Beer in a Slow Cooker Corned Beef and Cabbage
Corned beef and cabbage is a much-loved classic, especially around St. Patrick’s Day, but its hearty, satisfying nature makes it a favorite all year round. Using beer infuses great flavor, and cooking it in a crock pot makes it simple and easy, making this a go-to recipe for special gatherings or those busy days. Follow this detailed guide for every step to the tastiest corned beef and cabbage in a crock pot
Crock Pot Cook Beer Corned Beef: Why?
Cooking with beer not only makes corned beef tender but also accentuates the natural flavors of the salt, spices, and meat. Beer’s maltiness and slight bitterness counterbalance the salty, briny flavor of the corned beef. This melts when cooked slowly in a crock pot since the beer breaks down the collagen surrounding the meat fibers to give you a melt-in-your-mouth tenderness.
Another advantage is the smell—your kitchen will smell positively gorgeous as the beef browns. And when you throw in the veggies, it’s a one-pot meal!
Why Choose the Crock-Pot?
or slow cooker. The long, slow cooking time makes the beef tender and rich and also gives the cabbage and other vegetables a chance to soak up the savory juices. Including beer in this dish takes this dish up a notch and adds a nuanced sweet maltiness and depth of flavor that complementCorned beef is well suited to the crock pot, or slow cooker. The long, slow cooking time lets the beef get really tender and rich, but also gives the cabbage and other vegetables a chance to soak up the savory juices. Including beer in there takes this dish up a notch and adds a nuanced sweet maltiness and depth of flavor that compliments the brined beef wonderfully.
Ingredients You’ll Need
Ingredients For Corned Beef and Cabbage in a Catch Pot with Blood
Main Ingredients:
- Corned Beef Brisket (3-4 lbs): Most corned beef briskets are sold pre-brined with a seasoning packet.
- Beer (12 oz): Lag, stout, or ale work best. Stay away from overly bitter beers such as IPAs.
- Cabbage (1 medium head): Wedge.
- Carrots (4-5): Peeled and cut into chunks.
- Potatoes (4-6): Yukon Gold or red potatoes, quartered.
- Onion (1 large), quartered for added flavor
Additional Ingredients:
- Garlic Cloves (3-4): Minced or smashed.
- Bay Leaves (2-3): For aroma.
- Black Peppercorns (1 tsp): Infuses a mellow heat.
- Water (2 cups) — enough to fully cover the meat and vegetables
- Mustard or Horseradish: To serve, optional.
Step-by-Step Instructions
Step 1: Prepare the crockpot.
Turn your crock pot to low or high, depending on your schedule:
- Low: 8-10 hours.
- High setting: 4-6 hours on the motorbike.
Place the onion, carrots, and potatoes in the bottom of the crock pot. These act as a bed for the corned beef.
Step 2: Make the Corned Beef
Unwrap the corned beef brisket from its packaging. Rinse it under cold water to wash off extra brine. This prevents the dish from getting too dry and salty.
Lay the brisket, fat side up, on the vegetables.
Step 3: Add the Beer and the Seasonings
Add the beer over the brisket and vegetables.
Rub the seasoning packet (included with the brisket) all over the meat.
Stir in garlic, bay leaves, and black peppercorns.
Add water to cover the meat if necessary.
Step 4: Cook
Place the lid on the crock pot and let the veggie mixture cook.
- On low for 8-10 hours.
- On high for 4-6 hours.
Test the tenderness of the beef with a fork. It should easily puncture the meat and tear it apart.
Step 5: Add the Cabbage
After about 2 hours of cooking (1 hour on high setting), add the cabbage wedges to the crock pot.
Submerge the cabbage in the liquid to absorb the flavorful broth.
Serving Suggestions
After the corned beef is cooked, here’s how to serve it:
- Slice the Beef: Take the brisket out of the crock pot and allow it to rest for 5-10 minutes. Slice across the grain for the most tender result.
- Plate the Vegetables: With a slotted spoon, transfer the potatoes, carrots, and cabbage to a serving platter.
- Serve with Mustard or Horseradish: The beef is great served with a side of spicy mustard or creamy horseradish for extra flavor.
How to Make the Perfect Corned Beef
- So for the most flavorful, tender brisket, consider the cut: flat-cut briskets are leaner and easier to slice, while point-cut briskets are fattier and usually more flavorful.
