Slow Cooker Corned Beef with Root Vegetables
A classic comfort food, this slow cooker corned beef recipe features tender beef cooked with potatoes, carrots, onions, and cabbage, resulting in a flavorful and easy-to-prepare meal.
Equipment
- Slow cooker
- Cutting board
- Foil
Ingredients
Main
- 3-4 pounds corned beef brisket with spice packet
- 4-6 cups water or beef broth
- 1 cup stout or dark beer optional
- 1 Bay leaf additional to spice packet
- 1 teaspoon whole black peppercorns additional
- 1.5 pounds small red potatoes halved or quartered
- 1 pound carrots peeled and cut into 1-inch chunks
- 1 large onion roughly chopped
- small head green cabbage cut into 6-8 wedges
- 2 cloves garlic minced
- 1 tablespoon apple cider vinegar optional, for brightness
For Serving
- 1 tablespoon grainy mustard for serving
- Fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Rinse the corned beef brisket under cold water and pat it dry.
- Place the brisket, fat-side up, into the slow cooker.
Cooking
- Pour water or broth and optional beer into the slow cooker, ensuring the brisket is mostly submerged.
- Add the spice packet, bay leaf, peppercorns, and garlic to the liquid.
- Cover and cook on low for 6-7 hours.
- After 6-7 hours, add potatoes, carrots, and onion around the brisket; stir gently.
- Recover and continue cooking on low for an additional 1-1.5 hours until vegetables are tender.
- Nestle cabbage wedges into the slow cooker during the final 30-45 minutes of cooking.
- Verify that the corned beef and vegetables are fork-tender.
Serving
- Remove corned beef to a cutting board, tent with foil, and let it rest for 10-15 minutes while keeping vegetables warm.
- Slice the rested corned beef against the grain.
- Serve the sliced corned beef with the vegetables, grainy mustard, and optional fresh parsley.
Notes
For extra flavor, consider browning the corned beef brisket in a skillet before adding it to the slow cooker. Adjust the amount of liquid as needed to keep the brisket mostly submerged during cooking. If you prefer a less salty dish, rinse the corned beef thoroughly and soak it in fresh water for an hour or two before cooking, changing the water once.