Description
A comforting, slow-cooked classic featuring tender corned beef, hearty vegetables, and rich, savory flavor—perfect for an effortless family meal.
Ingredients
-
Corned beef brisket: 3 to 4 pounds
-
Yellow onions: 2 medium, sliced
-
Garlic cloves: 4, minced
-
Carrots: 4 large, cut into chunks
-
Baby potatoes: 1.5 pounds, halved
-
Green cabbage: 1 large head, cut into wedges
-
Beef broth or water: 4 cups
-
Bay leaves: 2
-
Black peppercorns: 1 teaspoon
-
Mustard seeds: 1 teaspoon (optional)
-
Unsalted butter: 2 tablespoons (optional)
Instructions
-
Place onions and garlic in the bottom of the slow cooker.
-
Rinse corned beef and place it fat-side up on top of onions.
-
Sprinkle seasoning packet, bay leaves, peppercorns, and mustard seeds over the meat.
-
Pour broth or water around the brisket until mostly submerged.
-
Cover and cook on low for 8–9 hours or high for 4–5 hours.
-
Add carrots and potatoes during the last 2 hours of cooking.
-
Add cabbage wedges during the final 60–90 minutes.
-
Remove beef, rest for 10 minutes, then slice against the grain.
-
Serve with vegetables and spoon cooking liquid over the top.
Notes
For best texture, always slice corned beef against the grain. Use low-sodium broth if you prefer a less salty dish, and add cabbage near the end to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 8–9 hours