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Slow cooker corned beef brisket served with cabbage, carrots, and baby gold potatoes.
Dr. J’s Kitchen

Slow Cooker Corned Beef and Cabbage

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Slow cooker corned beef brisket with cabbage, carrots, and baby gold potatoes, simmered with stout, garlic, thyme, and pickling spice. Serves 4–6.
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Servings: 4 servings
Course: Main Course
Cuisine: Irish
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3-4 pounds corned beef brisket (1360.8–1814.4 g)
  • 1 onion cut into 6 wedges, keeping the root end intact
  • 6 cups water or enough to almost cover the brisket (1440 mL)
  • 1 bottle (12 ounces) Guinness or your favorite stout (340.2 g)
  • 1 tablespoon rice vinegar plus extra for serving, if desired (15 mL)
  • 3 cloves garlic peeled and smashed
  • 1 teaspoon dried thyme (5 mL)
  • 3 tablespoons pickling spice or use the packet that came with the brisket (45 mL)
  • 8-10 carrots peeled and cut in half
  • 1 1/2 pounds baby gold potatoes washed and cut in half (680.4 g)
  • 1 small head cabbage cut into approximately 2-inch wedges, leaving the root end intact

Equipment

  • 10-quart slow cooker
  • Chef’s knife
  • Cutting board
  • Measuring cup

Method
 

  1. Rinse the corned beef brisket under cold water and pat it dry with paper towels.
  2. Cut the onion into six wedges, keeping the root end intact so the wedges hold together. Place the onion in the bottom of a 10-quart slow cooker and set the brisket on top.
  3. Pour in the stout, then add enough water to almost reach the top of the brisket.
  4. Add the rice vinegar, garlic, dried thyme, and pickling spice. Stir the liquid and seasonings gently to combine.
  5. Cover and cook on LOW for 6 hours.
  6. Add the carrots, cabbage, and potatoes, making sure the vegetables are submerged in the liquid. Cover and continue cooking on LOW for 2 hours, until the vegetables are tender and the brisket is cooked through.
  7. Serve the corned beef and vegetables with horseradish and extra vinegar, if desired.

Video

Notes

Yield: Serves 4–6.
Slow cooker: Dr. J uses a 10-quart slow cooker.
Cook time: 6 hours on LOW before adding the vegetables, then 2 more hours on LOW. Total time is 8 hours, plus preparation.
Pickling spice: Use 3 tablespoons or the spice packet supplied with the brisket.
Serving suggestion: Dr. J likes to serve this with horseradish and extra vinegar.

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