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5 from 1 vote

Drunken Crock Pot Corned Beef Brisket

This Drunken Slow Cooker Corned Beef Brisket is the stuff Irish dreams are made of. It's the perfect celebratory meal.
Prep Time30 minutes
Cook Time10 hours
Total Time10 hours 30 minutes
Course: Dinner
Cuisine: Irish
Servings: 36 servings
Author: Cassy

Ingredients

  • 6 bottles Hard Cider OR if you tolerate gluten a Lager Beer, like Harp's
  • 3 to 5 lbs. Packaged Corned Beef Brisket
  • 2 Shallots quartered
  • 3 Small Cooking Onions quartered
  • 2 Bay Leaves
  • 3 Carrots peeled and quartered
  • 1/4 head cabbage cut into 3 pieces
  • 5 Peppercorns
  • 1 teaspoon Black Pepper

Instructions

  • {First off, know that I modified the Sheahan’s recipe a bit for convenience. I’ll provide instructions for both: the way the recipe reads and the way I made it.}
  • Ask your butcher and deli if they have “corned beef” briskets. They are typically packed like a normal brisket, but are cured and come with a packet of seasoning.
  •  Next, choose a beer. I chose Harp Lager. It was a good choice. {The Sheahan recipe also recommends Samuel Adam’s Lager.}
  • Place the brisket in your crockpot, or other slow cooker, and rub with the contents of the seasoning packet.
  • Pour a couple beers into the crockpot over the beef. {I used two briskets equating to about 5 lbs and had a small “large” slow cooker – so it only took me two beers.}
  • Add your carrots, onions, shallots, cabbage, peppercorn, bay leaves, and ground pepper.
  • Pour in more beer until the contents of the crockpot are covered.
  • Cook on low for 8 hours. {The Sheahan recipe recommends 4-5 hours on high, add extra beer to cover contents, then 3-4 hours on low – I changed my cooktime out of simple convenience.}
  • Pull up meat to check that it’s finished.
  • Pull out and drain brisket over pot.
  • Let it cool in a dish on the counter for 10 – 15 minutes.
  • Cover with plastic wrap (or seal in a dish) then place in the freezer for 1 – 1 ½ hours. {This step will help you cut the brisket later.}
  • Save about 1.5 cups of the broth and discard the rest of the contents of the slow cooker.
  • After the meat as cooled, uncover it.
  • Using an electric knife or your ready-for-a-job biceps, chop the beef CROSS-grain as finely as you can manage.
  • Cold Wrap: Using a large, fresh, washed cabbage leaf, wrap up a serving of the corned beef and top with a generous slather of spicy mustard.
  • Hot Plate: In a microwave or oven safe dish, place the corned beef slices evenly and pour the extra broth over. Reheat and serve with sauerkraut or other cooked cabbage and carrot.Enjoy!

Notes

Instant Pot Version:
  1. Add corned beef to Instant Pot and then sprinkle it with the contents of the seasoning packet.
  2. Add all remaining ingredients to Instant Pot.
  3. Place the lid on the pot, cover, and make sure the valve is set to sealed. Press the “manual” button and set to cook for 90 minutes.
  4. After 90 minutes is up, let the pressure release naturally (about 20 minutes) and remove the lid from the pot.
  5. Once the beef is done, follow the remaining instructions from Step 14 on.
Recipe source: Adapted from Sheahan’s Tipsy Leprechaun Corned Beef Brisket

Nutrition

Calories: 81kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 465mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg