Slow Cooked Corned Beef Brisket (Printable Version)
A hearty dish featuring slow-cooked corned beef brisket with cabbage and root vegetables.
# What You Need:
→ Meat
01 - 3-4 lb corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cut into wedges
03 - 1½ lb small Yukon Gold potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids
07 - 4 cups low-sodium beef broth
08 - 2 cups water
→ Spices & Seasonings
09 - 2 bay leaves
10 - 10 whole black peppercorns
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
02 - Place the brisket fat side up in a large slow cooker. Sprinkle the provided spice packet, peppercorns, and bay leaves evenly over the meat.
03 - Arrange onion, garlic, potatoes, and carrots around the brisket in the slow cooker.
04 - Pour in beef broth and water until the meat and vegetables are just covered.
05 - Cover and cook on LOW for 8 hours, or until the brisket is very tender and pierces easily with a fork.
06 - About 2 hours before the end of cooking, add the cabbage wedges on top of the brisket and vegetables. Re-cover and continue cooking until cabbage is tender.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices.
08 - Arrange the sliced brisket and vegetables on a serving platter. Spoon a little of the cooking liquid over the top if desired. Serve hot with grainy mustard or horseradish sauce.
# Expert Advice:
01 -
- The slow cooker does literally all the work while you go about your life
- Leftovers somehow taste even better the next day in sandwiches
- One meal feeds a crowd with minimal effort and maximum comfort
02 -
- Adding cabbage too early makes it disappear into the liquid, so patience really pays off here
- Slicing against the grain is non-negotiable, otherwise the meat will be tough no matter how long you cooked it
03 -
- Buy an extra-large brisket if you want guaranteed leftovers, they reheat beautifully
- The cooking liquid freezes well for future soups or stews