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Budget-Friendly Slow Cooker Oktoberfest Corned Beef & Cabbage

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This hands-off slow cooker recipe transforms a budget-friendly corned beef brisket into a tender, flavorful Oktoberfest feast with cabbage, potatoes, and carrots, all simmered in dark beer. It’s a crowd-pleasing, one-pot meal that makes you look like a hero with minimal effort.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with spice packet)
  • 1 bottle (12 oz) dark beer (stout or brown ale)
  • 2 tablespoons brown sugar
  • 1 tablespoon whole black peppercorns
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 large head green cabbage (about 2 pounds), cut into 8 wedges
  • 1.5 pounds small red or gold potatoes (about 6–8 potatoes), halved or quartered
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • Whole grain mustard or spicy brown mustard (for serving)
  • Fresh parsley, chopped (for serving)
  • Rye bread or crusty bread (for serving)

Instructions

  1. Remove the corned beef brisket from its packaging. Rinse it under cold water to remove excess salt. Pat it dry with paper towels. If there’s a thick layer of fat on one side, trim it down to about 1/4 inch, but leave some fat on.
  2. Place the brisket in the slow cooker, fat side up. Sprinkle the contents of the spice packet over the top, along with the brown sugar and whole black peppercorns. Add the smashed garlic cloves and bay leaves. Pour the dark beer around the brisket (not directly on top). Add enough water to come about halfway up the sides of the brisket.
  3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the brisket is fork-tender.
  4. About 2 hours before serving, carefully remove the brisket from the slow cooker and set it on a cutting board. Tent it loosely with foil to keep warm.
  5. Add the potatoes, carrots, and onion wedges to the cooking liquid. Nestle the cabbage wedges on top, pushing them down slightly so they’re partly submerged. Cover and cook on HIGH for 1.5 to 2 hours, until the potatoes are tender and the cabbage is soft and translucent.
  6. Use a slotted spoon to transfer the vegetables to a serving platter. Slice the brisket against the grain into 1/2-inch thick slices. Arrange the sliced meat on the platter with the vegetables. Spoon a little of the cooking liquid over the top. Serve with whole grain mustard and a sprinkle of fresh parsley.

Notes

Don’t skip rinsing the brisket to reduce saltiness. Slice against the grain for tender meat. Reserve cooking liquid for soup or sauce. For a non-alcoholic version, use non-alcoholic dark beer or beef broth mixed with 1 tablespoon molasses.

Nutrition

Keywords: slow cooker corned beef, Oktoberfest recipe, corned beef and cabbage, budget-friendly dinner, one-pot meal, St. Patrick's Day, fall-apart brisket

Find it online: https://dahliadishes.com/budget-friendly-slow-cooker-oktoberfest-corned-beef-and-cabbage/