Slow Cooked Corned Beef Brisket (Printable)

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

# What You'll 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 (if not included in spice packet)
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 thoroughly.
02 - 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.
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 setting for 8 hours, or until the brisket is very tender.
06 - 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.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain for maximum tenderness.
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 meat becomes impossibly tender without any hands on effort
  • Leftovers might be even better than the first night
  • One pot means almost zero cleanup after dinner
02 -
  • Adding cabbage too early makes it mushy and sad, wait until the last two hours
  • Always slice against the grain or you will end up with tough stringy meat
03 -
  • Let the meat rest before slicing or all those juices will run out onto your cutting board
  • If your brisket is floating too much, weigh it down with vegetables

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