Description
Set it and forget it—this classic slow cooker recipe delivers juicy, tender corned beef and perfectly cooked veggies, all with minimal hands-on time.
Ingredients
Scale
- 3½–4 lb corned beef brisket (with spice packet)
- 4 cups low-sodium beef broth
- 2 cups cold water
- 2 tbsp pickling spice (if not included in packet)
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 4 garlic cloves, peeled and smashed
- 1 yellow onion, quartered
- 5 medium carrots, peeled and halved
- 4 Yukon Gold potatoes, halved
- 1 small head green cabbage, cut into 6–8 wedges, core intact
- Kosher salt and black pepper, to taste
Instructions
- Remove brisket from packaging, rinse, and pat dry. Trim fat to about ¼ inch.
- Place brisket fat-side up in slow cooker. Scatter onion, garlic, bay leaves, peppercorns, and pickling spice around the beef.
- Pour in beef broth and water to mostly submerge the brisket.
- Cover and cook on LOW for 8–9 hours. Do not lift the lid during the first 6 hours.
- At 6½ hours, add carrots and potatoes.
- At 7½ hours, add cabbage wedges, pressing gently into liquid.
- When beef is fork-tender and reaches 195–200°F, remove from slow cooker and tent with foil. Let rest for 15–20 minutes.
- Slice against the grain into ¼-inch slices.
- Serve with cooked vegetables and ladle broth over everything. Season to taste.
Notes
For a flavor twist, swap 1 cup of broth for stout beer. Leftovers keep best when stored in broth and reheated gently. Slice beef thinly for best texture. Don’t skip the rest after cooking—this is key to juicy slices.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American