Although you will need to intervene a few times to add the veggies, cooking corned beef in the crockpot is one of the easiest ways to make this brisket.
3lbscorned beef brisket3-4 lbs, flat cut with spice packet
2Tbsphoneyor brown sugar
14.9ozGuinnessor beef/chicken stock
6clovesgarlicwhole
3cupsbaby carrots
1lbbaby potatoescut in half
1headgreen cabbagesmall head, quartered
salt and pepper or seasoned saltto taste
Instructions
Cover the bottom of the crockpot with sliced onions.
Drain and rinse the corned beef, then place it fat side up on top of the bed of onions in the crockpot.
Sprinkle with the seasoning packet and drizzle with the honey.
Pour beer around the sides of the corned beef and drop the garlic cloves into the beer.
Cover and cook on low for 5 hours.
Add carrots and potatoes to the slow cooker, season to taste with salt and pepper. Cover and cook on low for 2 more hours.
Add cabbage, cut side facing up, and season to taste. Cover and cook on low for another 2 hours.
Notes
You can substitute the Guinness beer with other beer brands or chicken/beef broth. We prefer Guinness draught. The corned beef will not taste like beer.
If you don't like honey, you can substitute with an equal amount of brown sugar.
There are a two different types of corned beef brisket you can use for this recipe. There is point cut and flat cut. I prefer to use flat cut as it cooks more evenly compared to point cut. Point cut has more fat, producing more flavor, however, the flat cut will give you more beef + a bit of fat for flavor. It's the best of both worlds.
Store in an air-tight container in the refrigerator for up to 4 days.