Notes
Ingredients
Calories: 600 · Protein: 45 g · Carbohydrates: 30 g · Fat: 35 g · Fiber: 5 g · Sugar: 6 g · Sodium: high (varies with brine; rinsing reduces it)
- 3½ lbs cured corned beef brisket, with spice packet
- 1 medium white onion, quartered
- 2 garlic cloves, whole
- 3 cups water (or substitute up to 2 cups with stout)
- 1½ lbs baby red potatoes, cut into 2-inch chunks
- 4 large carrots, cut into 2-inch pieces
- 1 medium green cabbage (about 1¼ lbs), cut into sixths
- Whole-grain mustard, for serving
- Optionally rinse the brisket under cold water and pat dry. Place it fat side up in a 6-quart or larger slow cooker.
- Sprinkle the spice packet over the top. Add the onion and garlic, then pour in the water (or stout). The liquid should come partway up the brisket.
- Cover and cook on LOW for about 8 hours (or HIGH for 4–5 hours), until fork-tender.
- With 3–4 hours remaining, add the potatoes and carrots down in the broth. With the last 1–2 hours, add the cabbage wedges on top.
- Transfer the brisket to a cutting board, rest 10–15 minutes, and slice against the grain into ¼-inch pieces.
- Serve with the vegetables and whole-grain mustard, spooning a little broth over the top.
- Cook to fork-tender, not just to time; brisket needs to cook well past 145°F to soften.
- Rinsing is optional: rinse to reduce salt, or skip for a brinier flavor.
- Add cabbage last so it stays tender, not mushy; potatoes and carrots need more time.
- Slice against the grain for the most tender bite.
- Refrigerate leftovers up to 4 days, ideally in some of the broth.
- Freeze sliced beef in broth up to 2 months (cabbage softens when frozen).
- Reheat gently with a splash of broth to keep the meat moist.
Calories: 600 · Protein: 45 g · Carbohydrates: 30 g · Fat: 35 g · Fiber: 5 g · Sugar: 6 g · Sodium: high (varies with brine; rinsing reduces it)