This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow Cooker Corned Beef and Cabbage With Beer
- add review
- #93994
You don't need a holiday to enjoy this savory corned beef and cabbage with beer. Whip it up any day of the week and make any meal feel like a feast.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
8 reviews
2 comments
ingredients
To Brine
1 1/2 quart water
1 1/2 cup kosher salt
1 cup brown sugar
1/4 cup pickling spices
5 pounds beef brisket, trimmed (but don't trim off all the fat)
2 tablespoons saltpeter (optional, preserves the red color of the beef)
1 bottle stout beer
To cook
2 bottles stout beer
Water
2 bay leaves
2 cloves garlic, smashed
1 tablespoon coriander seeds
2 whole allspice
1 head cabbage, quartered
6 medium carrots, peeled and sliced into lengths
4 medium onions, peeled and sliced crosswise
3 pounds mini red potatoes
directions
To Brine: Combine all ingredients except the beer in a large mixing bowl until dissolved.
Pierce brisket all over with paring knife.
Place brisket in an over-sized plastic bag and pour in brine liquid and beer, submerging completely. Extract as much air as possible, seal the bag and lay flat in the refrigerator for a few days to a week, flipping the bag daily.
Rinse well under cold running water.
To cook: Place spices in cheesecloth, tying off to create a bag. This will make it easier to remove the ingredients later.
Place corned beef and vegetables in crockpot. Cover with beer and water, enough to cover the meat by an inch, and add spice bag.
Cover and cook on low heat for 8-10 hours.
Remove and discard spice bag. Transfer meat to cutting board. Cut across the grain of the brisket, slicing as thinly as possible. Skim broth of fat, if desired and return sliced meat to the crockpot.
Serve with rolls, rye bread, mustard and horseradish.
added by
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Use a high-quality stout beer for the best flavor.
Trim excess fat from the brisket, but leave some for added flavor.
Slice the corned beef against the grain for a more tender and less stringy texture.
Let the corned beef rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.
common recipe questions
Can I omit the saltpeter in the brine?
Yes, saltpeter is optional and mainly used to preserve the red color of the meat. If omitted, the beef may turn a gray color when cooked.
Can I use a different cut of beef for this recipe?
While brisket is traditional for corned beef, you can experiment with different cuts like round or chuck, adjusting cooking times accordingly.
What are pickling spices and can I make my own blend?
Pickling spices typically include ingredients like mustard seeds, coriander seeds, bay leaves, cinnamon, peppercorns, and cloves. You can make your own blend.
How long should I brine the beef?
Brining time can vary but a few days to a week is recommended for the flavors to fully penetrate the meat. Flip the bag daily to make sure the meat is marinated evenly.
How do I store leftovers?
Store the meat and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, on the stovetop, or in the microwave.
nutrition data
1235 calories, 77 grams fat, 73 grams carbohydrates, 55 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more crock pot corned beef recipes
reviews & comments
March 17, 2016
Excellent, as is. I also add allspice and cloves to the water, and a bay leaf or two to kick up the spice factor a notch. I put the vegetables into the crockpot a couple of hours before it's finished. If for some reason they don't all get done (they will, tho) you can transfer all of the vegetables to either a roasting pan and top it off in the over, or you can just steam them all together. Either way, you can't go wrong with a corned beef any day of the year...I wear the Clan Stewart tartan, so I'm Scottish, and if a Scot can love this, anyone can. ;-)
November 2, 2013
Omit the seasoning packet that comes with the corned beef and just use this recipe! My grocery store finally started carrying corned beef brisket year round instead of just in March so now I can have it when I want it (love reuben sandwiches and reuben casseroles). This recipe makes it so tender and flavorful.
November 21, 2012
We have been using this recipe for years...the best for sure!
March 18, 2011
OMG!!!! This was the BOMB!!! My whole family LOVED this and have asked me to make this again. Thanks for a wonderful reciepe...
what if you buy a corned beef already seasoned? do I still need to marinate it overnight? Would marinating it in the cider and beer be good over night or no?
January 2, 2011
This recipe turned out great! Thanks for sharing!
December 19, 2009
Too sweet. I would recommend decreasing the brown sugar from 1 full cup to 2 Tablespoons
October 25, 2009
Have made this several times. Everyone loves it. I use a serving sauce on top of corned beef or on the side of: brown sugar + honey+ mustard
March 17, 2009
I made this in the crockpot as directed. It was great. My whole family loved it. I will surely be making it again. Thank you!
Found exact same recipe in a slowcooker recipe book. Just didn't like the flavor. Not Corned Beef.