Corned beef shrinks by about 50%, so for generous servings (and leftovers if you’re lucky), buy about one pound of meat per person. If I’m serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
| Level: | Easy |
| Total: | 9 hr 15 min |
| Prep: | 15 min |
| Cook: | 9 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 9 hr 15 min |
| Prep: | 15 min |
| Cook: | 9 hr |
| Yield: | 4 servings |
Ingredients
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 4-pound corned beef brisket
- 12-ounce bottle stout or dark ale
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 6 wedges
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- dash hot sauce
- salt and pepper to tast
Instructions
- For serving: grainy mustard and horseradish sauce, recipe below
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
- Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;
Reviews
Never says when to add cabbage!!! Please fix recipe!
Great
Made this last night — St. P’s day — for friends. Put two 2.5 corned beef in the slow cooker all day on low. Made the cabbage separately, sauteed in butter. I used two 14.something cans of Guiness draught and then just enough water to cover beef. It was truly the best crock pot meal I’d ever had. Veggies were cooked perfectly. Meat was moist and tender. Served with Irish soda bread. Yum! Can’t wait to make it again!
I tried this recipe today and it was a huge hit with the family!
After reading all the reviews, I did the following:
-Omitted the celery
-Added extra carrots, they were on the skinny side
-Used about 1 1/2 bottle of Guiness Extra Stout, filled the rest with water to cover the meat
-Added a little salt and pepper
-Followed another reviewers suggestion to cook the cabbage on high 20-30mins and then follow the corned beef and cabbage recipe by Melissa D’Arabian that is also on this site. Basically sauté in butter and sliced onions. Next time I’ll try cooking the cabbage a little longer in the crockpot before following the next steps.
Some of the reviews mentioned mushy veggies, I didn’t have that result. I did cook extra potatoes on the stove just in case! I should also mention that the corned beef I had was 2.91lbs, I cooked it for about 8-8 1/2 hours on low setting. It was very tender!
My only regret is that I didn’t have a larger cut of beef. Next time!
Happy cooking!
Corned beef and cabbage has been a Saint Pat’s dinner in my family forever. I tried this recipe this year and my family and guests RAVED about this dinner, more so than any other year. I halved the red potatoes instead of quartering because they were a medium sized and not a large potato; they cooked perfectly. I opted to steam the cabbage on the stove since I did not have enough room in the crock pot, and spooned the briny sauce over the cabbage after it was cooked to my liking (I also steamed additional veggies on the stove and spooned the saucy brine over them before serving). I cooked an almost 5lb piece of brisket and set the slow cooker on high in a medium sized slow cooker and added the bottle of stout and water just until it barely covered the brisket. It cooked for 8 hours and the result was absolute tenderness. Next time I would lightly salt the brisket. But wow! Results were outstanding.
If you cook it for 9-10 hours on low and dont lift lid at all use guiness beer it will be awesome and tender…BUT COOK VEGGIES SEPERATE
This recipe was just what I’ve been looking for! I put everything together the night before and then set the crock-pot to low at 7am when I I left the next morning for work and it cooked on that until approximately 6pm. The meat fell right off, the vegetables weren’t mushy, and the cabbage was just how we like it. I opted for 2 bottles of light ale (Yuengling) and covered the corned beef with water. Could have used more seasoning than just the pack that comes with the meat but nonetheless it was delicious and I’ll be using this recipe again!
Good base for a recipe, though after doing a few corned beefs in the crock pot, I highly recommend these variations:
– DO NOT put carrots, onions, celery in with the beef right away if you plan on eating them. I will place a halved onion and a couple carrots at the bottom of the pot to raise the beef, but discard those when done. The best times to put the veggies and potatoes in:
– Fingerling Potatoes – 6-8 hours before beef is done
– Onions – 4-6 hours hours before beef is done
– Carrots / Celery- 1 hour before beef is done
– “McCormick” Pickling Spice is the best and most readily available to use. 2-3 tbsp. for a 4 lb beef.
– Use a pint Killian’s Irish Red or other light beer instead of a stout.
– MOST IMPORTANTLY – make sure the beef is covered entirely by water and COOK ON LOW / VERY LOW for at least 8-10 hours for a 4lb piece of meat. That means starting it before you go to work in the morning around 7 or 8AM and it’ll be perfect by the time 6PM rolls around.
I will never use the beer again! YUCK! 5 pound corned beef brisket ruined! Going back to the way it should be made!!!
Followed the recipe to a tee and after reading other reviews, obviously that was the problem. This is bland and gross, and after an hour and a half on high the cabbage was still not cooked! I should have used a different recipe! Had a starving family I couldn’t feed until late, and I ended up cooking the cabbage on the stove… It gets its one star because the corned beef came out the right amount of tenderness.