Throw these two savory favorites in the slow cooker with 3 other simple ingredients. You get a festive, comforting meal that tastes like an Irish hug. Your family will be begging for seconds this Marc

This 5-ingredient slow cooker corned beef and cabbage noodles is my streamlined, weeknight-friendly nod to the classic Irish-American corned beef and cabbage you see every March. Instead of simmering a whole brisket with a long list of vegetables, we cut cured corned beef into chunks, tuck it into the slow cooker with cabbage, broth, and a little mustard, then finish everything with wide egg noodles. The result is a festive, comforting bowl of tender meat, sweet-savory cabbage, and silky noodles that tastes like a cozy Irish pub supper—with almost no hands-on work.

Serve these corned beef and cabbage noodles in warm shallow bowls, with plenty of the broth spooned over the top so the egg noodles stay luscious. A simple side of buttered peas or green beans keeps the plate bright and seasonal. Dark, crusty rye or soda bread is perfect for soaking up the savory juices, and a sharp grainy mustard or prepared horseradish on the table lets everyone bump up the tang to taste. If you enjoy a drink pairing, a malty Irish red ale or a crisp hard cider complements the salty, cured beef and the sweetness of the cabbage nicely.

5-Ingredient Slow Cooker Corned Beef and Cabbage Noodles

Servings: 6

Ingredients

2 pounds corned beef (with seasoning packet, cut into 1-inch cubes)
1 small head green cabbage, cored and chopped into 1- to 2-inch pieces
4 cups low-sodium beef broth
2 tablespoons Dijon or whole-grain mustard
12 ounces wide egg noodles

Directions

Place the chopped cabbage in an even layer in the bottom of a 5- to 6-quart slow cooker. Scatter the corned beef cubes over the cabbage, making sure some pieces nestle down between the leaves so everything cooks evenly. If your corned beef came with a seasoning packet, sprinkle it over the meat.

In a measuring cup or bowl, whisk together the beef broth and mustard until the mustard is fully dispersed. Pour this mixture over the corned beef and cabbage. The liquid will not completely cover the solids, but the cabbage will release moisture as it cooks.

Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and the cabbage is silky and soft around the edges but not mushy.

About 20 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the wide egg noodles and cook according to the package directions until just al dente. Drain well.

Use a slotted spoon to gently stir and break up the corned beef and cabbage in the slow cooker so they are evenly combined. Taste the broth and adjust with a bit more mustard or a pinch of salt if needed, keeping in mind that corned beef is naturally salty.

Add the drained egg noodles directly to the slow cooker. Toss gently with tongs or a large spoon to coat the noodles in the broth and distribute the corned beef and cabbage throughout. Let the mixture sit on WARM or LOW for 5 to 10 minutes so the noodles can absorb some of the savory cooking liquid.

Ladle the corned beef, cabbage, and noodles into bowls, making sure to spoon some of the broth over each serving. Serve hot, with extra mustard on the side if you like a brighter, tangier finish.


Variations & Tips

For a richer, pub-style flavor, swap 1 to 2 cups of the beef broth with a dark beer such as stout or Irish red ale; the alcohol will cook off, leaving a deep malty backbone. If you prefer a slightly lighter dish, use a mix of beef and chicken broth and trim any visible fat from the corned beef before cubing. To make this more vegetable-forward, add 2 to 3 sliced carrots or a couple of quartered small onions on top of the cabbage before adding the meat, understanding that this will take you beyond the core five ingredients. Wide egg noodles are classic here, but you can substitute no-yolk egg noodles for a leaner option or use a sturdy, short pasta like rotini if that’s what you have on hand. For a creamier, almost casserole-like texture, stir in 2 to 4 tablespoons of softened butter or a splash of heavy cream when you add the noodles. Leftovers reheat well: add a splash of broth or water when warming to loosen the noodles, and consider chopping any large corned beef pieces so they distribute more evenly through the dish.