This crock pot corned beef is absolutely perfect for us. It has all the flavors we love without the ones we don’t. And yes, feel free to add cabbage if you love it!
My Gramps – my mom’s dad – was fully Irish, coming over on the boat as a kid when the family just couldn’t make it anymore in Ireland and needed new opportunity.
I also get more Irish blood from my dad’s side, so of course we celebrate St. Patrick’s Day in as many ways as possible. I’ve shared my Irish tea cakes, my Gram’s Irish soda bread recipe, and more. And today? It’s all about the corned beef, of course.
Corned beef is one of my favorite foods, especially when it’s super juicy and sliced thick. And as much Irish as I have in me, I’m not a huge fan of cabbage.
It isn’t that I dislike it, but I could take it or leave it. More importantly, I’m not a fan of the scent of cooking cabbage. So when I make my corned beef, I have a few alterations to the boiled corned beef and cabbage my Gram and my mom used to make.
And honestly? I think my crock pot corned beef actually tastes better than theirs does. Shhh, don’t tell them! You absolutely can make crock pot corned beef, and it takes very little work.
Best of all, when you’re working all day, this is something you can easily throw together in the morning and come home to a perfectly delicious dinner – and hopefully some leftovers if you’re lucky.
I’m still getting my veggies in with the rainbow carrots I like to use for my corned beef cabbage, but you could absolutely also use “regular” carrots in addition to new potatoes and green onion.
Granted, I used green onion because I was mysteriously out of onion, but I actually liked this better than what I’ve done previously.
Peel your carrots and slice them into bite size pieces. I love the colors that rainbow carrots provide, but feel free to use your favorite carrots.
Red potatoes are traditional, but I like using new potatoes. You want potatoes with a thin skin, and there’s no need to peel them, which again saves time. Cut them into pieces just a tiny bit larger than the carrots but still comfortable to eat.
Trim your corned beef brisket of any excess fat, and add it to your crock pot. Sprinkle the pickling spices from the packet that came with your corned beef over it.
cover that with the carrots and potatoes, as well as sliced green onion.
Pour in a bottle of beer, and you’re done. All of this can be completed in under 10 minutes, including peeling and slicing your carrots, and your crock pot corned beef will be ready and waiting at dinnertime. Just make sure that the beer you use is a stout, as you want that heavy type of taste for this dinner.
Cook it on low for 8-10 hours, and your mouth will be watering when you walk in the door smelling your crock pot corned beef! Once it has cooked, remove it from the crock pot and slice against the grain to thick slices. Use a slotted spoon to remove the veggies and serve immediately.
What you’re crock pot corned beef secret?
If you're a cabbage lover, go ahead and add the cabbage with the rest of your veggies. Add one head of cabbage cut into quarters after you remove the root. As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 10
Amount Per Serving:Calories: 402 Total Fat: 23.8g Cholesterol: 86mg Sodium: 1953mg Carbohydrates: 18g Fiber: 1.8g Sugar: 1.5g Protein: 25.5g
If you're a cabbage lover, go ahead and add the cabbage with the rest of your veggies. Add one head of cabbage cut into quarters after you remove the root.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.