Tuesday, March 13, 2012

Slow Cooked Corned Beef Brisket

Alternatively titled: My husband's favorite meal. :)

(I'm bringing this post back from the archives, since St. Patty's Day is right around the corner! Find some hungry guys, and feed them this dish...)

I typically don't do a lot of themed stuff for most holidays (with the exception of Valentines Day, Thanksgiving, and Christmas), but I do get excited when corned beef brisket goes on sale prior to St. Patrick's Day (by on sale, I mean $2.99/lb here in my area). I had never cooked brisket prior to meeting my husband, but it is his favorite. Maybe because his middle name is Reuben, leading to an affinity for Reuben sandwiches? Regardless, let me share with you the makings of one of his top requested meals--Slow Cooked Corned Beef Brisket with Veggies! It is hearty and delicious.

The necessary ingredients:

Ingredients needed for Corned Beef Brisket
1 rib celery, 3 carrots, 4 medium sized red potatoes, 1 head of cabbage, 1 3.5 lb brisket (can be as large as 5 lbs), bunch of cilantro, 1 onion, and salt and pepper to taste.

Fresh cut veggies

First, chop up your veggies. Remember that these babies are going to cook in the crock pot for 8 hours or so, so think chunky, or else they'll be mush. In hindsight, I could have used a few more carrots...I was just afraid of overfilling my crockpot.

Cut your cabbage into wedges, like so.

Mmmm, veggies

Then pack all your veggies into the crockpot. I start with the cabbage and then add the other veggies, trying to fill in as many gaps as possible. My crockpot is always stuffed to the gills when I make this dish.


Next, attend to the brisket. Take it out of it's package and rinse it, being sure to save the packet of seasoning that comes with it.

Fat trimmed

Then I like to trim some of the thick fat off, as pictured. Some fat will be left, and that's good (and unavoidable).


Place the corned beef on top of the veggies and rub the packet of seasoning on top. Season with salt and pepper. Then fill the crockpot with water. Ideally, you want to cover the veggies and the meat with water, but in this instance I did not have enough room. In fact, the amount of water pictured here is just a tad too much, because my crockpot boiled over slightly towards the end of the cooking time (but no worries, all was well in the end!)

Put the lid on and cook on low for 8 hours, or until the meal shreds easily with a fork, as shown below. If your meat is tough, then it probably has not cooked long enough.


I like to serve this with rice, to soak up the juices (although an Irish commenter tells me that this is very un-Irish of me....oooops)!

Corned Beef Brisket with Veggies

Ahhh. I am pleasantly full from this meal as I type.

Here is the printable version for ya. :) Enjoy!

Linked to Works For Me Wednesday, Things I Love Thursday, Ultimate Recipe Swap, I'm Lovin' It, Crockpot Mondays and Homemaking Link-Up.


  1. The things I would do if I had a crockpot right now. This is definitely one of them.

  2. This looks really yummy, if I ate beef. I think my husband might love it though so I might just have to throw it in the crock pot someday soon. We definitely have pulled pork on the menu for next week.

  3. So yummy! We are having that on Thursday. My hubby LOVES it! I never ate it before we were together. We usually don't do too much themed cooking only for the same holidays as you. And love the sandwiches the next day too. =)

  4. This looks great. Can't wait to try it!

  5. I'm really wishin' I brought my crock pot to Germany; I'll try this eventually...!

  6. This does look good and healthy. I have been trying to find a dish to cook with cabbage. This looks like a keeper! We are beginning to eat healthier in our house, so anything with a veggie is considered healthy for us right now LOL.


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