Cozy Slow Cooker Corned Beef (Print Version)

Tender brisket slow-cooked with cabbage, carrots, and spiced broth for an easy, hearty meal.

# What You Need:

→ Meats

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

→ Vegetables

02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed

→ Liquids

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

→ Spices & Seasonings

09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper to taste

# Directions:

01 - Rinse corned beef brisket under cold water and pat dry. Place fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.
04 - Pour beef broth and water into the slow cooker, ensuring beef is just covered. Add bay leaves and black pepper.
05 - Cover and cook on low for 8 hours or until beef and vegetables are tender.
06 - Add cabbage wedges on top during the last 2 hours of cooking.
07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.
08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.

# Expert Tips:

01 -
  • The beef literally falls apart when you touch it with a fork—no knife needed except for slicing
  • Everything cooks together in one pot while you go about your day, and the vegetables soak up all that spiced beef flavor
  • Leftovers somehow taste even better the next day in sandwiches or hash
02 -
  • Don't rush the resting time—slicing too soon lets all those juices run out onto your cutting board instead of staying in the meat
  • The cabbage timing is non-negotiable—add it too early and you'll end up with watery, mushy wedges that nobody wants
03 -
  • Trim some of the fat cap before cooking if you prefer, but leave at least a quarter inch for flavor and moisture
  • Let the brisket come to room temperature for about 30 minutes before putting it in the slow cooker—it cooks more evenly

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