Description
This recipe takes the classic corned beef and cabbage and makes it easy and foolproof thanks to the slow cooker. It’s a hearty, flavorful meal that’s perfect for a special occasion or a comforting weeknight dinner. With a few simple steps, you’ll have tender, fall-apart corned beef and perfectly cooked vegetables, all simmered in a rich, savory broth.
Equipment:
Ingredients
Units
Scale
- 3–4 pound corned beef brisket, flat cut preferred, with spice packet
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar (this is the unique element!)
- 1 bottle (12 ounces) of Guinness or other stout beer
- 4 cups beef broth
- 1 pound red potatoes, quartered
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 medium head of green cabbage, cut into wedges
Instructions
- Take the corned beef from the package. Rinse the corned beef brisket under cold water. Pat it dry with paper towels.
- Place the quartered onion, smashed garlic, bay leaves, black peppercorns, and brown sugar in the bottom of the slow cooker.
- Put the corned beef brisket on top of the aromatics, fat-side up. If your brisket came with a spice packet, sprinkle it over the beef.
- Pour the stout beer and beef broth over the corned beef. The liquid should almost cover the meat. Add a bit more water if needed.
- Cover the slow cooker and cook on low for 6-8 hours. The corned beef is done when it’s fork-tender.
- Add the quartered potatoes and carrots to the slow cooker. Push them down into the liquid. Continue to cook on low for 1 hour.
- Place the cabbage wedges on top of the meat and vegetables. Cook for another hour, or until the vegetables are tender and the cabbage is cooked through.
- Remove the corned beef from the slow cooker and let it rest on a cutting board for 15 minutes. This lets the juices redistribute, making for a more tender slice.
- Use a slotted spoon to take out the vegetables. Arrange them on a platter.
- Slice the corned beef against the grain and serve it alongside the vegetables.
Notes
- The Secret Ingredient: Adding a touch of brown sugar to the cooking liquid balances the saltiness of the corned beef and adds a subtle depth of flavor. It complements the richness of the stout beer and creates a more complex, well-rounded broth. Most recipes don’t call for any sugar in the broth. This will make your recipe unique.
- Brisket Cut: Flat cut brisket is generally leaner and slices more uniformly. If you use a point cut, it will be more marbled with fat and may fall apart more when sliced.
- Spice Packet: Some briskets come with a pre-made spice packet. If yours doesn’t, feel free to add a mix of common pickling spices like mustard seeds, coriander seeds, and allspice berries to your slow cooker.
- Liquid Level: Make sure the brisket is mostly submerged in the liquid. This will keep it moist during the long cooking time.
- Vegetable Timing: It is best to add the potatoes, carrots, and cabbage in stages. This will prevent them from becoming mushy.
- Serving Suggestions: This dish is fantastic with a side of mustard or horseradish sauce. Some crusty bread or Irish soda bread would also be great additions.
- Prep Time: 20 minutes
- Resting Time: 15 Minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 Serving
- Calories: Approximately 450 (Note: This is an estimate and can vary based on the specific cut of beef and portion size.)