Slow Cooked Corned Beef Cabbage (Printable Version)

Tender corned beef brisket slow-cooked with cabbage, potatoes, and carrots for a hearty meal.

# What You'll Need:

→ Meat

01 - 3-4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cut into wedges
03 - 1.5 lb small Yukon Gold potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 bay leaves
10 - 10 whole black peppercorns
11 - Salt and freshly ground black pepper to taste

# Step-by-Step:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Pat dry thoroughly with paper towels.
02 - Place the brisket fat side up in a large slow cooker. Sprinkle the provided spice packet, peppercorns, and bay leaves evenly over the meat.
03 - Arrange onion, garlic, potatoes, and carrots around the brisket in the slow cooker.
04 - Pour in beef broth and water until the meat and vegetables are just submerged.
05 - Cover and cook on LOW setting for 8 hours, or until the brisket is fork-tender.
06 - About 2 hours before finishing, add cabbage wedges on top of the brisket and vegetables. Re-cover and continue cooking until cabbage is tender.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices.
08 - Arrange sliced brisket and vegetables on a serving platter. Spoon some cooking liquid over the top if desired. Serve hot with grainy mustard or horseradish sauce.

# Expert Advice:

01 -
  • The meat becomes impossibly tender, almost melting into each bite without requiring any fancy techniques
  • One pot does absolutely everything, leaving you free to ignore the kitchen for hours
  • Leftovers somehow taste even better the next day in sandwiches or hash
02 -
  • Cabbage disintegrates into mush if added at the start, so timing that addition is absolutely crucial
  • Slicing against the grain is the difference between tender meat and tough chewy fibers
  • The spice packet potency varies wildly between brands, so taste your broth before serving
03 -
  • Patting the meat dry before seasoning helps the spices adhere better
  • Letting the brisket rest before slicing prevents all those precious juices from running onto the cutting board

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