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Easy Slow Cooker Corned Beef & Cabbage with Oktoberfest Twist

Easy slow cooker corned beef and cabbage - featured image
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This slow cooker corned beef and cabbage gets an Oktoberfest twist with dark German beer and extra spices, creating a tender, flavorful meal that’s perfect for cozy evenings or celebrations.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (with spice packet)
  • 12 ounces dark German beer (Märzen, Dunkel, or dark lager)
  • 1 cup low-sodium beef broth
  • 2 tablespoons packed brown sugar
  • 1 teaspoon whole peppercorns
  • 1 teaspoon mustard seeds
  • 2 large bay leaves
  • 4 garlic cloves, smashed
  • 1 medium head green cabbage, cut into 8 wedges
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved if large
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • Fresh parsley, chopped (for garnish)
  • Whole-grain mustard or horseradish (for serving)

Instructions

  1. Prep the brisket: Remove corned beef from packaging, reserve spice packet. Rinse briefly under cold water if desired, pat dry. Place fat-side up on cutting board.
  2. Build the base: In a small bowl, whisk together dark beer, beef broth, and brown sugar until sugar dissolves. Smash garlic cloves.
  3. Layer the aromatics: Place onion wedges and smashed garlic in bottom of slow cooker. Sprinkle half of reserved spice packet over onions.
  4. Add the brisket: Place brisket fat-side up on onions. Pour beer mixture around brisket. Add whole peppercorns, mustard seeds, and bay leaves to liquid. Brisket should be mostly submerged; add more broth or water if needed.
  5. Slow cook the brisket: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until fork-tender.
  6. Add the vegetables: About 30-40 minutes before serving, carefully remove brisket and tent with foil. Add baby potatoes and carrot chunks to cooking liquid. Nestle cabbage wedges on top. Cover and cook on high for 30-40 minutes until potatoes are tender and cabbage is soft.
  7. Slice and serve: Slice brisket against the grain into 1/2-inch thick slices. Arrange on platter with vegetables. Ladle cooking liquid over everything. Garnish with parsley and serve with mustard or horseradish.

Notes

For best results, cook on low for 8-10 hours. Rinse brisket to reduce saltiness. Add vegetables in the last 30-40 minutes to avoid mushiness. Let brisket rest 5-10 minutes before slicing against the grain. Leftovers keep up to 4 days in the refrigerator or 3 months frozen.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, Oktoberfest recipe, German beer corned beef, St. Patrick's Day, comfort food, brisket

Find it online: https://goldensimmer.com/easy-slow-cooker-corned-beef-and-cabbage-with-oktoberfest-twist/