Crock Pot Corned Beef Brisket – your slow cooker is a great way to make tender corned beef and cabbage. Cook with potatoes and carrots for a complete meal that feeds a crowd.
This is a very simple recipe that basically cooks itself with very little prep. Add the potatoes, celery and bay leaves to the slow cooker and pour in the beer and broth.
Place the corned beef brisket on top of the potatoes and sprinkle with the pickling spices. The liquid in the crock pot should come about halfway up the brisket. Add the carrots around it.
Cook on the LOW setting for 8-10 hours. Uncover and add the cabbage pieces on top and cook for another 45 minutes on HIGH.
Discard the celery and bay leaves. The corned beef is ready when you can easily pierce it with a knife.
Discard the celery and bay leaves and reserve some of the cooking liquid to serve with. Rest the brisket, loosely covered, for 10 minutes before slicing against the grain and enjoying with the potatoes, carrots and cabbage.
Notes
Use a large serrated knife to cut your corned beef against the grain. Place the brisket on a butcher’s block and slice using a slaw see-sawing motion.
Only slice as much corned beef as you are serving. Wrap leftovers in aluminium foil and keep refrigerated for up to three days.
If you want to cook on the HIGH setting then add the vegetables halfway through and use red potatoes as they hold its shape without becoming mush.