Slow Cooker Corner Beef Brisket with Cabbage (8 servings)
Ingredients
Scale
- 1 rinsed corned beef, 3 pounds; with seasoning packet
- 4 large carrots, cut into strips
- 4 yellow potatoes, diced
- 1 large onion, roughly chopped
- 1/2 cabbage head, cut into 4 places
Instructions
- Place the prepared vegetables as a layer at the bottom of the slow cooker. Put the corned beef, fat side up, and sprinkle the seasoning. Hold the brisket down and add water till it’s almost submerged.
- Cover the slow cooker and set it on low for about 5 to 6 hours. Add the cabbage after 6 hours and cook for an additional 45 minutes to 1 hour.
- Once the corned beef brisket is ready, transfer to a cutting board and cut against the grain in thin slices. Serve side by side with the cooked vegetables.
- If you have leftovers, store them in airtight containers in your fridge. But be sure to eat them within five days after storage.