Description
A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef brisket simmers with cabbage, potatoes, and carrots for a hearty, flavorful meal.
Ingredients
Scale
For the Crust:
- For the meat and seasoning:
- 3–4 lbs corned beef brisket (with spice packet)
- 4 cups water
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- For the vegetables:
- 1 small head cabbage, cut into wedges
- 6 medium potatoes, peeled and quartered
- 4 large carrots, cut into chunks
- 1 onion, cut into wedges
Instructions
1. Prepare the Crust:
- 1. Rinse the corned beef brisket under cold water and pat dry.
- 2. Place the brisket in the crockpot, fat side up. Sprinkle the included spice packet over the meat.
- 3. Add minced garlic, brown sugar, and water to the crockpot.
- 4. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- 5. After initial cooking time, add the potatoes, carrots, and onion around the brisket. Place cabbage wedges on top.
- 6. Cover and continue cooking on LOW for 2-3 more hours or until vegetables are tender.
- 7. Remove brisket and let rest for 15 minutes before slicing against the grain.
- 8. Serve with vegetables and some of the cooking liquid as au jus.
Notes
For extra flavor, you can substitute half the water with beef broth. Leftovers make excellent Reuben sandwiches!