Black and Tan Corned Beast and Cabbage

Corned Beef and Cabbage is a St. Paddy's Day staple.

I grew up in an Italian home on Staten Island NY in a town that had not been yet invaded by Italians. My best friends were all Irish making me all the rage at block parties and barbecues!!!!

Growing up in this mini melting pot, I got exposed to corned beef and cabbage often, not just on March 17th.

So now I take some of the secrets I learned from my friends and tweaked it.


Black and Tan Corned Beast and Cabbage

What you will need:

  • Crock Pot (6qt or larger)
  • 1 corned beef Brisket (3-4 pounds)
  • 1 onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1.5 tablespoons of Jacked Garlic & Onion
  • 1 tablespoon The Garlic & The Glory
  • 6 12oz bottles of Guinness Stout
  • 6 12oz bottles of Bass Ale or Harp Lager
  • 2 Pounds Yukon Gold Potatoes
  • 4 carrots
  • 1 small head of cabbage (cut into wedges)

Important Detail.

You need 6 bottles of each of the beers because you will be replacing the liquid 1/2 way through the cooking process, and pouring yourself a Black and Tan or three or four LOL. I know that people say not to do this...but trust me its the secret to a DELICIOUS meal.


  1. Chop onion into large chunks and place in the bottom of your 6qt crock pot. Top with corned beef brisket and seasoning packet included with brisket.
  2. Pour one and one half of each bottle of beer into crock pot until it just about covers the corned beef, Add the garlic cloves, bay leaves and the Spice Beast Seasonings.
  3. Take the remaining 1/2 of each bottle and pour yourself a Black and Tan and enjoy while you wait. If you get impatient, pop open the extra bottles and pour another.
  4. Cook on Low for 8-10 hours
  5. After 3.5 hours you need to drain and strain the liquid contents and replace it with 1.5 bottles of each beer and the strained contents.
  6. After replacing the liquids add the potatoes and the carrots.
  7. Take the remaining 1/2 of each bottle and pour yourself another Black and Tan and enjoy. Again, feel free to finish off whatever beer you haven't used if you have any left LOL.
  8. Two hours before serving add the cabbage wedges to the slow cooker (the longer you cook the cabbage, the softer it will become)
  9. Remove your corned beef and let rest for 15 minutes before serving. Serve with potatoes, carrots and cabbage. I also pour the liquid into small serving cups as kind of an "au jus". Can't let that delicious Irish beer go to waste.

I recommend cooking the full 10 hours to make sure you get maximum tenderness in your brisket. Remember to always cut the brisket against the grain.