Description
A foolproof, cozy classic perfect for St. Patrick’s Day—meltingly tender corned beef, flavorful vegetables, and a brine that takes it to the next level. Easy, hearty, and even better as leftovers.
Ingredients
Scale
- 1 gallon warm water
- 2 cups kosher salt
- 1/4 cup brown sugar
- 5 teaspoons pink curing salt (#1)
- 2 tablespoons pickling spice
- 4–5 lbs flat cut beef brisket
- 4 medium carrots, sliced
- 1 lb baby potatoes, halved
- 1 onion, quartered
- Salt and pepper, to taste
- 1 tablespoon pickling spice
- 1/2 cabbage, quartered
Instructions
- In a large pot, mix warm water, kosher salt, brown sugar, and pink curing salt until fully dissolved.
- Add pickling spice and submerge the brisket. Cover and refrigerate for 5–7 days, weighing it down if needed.
- Remove brisket from brine and rinse well with cold water.
- Place carrots, potatoes, onion, salt, and pepper in the bottom of a slow cooker.
- Place brisket on top and sprinkle with 1 tablespoon pickling spice.
- Add enough fresh water to nearly cover the meat.
- Cook on LOW for 7–8 hours or HIGH for 5–6 hours.
- Add cabbage during the last hour of cooking.
- Let brisket rest for 10–15 minutes before slicing against the grain.
Notes
Always rinse the brined beef well and use fresh water for cooking. Flat cut brisket slices easier, and leftover corned beef is perfect for hash or sandwiches.
- Prep Time: 20 minutes (plus 5–7 days brining)
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 1400mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg