Cozy Slow Cooker Corned Beef (Printer-Friendly)
Tender brisket simmered slowly with cabbage, potatoes, and carrots for a comforting Irish-American meal.
# What You'll Need:
→ Meats
01 - 1 corned beef brisket (3–4 lb), 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 Steps:
01 - Rinse corned beef under cold water to remove excess brine. Place fat side up in slow cooker.
02 - Sprinkle spice packet contents over brisket. Add mustard if using.
03 - Arrange onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and atop meat.
04 - Pour beef broth and water over ingredients.
05 - Cover and cook on LOW 8 hours or until meat is fork-tender.
06 - Add cabbage wedges during final 2 hours of cooking.
07 - Remove corned beef and rest 10 minutes. Slice against grain.
08 - Serve corned beef with vegetables, spooning broth over for extra flavor.
# Expert Hints:
01 -
- The meat becomes impossibly tender without any hands-on effort during cooking
- Everything cooks in one pot, leaving you free for the whole day
- The leftovers make even better sandwiches the next day
02 -
- Adding cabbage too early results in mushy, sad vegetables that fall apart when you try to serve them
- Always slice against the grain for tender meat, otherwise you'll be chewing all night
03 -
- Trim some of the fat cap before cooking if you prefer a lighter result
- Layer vegetables by density, with carrots on bottom and potatoes on top