Every time I cook Corned Beef & Cabbage I ask myself, “Why do I only make this for St Patrick’s Day?” There is never a good answer other than I just need to make this at least 10 times a year. Seriously, it is one of the least expensive meals money can buy, it packs an amazing flavor punch, and it’s SUPER easy to make. I think I should make this every Sunday for the rest of my life.
I have tried pretty much every cooking method for Corned Beef & Cabbage and I always come back to braising. I do have a secret ingredient though… beer instead of water. Cha ching! It enhances the flavor in a way that melds everything together beautifully. I also add about 2 hours to the recommended cooking time. If you like super tender, juicy, fall apart beef, the extra cooking time is just the ticket.
Slow Cooker Corned Beef & Cabbage
Corned beef and cabbage in a slow cooker couldn't be easier or more delicious. I just use the pre brined kind that comes with a seasoning packet, then tweak it a little to make it REALLY awesome.
- 1 3-4 lb beef brisket
- 1 tbsp coriander seeds
- 2 whole bay leaves
- 1 small yellow onion peeled and quartered
- 2 8 oz beers I use Guinness. It's for St Patty's day after all.
- 3 carrots peeled and cut into big chunks or sticks
- .5 lb red potatoes quartered with peels on
- 1 small head cabbage cored and sliced into 2 inch wedges
- .5 cup mayonnaise
- .25 cup horseradish paste
Place brisket in slow cooker fat side up and sprinkle with spice packet, coriander, and bay leaves.
Add onions, beers and enough water to just barely cover the brisket.
Cook on high 5-6 hours or low 8-9 hours.
4 hours before the end of the cooking time, add carrots and potatoes.
45 minutes before the end of the cooking time, add the cabbage.
When the meat is done mix the mayonnaise and horseradish together in a small bowl.
Thinly slice the corned beef against the grain.
Serve thinly sliced meat with the vegetables. Have the cooking liquid and the horseradish sauce on the side to dip or spread on the meat. Yum!
Leave a comment if you try this recipe and let me know how it comes out. What is your favorite secret ingredient?