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A cozy slow-cooker corned beef dinner

This corned beef and sauerkraut recipe delivers salty, tangy, and slightly sweet flavors with fork-tender beef and a bright, fermented bite from the sauerkraut — perfect for a relaxed weekend supper or a no-fuss St. Patrick’s Day meal. A practical tip: trim excess fat only if your brisket is very thick — the fat helps keep the meat moist during the long low cook. If you enjoy rich, stick-to-your-ribs dinners, you might also like a similarly comforting creamy beef pasta for another weeknight option.

Why this slow-simmered meal is worth making

This crock pot method is hands-off: little prep, long low-and-slow cooking, and a dinner that feeds a crowd. The sauerkraut infuses the brisket with acidity so you don’t need extra vinegar or citrus, and the beer adds depth without complexity. For a contrast in textures and to switch up your weeknight rotation, try pairing bold sides or Asian-inspired veggies like those used in a classic beef and broccoli stir fry.

What makes this plate sing

Quick highlights

Deep, beefy richness balanced by tangy sauerkraut and a touch of brown sugar
Minimal hands-on time: assemble in the morning, dinner ready hours later
Flexible: leftovers become sandwiches, hashes, or filling for other dishes

Big-picture cooking roadmap

Layer aromatics, add the brisket, cover with sauerkraut, pour over a seasoned beer mixture, then set the slow cooker on low for several hours until tender — that’s the full flow in three simple stages. If you like slow-cooked beef with an Asian twist on the side, a quick beef and broccoli lo mein makes a pleasing contrast.

Prep strategies to save time

Trim only obvious excess fat, slice onions and mince garlic the night before, and measure the spices into a small bowl so everything is ready to go. If your crock pot is undersized for a 3–4 pound brisket, halve the sauerkraut jar or use a roaster oven with a tight lid instead.

Ingredients you’ll need

3-4 pounds corned beef brisket, 1 jar sauerkraut (about 16 oz), 1 cup beer (lager or light beer), 2 medium onions, sliced, 3 cloves garlic, minced, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1 teaspoon mustard seeds, 1 teaspoon caraway seeds

Choosing and swapping ingredients

Pick a corned beef brisket that’s evenly shaped so it cooks uniformly; point or flat cut both work. For sauerkraut, choose a jarred variety you like the flavor of — some are milder, some saltier. If you prefer nonalcoholic swaps, use low-sodium beef or vegetable broth in place of the beer and add a splash of apple cider vinegar for brightness.

Step-by-step slow cooker instructions

Spread the sliced onions and minced garlic across the base of the slow cooker to form an aromatic bed.
Set the corned beef brisket on top of the onion and garlic layer, fat-side up if applicable.
Heap the jar of sauerkraut directly over the brisket so it blankets the meat.
Whisk together the beer, brown sugar, black pepper, mustard seeds, and caraway seeds in a bowl, then pour this seasoned liquid evenly over the sauerkraut and meat.
Cover the slow cooker and cook on low for 8–10 hours, or until a fork slides into the brisket and it’s very tender.
Remove the brisket, let it rest for 10–15 minutes, then slice against the grain and serve with sauerkraut alongside.

When to expect tender meat and how it should look

Cook for 8–10 hours on low; at the lower end the meat will be tender but sliceable, toward 10 hours it may shred easily. Visually, the brisket should be deeply colored, the fat rendered, and the sauerkraut slightly browned and reduced in volume.

How to plate and pair this feast

Serve slices of corned beef alongside a generous scoop of the sauerkraut and spoon some of the cooking liquid over the meat. A few pairing ideas include boiled potatoes or mashed root vegetables for comfort, or crisp, lightly seasoned greens for contrast. For a fusion-style side, you can complement this with Asian-style broccoli dishes such as Chinese beef and broccoli for a mix of familiar and unexpected flavors.

Bullet-point serving ideas

Thick slices on rye with mustard for hearty sandwiches
Plate with buttered new potatoes and a sprinkle of parsley
Serve with pickled beets or roasted carrots for color and sweetness

Storing leftovers and reheating safely

Cool leftovers within two hours and refrigerate in an airtight container for up to 4 days, or freeze portions for up to 3 months. Reheat gently in a covered skillet with a splash of the reserved cooking liquid or in a 325°F oven until warmed through.

Bullet-point storage reminders

Refrigerate within 2 hours of cooking
Store meat and sauerkraut together for best flavor retention
Thaw frozen portions in the fridge overnight before reheating

Time-saving tools and smart shortcuts

Use a programmable slow cooker with a warm setting so dinner waits for you, and a sharp slicing knife to get clean slices. If you want to repurpose leftovers quickly, shred the chilled meat and fold it into sandwiches or tacos.

Bullet-point extra tips

Use the slow cooker’s liner for easy cleanup
Save a cup of cooking liquid to moisten leftovers when reheating
Shredded leftover corned beef makes a surprising filling for beef and cheese chimichangas

Ways to change up the flavor

Swap the beer for apple cider for sweeter notes, or add a couple of whole bay leaves and a cinnamon stick for a warmer spice profile. You can also include sliced potatoes in the bottom layer to make this a one-pot meal.

Bullet-point easy swaps

Beer → low-sodium beef broth + 1 tbsp apple cider vinegar
Mustard seeds → 1 tsp prepared mustard for a punchier tang
Caraway → fennel seeds for a milder licorice hint

Nutrition snapshot per serving

Estimated per serving (assuming 8 servings): Calories ~ 420, Protein ~ 30 g, Fat ~ 25 g, Carbohydrates ~ 8 g, Serving size ~ 6 oz sliced corned beef with 1/2 cup sauerkraut.

Nutrition adjustment notes

Reduce calories and fat by trimming fat from the brisket and serving smaller portions of meat; lower sodium by rinsing the sauerkraut and choosing a low-sodium corned beef if available.

Common questions answered

Q: Can I cook this on high instead of low?
A: You can, but cook time will shorten and the meat may not become as tender; plan for 4–6 hours on high and check for tenderness.

Q: Do I need to rinse the corned beef before cooking?
A: Rinsing is optional; rinsing removes some surface salt and preservative brine, but if you prefer a saltier final dish you can leave it un-rinsed.

Q: Can I skip the beer?
A: Yes — replace beer with beef broth plus a touch of vinegar or apple juice to preserve depth and acidity.

Q: Is it okay to add potatoes to the crock pot?
A: Yes, add halved small potatoes in the bottom so they cook through and absorb flavor.

Give this sauerkraut-and-corned beef a try

This slow-cooked corned beef and sauerkraut is easy to assemble and reliably comforting — give it a go this weekend and enjoy the simple pleasure of hands-off cooking and big flavor.