Corned Beef Slow Cooker (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups water
02 -
1 medium white onion, cut into quarters
03 -
2 whole garlic cloves, peeled and intact
04 -
3 to 3 1/2 pounds cured corned beef with spices included
→ Vegetables
05 -
4 big carrots, peeled and chopped into 2-inch chunks
06 -
A green cabbage (about 1 1/4 pounds), divided into 6 wedges
07 -
1 1/2 pounds of small red potatoes, cleaned and sliced into 2-inch pieces
→ For Serving
08 -
Use whole-grain mustard as a topping
# Instructions:
01 -
Run cold tap water over the brisket to rinse it off. Put it in the slow cooker with the fat side facing the top. Sprinkle the included spices over it. Toss in the onion pieces and whole garlic. Pour in the water. Cook it on low for about 8 hours, or choose high heat for 4 hours instead.
02 -
Around 2 hours before it's done (or at the 1-hour mark on high), pull the beef out. Lay potatoes on the bottom of the slow cooker. Place the meat back on top, then arrange cabbage and carrots around it. Cover it back up and let it keep cooking.
03 -
When the veggies are soft, take the brisket out. Slice it into pieces, cutting against the grain. Put the slices and cooked veggies on a dish. Offer some whole-grain mustard as an optional topping.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 3 days.
02 -
To warm up later, pop it in the oven or use the microwave.