Slow Cooker Corned Beef Brisket
Fall-apart tender corned beef slow-cooked with hearty vegetables and rich broth—this is the kind of comfort meal that feels like a warm Sunday dinner. Simple, cozy, and packed with flavor in every bite.
Ingredients
- 3-4 lb corned beef brisket with spice packet
- 1 onion quartered
- 3-4 cloves garlic smashed
- 3-4 carrots peeled and cut into chunks
- 3-4 potatoes Yukon gold or red, halved or quartered
- 1/2 head green cabbage cut into wedges
- 3 cups beef broth or water
- 2 tbsp apple cider vinegar optional
- 1 tbsp brown sugar optional
- 1 packet spice packet included with corned beef
Instructions
- Start by layering the onion, garlic, carrots, and potatoes evenly across the bottom of your slow cooker.
- If you prefer a less salty flavor, quickly rinse the corned beef under cold water. Place it on top of the vegetables with the fat side facing up.
- Sprinkle the included spice packet over the brisket so it’s evenly coated.
- Pour in the beef broth, then add the apple cider vinegar and brown sugar if using to balance the flavors.
- Cover and cook on LOW for 8–9 hours (recommended) or HIGH for 4–5 hours, until the beef is fork-tender.
- About 1 hour before it’s done, add the cabbage wedges on top or around the meat so they soften but don’t overcook.
- Remove the brisket and let it rest for 10–15 minutes. Slice against the grain for the most tender bites.
- Serve with the vegetables and spoon some of the rich cooking juices over everything for extra flavor.
- Optional: For a caramelized finish, brush the cooked brisket with a mix of honey, Dijon mustard, and brown sugar, then broil for 3–5 minutes until glossy and slightly crisp on top.
Notes
Always slice corned beef against the grain for maximum tenderness. Cooking low and slow gives you the best texture and flavor.
Nutrition
Calories: 520kcal
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