Slow Cooker Corned Beef Brisket
A tough cut of meat made so tender and flavorful through the process of your slow cooker/crockpot. Perfect meal for St. Patrick's Day.
Equipment
- 6 quart crockpot/slow cooker
Ingredients
- 4 lb corned beef brisket with spice packet included
- 1 large onion
- 1 lb baby yellow or red potatoes cleaned with skins on
- 1 lb carrots, peeled and left whole or cut in half
- 1/2 head cabbage cut into small wedges
- 4 cups beef broth
Instructions
- In a 6 quart crockpot place corned beef brisket fat side down. Sprinkle the included vinegar spice packet over the brisket.NOTE: if the brisket does not come with a spice packet, you can search google for various blends to make to put on the corned beef brisket.NOTE: since the brisket is brined in a salt solution, I generally include it in the crockpot for flavor. To minimize the salt you can rinse or pat off the beef.
- Place potatoes, carrots, and onion all over the top of the brisket.
- Pour broth all over the vegetables and beef.
- Place lid on crockpot and cook on low for at least 8 hours up to 10 hours to make sure the beef is tender.NOTE: you can cook on a high setting for at least 6 hours until beef is tender.
- 1-2 hours before corned beef is cooked through, place the cabbage wedges all over the top of the cooked vegetables and beef and let cook the final time until beef is tender and all vegetables are cooked through.
- You can shred the beefs or slice thinly against the grain. Enjoy.
Another amazing recipe, all those delicious flavors and veggies! Yum!