We really enjoy corned beef, and using the slow cooker is the perfect option for us; it gives us the freedom to carry on with our day! I am a bit of a worrywart, and using the slow cooker allows us to run errands without having to worry about leaving the oven on while we are out.
For this recipe, you will need:
1 1/2 cup baby carrots
8-10 baby red potatoes, quartered
1 cup frozen pearl onions defrosted (you can use a fresh chopped onion if you prefer)
32 oz reduced sodium or no salt added beef broth (Reduced sodium is important due to the fact corned beef has been soaked in salty brine.)
6 oz water
1 (4 lb) corned beef brisket with spice packet
½ head cabbage, cut into chunks
Variation: If you are home during the day and would like a firmer veggie, add the carrots and potatoes about halfway through the cooking time to make them a little less soft.
Place your onions, potatoes, and carrots in the slow cooker, pour beef broth over top and place the brisket on top of the vegetables. Add the water and sprinkle with seasoning packet. Cover and cook on low for 8 hours. Add the cabbage and cook an additional 30 minutes to 1 hour until cabbage is to your liking. Remove from slow cooker and allow corned beef to rest for 10 to 15 minutes. Once cooled, be sure to cut against the grain (this shortens the fibers and makes it easier to chew) and you’re done!
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