An Easy, Delicious Take on an Irish Favorite: Slow Cooker Corned Beef

The Irish are smart (they are my people): They know the best way to stretch a buck is to eat staples like cabbage, potatoes and inexpensive cuts of meat, and to make those staples delicious by cooking them low and slow. No time to slave over the stove? This recipe is made entirely in a slow cooker; it’s one pot full of time-saving, penny-pinching wonderful. Serve with crusty bread and our Black Velvet cocktail: Cheers to Irish Ingenuity!

Clinton Kelly Slow Cooker Corned Beef

Slow Cooker Corned Beef


  • 1 pre-brined corned beef brisket
  • 1 yellow onion, sliced
  • 1 small head green cabbage, sliced
  • 2 lb Yukon gold potatoes, scrubbed and cubed
  • 1 tsp caraway seeds
  • 1 tsp whole grain mustard
  • 1 tsp spicy mustard
  • 3 sprigs fresh parsley (or 1 tsp dried)
  • 3 sprigs fresh thyme (or 1 tsp dried)
  • 1 bottle beer (we used a lager)
  • 1 tsp salt
  • ½ tsp pepper


  • Combine brisket, onion, cabbage and potatoes in a slow cooker, add spices, mustard and beer and stir to combine. Cover and cook on high for 4-6 hours, or on low for 7-9 hours.
  • Remove corned beef brisket from slow cooker and slice into ½-inch thick slices. Use a slotted spoon to remove cabbage and potatoes to serve.

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