- Don’t Skip the Rinse: Rinsing the corned beef washes away excess brine, which will keep the dish from being too salty.
- Use Quality Beer: A decent lager or stout will enhance the dish, while a bad beer can make the dish bitter.
- Do Not Stuff: If your crock pot is overstuffed, meat and vegetables may not cook evenly. Use a larger slow cooker if necessary.
- Test for Doneness: Make sure to test the tenderness of the beef before serving.
Variations to Try
- Irish Twist: Use Guinness or another Irish stout for a robust, authentic taste.
- Vegetable Medley: Include parsnips and turnips, or add celery root for additional variety.
- Spicy Kick: Add a teaspoon of crushed red pepper flakes for a little heat.
- Glazed Corned Beef: Roast the brisket in the oven with a brown sugar and mustard glaze for a caramelized crust.
- Helping Leftovers Last: Storing and Reheating
How to Store Leftover Corned Beef Properly
To store leftovers:
- Cool the meat and vegetables to room temperature.
- Transfer the sliced corned beef and the vegetables to an airtight container.
- Refrigerate for 3-4 days
Once baked, leftovers will keep in the fridge for several days—if you need to keep it longer, transfer it to a freezer-safe bag or container and freeze for up to 3 months.
Reheating Not Losing Flavor
Reheat your leftovers slowly so they don’t lose the flavor and texture:
- Combine the slices of corned beef and vegetables in a covered baking dish with a splash of the leftover cooking liquid.
- Reheat in a 300°F oven for 20-25 minutes.
- Or microwave individual servings to heat, covered with a damp paper towel.
Ways to Get Creative With Leftovers
- Corned Beef Hash: Cook the meat and veggies together with diced potatoes for a robust breakfast.
- Reuben Sandwiches: Layer sliced corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.
- Corned Beef Soup: Chop up the scraps and let simmer with the broth, cabbage, and barley for a warming soup.
What is corned beef?
Corned beef is a salt-cured beef brisket; typically, it has a mixture of spices and curing agents that season it and tenderize the meat. The “corned” in fact refers to the coarse grains of rock salt, or “corns,” that are used to cure the meat.
The Curing Process Explained
It’s the curing process that gives corned beef its signature flavor and texture. The meat is bathed in a brined mix of salt, water, sugar, and pickling spices. such as mustard seeds, peppercorns, bay leaves, and cloves. You season the meat this way to cure it and also add its signature salty flavor.
Brisket vs. Point Cut Corned Beef Cuts
When you buy corned beef, you’ll usually find two cuts:
- Flat Cut Brisket: More lean and consistent in thickness, perfect for slicing
- Point Cut: Passed where the result is fatted, which will make it juicier and more pasteurized.
Why Cook Corned Beef in a Crock Pot?
Benefits of Slow Cooking
- Corned beef cooks beautifully in a crock pot. Beef is an ideal candidate for that type of very low, long cook. It cooks slowly and evenly, until fork-tender. That prevents overcooking and helps keep the meat from drying out.
How It Enhances Flavor
- The long cooking time allows the beef to soak up the flavors of the beer and spices, making a dish that’s at once flavorful and fragrant.
Beer in Corned Beef Recipes
- Beer isn’t just for show in your crock pot corned beef recipe—it’s a game-changer in flavor.
Types of Beer to Use
- Irish Stout (like Guinness) – Provides a strong malty flavor that compliments the beef.
- Amber Ale: Provides a balanced flavor with a hint of sweetness.
- Pilsner: Offers a clearer, crisp taste.
How Beer Enhances the Dish
The beer tenderizes the meat and contributes flavor. Its carbonation helps to break down the meat’s fibers, and the malt and hops impart a deep, earthy taste.
Common Mistakes to Avoid
Overcooking or Undercooking
- Overcooking corned beef leaves you with an impossible texture; the same is true, to a somewhat less drastic degree, of undercooking it. Follow the specified times and test for doneness with a fork or a thermometer.
Choosing the Wrong Beer
- Stay away from overly hoppy beers, such as IPAs; their bitterness can overwhelm the dish. Choose balanced, mild beers for the best results.
