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Corned Beef in the Slow Cooker
This recipe makes a warming and satisfying dinner, and is just as good the next day or in sandwiches. Serve with fresh bread.
Ingredients
Serves: 8
- 4 large carrots, peeled and cut into matchsticks
- 10 baby red potatoes, quartered
- 1 onion, peeled and cut into bite-sized pieces
- 1 litre water
- 1 (2kg) corned beef silverside
- 3/4 cup (190ml) beer
- 1/2 tsp mustard seed
- 1/2 tsp peppercorns
- 2 bay leaves
- 1/2 head cabbage, coarsely chopped
Directions
Preparation:15min ›
Cook:9hours ›
Ready in:9hours15min
- Place the carrots, potatoes and onion into the bottom of a slow cooker, pour in the water and place the beef on top of the vegetables. Pour the beer over the beef. Add the spices, cover and set the cooker on High.
- Cook the beef for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
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Reviews and Ratings
Global Ratings:
(1490)
Reviews in English (1132)
6 hours on high, then a few hours turned off, then a final one hour on high were sufficient to cook a 1.5kg piece of corned beef. Took the potatoes out before adding cabbage in the last hour. - 18 Jun 2017
I have been making my corned beef and cabbage in the crockpot for a long time. I would rate this as the #1 best tasting food in the crockpot. I will let you all in on a little secret though. The only liquid you need to add is the water(about half to 3/4 to the top of the pot) You do not need beer, chicken broth or any other liquid for flavor. The only spice I would recommend is either the packet that comes with the corned beef or some whole peppercorns. Otherwise the meat will do all of the flavoring for you. Also, I always add my potatoes in the beginning along with the carrots and onion. They do not come out mushy at all, just very melt in your mouth tasty. You can leave them in larger pieces or you can use the small whole potatoes. Then for the last hour of cooking you can add your cabbage. Very simple meal but so delicious. - 10 Mar 2010 (Review from Allrecipes USA and Canada)
Really good-my family loved it. The only change I made was to cook it on low for 8 hours and then add the cabbage the last 1/2 hour of cooking. 8 hours on high seemed like the meat might get too tough. - 04 May 2009 (Review from Allrecipes USA and Canada)