Ingredients
3–4 lb corned beef brisket with spice packet
1 lb baby red potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks
1 large yellow onion, cut into wedges
3 cloves garlic, minced
2 bay leaves
12 oz stout beer (optional, or sub with beef broth)
3 cups beef broth
1 small head green cabbage, cut into thick wedges
Instructions
Step 1: Rinse the corned beef brisket under cold running water to remove excess brine and salt, then pat dry with paper towels.
Step 2: Place the potatoes, carrots, onions, and minced garlic into the bottom of a 6-quart or larger slow cooker.
Step 3: Place the brisket on top of the vegetables with the fat side facing up.
Step 4: Sprinkle the included spice packet over the meat and add the bay leaves to the pot.
Step 5: Pour the beef broth and stout beer (if using) over the meat and vegetables until the liquid reaches about halfway or two-thirds up the side of the beef.
Step 6: Cover and cook on the LOW setting for 8 to 9 hours, until the beef is fork-tender.
Step 7: During the last 1 hour of cooking, place the cabbage wedges on top of the beef and vegetables. Cover and continue cooking until cabbage is tender.
Step 8: Remove the beef and let it rest for 10-15 minutes before slicing against the grain. Serve with the cooked vegetables and a drizzle of the cooking liquid.
Notes
Always slice the beef against the grain for the most tender bite. If you prefer less salt, you can soak the brisket in cold water for an hour before cooking, changing the water once.
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: Main Dishes
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
Keywords: corned beef slow cooker recipe, slow cooker corned beef, st patricks day recipe, tender brisket, corned beef and cabbage
