Description
A hearty and comforting dish made with tender corned beef, flavorful vegetables, and a savory broth, perfect for chilly evenings.
Ingredients
- 3-4 pounds corned beef brisket (with seasoning packet)
- 1 medium head green cabbage, chopped
- 4 large carrots, peeled and cut into chunks
- 1.5 pounds Yukon Gold or red potatoes, cut into chunks (optional)
- 1 large yellow onion, peeled and quartered
- 3 cloves garlic, smashed
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons pickling spices
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Begin by peeling and chopping the carrots and potatoes into large chunks. Quarter the onion and chop the cabbage into bite-sized pieces. Set these aside for later.
- Prepare the corned beef: Remove the brisket from its packaging and rinse it under cold water to wash off any excess brine. Pat dry with paper towels to avoid excess moisture.
- Layer the ingredients in the slow cooker: Place the quartered onion, chopped carrots, and potatoes at the bottom of the slow cooker. Then, lay the corned beef brisket on top, ensuring the fat side is facing up for added flavor.
- Add liquid ingredients: Pour in the beef broth and apple cider vinegar over the brisket. Sprinkle the pickling spices evenly over the top. Add the smashed garlic cloves, and season lightly with pepper to taste.
- Cook slowly: Cover the slow cooker and set it to low. Let it cook for 6-8 hours, but avoid lifting the lid during the first 4 hours to maintain heat.
- Add cabbage: About 30 minutes before the brisket is done, nestle the chopped cabbage on top of the brisket. Replace the lid and continue cooking until the cabbage is tender but not mushy.
- Slice and serve: Once the cooking time is up, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10 minutes. When ready, slice it against the grain into 1/4-inch thick pieces. Serve with the cooked vegetables and a ladle of the flavorful cooking liquid.
Notes
Choose quality meat for the best results. The leftovers taste even better the next day, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish