Corned Beef Brisket is a tough cut of meat. If you boil it too fast on the stove, it becomes rubbery. But give it 8 hours in a slow cooker, and it transforms into butter-soft meat that falls apart with a fork. This is the stress-free way to host St. Patrick’s Day.
Ingredients:
- 3-4 lb Corned Beef Brisket (comes with a spice packet).
- 1 lb Baby Red Potatoes (halved).
- 4 Carrots (cut into chunks).
- 1 Onion (quartered).
- 3 cups Beef Broth (or a mix of broth and Guinness beer for authenticity!).
- 1 Small Head Green Cabbage (cut into wedges).
Instructions:
- Layer: Place potatoes, carrots, and onion at the bottom of the slow cooker.
- Meat: Rinse the beef and place it on top of the veggies (fat side up). Sprinkle the spice packet over the meat.
- Liquid: Pour the broth (and beer if using) around the meat.
- Cook: Cover and cook on LOW for 8-9 hours.
- The Cabbage Trick: Don’t put the cabbage in yet! It turns to mush. Wait until the last 45 minutes of cooking. Add the cabbage wedges on top, cover, and cook until tender.
- Serve: Slice the beef against the grain. Serve with mustard.
