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Slow Cooked Corned Beef Brisket

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By Darlene Bennett • February 3rd, 2026
Slow-cooked corned beef brisket with cabbage and carrots on a white platter, tender and juicy. Save
Slow-cooked corned beef brisket with cabbage and carrots on a white platter, tender and juicy. | cookingwithdarlene.com

This dish features a corned beef brisket slowly cooked to tender perfection with cabbage wedges added near the end to retain texture. Potatoes, carrots, onions, and garlic surround the meat while simmering in a flavorful broth infused with spices like bay leaves and peppercorns. The long, gentle cooking melts connective tissues, enhancing flavor and tenderness. Resting the brisket after cooking ensures juicy slices ready for serving with some of the rich cooking liquid. Ideal for a satisfying family meal or special occasions.

The smell of corned beef cooking all day always takes me back to my grandmother's tiny apartment, where her slow cooker sat on the counter burbling away, filling every corner with that impossible to describe aroma of comfort and patience.

I made this for a St. Patricks Day party years ago and my neighbor knocked on my door to ask what smelled so good, then ended up staying for dinner.

Ingredients

  • 3-4 lb corned beef brisket: The fat cap renders down and keeps everything moist while adding incredible flavor
  • Spice packet: Dont toss those little seeds and peppercorns, theyre the secret to authentic flavor
  • 1 medium head green cabbage: Cut into wedges so they hold together during long cooking
  • Small Yukon Gold potatoes: Their creamy texture holds up better than russets
  • 4 large carrots: Cut into chunks that wont disappear into the broth
  • 1 large yellow onion: Quartered so they melt into the cooking liquid
  • 3 cloves garlic: Smashed releases more flavor than mincing here
  • 4 cups beef broth: Low sodium lets you control the salt level since corned beef is already salty
  • 2 cups water: Prevents the broth from becoming too concentrated during eight hours
  • 2 bay leaves and peppercorns: Even if your spice packet has some, extra never hurts

Instructions

Rinse and prep the meat:
Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels.
Start the slow cooker:
Place the brisket fat side up in your slow cooker and sprinkle the spice packet contents plus extra bay leaves and peppercorns over the top.
Add the aromatics:
Arrange onion, garlic, potatoes, and carrots around the meat like they are tucking it in for a long nap.
Add the liquid:
Pour in the beef broth and water until everything is just covered, adjusting if needed based on your slow cooker size.
Start the long cook:
Cover and cook on LOW for 8 hours, checking once to make sure the liquid level hasnt dropped too much.
Add the cabbage:
About 2 hours before serving, tuck the cabbage wedges on top and around the brisket, re-cover and let it finish cooking.
Rest the meat:
Transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain.
Serve it up:
Arrange everything on a platter and drizzle some of that flavorful cooking liquid over the top.
Corned beef brisket slow-cooked with cabbage, potatoes, and carrots, a hearty St. Patrick's Day meal. Save
Corned beef brisket slow-cooked with cabbage, potatoes, and carrots, a hearty St. Patrick's Day meal. | cookingwithdarlene.com

This recipe turned a regular Tuesday dinner into something my family still talks about, and now they request it even when it is not a holiday.

Making It Your Own

I have learned that adding a bottle of Guinness or dark beer instead of some water gives the broth incredible depth, though it is totally optional.

Perfect Sides

Some crusty bread to soak up the broth and a sharp grainy mustard are all you really need to make this feel complete.

Leftover Magic

The next day, pile thin slices on rye bread with mustard and sauerkraut for the best Reuben sandwich you have ever had.

  • Chop leftovers for hash with fried eggs
  • Mix into mashed potatoes for colcannon
  • Freeze the cooking liquid for soup starter
Sliced corned beef brisket slow-cooked with cabbage and vegetables, served with grainy mustard on the side. Save
Sliced corned beef brisket slow-cooked with cabbage and vegetables, served with grainy mustard on the side. | cookingwithdarlene.com

There is something deeply satisfying about a meal that takes care of itself while you go about your day.

Recipe Questions & Answers

Cook the brisket on low heat for about 8 hours until it becomes very tender and easy to slice.

Add cabbage wedges about 2 hours before the end of cooking to keep them tender yet not mushy.

Yes, small red potatoes work well and can be used interchangeably based on preference.

Bay leaves and black peppercorns enhance the broth’s depth along with the spice packet from the brisket.

Rinsing removes excess brine which can help control overall saltiness in the final dish.

Store cooled leftovers in an airtight container refrigerated for up to 3 days and enjoy as warm slices or in sandwiches.

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Slow-cooked corned beef brisket with cabbage and carrots on a white platter, tender and juicy.
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Slow Cooked Corned Beef Brisket

Tender brisket slow-cooked alongside cabbage, potatoes, and carrots for a hearty meal.

Prep 15m
Cook 480m
Total 495m
Servings 6
Difficulty Easy

Ingredients

Meat

  • 3–4 lb corned beef brisket with spice packet

Vegetables

  • 1 medium head green cabbage, cut into wedges
  • 1½ lb small Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, peeled and quartered
  • 3 cloves garlic, smashed

Liquids

  • 4 cups low-sodium beef broth
  • 2 cups water

Spices & Seasonings

  • 2 bay leaves
  • 10 whole black peppercorns (if not included in spice packet)
  • Salt and freshly ground black pepper, to taste

Instructions

1
Rinse and Dry the Brisket: Rinse the corned beef brisket under cold water to remove excess brine. Pat dry thoroughly.
2
Season and Position the Meat: Place the brisket fat side up in a large slow cooker. Sprinkle the provided spice packet, additional peppercorns, and bay leaves evenly over the meat.
3
Add Vegetables: Arrange onion, garlic, potatoes, and carrots around the brisket in the slow cooker.
4
Add Cooking Liquid: Pour in beef broth and water until the meat and vegetables are just covered.
5
Begin Slow Cooking: Cover and cook on LOW setting for 8 hours, or until the brisket is very tender.
6
Add Cabbage: About 2 hours before the end of cooking, place cabbage wedges on top of the brisket and vegetables. Re-cover and continue cooking until cabbage is tender.
7
Rest and Slice the Beef: Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain for maximum tenderness.
8
Plate and Serve: 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.
Additional Information

Equipment Needed

  • Large slow cooker (6–7 quart)
  • Chef's knife
  • Cutting board
  • Ladle
  • Serving platter

Nutrition (Per Serving)

Calories 540
Protein 38g
Carbs 32g
Fat 29g

Allergy Information

  • Contains no common allergens. Always check the spice packet and broth for gluten or other allergens if necessary.
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Darlene Bennett

Sharing simple recipes and real-life cooking tips for home cooks.