teach them how to turn the 3 day project of making corned beef into something you can do in your slow cooker in just a couple hours!

Slow Cooker ‘Corned’ Beef with Cabbage
Serves 6

3 lbs. bone-in short ribs
Kosher salt, as needed
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander seeds
1 teaspoon dry mustard
2 tablespoons vegetable oil
1 yellow onion, chopped
4 cloves garlic, cut in half
12 oz lager style beer, like Sam Adams
16 fl ounces chicken stock
2 teaspoons kosher salt
1 small head savoy cabbage cut into small wedges
1 tablespoon dijon mustard

Season the short ribs generously with salt.  Mix the black pepper, coriander and dry mustard. Season the short ribs with the spice mixture. Place a large pan over medium-low heat, add the oil and leave 5 minutes to pre-heat while the short ribs sit. Carefully add the beef to the pan and brown well on all sides. Remove the browned meat from the pan and add the onions and garlic. Sauté until tender, about 8 minutes. Deglaze with the beer and reduce by half.  Transfer the meat onions and beer to a slow cooker. Add the chicken stock and salt and place the cover on the cooker. Cook for 8 hours on low or 4 hours on high. One hour before the meat is done, add the cabbage to the cooker.

To serve, slice the short ribs and place on a platter, arrange the cabbage around the beef. Stir the mustard into the liquid in the slow cooker, then spoon the sauce over the meat.



  1. Jim Layton March 15, 2015 at 9:53 pm - Reply

    I saw your recipe on Fox and Friends this morning looked good! The above recipe did not say when you add the cabbage to the slow cooker? Thanks!

  2. Jerrry March 15, 2015 at 10:08 pm - Reply

    On this “Slow Cooker ‘Corned’ Beef with Cabbage”, why preheat the oven to 300 ?

  3. James March 16, 2015 at 12:17 am - Reply

    Jerry, you’re good! That is an error from when we adapted this from the oven to the slow cooker. It’s fixed mow

  4. Dee March 17, 2015 at 9:15 pm - Reply

    I’m making this today using Brussels Sprouts in place of cabbage. At the end, the recipe says to “stir the mustard into the liquid.” Other than the dry mustard that was rubbed into the short ribs at the beginning, there’s no mention of additional mustard of any kind. However, it smells fantastic!

    • James March 23, 2015 at 8:55 pm - Reply

      You’re right! There should be 1 tablespoon of dijon mustard stirred end at the end of the recipe. But we think it tastes just fine without it too. Hope you enjoyed!

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