Slow Cooked Corned Beef Brisket (Printable Version)

Savory slow-cooked corned beef brisket with cabbage, potatoes, and carrots cooked to tender perfection.

# What You'll Need:

→ Meat

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

→ Vegetables

02 - 1 medium head green cabbage, cut into wedges
03 - 1.5 lb small Yukon Gold potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids

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

→ Spices & Seasonings

09 - 2 bay leaves
10 - 10 whole black peppercorns if not included in spice packet
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Pat dry thoroughly with paper towels.
02 - Place the brisket fat side up in a large slow cooker. Sprinkle the provided spice packet, additional peppercorns, and bay leaves evenly over the meat.
03 - Arrange onion, garlic, potatoes, and carrots around the brisket in the slow cooker.
04 - Pour in beef broth and water until the meat and vegetables are just covered.
05 - Cover and cook on LOW setting for 8 hours, or until the brisket is very tender and easily pierced with a fork.
06 - About 2 hours before the end of cooking time, place cabbage wedges on top of the brisket and vegetables. Re-cover and continue cooking until cabbage is tender.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices for maximum tenderness.
08 - Arrange the sliced brisket and vegetables on a serving platter. Spoon a small amount of cooking liquid over the top if desired. Serve hot with grainy mustard or horseradish sauce.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next day in sandwiches
  • It's a complete meal in one pot with minimal cleanup
02 -
  • Slicing against the grain is non-negotiable—that's what makes each bite tender instead of chewy
  • Letting the meat rest before cutting keeps all those juices inside where they belong
  • Add cabbage later so it doesn't turn into mush while the brisket finishes cooking
03 -
  • Don't rush the resting period—those 10 minutes make all the difference in texture
  • Small red potatoes work beautifully if you can't find Yukon Golds

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