Corned Beef & Cabbage

A treasured American tradition – corned beef & cabbage on St. Patrick’s Day.

Corned Beef & Cabbage


  • 1 corned beef brisket, 3 to 5 pounds
  • 1 medium head of cabbage
  • 4 to 6 red potatoes
  • 4 to 6 carrots
  • 1 medium onion
  • 2 cups low sodium beef broth
  • 1½ cups Guinness stout
  • 3 bay leaves
  • 1 Tbs coarse ground, whole grain mustard
  • ½ tsp black peppercorns
  • ½ tsp white peppercorns


Cut the onion and carrots into half inch slices, cut the potatoes into quarters, and put them in the bottom of the slow cooker. Rinse the corned beef brisket, pat it dry with paper towels, and place it in the crock pot on top of the vegetables. Add the bay leaves, peppercorns, and whole grain mustard.

Pour the stout and the beef broth into the crock pot, making sure the liquid comes about two thirds of the way up the brisket. If not, add more broth. Put the cover on the crock pot, set it to LOW and allow the brisket and vegetables to cook for 6 to 7 hours.

Roughly chop the cabbage, add it to the slow cooker and cook the brisket about 30 minutes longer, until cabbage is just tender.

Remove the brisket to a cutting board, tent it with aluminum foil, and allow it to rest for 15 minutes. Remove and discard the bay leaves. Remove the vegetables from the crock pot with a slotted spoon or a coarse mesh skimmer and put them in a serving bowl. Slice the brisket about ½ inch thick against the grain and lay it out on a serving platter. Serve the corned beef and cabbage with ramekins of coarse ground, whole grain mustard for dipping.

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