Description
This slow cooker corned beef brisket is the perfect set-it-and-forget-it meal, packed with rich spices and cooked low and slow for flavor and ultimate tenderness. Serve it with cabbage, potatoes, or your favorite sides for a hearty and satisfying meal! Gluten-free and dairy-free too.
Ingredients
- 2 pounds corned beef brisket
- 1 large carrot, roughly chopped
- 1 stalk celery, cut into pieces
- 10 baby potatoes, washed
- 2 cups beef broth
- 1 cup water, if needed
- 5 cloves garlic
- 1 tablespoon mustard seeds
- 1 cup gluten-free beer
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 2/3 teaspoon salt
- 3-4 bay leaves
- 1/4 head green cabbage, roughly chopped
Instructions
- Add All Ingredients Except Cabbage to Slow Cooker: Place the corned beef brisket, carrots, celery, and whole baby potatoes (with the skins on) in a large slow cooker. Add the beef broth, gluten-free beer, ground coriander, ground cumin, ground paprika, ground black pepper, salt, garlic cloves, and bay leaves.
- Slow Cook: Stir, cover and cook for 3 hours on high or 5 hours on low.
- Add Cabbage and Cook Some More: After 3 hours on high or (5 hours on low), add cabbage, stir and cook covered for another 1 hour on high (or 2 hours on low).
- Turn Off Heat: Turn off the heat and let the corned beef and vegetables sit in the broth for about half an hour.
- Slice and Serve: Then slice the corned beef and serve. You can sprinkle it with fresh herbs and drizzle with some of the cooking liquid before serving.
Notes
Corned Beef Brisket: While you can make your own homemade corned beef (by curing beef brisket in a brine for a number of days), I prefer to use store-bought corned beef which is readily available in most supermarkets.
Vegetables: I used a mix of carrots, celery, baby potatoes and cabbage to add flavor to the meat as it cooks, as well as to double up as the sides.
Broth: Homemade beef broth or store-bought beef broth or beef stock will work just as well.
Beer: I like adding some gluten-free beer for extra flavor, but you can simply substitute it with more beef broth if you don’t want to use alcohol. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular dark beer instead.
Spices/Condiments: To really pack a flavor punch, I’ve added whole mustard seeds, ground coriander, ground cumin, ground paprika, ground black pepper and bay leaves so the ground beef brisket comes out incredibly tasty. Feel free to add or subtract the condiments as you wish.
Storing: To store, place the cooled corned beef and vegetables and cooking liquid in an airtight container and store in the refrigerator for up to 4 days. Reheat the corned beef by slicing it and simmering it gently along with the cooking liquid (to prevent the meat from drying out) in a pot until hot to serve.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
