Cozy Slow Cooker Corned Beef (Printer-Friendly)

Tender brisket slowly simmered with cabbage, potatoes, and carrots for classic comfort.

# What You'll Need:

→ Meats

01 - 3-4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cored and cut into wedges
03 - 6 medium carrots, peeled and cut into large chunks
04 - 6 small Yukon Gold potatoes, halved or quartered
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids & Seasonings

07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 8 whole black peppercorns
11 - 1 tbsp Dijon mustard (optional)

# How to Make It:

01 - Rinse the corned beef under cold water to remove excess brine. Place it fat side up in the slow cooker.
02 - Sprinkle the contents of the spice packet (and mustard, if using) over the brisket.
03 - Add onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and on top of the meat.
04 - Pour beef broth and water over the ingredients.
05 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
06 - Add cabbage wedges during the last 2 hours of cooking.
07 - Carefully remove the corned beef; let it rest for 10 minutes. Slice against the grain.
08 - Serve the corned beef with vegetables, spooning some broth over for extra flavor.

# Expert Advice:

01 -
  • Hands-off cooking means you can set it and forget it while your kitchen does all the work
  • The leftovers somehow taste even better the next day, if you can resist eating it all in one sitting
02 -
  • Fat side up keeps the brisket self-basting as it cooks, so resist the urge to trim it beforehand
  • Adding the cabbage too early will give you mushy instead of tender-crisp vegetables
03 -
  • Let the meat rest before slicing, this keeps all those juices inside where they belong
  • Skim any excess fat off the broth before serving if you prefer a lighter dish

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