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Slow Cooker Beer-Braised Corned Beef and Cabbage

The combo of a full-bodied stout and a light lager brings unexpected depth to this essential St. Patrick’s Day dinner.

Serves 8
Ready in 370 mins
Prep time 10 mins
Cooking time 360 mins
510 calories per serving


> 1 (11.2 oz) bottle stout beer
> 1 (12 oz) bottle lager
> 2 cups low-sodium beef broth
> 4 sprigs fresh thyme
> 1 (3 1/2 lb) corned beef brisket with spice packet
> 1 1/2 lbs baby potatoes, scrubbed
> 2 large carrots, cut into 2-inch pieces
> 1/2 head green cabbage, cut into 1/4-inch wedges
> spicy brown mustard, to serve


Into a 5- to 6-qt slow cooker, add the beer, beef broth, and thyme. Season the brisket with salt and pepper and add to slow cooker fat-side up, sprinkling spices from the packet on top.
Top brisket with the potatoes and carrots. Cover and cook on high 4–5 hours, until brisket is tender.
When brisket is tender, place the cabbage over beef. Cover and cook 30 min.–1 hour on high, until cabbage is wilted and tender.
Remove corned beef and slice against the grain. Serve with vegetables and mustard.


If your corned beef brisket doesn’t come with a pickling spice packet, add 1 tbsp jarred pickling spice.

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