Slow Cooked Corned Beef (Printable Version)

Tender beef paired with cabbage, potatoes, and carrots slow cooked for rich, comforting flavor.

# What You Need:

→ Meats

01 - 3–4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 medium green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and quartered
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, peeled and smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 bay leaves
10 - 1 teaspoon black peppercorns
11 - 1/2 teaspoon whole mustard seeds
12 - Salt and pepper to taste

# Directions:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet (or mustard seeds, if using) over the meat.
03 - Arrange the onion, garlic, carrots, and potatoes around the sides of the brisket.
04 - Pour in the beef broth and water until the meat and vegetables are just covered. Add bay leaves and black peppercorns.
05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender.
06 - With 1 hour remaining, carefully add the cabbage wedges to the slow cooker, tucking them around the beef and vegetables.
07 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
08 - Serve the sliced corned beef with the cooked potatoes, carrots, and cabbage, ladling some broth over everything if desired.

# Expert Advice:

01 -
  • The meat becomes impossibly tender without you watching a single pot
  • Your whole kitchen fills with the most incredible aroma all day long
  • Leftovers somehow taste even better the next morning
02 -
  • Slicing against the grain is non-negotiable or you'll end up with tough stringy meat
  • That cooking liquid is liquid gold—don't dump it down the drain
  • The cabbage needs that late addition or it turns into mushy disappointment
03 -
  • Baby potatoes work beautifully if you don't want to peel and quarter anything
  • Letting the meat rest is the difference between okay and incredible

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