Description
A hands-off, cozy meal of tender corned beef served with flavorful cabbage, carrots, and potatoes, perfect for family dinners and special occasions.
Ingredients
- 4 lbs corned beef brisket (with spice packet if included)
- 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
- Place the corned beef brisket in the slow cooker fat-side up so the fat renders over the meat.
- Pour in the beef broth. Sprinkle the mustard seeds and black peppercorns into the liquid, then add the minced garlic. Stir once to distribute.
- Arrange the cabbage wedges, carrot chunks, and quartered potatoes on top of and around the brisket. Pack them lightly so steam circulates.
- Cover the slow cooker and set to low. Cook for 8–10 hours, or until a fork pierces the brisket easily and the vegetables are tender.
- Transfer the corned beef to a cutting board. Let it rest for 10 minutes, then slice thinly against the grain. Serve with the cabbage, carrots, and potatoes, spooning some cooking liquid over the plate.
Notes
For lower sodium, choose low-sodium beef broth. You can swap russet potatoes for Yukon Golds for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish