Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 10, 2008 05:36 AM

Corned Beef & Cabbage, Crockpot, When to add Vegs+?

I've seen a few recipes on line for cooking corned beef and cabbage in a crock pot, some say add the cabbage and potatoes to the bottom of the pot, and place the meat on top, others say to cook it in the juices about 30 min. After you remove the meat
I'd like to cook it slow for 10-12 hours. I'm a real novice when it comes to using a crock pot. Also, I'd like to use beer in the recipe. My corned beef weighs 2lbs. Do I just cover with liquid, or put more in? Looking for any suggestions for the best, full proof preparation of the dish in a crockpot.

  1. Click to Upload a photo (10 MB limit)
  1. I may be alone in this, but i don't like cooking the potatoes, cabbage etc in the corned beef juices. I feel it makes them too greasy - I would just cook the meat in the crockpot ( just cover with whatever liquid you want) and do the potatoes and cabbage on the stove.
    I'm going to make colcannon this year - mashed potatoes mixed with cooked cabbage and baked

    2 Replies
    1. re: eimac

      I'm with you, eimac....I don't cook anything else in with the corned beef because it isn't very good that way and you lose control of the doneness. I usually do colcannon these days, but when I do potatoes and cabbage, I cook them separately. I steam the cabbage and either steam or roast the potatoes.

      1. re: eimac

        Oh, eimac, put some Italian parsley and green onions into your colcannon...yum. Kale is good, too.

      2. I'm in the same boat as you, Michele. I'm thinking of cooking corned beef in the Crock-pot and Ive never done it before. I've been Googling recipes and I think I've settled on this one;

        You add the vegetables halfway through. We'll see how it goes. Oh, and I think I'm going to sub out some of the water with beer, also.

        1. I add the potatoes and carrots (I like carrots) on top of the brisket when I start and just add liquid (usually beer, but not Guinness - too dark) to just cover the brisket. When it's done I pull it all out and throw in the cabbage. By the time I'm done slicing the brisket and plating the veggies, the cabbage has cooked and is ready to go.

          1. I like to slow-cook it in just enough beer to cover, then finish it under the broiler to crisp up the top; cook the veggies in the broth when you put the beef under the broiler, and they should be done around the same time (although large chunks of potatoes may take longer...).

            1. I think the vegetables would just go to mush cooking 10 - 12 hours. This is what I did yesterday for Sunday dinner. I doubled my recipe for a big crowd, but only used 3 bottles of beer, 2 Killian's Red Ale and 1 bottle Guinness Stout, but you could use any beer.

              I started out by putting my corned beef brisket, two 4 lb. corned beef briskets and 3 bottles of beer, in the crock pot Saturday night at 9:30pm. I took them out at 8:30am Sunday morning and added vegetables to the cooking liquid and cooked them for 4 1/2 hours until they were tender. I made the Colcannon right before we ate.

              Even though you have 2 lb. corned beef brisket, I would still use the 2 bottles of beer. You'll need plenty of liquid to cover the vegetables later. You will probably need to add a cup or so of water or another bottle of beer to the cooking liquid to almost cover the vegetable. So as they wilt they are completely covered.


              4 lb. corned beef brisket
              2 (12 fl. oz.) bottles of Killian's Red Ale

              Place the corned beef with the juices and seasonings from the bag in the crock pot. Pour beer all around the beef.

              Cook on Low 10 - 12 hours, until tender. Mine took 11 hours. Remove beef from crock pot to cool. I let it rest 15 minutes before slicing.

              At this point, put 1 head of cabbage cut into wedges, one 2lb. bag of carrots, and 2 yellow onions cut into wedges in the cooking liquid and cook on High for 4 - 5 hours, until tender.

              Slice the meat and put it in a 13x9x2-inch Pyrex casserole or equivalent and refrigerate until 40 minutes before dinner. Remove from oven and spoon several ladles of the cooking liquid from the vegetables over the corned beef and warm in the oven for 35 minutes at 325* F.

              I like to serve with Colcannon.


              2 1/2 lbs. potatoes, peeled and cubed
              4 slices bacon
              1/2 sm. head cabbage, chopped OR 16 oz. package cole slaw mix
              1 large onion, chopped
              1/2 c. milk
              salt and pepper, to taste (start with 3/4 tsp. salt and 1/4 tsp. pepper)
              4 Tblsp. butter

              Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

              Slice bacon into 1/4-inch slices and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Scoop bacon out of the pan with a slotted spoon leaving the drippings in the pan. In the reserved drippings, saute the cabbage and onion until soft and translucent.

              Drain the cooked potatoes, mash with milk, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Serve immediately.

              NOTE: I've used both the 1/2 head of cabbage and the cole slaw mix. I prefer the cole slaw mix. Much easier to stir with the smaller cabbage pieces and I really liked the little bit of color the carrot gives the potatoes.