Slow cooker corned beef
This Slow Cooker Corned Beef recipe is perfect for a cozy meal. The meat becomes tender and flavorful as it cooks slowly, allowing the spices to permeate every bite. Serve it with cabbage and potatoes for a traditional meal.
Equipment
- 1 slow cooker (6-quart or larger)
- 1 cutting board
- 1 measuring cups and spoons
- 1 tongs
- 1 serving platter
Ingredients
- 3 pounds corned beef brisket Rinse under cold water to remove excess brine.
- 1 tablespoon mustard seed
- 1 tablespoon peppercorns
- 4 cloves garlic Minced.
- 1 large onion Quartered.
- 4 medium carrots Cut into chunks.
- 4 medium potatoes Quartered.
- 1 small head cabbage Cut into wedges.
- 4 cups beef broth
- 1 leaf bay leaf
- to taste salt If needed.
Instructions
- Begin by preparing your vegetables. Cut the onion, carrots, potatoes, and cabbage, and set them aside.
- In your slow cooker, place the quartered onions at the bottom. Add the carrots and potatoes on top.
- Rinse the corned beef brisket under cold water to remove excess brine, then place it on top of the vegetables.
- In a small bowl, mix the mustard seed, peppercorns, and minced garlic. Rub this mixture over the corned beef.
- Pour the beef broth over the brisket and add the bay leaf. Ensure the liquid covers at least two-thirds of the brisket.
- Cover the slow cooker with its lid and cook on low for 8 hours.
- About an hour before serving, add the cabbage wedges on top of the brisket in the slow cooker to cook until tender.
- Once done, use tongs to carefully remove the corned beef from the slow cooker and let it rest for about 10 minutes before slicing against the grain.
- Serve the sliced corned beef on a platter with the vegetables and some of the cooking liquid as a sauce.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a twist, try serving the corned beef on rye bread with mustard for a delicious sandwich. Adjust the cooking time if using a different size brisket or slower cooker.