Slow-Cooker Corned Beef

Well, we're a little behind on our St. Patrick's Day posts. We tried to make the food before the big event and have the blogs ready for you beforehand. Well, that didn't really work out with our schedules, so we're sorry about that.


This recipe comes from one of Zack's coworkers. We LOVE this recipe. We've made this corned beef every year on St. Patrick's Day, and a few time in between, for the 4 years we've been together. We'll continue to make it every year until forever. We love it! And the best part - you put it in the slow cooker and 10-12 hours later, it's finished!


Here's what you need:
1 corned beef with peppercorn packet (You can find them anywhere around St. Patrick's Day)
A couple Tablespoons Dijon mustard
2 Beers (we used Harp)
1/4 cup brown sugar
1/2 cup water
8-10 red potatoes
4-5 carrots
1/2 large red onion, or 1 small
1 head of cabbage


Here's what you do:
We woke up at 6 am to get this started. If you know us, you know we aren't typically awake at 6 am on a weekend. That's how much we love this meal. One thing we realized, however, is we aren't as diligent about taking pictures that early in the morning. There are still a few though!


Start by doing a large dice on the onion, peeling and chopping your carrot, and washing and slicing your potatoes in half. Throw everything into the bottom of a 6 quart slow cooker. You can use a smaller one if you want, you'll just probably have to remove the corned beef later for the cabbage.

Next, remove the corned beef from the package, drain all the juices, and pat dry with a paper towel. Coat the outside with Dijon mustard on all sides.

Place into the slow cooker and pour in the beer.

Combine the brown sugar and water, and stir until the brown sugar mostly dissolves.

Pour that over the roast.

Next, just sprinkle the seasoning packet over the top.

Cover and cook on low for 12 hours.

The entire process takes 12 hours, but with one hour left on your roast, slice up your cabbage. Remove the center rib by making a simple little V shaped cut at the base.

Add the cabbage to the slow cooker and cover for the last hour on low heat.

After 12 hours, your corned beef should be fork tender and a-m-a-z-i-n-g. Remove from the slow cooker and scrape off the top layer of fat.

Slice the roast and serve.

Enjoy!