Cozy Slow Cooker Corned Beef (Printable version)
Tender brisket slowly simmered with cabbage, potatoes, and carrots for classic Irish-American comfort.
# Ingredient List:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cored and cut into wedges
03 - 6 medium carrots, peeled and cut into large chunks
04 - 6 small Yukon Gold potatoes, halved or quartered
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids & Seasonings
07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 8 whole black peppercorns
11 - 1 tbsp Dijon mustard (optional)
# How to Make It:
01 - Rinse the corned beef under cold water to remove excess brine. Place it fat side up in the slow cooker.
02 - Sprinkle the contents of the spice packet (and mustard, if using) over the brisket.
03 - Add onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and on top of the meat.
04 - Pour beef broth and water over the ingredients.
05 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
06 - Add cabbage wedges during the last 2 hours of cooking.
07 - Carefully remove the corned beef; let it rest for 10 minutes. Slice against the grain.
08 - Serve the corned beef with vegetables, spooning some broth over for extra flavor.
# Expert Suggestions:
01 -
- Most of the work happens in the slow cooker while you go about your day
- The leftovers make incredible sandwiches with just a little mustard
- Feeding six people never felt this effortless or smelled this good
02 -
- Cutting against the grain matters more than you think, so look for the muscle fibers running in one direction and slice perpendicular to them
- The spice packet usually contains mustard seeds, coriander, and bay leaf, but you can add extra peppercorns if you like more warmth
03 -
- Letting the brisket rest before slicing is what keeps the juices from running all over your cutting board instead of staying in the meat
- A tablespoon of butter stirred into the broth right before serving creates this velvety richness that makes people think you slaved all day