Description
Tender, flavorful brisket with carrots, potatoes, and cabbage, perfect for St. Patrick’s Day or any hearty meal.
Ingredients
- 1 3–4 lbs corned beef brisket (plus the pickling spice packet)
- 12 cloves garlic
- 1 large onion, peeled
- 2 bay leaves
- 1 lb carrots, cleaned and tops trimmed
- 1 lb baby potatoes, cleaned
- 1/2 head cabbage, chopped
- 1 cup beef broth (low sodium recommended)
- 2 cups water
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Rinse the corned beef brisket under cold water and pat dry. Place it fat side up in a 6-quart slow cooker.
- Sprinkle the pickling spice packet that came with the brisket evenly over the meat.
- Peel the onion and cut it into quarters. Add the onion quarters and the two bay leaves to the crockpot.
- Mince four garlic cloves and scatter the mince over the top of the brisket. With a sharp knife, pierce the brisket several times and push the remaining four whole garlic cloves into the holes.
- Pour 1 cup beef broth and 2 cups water over the brisket. Add more water if needed so the liquid comes about 1/2 inch up the sides.
- Cover and cook on LOW for 8–10 hours, until the brisket is fork-tender.
- After 3–4 hours, add the carrots and baby potatoes to the slow cooker.
- Add the chopped cabbage during the last 2 hours of cooking.
- When done, remove the meat to a cutting board and let it rest for 10 minutes. Thinly slice against the grain and serve with the vegetables.
Notes
Use medium red or Yukon Golds if baby potatoes are not available. Fresh parsley brightens the dish.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish