Ingredients:

  • 3.5 lb corned beef brisket
  • 1 packet (28g) pickling spice
  • 12 oz dark stout beer
  • 2 cups water
  • 1 tbsp brown sugar
  • 1 lb red potatoes
  • 3 large carrots
  • 1 medium yellow onion
  • 1 small head green cabbage

Instructions:

  1. Rinse the corned beef under cold water to remove excess surface salt.
  2. Place the yellow onion wedges at the bottom of the crockpot to create a roasting rack and lay the beef on top of the onions.
  3. Stir together the dark stout beer, water, and brown sugar, then pour the mixture over the meat.
  4. Sprinkle the pickling spice evenly over the top of the beef. Cover and cook on LOW for 8 hours.
  5. Gently lift the cooked meat out of the pot and set it aside on a plate.
  6. Arrange the halved red potatoes and 2-inch carrot chunks around the edges of the pot.
  7. Place the cabbage wedges directly on top of the vegetables and return the beef to the center of the pot.
  8. Cover and cook on HIGH for 2 to 3 hours until potatoes are fork-tender and cabbage is translucent.