Slow Cooker Corned Beef Brisket

Slow Cooker Corned Beef has become my trusty comfort dish for holidays and relaxed weekends alike It turns a humble brisket and simple veggies into a juicy flavorful feast that tastes like hours of hands-on care even though the slow cooker does almost all the work

What Makes It Special

• Easily prepped in under 10 minutes for hands-off cooking
• Perfect for feeding a crowd or meal prepping ahead
• Turns a brisket into ultra tender slices with very little effort
• Makes your whole house smell incredible as it cooks

My family always gathers around the table when I make this and there are never leftovers I actually set a reminder to grab extra cabbage each March because we crave this long after St Patricks Day

What You’ll Need

• Brisket flat: a three pound slab gives you juicy slices with just enough fat for deep flavor Look for well marbled brisket at the butcher counter
• Ground mustard: this dry spice brings a gentle tang balancing out the richness of the beef Choose a fresh jar for potent aroma
• Dried ground coriander: earthy with a light citrus note It layers another subtle flavor to the meat
• Dried dill: delivers a fresh herby brightness that complements the pickling spices in classic corned beef
• Crushed red pepper flakes: just a pinch for warmth not heat
• Black pepper: for backbone and a bit of punch Use freshly cracked for best results
• Kosher salt: highlights all the flavors and seasons everything evenly
• Onion: roughly chopped It gloriously softens and sweetens as it cooks
• Carrots: peeled and cut into sturdy chunks They soak up the beefy juices and bring a sweet earthiness
• Red baby potatoes: They hold their shape well and get deliciously creamy inside
• Cabbage: cut into wedges absorbs flavor and turns meltingly tender Always grab a heavy half head with tight crisp leaves

Let’s Cook This Together

Prepare the brisket:

Nestle the brisket flat into your slow cooker fat side up so its juices will drip down and bathe the rest

Season generously:

Mix together your mustard coriander dill pepper flakes black pepper and kosher salt Rub this mixture all over the top surface of the brisket pressing so it sticks well

Layer in the vegetables:

Surround the brisket with your onion carrots potatoes and neatly tucked cabbage wedges This arrangement ensures even cooking and lets all the flavors mingle without turning soggy

Set it and let it go:

Lid on and cook on high for three to four hours for a firmer slice or low for six to eight hours if you love meat that practically shreds Check after about six hours if your brisket is on the thinner side

Rest then slice:

Transfer the brisket to a cutting board Cover loosely with foil and let it rest for fifteen minutes This pause helps the juices redistribute Slice thinly against the grain for that classic tender bite

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Good to Know

• Corned beef is naturally high in protein and iron
• This recipe is gluten free so everyone at the table can enjoy
• It reheats beautifully for easy lunches or next day sandwiches

The brisket is my essential ingredient I love how it becomes so tender you can cut it with a fork One year my daughter helped arrange the vegetables and now it is her favorite kitchen job Our tradition is to sneak a sample slice while the rest is still resting

Keeping It Fresh

Leftovers keep perfectly in an airtight container for up to four days The flavors only deepen as it sits For the best texture store the meat and veggies separately and reheat gently with a splash of broth or water to keep things moist

Easy Ingredient Swaps

No red potatoes Use Yukon gold or even quartered russets If you have yellow onions instead of white that works too For a spice kick add a bay leaf or swap in whole grain mustard for more complexity

How to Serve It Right

Always slice the brisket thinly and across the grain This makes each bite tender Serve with ladled cooking juices on the side for extra moisture and rich flavor This spread is perfect for a festive spread but it also makes the best hot corned beef sandwiches tucked into crusty bread the next day

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Behind the Dish

Slow cooked corned beef has roots in both Irish and Jewish kitchens Mine brings together the classic pickling spices with a hands-off modern method that gets dinner on the table with way less effort The aroma always reminds me of big family gatherings and the sense of anticipation as we lift the lid

Kitchen Wisdom

• If you have extra spices in your pantry sprinkle them over next time to experiment with flavor combos
• Always let your meat rest before slicing to keep it juicy and tender
• Stash some leftovers for hash the next day Chop the meat and potatoes toss in a skillet and serve with a fried egg for breakfast bliss

Tout savoir sur cette recette

→ Can I use any cut of beef for this dish?

For best results, a brisket flat is recommended as it stays moist and tender after slow cooking. Other cuts may not yield the same texture.

→ What type of potatoes works well here?

Red baby potatoes hold their shape during slow cooking and complement the flavors of the beef and vegetables.

→ How do I ensure the beef stays tender?

Cooking on low heat for 6-8 hours achieves the best tenderness. Allow the brisket to rest before slicing against the grain.

→ Can I prep this meal in advance?

Yes, you can season the brisket and chop the vegetables ahead of time, storing them in the refrigerator until ready to cook.

→ Is it necessary to add liquid to the slow cooker?

No added liquid is needed as the brisket and vegetables release enough moisture during cooking to keep everything tender.