Slow Cooker Corned Beef in Beer with Vegetables

This has become my favorite way to cook corned beef – using a slow cooker (crock pot) – and in beer no less! The carrots are put on the bottom of the slow cooker, then the corned beef is added, beer and water, and finally the cabbage. Do this in the morning and you’ll have a tasty dinner in the evening. The cooking liquid can be made into gravy. Serve with the Stir Fried Garlic Potatoes recipe (recipe can be found here) rather than the traditional boiled potatoes.

Enjoy!

 

Ingredients

4-5 lb.	1.8 - 2.3 kg.	Corned beef brisket or round - 1 package
1 lb.	0.5 kg.	Carrots, cut into 1-inch (2.5 cm.) pieces
1	1	Head of cabbage, cut into wedges
12 oz.	354 ml.	Bottle of beer (e.g. Guinness)
24-36 oz.	700 ml. – 1.1 L.	Water

 Equipment

6.5 qt.	6 L.	Slow cooker (crock pot)

 

Instructions

1. Wash and cut the carrots into 1-inch (2.5 cm.) pieces. Place the carrots in one layer on the bottom of the slow cooker.
2. Open the corned beef package and discard any liquid. Wash the corned beef under cold water before placing into the slow cooker on top of the carrots. Open the spice packet and rub the spices onto all surfaces of the corned beef.
3. Pour the beer into the slow cooker. Refill the bottle with water twice, each time pouring the water into the slow cooker. A third bottle of water may be required to just cover the corned beef, but be careful not to overfill the slow cooker.
4. Wash and cut the cabbage into wedges. Cut the wedges through the cabbage root so that the wedges will hold together during cooking. Place the wedges into the crock pot on top of the corned beef.
5. Cover the slow cooker and cook the ingredients on the low setting for 8 hours.
6. At the end of the cooking time, remove the cabbage wedges, corned beef, and carrots from the slow cooker. The liquid remaining in the slow cooker may be used to make gravy. Slice the corned beef, and serve with the vegetables and Stir Fried Garlic Potatoes (recipe can be found here).