Slow Cooker Corned Beef Brisket (w/ Cabbage & Potatoes!)
Say good-bye to tough, dry corned beef and hello to this incredibly simple to prepare, deliciously fork-tender Slow Cooker Corned Beef Brisket. A hearty and filling meal that includes potatoes and cabbage cooked all-in-one pot, you'll love how easy it is to make corned beef in the slow cooker!
Ingredients
- 1 3-4 pound corned beef brisket, fat trimmed to ¼ inch
- 1 tablespoon pickling spice, or pickling spice packet
- 10 medium red or yellow waxy potatoes, halved
- 10 medium carrots, halved lengthwise
- 2 cups water
- 1 small head green cabbage, about 1-pound, cored and cut into wedges
- 2 tablespoons butter
Directions
- 1
In a large 6-quart slow cooker, arrange the potatoes in an even layer. Coat the brisket evenly with the pickling spice, then place on top of the potatoes, fat side up. Add the water. It should come to just the top of the beef, but not submerge it.
- 2
Cover and cook until the beef is very tender, about 7 to 8 hours on low or 5 to 6 hours on high. Do not remove the lid during the cook time other than to add the remaining vegetables.
- 3
Uncover, add the cabbage and carrots on top of the beef, then recover and cook an additional 2 to 3 hours on low or 1 to 2 on high, or until the veggies are tender and a fork slips easily in and out of the meat.
- 4
Turn off the slow cooker. Transfer the beef to a cutting board, allowing to rest for 5 minutes. Slice against the grain into ½-inch thick slices. Serve with the cooked potatoes, carrots, and cabbage, dotting with butter if desired.