Slow Cooked Corned Beef Brisket (Printable)

Tender corned beef brisket slow cooked alongside vegetables and cabbage wedges for a hearty meal.

# What You'll Need:

→ Meat

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

→ Vegetables

02 - 1 large onion, peeled and quartered
03 - 4 medium carrots, peeled and cut into 2-inch pieces
04 - 2 ribs celery, cut into 2-inch pieces
05 - 2 lb small Yukon Gold or red potatoes, halved
06 - 1 small head green cabbage, cut into 6–8 wedges

→ Seasonings and Liquids

07 - 4 cups low-sodium beef broth
08 - 2 bay leaves
09 - 6 black peppercorns
10 - 4 whole cloves
11 - 2 garlic cloves, smashed

# Directions:

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. Sprinkle the included spice packet over the meat.
02 - Arrange the onion, carrots, celery, and potatoes around the brisket.
03 - Add bay leaves, peppercorns, cloves, and garlic. Pour in the beef broth until the brisket and vegetables are nearly covered.
04 - Cover and cook on low for 8 hours (or on high for 4–5 hours), until the brisket is fork-tender.
05 - With 2 hours left, carefully add the cabbage wedges on top of the brisket and vegetables. Re-cover and continue cooking until cabbage is tender.
06 - Transfer the brisket to a cutting board and let it rest for 10 minutes. Slice against the grain.
07 - Serve the sliced brisket with vegetables and cabbage. Spoon some cooking liquid over the top for extra flavor.

# Expert Advice:

01 -
  • The house smells incredible all day long, like someone else is doing the cooking for you
  • Leftovers transform into the most decadent hash sandwiches you have ever had
  • Everything cooks in one pot, leaving you with barely any cleanup
02 -
  • Always slice against the grain or the meat will be tough and chewy no matter how long you cooked it
  • Adding the cabbage too early is the most common mistake. Two hours is perfect.
  • Letting the meat rest before slicing keeps the juices from running all over your cutting board
03 -
  • Buy an extra corned beef when they go on sale around St. Patricks Day and freeze it for later
  • The fat cap renders into the broth, so do not trim it off before cooking

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