Slow Cooked Corned Beef Brisket (Printable Version)
Tender brisket slow-cooked with spices, potatoes, carrots, and cabbage wedges for a flavorful meal.
# What You'll Need:
→ Meats
01 - 1 (3-4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium yellow onion, peeled and quartered
03 - 3 large carrots, peeled and cut into 2-inch pieces
04 - 1.5 lb baby potatoes or red potatoes, halved
05 - 1 small head green cabbage, cut into 6-8 wedges
→ Liquids
06 - 4 cups low-sodium beef broth
07 - 2 cups water
→ Spices & Aromatics
08 - 3 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 teaspoon whole black peppercorns
11 - Spice packet from corned beef or 1 tablespoon pickling spice
# How to Make It:
01 - Rinse the corned beef brisket under cold water and pat dry. Place it, fat side up, in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice, bay leaves, peppercorns, and garlic over the brisket.
03 - Scatter the onions, carrots, and potatoes around the brisket.
04 - Pour in the beef broth and water, ensuring the brisket is nearly covered with liquid.
05 - Cover and cook on LOW for 7 hours.
06 - After 7 hours, carefully add the cabbage wedges on top of the other vegetables. Re-cover and cook for 1 more hour, or until the cabbage is tender and the brisket is fork-tender.
07 - Transfer the brisket to a cutting board, tent with foil, and let rest for 10 minutes. Slice against the grain.
08 - Arrange the sliced brisket and vegetables on a platter. Spoon some cooking liquid over the top before serving.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting, leaving you free to go about your day while dinner practically makes itself
- That fork-tender beef and sweet cabbage combo hits the spot on cold days like nothing else
02 -
- I learned the hard way that adding the cabbage too early turns it into mush, so wait until that final hour
- Slicing against the grain is absolutely crucial or you'll end up with tough, stringy meat
03 -
- A splash of apple cider vinegar in the broth cuts through the fat and adds brightness
- Letting the brisket rest before slicing is the difference between tender and tough