This slow-cooked corned beef brisket is tender and juicy, served alongside roasted carrots, potatoes, and cabbage for a complete Irish-American dinner. The recipe includes video guidance for perfectly cooked meat and vegetables every time.
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Line the bottom of a slow cooker with large cabbage leaves.
Add the quartered onion on top of the cabbage.
Place the corned beef brisket on top of the onions, fat-side up.
Sprinkle the included seasoning packet over the brisket and press it into the meat. Season with a little salt.
Pour the beef stock and water into the slow cooker around the brisket.
Cover and cook on low for 7 hours.
Towards the end of the cooking time, prepare the vegetables. In a large bowl, combine the halved baby potatoes and chopped cabbage.
Drizzle with olive oil, season with salt and pepper, and toss to combine.
Spread the potato and cabbage mixture in a single layer on a large baking sheet.
On a separate baking sheet, place the rainbow carrots. Drizzle with olive oil and season with salt and pepper.
Roast the vegetables at 400°F (200°C) for 45-60 minutes, or until tender and slightly charred.
Once the corned beef is fork-tender, remove it from the slow cooker and let it rest for a few minutes.
Slice the corned beef against the grain.
Arrange the sliced corned beef on a platter with the roasted potatoes, cabbage, and carrots. Garnish with fresh parsley and serve.
Cool completely and store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to preserve tenderness.
Corned beef brisket typically requires 2.5–3 hours of slow cooking in simmering broth until fork-tender, depending on size and doneness preference.
Brisket is traditional and ideal for this dish due to its marbling and ability to become tender with slow cooking. Other tough cuts like chuck or rump may require adjusted cooking times.
Rinsing the corned beef under cold water for 1–2 minutes removes excess salt and seasoning residue from the cure, resulting in a less salty final dish if preferred.
Store cooled corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave with a splash of broth to retain moisture.
Yes. Double or triple all ingredients and extend cooking time by 30–45 minutes for larger briskets. Maintain a 1:1 ratio of broth to water.
