Corned Beef and Cabbage

I always cook the corned beef and cabbage for St. Patrick’s Day on the stove, but this year I am going to experiment with the crock pot. This should take about 8 to 10 hours in a crock pot if you use a 4 lb. piece of corned beef.


Corned Beef Brisket, about 4-5 lb.
5 peeled pieces of garlic, crushed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of beer
1-1/3 cup of chicken broth
6 cloves
1/2 teaspoon peppercorns
Any seasoning pack that was packaged with the meat

In a large Crock Pot pour in beer and chicken broth, stir in the cloves, peppercorn, seasoning pack, and garlic. Place beef brisket in the center of the pot then layer the carrots and the cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Add enough water to fill crock pot liquid level 1/3 of the way. Cover and cook on low until brisket is tender and shreds, about 8-10 hours.

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