Slow Cooker Corned Beef
Tender corned beef brisket cooked with carrots, potatoes, and cabbage in beef broth.
Equipment
- Slow cooker
- Sharp knife
Ingredients
Main Ingredients
- 3 lb corned beef brisket flat cut
- 1 corned beef spice packet
- 4 cup beef broth
- 4 medium carrots cut into chunks
- 4 medium potatoes quartered
- 1 small head cabbage cut into wedges
Instructions
Cooking
- Rinse. Rinse the brisket under cold water and pat dry.
- Load. Place the brisket fat side up in the slow cooker with the spice packet and broth.
- Layer. Add the carrots and potatoes.
- Cook. Cover and cook on low for 8 to 9 hours, adding the cabbage for the final hour.
- Slice. Slice the beef against the grain and serve with the vegetables.
Notes
Substitutions: Use a point cut brisket for a richer, more shreddable meat.
Tips: Slice against the grain.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.