Slow Cooker Corned Beef
A tender, flavorful corned beef dish cooked in a slow cooker, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 3-4 lbs corned beef brisket Ensure halal compliance
- 4 cups water
- 4 medium potatoes, chopped into quarters
- 4 large carrots, sliced
- 1 small head cabbage, cut into wedges
Spices
- 1 tablespoon black peppercorns
- 2 teaspoons mustard seeds
- 3 pieces bay leaves
- to taste Salt Optional; corned beef is already salty
Instructions
Preparation
- Rinse the corned beef brisket under cool water to remove excess salt.
- Place the chopped potatoes at the bottom of your slow cooker.
- Add the carrots and then the cabbage wedges on top.
- Lay the rinsed brisket over the vegetables.
- Sprinkle the black peppercorns, mustard seeds, and bay leaves over the beef.
- Carefully pour in the water until it just covers the brisket.
Cooking
- Set your slow cooker to low and let it work for 8-10 hours, or high for 4-5 hours.
- About 30 minutes before serving, check the tenderness of the beef.
- Once tender, remove from the slow cooker and let it rest for 10-15 minutes before slicing.
Serving
- Serve with your favorite toppings like mustard or horseradish, and a side of the cooked veggies.
Notes
For optimal tenderness, don’t skip the resting period before slicing. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months. Reheat gently to retain moisture.