- Nutrition Facts (per serving)
- Photos of Filipino Corned Beef and Cabbage
- You’ll Also Love
- Sinigang na Corned Beef (Corned Beef in Sour Soup)
- Rate This Recipe
- Common Questions
- Final Thoughts on the Best Pinoy Crockpot Corned Beef
Filipino Crockpot Corned Beef and Cabbage isn’t exactly what you’d expect when you hear “corned beef.” You’re craving something homey, yes, but with a hit of flavor that’s not all salt and pepper. Maybe you want dinner to be pretty much effortless. Maybe (like me) you have no time to hover over a stovetop for hours. I totally get it. This Filipino-style crockpot twist turns the classic into a Pinoy comfort bomb, and my goodness, the vibes are unbeatable. Hungry? Okay, let’s get to it.
Nutrition Facts (per serving)
Sometimes you want to know what’s really landing on your plate, right? No shame in that. Filipino Crockpot Corned Beef and Cabbage packs a shrewd mix of protein and delightful flavor in each mouthful. Per serving, you’re usually looking at around 350 calories (give or take how generous you are with rice—nobody can judge you). There’s a solid protein hit, thanks to the beef, and then you’ve got those carrots, cabbage, and potatoes doing their veggie thing. Lower in fat if you trim your beef beforehand. Ignore the cholesterol if it’s your cheat day.
I think it’s actually a lot lighter than some other Filipino feasts. You don’t need to drown it in sauces, since the flavors are all steeped right into the broth. Best news? It’s got vitamins, iron, and even a little fiber tucked in. You can feel a bit smug about that second helping. No rule against sharing the love, either. If you want something a little richer, try this authentic batangas bulalo filipino beef bone marrow soup next time, it’s a beefy wonderland.
Photos of Filipino Corned Beef and Cabbage
You ever eat something so gorgeous, you want to take a photo for your group chat? Well, Filipino Crockpot Corned Beef and Cabbage is way more photogenic than grandma’s stew (no offense, grandma). The beef gets all rosy-red and tender after hours in the slow cooker. The carrot coins and cabbage wedges soak up color like art projects. Sometimes, the potatoes go fluffy and split just a little—not gonna lie, that’s my favorite part.
I’ll admit, my phone is full of random food shots but the layers of beef, veggie, and bright soup look especially inviting here. Snap a pic before anyone grabs a spoon. Bonus: Leftovers next day look even better, trust me. You’re about to be the envy of your feed.
You’ll Also Love
Okay, so if Filipino Crockpot Corned Beef and Cabbage makes you downright happy, I’ve got a whole hit list waiting in the wings. Think hearty, think homey, think dishes your Tita would call you about. For something a little saucier, check out hearty filipino beef caldereta recipe with cheese and potatoes. It’s rich, tangy, a little cheesy (literally).
- Serve over steamed rice—for sure, always.
- Add a squeeze of calamansi for a sharp kick.
- Top with scallions or fried garlic for wild crunch.
- Grab a fresh pan de sal and soak up that slurp-worthy broth. Trust me.
I also think you should put traditional beef mechado filipino tomato and soy sauce stew on your “try soon” list. Filipino beef recipes really hit different on a rainy night.
“This was the first Filipino corned beef I made in a slow cooker, and it legit tasted like home but easier! The flavor soaked into the meat—super tender. My family went nuts for it. Definitely making again next week.”
Sinigang na Corned Beef (Corned Beef in Sour Soup)
You know what’s really, genuinely Filipino? Twisting a classic and turning it into something sharp and hearty with sinigang vibes. Sinigang na Corned Beef uses that briny, beefy meat in a tart broth. Not joking—drop those standard sinigang bones and try corned beef for a weeknight trick.
All you basically do: let your corned beef chunks slow cook with tamarind mix and a lineup of Pinoy veggies (radish, okra, kangkong, you name it). Bright flavors, soft beef. It’s a bowl of savory-sour magic. You think it’ll be weird, but try it once and it sticks.
This clever twist will impress your Lola and the pickiest eaters at your table. It’s fast becoming a household favorite, and the flavors are so gut-warming. If you want to make the sinigang hack in the slow cooker, just add your souring agents in halfway through, so it still pops. Eat with hot rice, eat with gusto, and give yourself a pat on the back. No one’s telling.
Rate This Recipe
I get it—sometimes recipes sound amazing but flop in the kitchen. I’m gonna be real here: this one pulls five-star restaurant energy with practically zero effort. The only real muscle work is waiting for the slow cooker to do its thing. I’d tell anyone (even first-timers) to try this at least once.
Still, always trust your tastebuds. If you use classic store-bought corned beef brisket, it’s a shortcut worth taking. Add your own twist—more garlic, less onion, maybe a chili or two. Rate it based on one factor: does it make you feel all warm and fuzzy? That’s my barometer for a “top recipe.”
So—smash that five stars if you loved it, or DM me your tweaks. I’m all ears for kitchen hacks.
Common Questions
Do I need to soak the corned beef before cooking?
It helps! If your brisket is very salty, a 30-minute soak in water can keep things balanced.
Can I use canned corned beef?
Canned stuff works okay in a pinch but won’t give you those chunky, tender slices. The texture’s really different.
Is rice a must with this dish?
Come on. It’s a total crime not to have hot rice—at least in my house.
How long does it keep in the fridge?
You’re good for 2-3 days. If you’re lucky enough to have leftovers.
What veggies can I add?
Cabbage, carrots, potatoes for sure. Some folks sneak in pechay or even leeks for that extra yum.
Final Thoughts on the Best Pinoy Crockpot Corned Beef
There, you’ve got the real rundown on Filipino Crockpot Corned Beef and Cabbage. It’s stupid simple, but still deeply full of flavor and comfort—plus, you barely have to lift a finger. Trust me, this deserves a spot in your weeknight rotation.
If you’re after inspiration or want to tweak your broth, check out this classic Filipino Corned Beef and Cabbage Recipe or take things tart with Slow Cooker Sinigang na Corned Beef (Corned Beef in Sour Soup …. Still, nothing tops Chef John’s classic take over here: Chef John’s Corned Beef and Cabbage. Give it a try, have fun, and drop a comment if you discover a new twist. Happy slow-cooking!
Filipino Crockpot Corned Beef and Cabbage
Ingredients
Main Ingredients
- 2 pounds corned beef brisket Can use classic store-bought brisket
- 4 cups water For boiling the ingredients
- 2 large potatoes, diced Add more for a heartier dish
- 2 large carrots, sliced For sweetness and nutrition
- 1 small cabbage, quartered Cuts easily for added convenience
Instructions
Preparation
- Place the corned beef brisket in the crockpot.
- Add water to cover the beef.
- Layer the diced potatoes, sliced carrots, and quartered cabbage on top.
Cooking
- Cook on low for 6 to 8 hours or until the beef is tender.
- Check the vegetables; they should be soft but not mushy.
Serving
- Serve hot over steamed rice.
- Add a squeeze of calamansi if desired.
- Optionally, top with scallions or crispy garlic for added texture.