Tender Slow Cooker Corned Beef with Cabbage and Vegetables (Print version)

Fork-tender slow cooker corned beef with cabbage, potatoes, carrots, onion, and a savory broth for an easy hands-off dinner.

# Ingredients:

For the beef and broth

01 - 1 (3-3 1/2 lb / 1.4-1.6 kg) corned beef brisket with spice packet

02 - 1 large yellow onion, cut into thick wedges

03 - 4 cloves garlic, smashed

04 - 2 bay leaves

05 - 1 tablespoon pickling spice, or the included spice packet

06 - 4 cups (960 ml) low-sodium beef broth

07 - 1 tablespoon apple cider vinegar

08 - 1 tablespoon brown sugar

09 - 1/2 teaspoon black pepper

For the vegetables and serving

10 - 1 1/2 lb (680 g) baby gold potatoes, halved if large

11 - 4 large carrots, peeled and cut into 2-inch pieces

12 - 1 small green cabbage, cut through the core into 6-8 wedges

13 - 2 tablespoons chopped fresh parsley

14 - Grainy mustard, for serving

# Instructions:

01 - Rinse the corned beef under cool running water and pat dry. This removes excess surface salt while keeping the cured flavor.

02 - Place onion, potatoes, and carrots in a 6-quart slow cooker. Set the brisket fat-side up on top of the vegetables.

03 - Sprinkle the garlic, bay leaves, pickling spice, brown sugar, and black pepper over the beef. Pour in the broth and apple cider vinegar around the sides.

04 - Cover and cook on low for 8 hours, or until the brisket is fork-tender. Avoid opening the lid during the first several hours.

05 - Tuck the cabbage wedges into the hot broth around the beef. Cover and cook on low for 45-60 minutes more, until the cabbage is tender but still holds its shape.

06 - Transfer the brisket to a cutting board and rest for 10-15 minutes. Slice thinly across the grain.

07 - Arrange the sliced corned beef with potatoes, carrots, onion, and cabbage. Spoon a little cooking broth over the top and finish with parsley and mustard.

# Good to know:

01 - Use a 6-quart slow cooker so the cabbage fits near the end.

02 - Cook on low for the most tender texture.

03 - Cabbage is added late so it does not turn mushy.

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