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Slow Cooker Corned Beef, Barley & Cabbage

This classic Irish supper can be prepared the evening before and reheated in the oven for 30 minutes, or assemble in the slow cooker in the morning to simmer all day. Add the steamed cabbage just before serving for fresh taste and colour.

1 cup (250 mL) pot or pearl barley
1 large onion, cut into thick slices
3 large carrots, quartered
1 bottle (12 oz / 341 mL) beer
1 can (10 oz / 284 mL) less sodium beef broth
3 cups (750 mL) water (approximately)
1 bay leaf
2 lb (1 kg) prepared uncooked corned beef brisket, rinsed
1 small cabbage, cut into 1 inch (2.5 cm) slices
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) mayonnaise
½ tsp (2 mL) freshly ground black pepper

Add barley, then onion and carrots to the slow cooker. Place corned beef on top of vegetables.Pour in beer, broth, and enough waterto cover beef by 1 inch (2.5 cm). Add bay leaf.

Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.

Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.

Remove corned beef from slow cooker and carve into ½ inch (1 cm) slices.

In a small mixing bowl, blend Dijon mustard, mayonnaise and ground pepper.

In individual shallow serving bowls, place barley, carrots and onions. Top with sliced corned beef and cabbage.

Serve with sauce to drizzle over corned beef.

Makes 4 servings.

Nutritional Information (per serving):

Calories: 799
Protein: 43 g
Carbohydrate: 62 g
Fibre: 14 g
Sugars: 11 g
Fat: 40 g
Saturated Fat: 11 g
Trans Fat: 0 g
Cholesterol: 125 mg
Sodium: 3251 mg
Potassium: 1401 mg


  1. John Kelso

    Recipe sounds good but that looks like wrong picture. I see beans and celery which are not in the recipe

    • GoBarley

      Hi John,

      Yep, that was the wrong photo. It was an image of our slow cooker beans and barley. Thank you so much for pointing it out. I have updated it with the correct image. Happy cooking!

  2. Sharon

    Hi there,
    I love these recipes as I’m new to the world of Barley but could you please say what a serving size is? For those of us trying to watch our numbers, this would be very helpful. Thanks

    • GoBarley

      Hi Sharon,

      Sorry about the delay, I reached out to our recipe developer and she noted that it would be about 350g per serving (4 servings per recipe). This would be equivalent to 1/2 cup of the cooked barley, 1/4 of 2lb corned beef (about 200g) and 2 pieces of large carrot and 2 slices of small cabbage. I hope this helps.

      Thank you.
      – Sydney


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