Description
A classic Irish-American slow cooker recipe featuring tender corned beef brisket cooked with hearty vegetables like carrots, potatoes, and cabbage. This comforting dish is perfect for St. Patrick’s Day or any cozy family meal, delivering rich flavors with minimal effort.
Ingredients
Scale
Corned Beef and Broth
- 3–4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Vegetables
- 1 onion, cut into wedges
- 3 cloves garlic, smashed
- 6 carrots, peeled and cut into chunks
- 1 1/2 lbs baby potatoes, halved
- 1 small head green cabbage, cut into wedges
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Vegetables: Place the onion wedges, smashed garlic cloves, peeled and chunked carrots, and halved baby potatoes in the bottom of a large slow cooker, creating a flavorful base layer.
- Prepare the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine and pat it dry thoroughly with paper towels. This helps balance the saltiness.
- Layer the Meat: Place the corned beef brisket on top of the bed of vegetables in the slow cooker. Sprinkle the provided spice packet evenly over the meat for seasoning.
- Make the Cooking Liquid: In a small bowl, whisk together the low-sodium beef broth, water, Dijon mustard, and brown sugar until well combined. Carefully pour the mixture around the corned beef — avoid pouring directly on the meat to preserve the seasoning crust.
- Cook Low and Slow: Cover the slow cooker with its lid. Cook on the low setting for 8 to 9 hours, or on high for 4 to 5 hours, allowing the meat to become fork-tender and the vegetables to soak up the savory flavors.
- Add the Cabbage: About 2 hours before the end of cooking (if on low) or 1 hour before the end (if on high), nestle the cabbage wedges into the slow cooker alongside the meat and other vegetables.
- Rest and Slice: Once the corned beef is tender and easily shred with a fork, carefully remove it from the slow cooker and let it rest for about 10 minutes. Slice the meat against the grain for maximum tenderness.
- Serve: Arrange sliced corned beef with the cooked vegetables on a serving platter. Spoon some of the cooking broth over the top for moistness and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- For enhanced flavor, sear the corned beef on all sides in a hot skillet before adding it to the slow cooker.
- Leftover corned beef and vegetables can be repurposed into delicious sandwiches or corned beef hash.
- Adjust salt in the dish cautiously, as corned beef can be quite salty depending on the brand.
