Corned Beef in Beer (Crock Pot)
photo by DianaEatingRichly
- Ready In:
- 9hrs 10mins
- Place potatoes, onions, carrots, and bay leaf in crock pot.
- Trim excess fat from brisket; put meat on top of veges.
- Mix molasses with beer and pour over all.
- Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
- Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
- Serve with vegetables.
Questions & Replies
Fantastic! This was my first time cooking corned beef and it went very well! I followed the recipe exactly as written. I did, however, take the suggestion of other reviewers and soaked it, but only for the amount of time it took me to cut up the other ingredients. We used Sam Adams Honey Porter beer and I definitely suggest using a good beer as it infuses the brisket. We cooked it for 10 1/2 hours and couldn't wait to tear into it when we got home from work. Thanks for a great recipe! **Update 2/5/10** Made this again., still amazing! This time we used Sam Adams Boston Lager and we agreed it was even better. Hope this helps someone!
Fabulous! I've been following this recipe as my base recipe for CB&C over the past 3 yrs, tweeking it with a few minor variations, & it comes out great every time! We've experimented with different beers, from lagers, porters, stouts (like Guinness), red ales & IPAs. We've found the hoppier beers work the best, such as pale ales, red ales & IPAs (IPA being my favorite). They give excellent flavor to the meat & veggies. A note on the cabbage: since this is being cooked over a long period of time, we put in the cabbage for the last 2 hrs or so. If you cook the cabbage for the whole 9 hrs, it will turn to mush. Thanks for posting!
wow! this is the only way to go. i followed the recipe almost to the letter. only exception was i also, like many other reviewers, used a whole can of beer. my corned beef was a little over 3lbs. i cooked it in my 51/2 qt. crockpot. after 9 hours, it was perfect. i removed the corned beef, and covered it with foil. let it rest at least 20 minutes before cutting. i did rinse the corned beef before cooking, did not use the liquid in the package. however, i did use the seasoning packet, and added a dozen whole peppercorns. like others have suggested, use a flat cut, not pointed. oh, also cook it fat side up. this keeps the meat even moister as the fat is an insulator, and the fat slowly melts over the beef. this will be my go to recipe for corned beef.
This is how I will make corned beef from now on! It could not have been any better; the most delicious corned beef I've ever prepared or eaten. Instead of beer, I used a bottle of Harpoon Hard Apple Cider, which gave it a malty sweetness that was a perfect foil to the bay leaves and corned beef spices (I did use the flavor pack that came with the brisket, in addition). After reading other reviews, I decided to cook the vegetables separately but I added a few ladles of the juice from the crock pot to the boiling water. Thanks for helping me create a perfect meal for St. Patrick's Day.
First time making corned beef and it came out wonderful. However I should note that I omitted the cabbage (personal preference) and unfortunately had to use water instead of beer. My husband drank it all the night before unbeknownst to me. It still came out delicious and look forward to making it again with the beer.