Slow Cooker Corned Beef
Slow cooker corned beef with potatoes, carrots, cabbage, and onion. Everything goes in the crock pot and cooks low and slow until the brisket is fall-apart tender. A complete gluten-free dinner in one pot.
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Ingredients
- 3 lbs corned beef brisket - flat or point cut (check label for gluten-free)
- 1 lb small red potatoes - halved
- 4 carrots - cut into 1-2 inch slices
- 1 yellow onion - cut into large wedges
- spice packet - that comes with the brisket, if yours doesn't have one, use 1 tablespoon pickling spice
- 2 bay leaves
- 4 garlic cloves - minced
- 2 cups beef broth - check for gluten free
- 2 tablespoons worcestershire sauce - check for gluten free - Lea & Perrins is labeled gluten-free in the USA
- 1/2 head cabbage - cut into wedges
- 2 tablespoons chopped fresh parsley - for serving
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Instructions
- Rinse 3 lbs corned beef brisket under cold water to remove excess salt from the brine. Pat dry.
- Place 1 lb small red potatoes, 4 carrots, and 1 yellow onion in the bottom of the slow cooker.
- Set the brisket on top of the vegetables, fat side up.
- Sprinkle the spice packet , 2 bay leaves, and 4 garlic cloves over the brisket.
- Pour 2 cups beef broth and 2 tablespoons worcestershire sauce over everything.
- Cover and cook on low for 8 to 9 hours, until the brisket is fork-tender. A fork should slide in and out easily.
- About 1 hour before the corned beef is done, nestle 1/2 head cabbage cut into wedges into the liquid around the brisket. Replace the lid and continue cooking.
- Remove the brisket and place on a cutting board. Let it rest for 10 to 15 minutes before slicing.
- Slice against the grain into thin pieces and top with 2 tablespoons chopped fresh parsley. Serve with the vegetables and grainy mustard on the side.
Notes
- Gluten-free check: Make sure your corned beef, beef broth, and Worcestershire sauce are all gluten-free. Most corned beef brands are, but always read the label. Lea & Perrins Worcestershire is gluten-free in the USA.
- Flat cut vs point cut: Flat cut slices cleanly and is great for leftovers and sandwiches. Point cut has more fat and flavor but shreds more than slices. Both work.
Nutrition
Calories: 588kcal | Carbohydrates: 41g | Protein: 78g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 182mg | Sodium: 2801mg | Potassium: 1089mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10300IU | Vitamin C: 59mg | Calcium: 226mg | Iron: 8.9mg
