Description
Enjoy a classic Irish-American dish with this easy slow cooker recipe. Tender corned beef brisket is cooked with cabbage, carrots, potatoes, and onions for a hearty and flavorful meal.
Ingredients
- 1 corned beef brisket (3–4 pounds), with spice packet
- 1 large onion, quartered
- 4 carrots, peeled and cut into 2-inch pieces
- 4 potatoes, peeled and quartered
- 1 head cabbage, cored and cut into wedges
- 4 cups beef broth or water
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
1. Rinse the corned beef brisket and pat it dry.
2. Place the onion, carrots, and potatoes in the bottom of the slow cooker.
3. Place the corned beef brisket on top of the vegetables, fat-side up.
4. Sprinkle the spice packet from the corned beef over the brisket.
5. Pour beef broth (or water) over the corned beef and vegetables, ensuring the meat is mostly submerged. Add Dijon mustard if desired.
6. Cover and cook on low for 7-9 hours or on high for 3-4 hours, or until the corned beef is very tender.
7. During the last 2 hours of cooking, add the cabbage wedges to the slow cooker.
8. Once the corned beef and cabbage are tender, remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
9. Serve the sliced corned beef with the cooked vegetables and cabbage. Garnish with fresh parsley, if desired.
Notes
For a richer flavor, use beef broth instead of water. Be sure to slice the corned beef against the grain for maximum tenderness.
Nutrition
- Serving Size: 1 plate
- Calories: 450