Skipping the Vegetables
- The vegetables absorb flavors from the beef and beer, turning them into an integral part of the meal. Don’t skimp on the carrots, potatoes, and cabbage—they add texture and balance.
✅Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Perfect Slow Cooker Corned Beef and Cabbage
Corned Beef and Cabbage
The Slow-Cooker Corned Beef and Cabbage pack all the deliciousness of corned beef into a meal that cooks itself! Talk about a lucky break on St. Patrick’s Day or any other time of year!
INGREDIENTS
Main Ingredients:
Additional Ingredients:
INSTRUCTIONS
How To Make Beer Corned Beef In a Crock Pot: Step by Step Directions
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Prepare the Corned Beef:
- Pickled cabbage comes along for the ride in a delicious brine. Pat it dry with paper towels and set aside.
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Set Up the Crock Pot:
- Add the corned beef brisket, fat side up, into the crock pot. Evenly sprinkle the spice pack (or your spices of choice) on top.
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Add the Beer:
- Pour the beer into the crock pot until it comes about halfway up the sides of the brisket. If needed, you can add water until the meat is covered.
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Add Vegetables:
- Place carrots, potatoes, onions, and garlic around beef. Reserve the cabbage for the final hour of cooking so it doesn’t become mushy.
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Start Cooking:
- Cook for 8–10 hours on low or 4–5 hours on high. The low-and-slow method is best for maximum tenderness.
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Add the Cabbage:
- Add the cabbage wedges on top of the beef and vegetables in the last hour of cooking. Cover and continue cooking.
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Check for Doneness:
- The beef should be fork-tender, and the vegetables should be soft but not mushy. Use a meat thermometer to ensure the beef's internal temperature has reached 145°F (63°C).
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 383kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 9g45%
- Cholesterol 90mg30%
- Sodium 1900mg80%
- Potassium 787mg23%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 23g46%
- Vitamin A 5215 IU
- Calcium 54 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Success:
- Rinse the Corned Beef: Start by rinsing the corned beef under cold water before adding it to the slow cooker. This step can help remove excess salt from the brine, which will keep the dish from being too salty.
- Choose the Right Cut: Corned beef brisket is sold as either a flat cut or a point cut. The flat cut is less fatty and cuts better, so it’s great for serving. The point cut is fattier and can be tastier, but it won’t be quite as easy to cut into nice slices. Choose the cut depending on what you like.
- Layer Components Strategically: Put onions, garlic, and bay leaves in the bottom of the slow cooker. These aromatics serve as a flavor base. Keep the brisket fat side up. The fat melts during cooking, naturally basting the meat and keeping it tender.
- Don’t Ditch the Spice Packet: The spice packet is included, contributing the traditional corned beef flavor. If you want to amp it up a little, mix in a little more mustard seeds, coriander, or allspice.
- Watch the Liquid Levels: You want the liquid (broth and your beer or cider) to cover the brisket half of the way. And as it cooks, if it starts to look dry, you can add a little extra broth or water to keep things
- Use Low Heat for Low and Slow: Cooking on high can save time, but low heat for 8–10 hours makes the meat mind-bogglingly tender and flavorful.
- Use Cabbage at the Right Time: If you add the cabbage too soon, it will turn mushy. Add it during the last hour of cooking for just-tender yet firm wedges. Put the cabbage on top of the meat and vegetables, so that it steams gently.
- Allow Meat to Rest Before Cutting: Once you’ve pulled the brisket out of the slow cooker, let it rest for approximately 10 minutes. This step lets the juices redistribute and ensures that every slice is juicy.
- Slice Against the Grain: Identify the direction of the muscle fibers on the brisket. Cut against those fibers so the meat is more tender and not as chewy.
- Add a crispy finish (Optional): If you like a caramelized crust to the corned beef, broil it for 3–5 minutes after cooking. After that, for added flavor, brush the top with a little broth or glaze (like honey mustard) before broiling.
- Pick Fresh Good Quality Veggies: Use waxy potatoes (such as red or gold) as they keep their shape better through long cooking. Cut vegetables to uniform sizes so they cook evenly. Make the Most of Leftovers: Corned beef and cabbage are even better the next day! Use leftovers for:
- Rye bread and mustard sandwiches. Corned beef hash with crunchy potatoes. A hearty soup by
