Corned Beef in the Crock Pot

Corned Beef in the Crock Pot

We had our St. Patrick’s Day dinner a little early because for some reason the school decided to schedule a roller skating party on the holiday. At least this might inspire some of you who are getting ready to make your corned beef to try it this way!

I like to slow cook it all day, and I actually cook the cabbage, potatoes, and carrots separately. (Do you see carrots in the photo? Neither do I. That’s because I forgot to cook them! There’s a huge bag sitting in my fridge feeling very slighted.) While normally I love to throw everything in the crock pot at once, I don’t care for the way the cabbage and other vegetables taste cooked with the corned beef. I prefer to roast them. You can prepare yours however you like, but I recommend roasting the cabbage if you’ve never tried it.

**Here is my post from last year on roasting cabbage. Give it a try! I’m not even a big fan of cabbage and this method is a game changer. This year I decided to adjust it a little bit. It came out even better! I used olive oil, salt, pepper, onion powder, and a little brown sugar sprinkled on each side and rubbed in. It was a perfect! **

As far as the corned beef goes, I have combined some recipes I’ve tried over the last few years. Here is recipe!

Corned Beef in the Crock Pot
by Zim on a Whim

3-4 lb. Corned Beef Brisket with seasoning packet (I buy the Flat Cut)
2 small or 1 large onion, cut up into small chunks
1 fennel bulb, sliced
2 cloves garlic, coarsely chopped
1/4 cup + 1 tablespoon brown sugar
1/4 cup apple cider vinegar
2 cloves garlic, coarsely chopped
1 tablespoon dijon mustard
1 tablespoon low sodium soy sauce
Spice packet that comes with the meat
1 bottle of dark beer like Guinness

1. Rinse the meat and cut off excess fat. (I try to get most of it off except for a very thin layer.) Pat dry.
2. Place onions, fennel, and garlic into the bottom of the crock pot. Lay the meat on top of them, fat side up.
3. In a small bowl, combine the brown sugar, apple cider vinegar, garlic, dijon mustard, soy sauce, and spice packet. Pour over the meat.
4. Add in 1 bottle of Guinness beer. (If you prefer not to use the beer, you can add beef broth instead.)
5. Cook on low for about 7 hours. Slice against the grain and enjoy!

Note: If you would rather cook your cabbage, potatoes, and carrots with the meat, then place the potatoes and carrots on the bottom with the onion and fennel. After you put the meat in, then place cabbage quarters around the meat before pouring the beer over everything. Like I said, I’m not a fan of the outcome, so I roast everything separately.

Happy St. Patrick’s Day!