Crockpot Corned Beef and Cabbage recipe

Celebrate St. Patrick’s Day without spending hours over a hot stove. Corned beef slow cooks with a sweet glaze into a simply celebratory meal.


1 (4- to 5-pound) uncooked corned beef brisket, rinsed, patted dry (link to “Fresh Corned Beef” recipe page)
1 small head green cabbage, cut into small wedges
2 large potatoes, peeled, chopped coarsely
1 onion, chopped coarsely
4 whole cloves
1 cup apple juice
½ cup dark beer
1 tablespoon honey
1 tablespoon yellow mustard


1) Place beef, cabbage, potatoes, onion, and cloves in a crockpot.

2) Prepare the glaze: Combine all ingredients in a small bowl; whisk and pour over beef to coat.

3) Cook on low 8 to 12 hours, until beef is very tender. Transfer beef to serving platter, cover, and let rest 15 minutes. Slice across the grain and serve warm with vegetables.

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Published by Starsol