Description
A hands-off, comforting classic: tender corned beef brisket and vegetables slow-cooked to perfection with minimal prep and maximum flavor—ideal for St. Patrick’s Day, family dinners, or cozy weekends.
Ingredients
- Corned Beef & Aromatics:
- 3–4 lb corned beef brisket (with seasoning packet)
- 1 large onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- Vegetables:
- 1½ lb small red potatoes, halved if large
- 8 oz carrots, cut into 2-inch pieces
- ½–1 small green cabbage, cut into wedges
- Cooking Liquid:
- 1½ cups low-sodium chicken or beef broth (or water)
- 1 tsp apple cider vinegar or lemon juice (optional)
- For Serving:
- Chopped fresh parsley
- Coarse-grain mustard or horseradish
Instructions
- Prep brisket: Rinse corned beef under cold water and pat dry. Place onion slices and minced garlic in the bottom of a 6–8 qt slow cooker. Set brisket on top, fat side up.
- Season: Sprinkle included seasoning packet over the brisket. Add bay leaves.
- Add veggies & liquid: Arrange potatoes and carrots around the meat. Pour broth around (not over) the brisket.
- Cook: Cover and cook on LOW for 8–10 hours. Do not use HIGH.
- Add cabbage: In the last 2 hours, place cabbage wedges on top.
- Serve: Remove brisket and rest 5–10 min. Slice against the grain. Serve with vegetables, spoon broth over top, and garnish with parsley. Offer mustard or horseradish on the side.
Notes
- Rinse corned beef briefly to reduce surface salt.
- Use LOW heat only—high heat toughens the meat.
- Add cabbage late to keep it crisp-tender.
- Broth or water works perfectly—no beer needed.
- Only freeze the meat; potatoes and cabbage don’t freeze well.
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American