Slow Cooked Corned Beef Brisket (Printable)
Savory corned beef brisket paired with cabbage wedges and root vegetables, slow-cooked to tender perfection.
# What You'll Need:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium yellow onion, peeled and quartered
03 - 3 large carrots, peeled and cut into 2-inch pieces
04 - 1.5 lb baby potatoes or red potatoes, halved
05 - 1 small head green cabbage, cut into 6–8 wedges
→ Liquids
06 - 4 cups low-sodium beef broth
07 - 2 cups water
→ Spices & Aromatics
08 - 3 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 teaspoon whole black peppercorns
11 - Spice packet from corned beef or 1 tablespoon pickling spice
# 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.
02 - Sprinkle the included spice packet or pickling spice, bay leaves, peppercorns, and garlic evenly over the brisket.
03 - Scatter the onions, carrots, and potatoes around the brisket in the slow cooker.
04 - Pour in the beef broth and water, ensuring the brisket is nearly covered with liquid.
05 - Cover and cook on LOW setting for 7 hours until the brisket begins to tenderize.
06 - Carefully add the cabbage wedges on top of the other vegetables. Re-cover and cook for 1 additional hour until cabbage is tender and brisket is fork-tender.
07 - Transfer the brisket to a cutting board, tent with foil, 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 some cooking liquid over the top before serving.
# Expert Advice:
01 -
- The meat becomes so tender you can cut it with a fork
- Everything cooks in one pot with minimal hands on time
- The leftovers make incredible sandwiches the next day
02 -
- Slicing against the grain is absolutely crucial for tender meat, otherwise each bite will be tough and chewy
- The broth will be quite salty from the corned beef, so taste it before adding any additional salt to the vegetables
03 -
- Add a splash of apple cider vinegar to the cooking liquid to help tenderize the meat faster
- Trim some of the fat cap before cooking if you prefer a leaner finished dish