Description
A classic slow cooker corned beef recipe that results in tender, flavorful meat and perfectly cooked vegetables. This easy, hands-off stew combines corned beef brisket with aromatic vegetables and a savory broth, slowly simmered to perfection for a comforting, hearty meal.
Ingredients
Scale
Meat
- 1 corned beef brisket (about 3-4 pounds)
Vegetables
- 1.5 pounds yellow potatoes, halved
- 4 large carrots, cut into chunks
- 1 small head cabbage, quartered
- 1 onion, sliced
- 4 garlic cloves, smashed
Liquids & Seasoning
- 4 cups beef broth or water
- 1 seasoning packet (comes with brisket)
Instructions
- Prepare Vegetables and Meat: Peel and cut the carrots, halve the potatoes, quarter the cabbage, slice the onion, and rinse the corned beef brisket under cold water to remove any excess brine.
- Layer Onion and Garlic: Place the sliced onion and smashed garlic cloves at the bottom of the slow cooker to create a flavorful base for the meat.
- Add Corned Beef Brisket: Lay the rinsed brisket on top of the onion and garlic, positioning it fat side up to allow the fat to baste the meat during cooking.
- Add Root Vegetables: Arrange the carrots and potatoes around the brisket inside the slow cooker, distributing evenly for even cooking.
- Pour in Liquid: Pour in 4 cups of beef broth or water, ensuring that it covers the brisket and vegetables to maintain moisture throughout cooking.
- Season: Sprinkle the seasoning packet that came with the brisket evenly over the top of the meat and vegetables to infuse rich flavor.
- Slow Cook: Cook on the low setting for 8 to 10 hours or on high for 4 to 6 hours until the meat is tender and vegetables are cooked through.
- Add Cabbage: About 2 hours before the end of cooking, nestle the cabbage wedges into the slow cooker to soften without overcooking.
- Serve: Remove the brisket and slice it against the grain for tenderness. Serve with the cooked vegetables and broth for a complete, hearty meal.
Notes
- Rinsing the brisket helps reduce excess salt from the curing process.
- Cooking times may vary slightly based on your slow cooker model.
- Adding cabbage later prevents it from becoming mushy.
- Use beef broth for richer flavor or water for a lighter base.
- Leftovers can be refrigerated for up to 3-4 days or frozen for longer storage.
