Say good-bye to tough, dry corned beef and say hello to this incredibly simple to prepare, deliciously fork-tender Slow Cooker Corned Beef, a hearty and filling one pot meal that also makes the sandwich leftovers of your dreams.
13-4 poundcorned beef brisketfat trimmed to ¼ inch
1tablespoonpickling spiceor pickling spice packet
10medium red or yellow potatoeshalved
10medium carrotshalved lengthwise
1small head green cabbageabout 1-pound, cored and cut into wedges
optional: 2 tablespoons buttertraditional or dairy-free
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.
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.
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.
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.
If you are gluten-sensitive, be sure to double check that the corned beef and the pickling spices are gluten-free.I prefer cooking this brisket on low, but if you’re tighter on time, the high setting will also work.There will be quite a bit of liquid remaining after the beef is cooked. Put this tasty liquid to use by either straining it and using it as a dipping sauce on the side for the meat and vegetables, or later as a dipping sauce for sandwiches such as a Reuben, or to make soup out of the leftover meat.Nutrition information calculated including butter.For more ingredients & substitutions, see blog post above.