Slow Cooker Corned Beef and Sauerkraut

Slow Cooker Corned Beef and Sauerkraut is cooked low and slow in a beer bath that yields impossibly tender, flavorful beef. You’ll want to make this all year long!

Easy Slow Cooker Corned Beef and Sauerkraut

I am forever grateful I married a man who loves Reuben sandwiches. If not for that, I may never have given corned beef a second glance. I’ve never been a big fan of cabbage and therefore was also suspicious of sauerkraut. It was my husband who finally convinced me to try a Reuben (the melty Swiss cheese surely helped), and it only took a few bites for me to see why he loved it so much.

There’s nothing else quite like tender corned beef and sauerkraut. Tangy, sweet, sour, and peppery, it’s a flavor combo that I find myself craving often, especially in the cold winter months.

Slow Cooker Corned Beef and Sauerkraut is my favorite way to prepare this classic dish. This recipe is:

  • Easy– It only takes 15 minutes to prep everything and get it in the crock pot.
  • A one pot meal– You’ve got your veggies and meat all in one pot, which means less dishes to wash and more time to enjoy the incredible smells wafting through your house.
  • Flavorful– Cooking corned beef in a crock pot with beer makes it ultra tender and flavorful. Add the fresh, piquant flavor of sauerkraut and you’ve got an irresistible meal!

Crock Pot Corned Beef with beer is the perfect dinner for St. Patrick’s Day, but it’s so good and so easy, I think you’ll find yourself making it all year long.

Key Ingredients

Ingredients for a corned beef recipe in bowls- corned beef brisket, sauerkraut, carrots, potatoes, beer, and seasonings.
  • Corned Beef Brisket– You’ll want to look for a brisket that’s between 3 and 4 pounds. They are found in most grocery stores around St. Patrick’s Day, but can be trickier to find year round. If you want to enjoy this meal another time of year, I recommend buying a few and freezing them.
  • Carrots– You can either chop carrots into equal sized sticks or use baby carrots.
  • Potatoes– I used red potatoes, but yellow or yukon potatoes would also work.
  • Spices– Most store-bought corned beef comes with its own seasoning packet, but I prefer the flavor of my own seasoning blend, a mix of ground pepper, garlic powder, and celery salt.
  • Beer– I used a lager and loved the lighter flavor it added to the corned beef and kraut.
  • Sauerkraut– I used Boar’s Head brand, but any brand you enjoy will work.

How to Make Corned Beef and Sauerkraut in the Crock Pot

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