Some slow cooker recipes are made for the days when you want a solid, dependable meal without standing over the stove. This Crock Pot corned beef, veg and beer recipe is one of the easiest ways to get a full dinner on the table with very little hands-on work. Using a spice packet, simple vegetables and a splash of beer keeps everything straightforward, while the slow cooker handles the long cooking time for you.
It’s a practical option for busy weeks, especially when you want something hearty but not complicated. The ingredients are affordable, the steps are simple, and the crock pot turns the brisket tender without any effort from you. It’s also ideal for family dinners because everything cooks in one pot and the cleanup is minimal.
Why You’ll Love It
- One pot, minimal prep and extremely low effort.
- The slow cooker makes the brisket tender without babysitting.
- Uses everyday ingredients that fit well into a budget.
- Great for busy weeks or low energy days when you want a reliable meal.
- Easy to scale for larger families or leftovers.
Ingredients
- Baby potatoes, around 10 small ones, quartered so they cook evenly.
- One onion, peeled and cut into chunks.
- Baby carrots, about 2 cups, left whole or halved if thick.
- Water, about 4 cups, to create the cooking base.
- Corned beef brisket, roughly 1.8 kg, including the seasoning packet (if you don’t have one see instructions below).
- Beer: about 175 ml, any type you enjoy but IPA works great.
- Half a head of cabbage, roughly chopped into medium pieces.
What Is the Spice Packet, and How Do You Make One?
Most corned beef briskets come with a small packet of whole spices. This packet seasons the meat and broth as everything cooks. It usually includes mustard seeds, coriander, peppercorns, bay leaves and a few warm aromatic spices.
If your brisket doesn’t come with one, you can make a quick homemade version using everyday spices. The amounts below create a blend similar to what you would find in a standard packet.
Homemade Corned Beef Spice Blend
- One teaspoon mustard seeds
- One teaspoon coriander seeds
- Half a teaspoon whole black peppercorns
- One quarter teaspoon whole allspice
- One small dried bay leaf, crushed slightly
- A pinch of crushed red pepper or one small dried chile, optional
- A small pinch of ground ginger, optional for added warmth
Sprinkle this mixture all over the brisket before cooking. It melts into the broth as it simmers and create the classic corned beef flavor you expect from the ready-made spice packet.
How To Make This Crock Pot Corned Beef Veg and Beer Recipe
Step 1: Place Veg In Your Slow Cooker
Start by placing the potatoes, baby carrots and onion pieces in the bottom of your slow cooker.
This creates a steady base and keeps the vegetables from overcooking in direct heat.
Step 2: Pour Water On Top Of Veg
Pour in the water, then set the brisket on top of the vegetables.
Step 3: Pour Beer On Top Of Veg
Open the beer and pour about half the can across the brisket.
If using, then sprinkle the spice packet over the meat, making sure it’s spread out so the flavors sink in as it cooks.
Step 4: Cook In Crockpot For 8 Hours
Set the slow cooker to high and cook for about 8 hours.
An hour before serving, lift the lid, add the cabbage pieces and stir them gently into the liquid.
Cover again and let the cabbage soften while the brisket finishes cooking.
Step 5: Serve Your Crock Pot Corned Beef Veg and Beer Recipe
Once everything is tender, slice the brisket and serve with the vegetables and broth.
Tips, FAQs, Variations Of This Crock Pot Corned Beef Veg and Beer Recipe
Can I cook it on low instead? Yes. Cook on low for about 10 to 11 hours.
Can I use a different beer? Any mild beer works. A lager or pale ale keeps the flavor balanced.
Can I add carrots? Definitely. Add chopped carrots at the beginning with the potatoes.
Does it reheat well? Yes. It keeps well in the fridge for several days and reheats nicely.
Can I reduce the liquid? If you prefer less broth, use 3 cups of water instead of 4.
I hope this gives you a simple, reliable meal for your week.
