Cozy Slow Cooker Corned Beef (Print Version)

Tender corned beef with vegetables, slowly simmered to perfection in a savory beef broth.

# What You Need:

→ Meats

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

→ Vegetables

02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed

→ Liquids

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

→ Spices & Seasonings

09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper, to taste

# How To Make It:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice over the beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.
04 - Pour beef broth and water into the slow cooker, ensuring the beef is just covered. Add bay leaves and a few grinds of black pepper.
05 - Cover and cook on low for 8 hours or until beef and vegetables are tender.
06 - Add cabbage wedges on top during the last 2 hours of cooking.
07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.
08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.

# Handy Tips:

01 -
  • The house smells incredible all day long, like someone else did the cooking for you
  • Everything cooks in one pot, making cleanup practically nonexistent
  • Leftovers taste even better the next day in sandwiches or hash
02 -
  • Adding cabbage too early results in mushy, disintegrated wedges instead of tender chunks
  • Letting the meat rest before slicing keeps it juicy instead of spilling all those precious juices
  • Slicing against the grain ensures each bite is tender rather than tough and chewy
03 -
  • Low-sodium broth is crucial since corned beef releases salt as it cooks
  • Don't overcrowd the slow cooker or vegetables will steam instead of braise
  • That layer of fat on top keeps the meat moist and gets skimmed off easily before serving

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