Description
A classic Irish-inspired dish featuring tender, slow-cooked corned beef brisket paired with hearty potatoes, carrots, and cabbage, all cooked together in a flavorful broth for a comforting and savory meal perfect for family gatherings.
Ingredients
Scale
Main Ingredients
- 3-4 lb corned beef brisket (with seasoning packet)
- 6-8 small potatoes, halved or quartered
- 4 large carrots, peeled and cut into large chunks
- 1 medium onion, quartered
- 1 small head of cabbage, cut into wedges
Liquids and Seasonings
- 4 cups low-sodium beef broth (or water)
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2-3 bay leaves
- 1/2 teaspoon mustard seeds (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Prepare the Brisket: Place the corned beef brisket into the bottom of the slow cooker, fat side up. Evenly sprinkle the seasoning packet that came with the brisket over the meat to infuse it with traditional flavors.
- Add Vegetables: Arrange the halved potatoes, large chunks of carrots, and quartered onion around the corned beef inside the slow cooker, ensuring everything is well distributed for even cooking.
- Pour in Liquids and Seasonings: Pour 4 cups of low-sodium beef broth or water and 2 tablespoons of apple cider vinegar over the meat and vegetables. Add black peppercorns, bay leaves, and mustard seeds if using. Optionally, sprinkle garlic powder for additional flavor.
- Slow Cook: Cover the slow cooker and set it to cook on low heat for 7 to 8 hours. This slow cooking process tenderizes the corned beef, making it shred easily with a fork and allowing flavors to meld perfectly.
- Add Cabbage: About 30 minutes before the end of cooking, place the cabbage wedges on top of the other ingredients in the slow cooker. Cover and cook for an additional 30 minutes until the cabbage is tender but still retains some texture.
- Slice and Serve: Once all ingredients are tender, carefully remove the corned beef from the slow cooker and slice it against the grain to maximize tenderness. Serve the sliced beef alongside the cooked vegetables.
- Optional Serving Suggestions: Offer mustard or horseradish on the side to complement the rich flavors of the corned beef and add a bit of zing to the meal.
Notes
- For best results, use a slow cooker that can accommodate the whole brisket and vegetables comfortably.
- Low-sodium broth is recommended to control the saltiness, as corned beef often contains a good amount of sodium.
- Cutting the beef against the grain is essential for tender slices that are easy to eat.
- Adding cabbage late prevents it from becoming overly mushy while still absorbing the dish’s flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great for sandwiches or hash.
