Slow Cooker Corned Beef Brisket And Vegetables

Easy slow cooker corned beef brisket and vegetables is a complete meal. With carrots, potatoes, and cabbage that are all slow-cooked together in beer with a corn beef brisket. This Irish-inspired boiled dinner recipe can be ready in 6 hours on high in a crock pot.

It's that time of year when the stores have sales on corned beef. So I say this year for St. Paddy's Day serve up this easy-to-make slow cooker corned beef and cabbage recipe.

Corned beef and cabbage is one of those meals that only happens once a year, on St. Patrick's Day. When the aroma of this tender meat and vegetables fills the house everyone gets excited about dinner.

I have always done this meal in the slow cooker, I like how the meat has time to slowly cook and become fork tender. I also like using the crockpot so I can fill it up with all the traditional vegetables that go along with corned beef.

Cuts Of Corned Beef Brisket

Did you know that there are two cuts of corned beef briskets? There is a flat cut and a point cut.

The flat cut is a leaner cut of meat and will slice nicely, making it ideal for corned beef and cabbage. This cut does have a layer of fat on the bottom of the meat. The fat helps to bring in more flavor and make the meat tender. Typically this is the cut of meat you will find in the grocery store.

Point cut comes to a point at one end of the meat hence the name point cut. This cut typically has more fat so most grocery stores don't sell it because it doesn't look very appealing. The point cut is great for shredding and is also the tender of the two cuts of meat.

For me when I buy corned beef I typically buy what's on sale since corned beef can be expensive. Because of this, I have used both cuts of meat for this recipe. A flat cut is what I ended up using this time.

I did trim some of the fat off of the bottom of the meat before cooking it. There just seemed to be a little extra fat on this piece of meat. However, leaving some of the fat on will help to seal the flavor of the meat and make it juicer.

When placing the corned beef into the crockpot place the fat side of the meat up. This will allow the fat drippings to soak into the meat.

Don't forget to save that little package of seasoning that comes with the corned beef. The season is usually a mix of peppercorns, mustard seeds, cloves, salt, and coriander.

Speaking of salt, corned beef can be kind of salty so before I add it into the slow cooker I like to rinse it under water then pat it dry with paper towels.

Slow Cooker Vegetables

What I love about this recipe is that I can load up my slow cooker with a mixture of fresh veggies along with the meat. Then I have a complete meal that is ready at dinner time. This traditional recipe is made with cabbage, carrots, and potatoes.

Into the slow cooker I added quartered red potatoes, you can use whichever you prefer. Then chunked carrots were added, you could use baby carrots, and of course, cabbage that had been cut into 1-inch pieces.

I also added in some sliced onions and minced garlic for more flavor. The vegetables were seasoned with oregano, pepper, two bay leaves, and ground cloves.

You could use whole cloves if you have otherwise ground will work. Once the veggies were all seasoned I place the corned beef brisket in, again with fat side up.

The corned beef brisket and vegetables were slow cooked in beer, water, and a splash of apple cider vinegar. You could leave the beer out if you like, I liked the flavor the beer added to this meal.

Set the slow cooker to low for 8-10 hours or on high for 6 hours. For our dinner, I set ours on high for 6 hours, and the brisket and veggies all come out tender.

This slow cooker corned beef brisket and vegetables is a hit in our house every St. Paddy's Day.

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