Corned Beef With Veg

PREP ~30 mins  |  COOK 4-8 hrs


  • Slow-cooker
  • Bottle-opener
  • A sharp knife 🙂


  • 1 corned beef brisket (with spice packet)
  • 4 large carrots split and cut into 1″ chunks
  • 2 parsnips and/or 1 turnip cut into 1″ chunks
  • 1 yellow onion, stemmed and quartered
  • 8-10 small red or Yukon gold potatoes, quartered
  • 1 tsp 3-peppercorn medley
  • 1 small firm head of green cabbage, stemmed and cored, cut into 2” chunks
  • 1 Bottle of Guinness Draft or Bass Beer (stout will over-power it)
  • Enough water to cover


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, place the brisket on top of the vegetables, then pour in the beer and water.
  2. Add the spice packet to the liquid, and cover.
  3. Cook the brisket for about 8hrs on low or ~4hr on high.
  4. With 1 hour left add the cabbage and cook for 1hr.

Bonus Round: Get some Thousand Island Dressing, Rye Bread and Sauerkraut to make Reuben sammies with leftovers.

For Jen


  • You don’t need to cook the veg in the pot, you could get all crazy and pan-roast the veg with just a bit of olive oil, salt and pepper for about 20-30min @ 350F. Braise the roast with just the liquid and spice pack, it’ll be good when brought together.
  • Highly recommend horseradish sauce to go with this, but some prefer a strong English or German mustard.

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