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Dinner Recipes

Smoky Beer-Braised Corned Beef

Served with tender cabbage, carrots and potatoes, our spice-rubbed corned beef cooks up perfectly in a beer broth flavored with liquid smoke.

Serving Size:


Active Time:

20 min.

Total Time:

8½ hrs.


  • 1 Tbs. dried thyme
  • 1 Tbs. dried sage
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. ground mustard
  • 4 lbs. low-sodium corned beef
  • 1 Tbs. olive oil
  • 1 small head cabbage, cored, cut into 1″ wedges
  • 1 lb. baby carrots, trimmed
  • 1 lb. baby potatoes
  • 2 (12 oz.) btles. stout beer, such as Guinness
  • 1 Tbs. liquid smoke


  1. In bowl, combine thyme, sage, paprika, garlic powder, onion powder, ground mustard and ¼ tsp. pepper. Rub corned beef with olive oil; sprinkle with spice blend until fully coated. Place beef in bottom of 6-qt. slow cooker; top with cabbage, carrots, potatoes, beer and liquid smoke.
  2. Cover; cook on low until tender and meat thermometer inserted into thickest part registers 145°F, about 8 hrs.
  3. Transfer corned beef to serving platter. Surround with cooked carrots, cabbage and potatoes. Let meat stand 10 min. before slicing. Transfer braising liquid to small bowl; serve with corned beef and vegetables.

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