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  • Corn beef brisket, about 4-5 lbs.
  • 4 bay leaves
  • 5 peeled pieces of garlic
  • 2 carrots, cut in half and sliced
  • Unpeeled red potatoes, scrub washed and cut in half
  • 1 cabbage cut in 8-wedges
  • 1 can of beer
  • 1/2 can (App. 7.5 oz.) of chicken broth
  • 6 cloves
  • 1/2 teaspoon peppercorns
  • Any seasoning pack that was packaged with meat is
  • optional but suggested if you like it very spicy.


  • In a large Crock-Pot pour in beer and chicken broth,
  • stir in the cloves, peppercorn, seasoning pack, bay leaves and garlic
  • (smash garlic with flat side of butter knife). Place beef brisket in the center
  • of the pot then stuff the cut carrots and the cut cabbage on the sides and top.
  • Add as many cut potatoes as you desire depending on room left in pot.
  • Add enough water to fill crock-pot liquid level 1/3 of the way.
  • Cover and cook on low until brisket is tender and shreds, about 8-10 hours.
  • Serve immediately or place all in a regular pot and refrigerate.
  • If you do refrigerate, when ready to eat, heat on stovetop only until hot but
  • do not let it cook more or the meat will dry out. (Do same for leftovers).
  • Serve with a side of horseradish and a side of ketchup.
  • Note - I would advise you to add the cabbage last two or three hours of cooking

Categories: St. Patrick's Day 
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