Slow Cooker Corned Beef (Print Version)
# Ingredients:
→ Meat
01 -
1 (3-pound) corned beef brisket
→ Seasonings
02 -
1 tablespoon pickling spices
03 -
2 teaspoons granulated sugar
04 -
1/2 teaspoon kosher salt
05 -
3 sprigs fresh thyme
→ Liquids
06 -
1 (8-ounce) bottle lager or brown ale
07 -
6 to 8 cups water
08 -
1 tablespoon apple cider vinegar
→ Vegetables
09 -
4 large carrots, peeled and cut into 2-inch pieces
10 -
1 pound small waxy potatoes, such as Yukon golds, halved if larger than 1-inch
11 -
1 small yellow onion, cut into 1-inch thick wedges
12 -
1 pound savoy cabbage (about 1/2 small head), cut into 1-inch wedges
# Instructions:
01 -
Set your slow cooker to the LOW setting to preheat while preparing the vegetables.
02 -
Place the brisket fat-side up in the slow cooker. Sprinkle the pickling spices, sugar, and salt over the brisket. Pour in the beer, followed by enough water just to cover the brisket. Add the vinegar and stir gently to combine.
03 -
Scatter the carrots, potatoes, onions, and thyme over the brisket.
04 -
Cover the slow cooker and cook until the brisket and vegetables are just tender, 8 to 10 hours on the LOW setting or 4 to 5 hours on the HIGH setting.
05 -
Place the cabbage on top of the brisket and cooking liquid and continue cooking until tender, about 45 minutes more.
06 -
Use tongs to remove the brisket from the cooking liquid to a clean cutting board. Slice thinly across the grain. Use a slotted spoon to scoop up the vegetables and serve with the brisket.
# Notes:
01 -
This traditional Irish-American dish is perfect for St. Patrick's Day celebrations but makes a hearty meal any time of year.