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Corned Beef and Cabbage (Crock Pot)

I made this recipe yesterday–and by no means do I claim rights to it.  Some friends were talking about it around the office, and I just followed (the most basic) general guidelines for a hassle-free corned beef and cabbage.


It was so easy and delicious that I just thought I’d share, in case you need a last minute recipe.

Corned Beef and Cabbage

  • 1 corned beef roast
  • 4-5 potatoes, peeled or scrubbed and quartered
  • 4-5 carrots, peeled and roughly chopped
  • 1 can Guinness
  • 1 head green cabbage

This recipe is super basic.

Add the corned beef, potatoes, and carrots to a lightly oiled crockpot.


Pour in the beer, cover, and set to cook for 5-6 hours.


Because I didn’t have enough space, when the corned beef and potatoes were done (and smelling deliciously beer-y and yeast-y), I removed them from the pot and set aside (keep the broth!).  I cut the cabbage into sixths and put that in for 20 minutes in the beer broth that remained in the crock pot.

Strain out the cabbage and serve!


Seriously delicious.  The corned beef is moist and tender, and the potatoes and carrots taste really rich and, as I so eloquently put early, beer-y.


A very satisfying and delicious start to St. Paddy’s weekend!


Any other tricks that you lay claim to for the best corned beef recipes?  Last year I made this whiskey-glazed corned beef, which is definitely worth repeating if you want to try something new!

We went to a surprise baby shower for a friend out east today, and braved a chilly walk down to the beach with some of my favorite Long Islanders.  I’m so happy that we went (and that I had my camera!), because I’m gonna miss all these people a lot after we move.

Pictures always help keep those friends around, even when they live far away.

Kathleen and Freddy:


Steve and Gill:


And, of course, Fritz and I (thanks Kathleen for manning the camera!):


Also, because I can’t help but share cats every minute of every day–this happened.

IMG_1493Cat antics.  Gotta love ‘em.


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1 comment

  1. Debby

    If you like Brussels spouts, I made them tonight to go with our colcannon & sausages. Cut them in half, boiled them for about 10 inures. Drained and fried in a bit of veg oil. Then when they were golden, tossed with a little balsamic vinegar. Easy peasy. And YUM.