Slow cooker corned beef
This slow cooker corned beef recipe delivers tender, flavorful meat that falls apart with a fork. Combined with carrots, potatoes, and cabbage, it's a hearty dish perfect for a comforting meal.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 large slotted spoon
Ingredients
- 3 to 4 pounds corned beef brisket
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon allspice berries
- 4 cups beef broth
- 4 medium potatoes, quartered
- 4 large carrots, chopped into large pieces
- 1 medium onion, quartered
- 1 small head cabbage, cut into wedges
- to taste none salt
- for garnish none fresh parsley optional
Instructions
- Begin by rinsing the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.
- Place the brisket in the slow cooker, fat side up.
- In a small bowl, mix the mustard seeds, black peppercorns, and allspice berries. Spread this spice mixture over the brisket evenly.
- Pour the beef broth over the brisket. Add the quartered onion and season with a little salt.
- Add the quartered potatoes and chopped carrots around the brisket in the slow cooker.
- Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender.
- One hour before serving, add the cabbage wedges on top of the meat and vegetables. Cover and continue cooking.
- Once done, remove the corned beef from the slow cooker and let it rest for about 10 minutes before slicing.
- Slice against the grain and serve with the vegetables. Garnish with fresh parsley if desired.
Notes
For extra flavor, you can include a few cloves of garlic or a bay leaf in the slow cooker.
Leftover corned beef is excellent in sandwiches or as a hash.
If you prefer a thicker sauce, combine a couple of tablespoons of cornstarch with water and stir into the cooking liquid before serving.