Slow Cooker Corned Beef and Cabbage

This easy and comforting dish is a popular St. Patrick’s Day tradition, but it can also be enjoyed any time of the year.

5 garlic cloves, crushed

1 large onion, cut in thick vertical wedges

2 cups water

1 tbsp sugar or honey

2 tbsp cider vinegar

8 oz. lager beer (optional, do not use if making gluten free)

3 lbs corned beef brisket

1 tsp mustard seeds

2 bay leaves

8 allspice berries

1/2 tsp black pepper

2 large carrots, sliced

1 lb small red potatoes, quartered

1/2 head green cabbage, chopped

  1. Scatter the garlic and onions in the bottom of the crockpot. Place beef on top of onions and garlic.
  2. In a cup, mix together water, beer, sugar, and vinegar. (If you are not using beer, use water in its place.)
  3. Pour over beef and then sprinkle the mustard seeds, bay leaves, allspice berries and pepper over the beef.
  4. Cover the slow cooker and cook on low for 5 hours. Add the carrots, potatoes and cabbage to the slow cooker and stir, then cover and  set to high. Cook for another 2 hours. Remove the beef; once it has cooled, slice across the grain into 1/2-inch pieces.
  5. Taste the broth and season to taste (the corned beef may have salted it enough).
  6. To serve, place the sliced beef in the hot cabbage broth and let it warm through. Serve warm.


Yield: 8 servings