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Crockpot Corned Beef and Cabbage for St. Patricks Day

Tuesday March 17, 2009

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Reading Time: 3 minutes

You will find below my recipe for Corned Beef and Cabbage as done in a crockpot. This year the task will be going to my sister-in-law, Susan. The crockpot has already been dropped off at her house.

Prep Time: 25 minutes
Cook Time: 10 hours

8 carrots cut into chunks
2 large onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage


Using a  4-6 quart crockpot.

  • Add carrots and onions.
  • Rinse corned beef under cold running water and pat dry with paper towels.
  • Place in crockpot and sprinkle with contents of seasoning mix.
  • Pour beer over brisket and spread mustard on brisket.
  • In small bowl mix brown sugar with water and pour over brisket.

Cover crockpot and cook on low setting for 11-12 hours.

Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve:

  • slice beef across grain in thin slices
  • remove vegetables from slow cooker with slotted spoon and serve with beef.
  • serve cooking juices over the food. (don’t forget the “juice” or certain family members will be quite upset)

Remember the mustard and horseradish on the side for those who need a little more ZING!

Serves 8 hungry people or more. Enjoy!

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