Slow Cooked Corned Brisket (Printable)
Tender corned beef brisket with cabbage, potatoes, and carrots cooked slowly to perfection.
# 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 - 1.5 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 with paper towels.
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 sides of the brisket in the slow cooker.
04 - Pour in beef broth and water until the meat and vegetables are just submerged.
05 - Cover and cook on LOW setting for 8 hours, or until the brisket is very tender and easily pierced with a fork.
06 - About 2 hours before finishing, 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 into thin slices for maximum tenderness.
08 - Arrange sliced brisket and vegetables on a serving platter. Spoon some of the cooking liquid over the top if desired. Serve hot with grainy mustard or horseradish sauce.
# Expert Tips:
01 -
- Set it and forget it cooking that fills your home with incredible aromas all day long
- The leftover sandwiches are honestly better than the main meal
02 -
- Adding cabbage too early makes it unpleasantly mushy, so wait until the final two hours
- Slicing against the grain is non-negotiable for tender meat
03 -
- If your brisket is ridiculously salty after cooking, soak it in fresh water for 30 minutes before cooking
- A heavier brisket usually means more flavor, so buy the biggest one that fits your budget