Slow Cooker Corned Beef

Sunday , 9, March 2014 Leave a comment

Corned Beef

It’s that time…St. Patrick’s Day!! That means Corned Beef and Cabbage…YUM!!

My Grandmother gave me this family recipe 35 years ago….I’ve tweaked it for the Crock Pot 🙂


  • 4-6 lbs. Corned Beef..Thin or Flat Cut
  • 5-6  12oz Bottles of Dark Beer…we use Becks
  • 1 14oz. Beef Broth
  • 3 ribs Celery
  • 2 large Onions…cut into quarters
  • 10 Garlic cloves..peeled
  • 15 Black Peppercorns
  • 6 whole Cloves
  • 2-3 Bay Leaves
  • 1 – 2 squares of Cheesecloth


  • In bottom of slow cooker…lay Celery and quartered Onions.
  • In the squares of cheesecloth…add equal amounts of each…Garlic cloves…Peppercorns…Cloves…Bay Leaves
  • Tie each square into a “packet” with string or twine.
  • Place a “packet” at each end of the Slow Cooker.
  • Rinse Corned Beef with cold water and place on top of Celery..Onions and packets of seasoning.
  • Pour Beef Broth into Slow Cooker.
  • Add as many bottles of Beer necessary to over Corned Beef…5 is usually enough.
  • Cover and cook on LOW 8 hours.
  • When done…remove Corned Beef from Slow Cooker and wrap in foil to rest before slicing.
  • Cook Cabbage & Potatoes in a separate pot…using some of Slow Cooker liquid and the rest Water.
  • Be sure to slice Corned Beef against the grain…Serve & Enjoy!!!  🙂

If you don’t have a Crock can make this recipe in a 12 qt. Stock Pot. Use the same ingredients…bring to a boil…then simmer half covered for 3-4 hours.

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