Slow Cooker Corned Beef Brisket
This Slow Cooker Corned Beef Brisket is tender, flavorful, and incredibly easy to make. Cooked low and slow with hearty vegetables like potatoes, carrots, and cabbage, this classic comfort dish is perfect for family dinners or holiday meals. The optional glaze adds a delicious sweet and tangy finish.
Ingredients
- 3-4 lb corned beef brisket with spice packet
- 1 onion quartered
- 3-4 cloves garlic smashed
- 3-4 carrots peeled and cut into chunks
- 3-4 potatoes Yukon gold or red, halved or quartered
- 1/2 head green cabbage cut into wedges
- 3 cups beef broth or water
- 2 tbsp apple cider vinegar optional
- 1 tbsp brown sugar optional
- 1 packet spice packet included with corned beef
Instructions
- Place the onion, garlic, carrots, and potatoes in the bottom of the slow cooker.
- Rinse the corned beef brisket under cold water if desired, then place it fat-side up on top of the vegetables.
- Sprinkle the spice packet evenly over the brisket.
- Pour in the beef broth and add the apple cider vinegar and brown sugar if using.
- Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours until the beef is tender.
- During the last hour of cooking, add the cabbage wedges around or on top of the brisket.
- Remove the brisket and let it rest for 10–15 minutes before slicing against the grain.
- Serve with the vegetables and spoon some of the cooking liquid over the top.
- Optional: Brush the cooked brisket with a mixture of honey, Dijon mustard, and brown sugar, then broil for 3–5 minutes until caramelized.
Notes
Cooking on low yields the most tender brisket. Always slice against the grain to keep the meat juicy and easy to chew.
Nutrition
Calories: 520kcal
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