Ingredients
3–4 pound corned beef brisket (flat or point cut), with spice packet
1 large yellow onion, cut into thick wedges
6 medium carrots, peeled and cut into 1-inch chunks
2 pounds small potatoes (such as red potatoes or Yukon Golds), halved or quartered
4 cups beef broth or water (or a mix, or dark beer like Guinness)
1 small head green cabbage, cut into 6–8 wedges
Fresh parsley, chopped (for garnish, optional)
Grainy mustard or horseradish sauce (for serving, optional)
Instructions
Step 1: Rinse the corned beef brisket thoroughly under cold water and pat it dry with paper towels. This helps to reduce excess saltiness.
Step 2: Place the chopped onion, carrots, and potatoes at the bottom of a large slow cooker (6-quart or larger). These vegetables will form a bed for the corned beef.
Step 3: Place the rinsed corned beef brisket on top of the vegetables. If your brisket has a fat cap, place it fat-side up. This allows the fat to render and baste the meat as it cooks.
Step 4: Sprinkle the contents of the pickling spice packet (that came with the corned beef) evenly over the brisket. If you don’t have a packet, use 1 tbsp of a homemade pickling spice blend.
Step 5: Pour the beef broth or water (or beer) into the slow cooker, ensuring it covers at least half of the brisket. You don’t need to completely submerge it.
Step 6: Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, or until the corned beef is fork-tender. The exact time may vary based on your slow cooker and the thickness of the brisket.
Step 7: Approximately 1 hour before the end of the cooking time, add the cabbage wedges to the slow cooker, tucking them in and around the corned beef and other vegetables. Ensure they are somewhat submerged in the cooking liquid.
Step 8: Continue cooking until the cabbage is tender. Once done, carefully remove the corned beef from the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This resting period is crucial for the juices to redistribute, ensuring a more tender and flavorful slice.
Step 9: While the corned beef is resting, keep the vegetables and cabbage warm in the slow cooker or transfer them to a serving dish.
Step 10: To serve, slice the corned beef against the grain into thin slices. Arrange the sliced corned beef on a platter with the cooked vegetables and cabbage. Ladle some of the flavorful cooking liquid over the meat and vegetables. Garnish with fresh parsley if desired and serve with grainy mustard or horseradish sauce.
Notes
For best results, use a high-quality corned beef brisket. If you prefer less salt, you can soak the brisket in cold water for an hour or two before cooking, changing the water once. Always slice against the grain for maximum tenderness.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner Dishes
- Cuisine: Irish, American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: corned beef, slow cooker, crock pot, cabbage, st patrick's day, beef brisket, easy dinner, comfort food, one pot meal, brisket recipe
