Slow Cooked Corned Beef (Printable Version)

Tender beef slow cooked with cabbage, potatoes, and carrots for a hearty, flavorful meal.

# What You'll Need:

→ Meats

01 - 1 (3-4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and quartered
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, peeled and smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 bay leaves
10 - 1 teaspoon black peppercorns
11 - 1/2 teaspoon whole mustard seeds
12 - Salt and pepper to taste

# Directions:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it in the bottom of a large slow cooker fat-side up.
02 - Sprinkle the included spice packet contents (or mustard seeds, if using) evenly over the brisket.
03 - Arrange the onion quarters, smashed garlic, carrots, and potatoes around the sides of the brisket in the slow cooker.
04 - Pour in the beef broth and water until the meat and vegetables are barely covered. Add bay leaves and black peppercorns to the liquid.
05 - Cover and cook on LOW setting for 8 hours, or until the beef is fork-tender and easily pulls apart.
06 - During the final hour of cooking, carefully tuck the cabbage wedges into the slow cooker around the beef and vegetables.
07 - Remove the corned beef from the slow cooker and let rest for 10 minutes before slicing thinly against the grain.
08 - Plate the sliced corned beef with cooked vegetables, ladling some of the cooking broth over each portion if desired.

# Expert Tips:

01 -
  • The house fills with an intoxicating aroma that literally brings people to your kitchen
  • Almost zero active cooking time for a meal that tastes like you worked all day
  • The vegetables become impossibly tender, soaking up all that savory beef flavor
02 -
  • Always slice against the grain—if you cut with the grain, the meat will be tough and stringy no matter how long it cooked
  • The cabbage really only needs that final hour; add it too early and it'll turn to mush
  • Letting the beef rest before slicing is non-negotiable for juicy, tender meat
03 -
  • Pat the meat really dry before cooking—wet meat steams instead of developing flavor
  • Don't lift the lid during cooking time. Every peek adds 15-20 minutes to the total cooking time.

Go Back