How Much Corned Beef Per Person for Dinner

Slow Cooker Corned Beef and Cabbage is the ideal hands-off Irish-American recipe. This dinner is perfect year round or specifically for a St. Patrick's Day feast! This recipe takes 15 minutes to prep and 9 hours to slow cook. The dinner results in fork-tender corned beef and flavorful vegetables.

We love corned beef in my house. In fact, we eat it year-round. Not just for St. Patrick's Day! I have been making this recipe for Slow Cooker Corned Beef since I was a newly wed. My mom taught me how to make Stovetop Corned Beef, but I knew their had to be an easier way.

I was working a full time job outside the house, and just couldn't cook a corned beef brisket for hours on the stove. That's when I gave the slow cooker a try. I was hooked after my first attempt and I think you'll be, too! Make sure you checkout my even quicker method to cooking corned beef brisket in the Instant Pot.

Table of contents

• Ingredients
• How to Cook Corned Beef Brisket in a Slow Cooker
• Slow Cooker Corned Beef FAQs
• Tips & Tricks
• Leftover Corned Beef Recipes

Ingredients

If you love Irish food you'll know that all these ingredients are pretty much a staple in the Irish diet.

• Corned Beef – Any size or brand corned beef will do. My rule of thumb is at least a half pound per person since the meat will shrink a little.
• Carrots – I love to use whole carrots, but baby carrots work as well.
• Onions – A few whole onions lend additional flavor and best of all tastes so delicious after slow cooking for hours.
• Potatoes – I love baby potatoes. Medium size potatoes work too. If you need to use a large potato you may have to cut the potato in half when you go to add in the cabbage.
• Cabbage – I like to use a small head of cabbage since it can be tight with all the other ingredients inside the slow cooker.
• Thyme – I love to use fresh thyme in the slow cooker. It just adds a little extra flavor.

How to Cook Corned Beef Brisket in a Slow Cooker

• In a large slow cooker, place the corned beef on the bottom of the slow cooker (do not rinse off–allow all the juices from the packaging to go inside the slow cooker). Sprinkle pickling spices on top of the corned beef.
• Layer with peeled carrots and onions, followed by the baby potatoes. Place sprigs of thyme around the slow cooker then pour the water over the ingredients.
• Set on low and cook for 8 hours.

• Once the corned beef and vegetables have cooked for 8 hours, move around the vegetables to make room for the cabbage.
• Submerge the cabbage in as much liquid as possible, place the lid back on the crock pot and place on high for 1 hour.
• Slice the Corned Beef against the grain, divide vegetables evenly among plates, and serve with a grainy mustard.

Slow Cooker Corned Beef FAQs

Here are some of the most frequently asked questions when cooking corned beef in the slow cooker.

How much corned beef brisket should I buy per person?

Whenever I buy corned beef brisket I'll estimate at least a half pound per person. Since I love leftover corned beef I try to purchase one pound per person.

Can you overcook corned beef in a crockpot?

Yes, you can overcook anything in the crockpot including corned beef. Low and slow is best when slow cooking. This gives you the most tender meat. You also want to make sure you don't remove the lid too often and that the meat and most of the vegetables are covered in liquid.

Do you drain corned beef before cooking?

Draining corned beef before cooking has seemed to become a controversial topic. I have never drained the

Do you put corned beef fat side up or down?

If you are cooking a corned beef brisket in liquid you should always cook the brisket fat side up. This will help keep the meat moist by both the liquid and the fat drippings. Prior to serving, I always take the time to carefully cut the fat off the meat.

How do you slice corned beef brisket?

You always want to slice the corned beef brisket against the grain. That means you are not slicing with the lines–you slice against them. If you slice with the grain you might risk

Tips & Tricks

Here are a few of my favorite tips and tricks I've found helpful to get my crock pot corned beef on the table as quickly as possible.

• Slow Cooker – I use an oval KitchenAid 6.5 Quart Slow Cooker. Please make sure you are using a slow cooker of at least similar size and shape for the recipe.
• Cabbage – Smaller quarters of cabbage will cook quicker. Cabbage must be submerged in the liquid to cook.
• Boiling – If you don't want to wait an extra hour, you can boil cabbage in a pot of hot boiling water for 10 minutes or until soft.
• Carrots – To save time, you can use baby carrots. I promise they will still taste just as good.
• Beer – You can substitute a bottle of your favorite beer for water. I would advise against fruit flavored or very stout beers. As these flavors could alter the taste of your dinner.

Leftover Corned Beef Recipes

If you love Irish food, you'll love my other Irish Recipes.

If you make my Slow Cooker Corned Beef and Cabbage recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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• ▢

  Slow Cooker

• ▢ 3 lbs. Corned Beef
• ▢ 1 tablespoon Pickling Spice
• ▢ 10 Carrots peeled and cut in half
• ▢ 2 Onions
• ▢ 12 Baby Potatoes
• ▢ 12 oz. Water
• ▢ 10 Sprigs Fresh Thyme
• ▢ 1 Small Head of Cabbage quartered

• In a large slow cooker, place the corned beef on the bottom of the slow cooker (do not rinse off–allow all the juices from the packaging to go inside the slow cooker). Sprinkle pickling spices on top of the corned beef.

• Layer with peeled carrots and onions, followed by the baby potatoes. Place sprigs of thyme around the slow cooker then pour the water over the ingredients.

• Set on LOW and cook for 8 hours.

• Once the corned beef and vegetables have cooked for 8 hours, move around the vegetables to make room for the cabbage.

• Submerge the cabbage in as much liquid as possible, place the lid back on the crock pot and place on HIGH for 1 hour.

• Slice the Corned Beef against the grain, divide vegetables evenly among plates, and serve with a grainy mustard.

• Slow Cooker – I use a KitchenAid 6.5 Quart Oval. Please make sure you are using a slow cooker of at least similar size and shape for the recipe.
• Cabbage – Smaller quarters of cabbage will cook quicker. Cabbage must be submerged in the liquid to cook.
• Boiling – If you don't want to wait an extra hour, you can boil cabbage in a pot of hot boiling water for 10 minutes or until soft.
• Beer – You can substitute a bottle of beer for water.

Serving: 1 c | Calories: 951 kcal | Carbohydrates: 64 g | Protein: 58 g | Fat: 52 g | Saturated Fat: 16 g | Cholesterol: 184 mg | Sodium: 4304 mg | Potassium: 2703 mg | Fiber: 15 g | Sugar: 18 g | Vitamin A: 25830 IU | Vitamin C: 226 mg | Calcium: 220 mg | Iron: 9 mg

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Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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