Description
A hands-off recipe for tender corned beef brisket surrounded by vegetables, perfect for celebrations or cozy dinners.
Ingredients
- 4 lbs corned beef brisket (include the spice packet if provided)
- 1 medium head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Lay the corned beef brisket into the slow cooker, fat-side up.
- Pour in the beef broth to surround the brisket. Add the mustard seeds, black peppercorns, and minced garlic; stir to distribute the spices.
- Tuck the cabbage wedges, carrot chunks, and quartered potatoes on top of and around the brisket.
- Cover and cook on low for 8–10 hours, until the brisket is fork-tender and the vegetables are soft.
- Transfer the corned beef to a cutting board, let it rest for 10 minutes, then slice against the grain and serve with the cooking liquid.
Notes
If your brisket comes with a spice packet, you can use it instead of or in addition to the mustard seeds and peppercorns. Rinse the corned beef for less sodium.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish