Slow Cooked Corned Beef (Printable Version)

Hearty slow simmered corned beef with cabbage, potatoes, and carrots for a comforting meal.

# What You Need:

01 - 1 (3–4 lb) corned beef brisket with spice packet

02 - 1 medium green cabbage, cut into 6 wedges

03 - 6 medium Yukon Gold potatoes, peeled and quartered

04 - 4 large carrots, peeled and cut into 2-inch pieces

05 - 1 large yellow onion, peeled and quartered

06 - 3 cloves garlic, peeled and smashed

07 - 4 cups low-sodium beef broth

08 - 2 cups water

09 - 2 bay leaves

10 - 1 teaspoon black peppercorns

11 - 1/2 teaspoon whole mustard seeds (optional, if not included in spice packet)

12 - Salt and pepper, to taste

01 - Rinse the corned beef brisket under cold water and pat dry. Place it in the bottom of a large slow cooker.

02 - Sprinkle the included spice packet (or mustard seeds, if using) over the meat.

03 - Add the onion, garlic, carrots, and potatoes around the sides of the brisket.

04 - Pour in the beef broth and water until the meat and vegetables are just covered. Add bay leaves and black peppercorns.

05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender.

06 - With 1 hour remaining, carefully add the cabbage wedges to the slow cooker, tucking them around the beef and vegetables.

07 - Once done, remove the corned beef and let it rest for 10 minutes before slicing against the grain.

08 - Serve the sliced corned beef with the cooked potatoes, carrots, and cabbage, ladling some broth over everything if desired.

01 -

The house fills with the most incredible aroma while it practically cooks itself
Leftovers somehow taste even better the next day in sandwiches or hash

02 -

Always slice against the grain or youll end up with tough stringy meat instead of tender pieces
The timing on the cabbage is critical, too early and it disappears, too late and its raw

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