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Slow Cooker Corned Beef and Vegetables Made Easy

Slow Cooker Corned Beef and Vegetables Made Easy

Tender corned beef brisket cooks slowly with potatoes, carrots, onion, and cabbage for a comforting one-pot crockpot dinner. The vegetables are added at different times so each one keeps a pleasant texture.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds Corned beef brisket, preferably flat-cut, with seasoning packet
  • 1 medium Medium yellow onion, cut into wedges or thick slices
  • 1 1/2-2 pounds Small red potatoes, halved if large
  • 4-6 medium Carrots, peeled and cut into 2-inch pieces
  • 1 small head Small green cabbage, cut into 6-8 wedges
  • 1 1/2-2 cups Water or low-sodium beef broth
Seasonings
  • 2 Bay leaves
  • 1/2 teaspoon Black pepper
Optional Finishing Ingredients
  • 1 tablespoon Dijon or prepared mustard
  • as needed for garnish Fresh parsley

Method
 

Step-by-Step
  1. Remove the brisket from its packaging and reserve the seasoning packet. Rinse the meat briefly under cold water to remove excess surface brine, then pat it dry with paper towels.
  2. Place the onion, potatoes, and carrots in the bottom of a 6- to 7-quart slow cooker. Arrange them in an even layer so the brisket can sit securely above the vegetables.
  3. Set the corned beef on top of the vegetables with the fat side facing up. Sprinkle over the seasoning packet and black pepper, add the bay leaves, and spread the brisket with mustard if using.
  4. Pour 1 1/2 to 2 cups of water or low-sodium beef broth around the brisket. The liquid does not need to cover the meat because the covered crockpot creates steam and moisture as it cooks.
  5. Cover and cook on LOW for 8 to 10 hours or on HIGH for about 4 to 5 hours. The brisket is ready when it can be pierced easily with a fork, so use tenderness as the final test.
  6. Add the cabbage wedges during the last 1 1/2 to 2 hours on LOW, or during the last 45 to 60 minutes on HIGH. Tuck the wedges around the brisket and vegetables without packing them too tightly.
  7. Transfer the cooked brisket to a cutting board and let it rest for 10 to 15 minutes. Slice it thinly across the grain, then serve with the vegetables and spoonfuls of the cooking liquid.

Notes

Do not add extra salt because corned beef is already heavily brined. Keep the brisket fat side up, add cabbage later for better texture, and allow extra cooking time if the brisket is very large or the slow cooker is crowded.