Slow Cooker Corned Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 to 3 1/2 pounds cured corned beef, with spice packet
02 -
1 medium white onion, quartered
03 -
2 cloves garlic, peeled and left whole
04 -
3 cups water
→ Vegetables
05 -
1 1/2 pounds new red potatoes, washed and chopped into 2-inch chunks
06 -
1 medium (about 1 1/4 pounds) green cabbage, cut into sixths
07 -
4 large carrots, peeled and cut into 2-inch slices
→ For Serving
08 -
Whole-grain mustard, for topping
# Instructions:
01 -
Rinse the corned beef under cold water. Place it in the slow cooker, fat side up. Sprinkle the spice packet over the brisket. Add onion and garlic. Pour water over the brisket. Cook on low for 8 hours (or on high for 4 hours).
02 -
With 2 hours left (1 hour if on high), remove the beef. Add potatoes to the bottom. Return the beef. Add cabbage and carrots around the beef. Cover and continue cooking.
03 -
Once vegetables are tender, remove the beef. Slice against the grain. Arrange on a platter with vegetables. Serve with whole-grain mustard if desired.
# Notes:
01 -
Store leftovers in an airtight container for up to 3 days.
02 -
Reheat in the microwave or oven.