Slow Cooker Beer Corned Beef

Tomorrow is St. Patrick’s Day, so here’s another recipe for corned beef cooked in a slow cooker. The first recipe was Slow Cooker Corned Beef in Beer with Vegetables. This version uses just beer and a shot whisky (optional) to cook the corned beef in the slow cooker together with cabbage. I like using the slow cooker because it’s easy to cook corned beef, since you start the slow cooker in the morning and have dinner ready in the evening without having to mind the cooking.

Enjoy!

Ingredients

4 lb.	2 kg.	Corned beef, flat-cut
24 oz.	710 ml.	2 bottles beer (e.g. Guinness)
2 oz.	60 ml.	Whisky (optional)
		Water to cover the corned beef as needed
1 head	1 head	Cabbage, cut into eighths

 

Equipment

6.5 qt.	6 L.	Slow cooker (crock pot) to cook the stew

 

Instructions

1. Open and place the flat-cut corned beef, together with the spice packet and any liquid in the package, into the slow cooker. Add two bottles of beer and the whisky (optional) to the slow cooker. Add water as needed to cover the corned beef in the slow cooker.
2. Wash and cut the cabbage into eighths through the stem, which keeps the cabbage pieces intact during cooking. Place the cabbage, root down, into the slow cooker.
3. Cover the slow cooker and cook for up to 8 hours on low heat. At the end of the cooking period, remove the cabbage and corned beef from the slow cooker. The liquid in the slow cooker can be used to make a gravy if desired. Allow the corned beef to rest for 15 minutes before slicing against the grain into thin pieces. Serve with the cabbage.