Crockpot Corned Beef

How to Make

I have been making corned beef and cabbage for many years, but this will now be my go to recipe! I used Guiness and your homemade corned beef spice blend. Added cabbage during the last hour and a half and I had the perfect corned beef dinner! Served with your Beer-Honey was quite a success. ~ Isabel H

ingredients + gravy (optional)



Heat a small pan. Add the mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole cloves. Lightly toast them, shaking/stirring a bit, to let the spices bloom.


Transfer to a food processor/spice grinder along with the red pepper flakes, ground ginger and bay leaves. Process to a coarse blend, or to your preferred consistency. Use as desired.


Trim the fat from the corned beef and rinse it thoroughly. Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker.


Set the corned beef brisket over them.


Add in your seasoning blend.



I use the accompanying spice packet + the homemade corned beef spice blend.



Pour in the beef broth, then enough water to just cover the brisket. Cook in the slow cooker.


When the brisket is very tender, remove it and set it onto a tray, with the potatoes and carrots. Slice the corned beef.


If making gravy, strain out the cooking liquid and discard the rest. Melt the butter in a pan then add the flour. Stir constantly until the roux darkens a bit. Stir in the reserved liquid until it thickens up. Season it with salt and pepper, as desired. Drizzle the gravy over the corned beef (potatoes, carrots) and serve.



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