Corned Beef Recipe: Homemade Slow Cooker Brisket
This homemade slow cooker brisket brings a taste of Ireland straight to your kitchen for St. Patrick’s Day or any comfort food craving.
Ingredients
- 1 (3-4 lb.) corned beef brisket, flat cut (USDA Choice, trimmed of excess fat)
- 2 tbsp pickling spice (coriander, mustard seed, bay leaf fragments, allspice berries, crushed red pepper)
- 1 large onion, halved (sweet onion or yellow)
- 4 cloves garlic cloves, lightly smashed
- 2 bay leaves
- 4 cups low-sodium beef broth (substitute chicken broth if preferred)
- 2 tbsp apple cider vinegar (or brown rice vinegar)
- 1 lb. baby carrots (you can swap for peeled regular carrots)
- 1 lb. baby potatoes (Yukon Gold recommended)
- 1/2 head green cabbage, cut into wedges
Instructions
- Rinse the corned beef under cool water to remove excess salt, then pat dry with paper towels.
- Place onion halves and smashed garlic in the bottom of a 6-quart slow cooker, laying the brisket fat-side up on top.
- Sprinkle pickling spice and peppercorns evenly, tuck bay leaves around the meat, then pour in beef broth and apple cider vinegar until just covering the brisket’s sides.
- Cover and set to Low for 8–10 hours (or High for 5–6). The ideal internal temperature is 190°F–195°F for shreddable beef—use an instant-read thermometer.
- Remove the meat and let it sit on a cutting board for 10 minutes; this seals in juices and makes slicing easier.
- Toss carrots, potatoes, and cabbage wedges into the remaining liquid for 1–2 hours on High, or until tender. If you prefer a crisper bite, steam them separately.
- Slice against the grain into ¼-inch thick pieces, or shred for sandwiches. Spoon a few tablespoons of cooking liquid over the meat to keep it moist.
Notes
For homemade pickling spice, mix coriander, mustard seed, bay leaf fragments, allspice berries, and a pinch of crushed red pepper.
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