The Art of Beer Cooking: Corned Beef and Cabbage

St. Patty’s Day is right around the corner and what could be better to celebrate the Irish holiday than with than corned beef and beer! Socializing is an important part of this holiday so you don’t want to waste it away slaving over the stove. This corned beef and cabbage recipe is beyond easy. Basically throw all the ingredients in a slow cooker, sit back and enjoy a beer with good company.

One of my favorite St. Patty’s Day traditions is the dying of the Chicago river. It’s been done for over 40 years and it’s amazing the perfect shade of green the water turns. Definitely worth checking out.


  • 4 large carrots, peeled and cut into 2in pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and sliced
  • 1 (4 pound) corned beef brisket with spice packet
  • 12 ounces beer
  • 1/2 head cabbage, coarsely chopped

Place the carrots, potatoes, and onion into the bottom of a slow cooker, and place the brisket on top of the vegetables. You want to keep the vegetables larger so they don’t over cook and get mushy. Pour the beer over the brisket and veggies. You may need to add more to cover everything or substitute water. Sprinkle on the spices from the packet, cover, and set the cooker on low. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.


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