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Traci Taylor’s Corned Beef and Cabbage Recipe

Jay Long

I’ve had a lot of people ask me for my recipe for corned beef and cabbage because anyone who tries it says it’s amazing.  I happen to think it is too!

While my recipe is nothing inventive, it is my favorite way to make this traditional meal:


  1. 1 corned beef brisket with spice packet
  2. 10 to 12 small baby red potatoes, washed, but leave the skins on because that’s the most healthy part!
  3. 1 onion roughly chopped
  4. 5 large carrots washed and chopped.
  5. ½ head of cabbage roughly chopped
  6. 6oz Guinness beer


Place the carrots, potatoes and onion into the bottom of a crock pot and then place the  on top of the veggies and pour the beer over brisket.  Sprinkle the packet of spices on top of the brisket.  If you like your corned beef a little more on the spicy side, add extra spice.*  Put the cabbage on top of the brisket (this is important because if you put it on the bottom it has a good chance of burning- you don’t want that to happen, trust me).  Cover and cook for 8-10 hours.

If you buy a corned beef brisket and it doesn’t come with a packet of spices, don’t worry!   If this happens to you, your best bet is to pick up a jar of pickling spice and add 1-2 teaspoons before cooking your brisket. *If you like a more seasoned brisket you can add extra pickling spice in addition to the seasoning packet too.


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