If you have never tried corned beef before….go to the store right now and buy one!! They are so tender and incredibly flavored. Corned beef is a cut of beef with a large grain and it’s usually brined and then cooked. At the store you will most likely find one sealed in some brine with a little spice packet.
We aren’t really beer drinkers here, but I have a few brands I enjoy. Killians is definitely one of my faves. So I saw a chance to buy some and I jumped on it!
My mom and dad have always loved cooking special dishes for different holidays and I’m glad they kept up with this tradition. I am not sure how they make their corned beef and cabbage, but it’s really good! My mom also always bakes Irish Soda bread which is super yummy. I’ll have to get her recipe next year!
I bought a 3 pound roast it would feed about 5 people.
- 3-4 lb Corned Beef Roast- pre-brined with a spice packet
- 1 Medium Yellow Onion, quartered
- 1 Tbsp Rosemary
- 1 Tbsp Thyme
- 2 Bay Leaves
- 24 oz Killians Irish Red Beer (or use 50/50 chicken and beef stock)
- 5 Yukon Gold Potatoes, cut into 6 or 8 pieces
- 3 Large Carrots, cut into 3 inch pieces
- 1/2 Cabbage, cut into 4 or 5 wedges
Condiments: Horseradish sauce or Dijon Mustard
In a slow cooker add the onions first and corned beef roast fat side up, top the roast with the spice packet, rosemary and thyme. Add the beer and the bay leaves. Set the slow cooker on high for 6 hours. After 3 hours add the potatoes and carrots. When you have one hour left add the cabbage wedges.
Once it’s done remove the roast, let it rest for 5 minutes and slice it against the grain. The meat is so tender and juicy that you don’t really need a gravy, so just a little bit of horseradish sauce or mustard will really kick up the flavor a notch! Salt and pepper the veggies to taste.