Slow-cooked corned beef needs time to become tender. Put sturdy vegetables beneath the brisket and add cabbage later so it does not cook for the entire day.
This recipe has not been kitchen-tested by Chefly. Timing, liquid quantity and the approximately 6-serving yield are estimates.
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Ingredients
- 1 fully thawed corned beef brisket, about 3 pounds, with seasoning packet if supplied
- 1 large onion, cut into wedges
- 1 1/2 pounds small potatoes, halved if large
- 4 medium carrots, cut into thick pieces
- About 3 cups water or unsalted beef broth
- 1 small green cabbage, cut into 6 wedges with some core attached
- Whole-grain mustard and parsley, optional
Use a slow cooker large enough for the ingredients with its lid closed and within its manufacturer’s fill limits; roughly 6 quarts is a starting point, not a tested specification. Check seasoning, broth and mustard labels for allergens. Corned beef is already salty.
Slow cooker method
- Put onion, potatoes and carrots in the cooker. Add brisket, fat side up if it has a distinct fat cap, and the seasoning packet. Pour water around the meat. Follow the cooker and brisket package guidance on liquid; do not exceed the fill line.
- Cover and cook on low. Allow roughly 8 hours as a planning estimate, but expect variation with the cut and cooker. Keep the lid closed except when checking or adding cabbage.
- When the brisket is nearly fork-tender, add cabbage wedges to the hot liquid. Allow approximately 45–75 minutes more, until cabbage is tender. This can extend the total cooking time.
- Check the thickest part of the beef with a thermometer. It must reach at least 145°F (63°C), followed by a 3-minute rest; tenderness generally requires cooking beyond that minimum. Continue until a fork enters with little resistance.
- Rest at least 3 minutes, then slice across the grain. Serve with vegetables and a little cooking liquid.
Vegetables ready before the meat?
Remove them to a covered heat-safe dish and keep at 140°F (60°C) or above while the meat finishes. Do not leave them sitting lukewarm. Never start this method with a frozen brisket.
Leftovers
Slice into smaller portions and refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days and reheat to 165°F (74°C).
Sources: safe cooking temperatures, slow-cooker safety and leftover handling.