Hearty Slow Cooker Corned Beef for St. Patrick's Day (Print Version)
Crock Pot Corned Beef for St. Patricks Day. Achieve melt-in-your-mouth tenderness & rich flavor with my easy recipe. Perfect for your celebration!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (flat cut, with spice packet)
02 -
2 lbs small red potatoes (halved or quartered)
03 -
1 lb carrots (peeled, cut into 2-inch chunks)
04 -
1 head green cabbage (cut into 4-6 wedges)
→ Flavor Boosters
05 -
1 large yellow onion (roughly chopped)
06 -
4 cloves garlic (smashed)
07 -
4 cups beef broth
08 -
1 (12 oz) bottle Guinness or other dark beer (optional)
09 -
Pickling spice packet (from corned beef package)
→ Finishing Touches
10 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, get all your vegetables ready. Peel and chop those carrots into nice, chunky pieces. Halve or quarter your small potatoes so they cook evenly. Roughly chop the onion and smash those garlic cloves. Having everything prepped makes the rest of the process so much smoother, honestly, and avoids that frantic chopping when you're trying to get the beef in. This is where I sometimes forget one thing, only to find it hiding in a corner later!
02 -
If you have a few extra minutes, seriously, sear the corned beef brisket on all sides in a hot skillet before putting it in the slow cooker. I didn't do this for years, thinking it was an unnecessary step, but trust me, it adds such a depth of flavor and a beautiful crust to the Slow Cooker Corned Beef. It’s a little extra pan to wash, but so worth it for that rich, savory goodness. Just a couple of minutes per side will do the trick.
03 -
Place the chopped onion and smashed garlic at the bottom of your slow cooker. This creates a flavorful bed for the beef. Then, place the seared (or un-seared, no judgment!) corned beef brisket on top. Sprinkle the pickling spice packet over the beef. Pour in the beef broth and, if you're using it, the Guinness beer. The liquid should mostly cover the beef. I love the smell of the beer and spices mixing, it's the start of something good!
04 -
Cover your slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours. Low and slow is my preference for the most tender, fall-apart Slow Cooker Corned Beef. Honestly, this is the easiest part – just set it and let your kitchen fill with the most incredible aroma. Don't peek too much; every time you lift the lid, heat escapes, and it takes longer to cook, a mistake I've made many times!
05 -
About 2-3 hours before the cooking time is up (if cooking on low), or about 1 hour before (if cooking on high), add the potatoes and carrots to the slow cooker. Tuck them around the beef so they get submerged in the flavorful liquid. Then, about 30-45 minutes before serving, add the cabbage wedges. This timing ensures the potatoes and carrots are tender, and the cabbage is cooked but not mushy—nobody wants mushy cabbage!
06 -
Once the beef is fork-tender, remove it from the slow cooker and let it rest on a cutting board for about 10-15 minutes before slicing. Resting is crucial for juicy meat, trust me on this one. Slice the corned beef against the grain for the most tender bites. Serve it alongside the cooked potatoes, carrots, and cabbage, drizzled with a little of that delicious cooking liquid. Garnish with fresh parsley for a bit of color. It looks amazing and smells even better!
# Notes:
01 -
Don't skip searing the beef if you have time, it really builds flavor.
02 -
Leftovers are even better the next day, especially for sandwiches.
03 -
If you don't have beer, extra beef broth works fine, but the beer adds depth.
04 -
Serve with a dollop of horseradish sauce for a kick!
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
large skillet (optional
03 -
for searing)
04 -
cutting board
05 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g