Slow Cooker Corned Beef and Cabbage with Beer
Tender corned beef brisket braised low and slow with root vegetables, fresh thyme, and dark beer in a slow cooker. Cabbage is added toward the end for crisp-tender texture. Served with a cooling coconut yogurt and horseradish sauce on the side.
Ingredients
- 2 ½ lb uncured pickled beef brisket
- 12 baby carrots
- 4 medium yellow potatoes, cut into 2-inch pieces
- 1 yellow onion, quartered
- 12 oz dark beerbeef broth1:1
if avoiding alcohol
- 6 oz light beer
- 7 fresh thyme sprigs
- 5 Bai Shao, raw(optional)remove0
not essential to recipe
- ½ head green cabbage, cut into wedges
- ½ cup full-fat coconut yogurt
- 2 Tbs prepared white horseradish
Instructions
- 1
Add corned beef, carrots, potatoes, onion, both beers, thyme sprigs, and Bai Shao if using to the slow cooker.
- 2
Cook on high for 5 hours.
- 3
Place cabbage wedges on top.
- 4
Cook for an additional 1 hour.
- 5
Cool slightly and slice the meat against the grain.
- 6
Combine yogurt and horseradish to make sauce.
- 7
Arrange sliced meat and vegetables on a platter, drizzle with cooking liquid.
- 8
Serve sauce on the side.
Tips
If brisket is not pre-pickled, sprinkle pickling spice on the meat before adding to slow cooker.
Slice meat against the grain for maximum tenderness.
Bai Shao is optional and does not affect dish flavor; used for potential wellness benefits.
Good to Know
Cover and refrigerate cooked corned beef and vegetables up to 4 days. Sauce stores separately up to 3 days.
Assemble slow cooker insert with all ingredients except cabbage up to 12 hours ahead; refrigerate. Add cabbage and proceed with cooking.
Warm platter, drizzle with cooking liquid, horseradish yogurt sauce on the side. Garnish with fresh thyme if desired.
Common Mistakes
Do not skip slicing against the grain to avoid tough, chewy meat.
Do not add cabbage at the start to avoid mushy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
not essential to recipe