1 organic beef brisket

¼ cup pickling spices

1 onion, cut into quarters

Drizzle of olive oil

2 cans beer (Alan uses gluten-free beer)

4 carrots, cut on diagonal in 4 pieces

3 potatoes, quartered

1 cabbage, quartered

Yellow mustard

Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.

Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender.  To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!


Suzanne, Carol, & Lesley saw the pickling spice at Wally world, (Walmart) for Corn beef, getting it for future corn beef recipes.

Sherry Garbin

I need recipe for the gut renew milk shake your always drinking on the show that has the coffee flavor I just got my gut renew and I want to make it please and thank you I’ve got your corn beef recipe in the oven now smells so good Thanks for all you all do for all of us 🍀🍀🍀💚

Sharon Jackson

Making it again today abd it’s the best 💗😸

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