Ingredients
- 3½–4 pounds corned beef brisket flat cut (with spice packet)
- 3 cups beef broth
- 3 tablespoons light brown sugar
- ½ teaspoon black pepper
- 1 pound baby potatoes
- 5–6 carrots, cut into 2-inch segments
- ½ cabbage, cut into large wedges (about 3 cups)
- 1 onion, peeled and cut into wedges
Instructions
- Set out a 6 to 8-quart slow cooker. Unwrap the corned beef brisket and discard the packaging, keeping the spice packet. Rinse the brisket under cold water to remove excess sodium.
- Place the rinsed brisket into the slow cooker. Pour in the beef broth.
- Sprinkle the brown sugar, spice packet, and black pepper over the top of the brisket.
- Add the baby potatoes and carrots around the brisket, pushing them down as far as possible. Layer the onion and cabbage wedges on top.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat and vegetables are tender.
- Remove the brisket and place it on a cutting board. Slice against the grain into thin slices.
- Stir the vegetables into the broth, then return the sliced meat to the crockpot. Serve warm with the vegetables.
Notes
- Storing Leftovers: Store meat and veggies in airtight containers for up to 3 days in the refrigerator.
- Freezing: Corned beef can be frozen for up to 3 months. Wrap tightly and store in a freezer-safe bag. Thaw overnight in the fridge before reheating. Freezing vegetables is not recommended.
- Reheating: Reheat beef and vegetables separately in the microwave. Use short bursts (10–20 seconds) for even heating without overcooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 1350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
