Description
This slow cooker corned beef recipe delivers succulent, tender beef brisket cooked low and slow with hearty vegetables like baby potatoes, carrots, and green cabbage. Infused with garlic, onions, and pickling spices, this comforting dish is perfect for a flavorful, hands-off meal that serves six generous slices.
Ingredients
Scale
Meat
- 3 pounds Corned Beef Brisket (flat cut)
Vegetables
- 1 pound Baby Potatoes (Halved if large)
- 3 pieces Carrots (Cut into chunks)
- 1 head Green Cabbage (Sliced into wedges)
- 1 medium Yellow Onion (Chopped finely)
- 4 cloves Garlic Cloves (Peeled and whole)
Liquids & Seasonings
- 4 cups Beef Broth or Water (Use broth for more flavor)
- 2 tablespoons Pickling Spice (Or spice packet)
- 2 pieces Bay Leaves
Instructions
- Prepare the Ingredients: Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels. Peel and halve the baby potatoes if large. Cut carrots into chunks, slice the cabbage into wedges, finely chop the onion, and peel whole garlic cloves.
- Layer the Vegetables and Meat: Place the baby potatoes, carrots, onion, and garlic at the bottom of the slow cooker. Lay the corned beef brisket on top, fat side up. Add the sliced cabbage around the edges and on top of the meat to avoid overcooking.
- Add Liquids and Spices: Pour 4 cups of beef broth or water over everything. Sprinkle the pickling spice evenly and tuck in the bay leaves for aromatic flavor.
- Slow Cook the Corned Beef: Cover the slow cooker with its lid and cook on low for 8 hours (480 minutes), allowing the meat to become fork-tender and the vegetables to absorb the savory flavors.
- Rest and Serve: Once done, carefully remove the corned beef and let it rest for 10 minutes before slicing against the grain into 6 thick slices. Serve alongside the cooked vegetables and broth for a hearty meal.
Notes
- Using beef broth instead of water enhances the flavor significantly.
- If you don’t have a pickling spice packet, a combination of mustard seeds, coriander seeds, peppercorns, and bay leaves works well.
- Slice the corned beef against the grain to ensure tenderness.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- You can add cabbage later in the cooking process if you prefer it less soft—add it during the last hour.
