Slow Cooked Corned Beef (Printable)
Tender brisket cooked slowly with aromatic vegetables and cabbage wedges for rich, comforting flavor.
# What You 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 Tips:
01 -
- The meat becomes impossibly tender, practically falling apart under your fork without any fancy techniques
- One button does all the work while your kitchen fills with the most incredible aromas
- Leftovers somehow taste even better in sandwiches or hash the next day
02 -
- I once added the cabbage at the start and ended up with completely disintegrated greens, so timing really does matter here
- Letting the brisket rest before slicing keeps all those juices inside instead of running all over your cutting board
03 -
- If your brisket comes with an excessively thick fat cap, trim it down to about 1/4 inch before cooking
- Slicing against the grain is non-negotiable, it's the difference between tender meat and shoe leather