Cozy Slow Cooker Corned Beef (Printable)

Tender corned beef brisket slow-cooked with cabbage, carrots, and potatoes in a seasoned beef broth.

# What You'll 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 corned beef brisket under cold water and pat dry. Place fat-side up in bottom of slow cooker.
02 - Sprinkle spice packet or pickling spice evenly over beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of beef.
04 - Pour beef broth and water into slow cooker, ensuring beef is just covered. Add bay leaves and black pepper.
05 - Cover and cook on low for 8 hours until beef and vegetables are tender.
06 - Place cabbage wedges on top during final 2 hours of cooking.
07 - Transfer brisket to cutting board, rest 10 minutes, then slice against grain.
08 - Serve sliced beef with vegetables and ladle cooking liquid over top.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while your kitchen fills with incredible aromas
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • The flat cut of brisket slices more neatly than the point cut if presentation matters to you
  • Cabbage can turn bitter if overcooked, so those two hours really is the sweet spot
03 -
  • Letting the brisket rest before slicing keeps all those juices where they belong
  • Slice against the grain for tender, melt-in-your-mouth pieces

Return