Crockpot Corned Beef with Beer

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Corned Beef and Cabbage Crock Pot Recipe

This crockpot corned beef with beer recipe is a slight variation on the traditional New England boiled dinner.  Two-day cured meat with just tender cabbage, potatoes and carrots make this a last meal worthy dish.  I serve this meal on a large platter, served family-style. The finishing touches include – Maldon salt, cracked black pepper, chopped cilantro and parsley. Served with sides of butter, dijon mustard and apple cider vinegar as condiments.  If you haven’t been making and enjoying corned beef and cabbage crock pot recipes, you are in for a real treat and believe me, it won’t be your last!

This is a classic boiled New England dinner with a welcomed addition of beer.  I use 1 can(16oz) of a light beer to the crockpot.  This adds a subtle layer of complexity and interest to the cured meat and vegetables.

If you’ve have ever had a canned corned beef recipe and enjoyed it, I totally get it but this is recipe is a whole different animal.  This recipe has a downright wholesome and comforting feel to it.  It feels like what you need in the dead of winter to keep you warm and safe. As a Mainer, and New Englander for life, I know that this is the best corned beef recipe you will find and I’m genuinely excited for you to try it!

If you try this corned beef and cabbage crock pot recipe, let me know what you think in the comments below!  

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Crockpot Corned Beef Brisket 

Preparation:

Note that this dish takes two days for the meat to cure.

Ingredients:

• 5lb beef brisket 
• 1/2 cup pickling spices
• 6 cloves garlic
• 3/4 cup light brown sugar
• 1 cup kosher salt
• 1 can(16 oz) of light beer
• 1 small head of green cabbage, cut into 4 wedges
• 1lb carrots
• 1lb potatoes
• Chopped cilantro and parsley
• Cracked black pepper 
• Maldon finishing salt 

Serve with sides of butter, dijon mustard and apple cider vinegar.

Instructions:

1. Make a brine by combining 1 gallon of water, 1/4 cup of the pickling spices, 1 cup kosher salt, 3/4 cup light brown sugar and the garlic cloves(smashed) to a large pot. Bring it to a boil, then remove from the heat and let it cool completely.
2. Add the brisket to the brine. Use a plate to keep it down under the liquid surface. Refrigerate and allow to cure for two days.
3. Remove the brisket from the brine and rinse.  Put the brisket in the crock pot and cover with water. Add the remaining 1/4 pickling spices and can of light beer. Put the crockpot on high to bring to a boil then continue to cook at a constant gentle simmer. Cover and cook for about 4 hours.
4. Add the potatoes, cabbage and carrots 20 minutes from the end of the cook time. Cook vegetables until fork tender, about 15-20 minutes.
5. Strain the meat and vegetables from the liquid.  Slice the meat across the grain and serve on a platter with the vegetables. Sprinkle Maldon finishing salt, cracked black pepper, chopped cilantro and parsley over everything. Serve with side condiments of butter, dijon mustard and apple cider vinegar.

Now you know exactly how to make corned beef in a traditional New England way.  Enjoy!

FAQ:

What are the boiled corned beef spices?

Spices with corned beef include mustard seeds, allspice berries, coriander seeds, bay leaves, cloves, cinnamon sticks, dried ginger, cardamom pods, celery seeds, dill, fennel seeds, juniper berries. 

Is corned beef healthy?

I’m sure there are pros and cons to the health variables of a classic corned beef dinner.  Boiling the ingredients tends to be a health conscious method of cooking compared to another such as deep frying in oil.  The vegetables and meat are a nutrient dense source of fuel.  Brisket can be on the fatty side but if you can trim the excess fat from the meat. Overall, this is a relatively healthy meal. 

Why is it called corned beef?

The term corned comes from the describing of the salt crystals used to cure the meat. Large grainy salt crystals were used in the 1700’s for preservation. The salt crystals used in the process took on the name corn, which means seeds.

How long to cook corned beef in crock pot?

It depends on the size of the brisket you use but this recipe calls for 5lbs and it takes around 4 hours.  Cook until tender.

How long to cook corned beef in slow cooker?

Each slow cooker or crockpot may be variable in its settings and function. It will be several hours, typically 4 hours as stated above.  The key is to have it at a constant gentle simmer.  You are looking for it to be tender and can test that with a fork.  The interior often has a subtle pinkish color.

Does this recipe translate as a corned beef instant pot recipe?

If you use the slow cooker setting on the instant pot this recipe may translate.  However, I have not done it myself so I cannot vouch confidently.

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It’d be a shocker if you had any leftovers, but if you do and are wondering how to make corned beef hash, check out my corned beef hash recipe here. 

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Options for Corned Beef Leftovers:

Corned beef dip – A mixture of some type of dairy, for example – cream cheese and/or shredded cheese. Then add beef and spices. Add sauerkraut to make a “reuben dip”. 

Corned beef hash – Chopped beef, potatoes, onions, peppers. Usually served along eggs for breakfast.

Corned beef pie – Similar to chicken pot pie but using the leftover chopped corned beef brisket.

Corned beef sandwich recipe – The classic reuben.  Sliced corned beef, sauerkraut, thousand island dressing, melted cheese on rye bread. 

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Pastrami Vs Corned Beef:

The differences between these two famous beef products are in the way the beef is cut and processed.  Pastrami is highly seasoned, then smoked or steamed and sliced into delicate thin slices for deli meat sandwiches.  Corned beef is cured then boiled and cut into thick(1+inch slabs) for boiled dinner. One major difference is that the quantity of salt used in a corned beef recipe is much higher than in a pastrami recipe while the amount of spices used on pastrami is much higher.

New England Boiled Dinner History

The word “corn” is derived from old English, meaning small hard grains. Corned beef can be translated to “salt beef” as the name for corn comes from describing the large grain rock salt, or “corns of salt”.

Though curing meat was used in many cultures, in the 1700’s, Britain became known for curing meats with salt for preservation.  It became a staple cultural meal in Ireland due to Ireland having a lower tax on salt, so the importing rate was high and it was used for nearly all cooking.

Corned beef became a part of trade and was especially used to the feed crew and enslaved on boats. It was used as a main food source while away at sea for long periods of time.  As a meal, corned beef started out as a revered meal for a king and shifted over time as it was utilized to feed the enslaved and poor throughout the centuries. 

Corned beef and cabbage today still has a lingering stamp of cheap, budget, a “poor mans” dish.  Today, our association with corned beef and St. Patricks day celebrations is not an actual Irish tradition but one that was set in North America in present time. 

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Thanks for checking out this corned beef slow cooker recipe.  If you liked this one you may love some of my other favorite recipes such as beef barbacoa, birria ramen or carne asada dinner.

Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas on this recipe, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

I hope you do try this crockpot corned beef with beer recipe and throughly enjoy it as much as we have.  I’m pretty sure this will become a favorite meal for the whole family and become a generational tradition.

Various Cooking Methods:

Corned beef in crockpot, corned beef and cabbage slow cooker, instant pot corned beef and cabbage