Corned Beef Slow Cooked (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups water
02 -
1 medium white onion, cut into quarters
03 -
2 garlic cloves, peeled but left whole
04 -
3 to 3 1/2 pounds corned beef brisket, cured and seasoned with spice packet
→ Vegetables
05 -
1 medium green cabbage (about 1 1/4 pounds), chopped into six pieces
06 -
4 large carrots, peeled and sliced into 2-inch pieces
07 -
1 1/2 pounds small red potatoes, rinsed and diced into 2-inch chunks
→ For Serving
08 -
Whole-grain mustard for topping
# Instructions:
01 -
Run the corned beef under cool water to clean it. Lay it in the slow cooker with the fat side facing up. Scatter the seasoning mix on top. Toss in the onion and garlic. Pour the water over it. Set the cooker to low for 8 hours (or use high for 4 hours).
02 -
When there's about 2 hours left (or just an hour if you're using high), take the meat out. Layer the potatoes at the bottom. Place the corned beef back in, then arrange the cabbage and carrots around it. Close the lid and let it keep cooking.
03 -
When the veggies are soft, take out the corned beef. Cut it into slices going against the grain. Arrange the slices along with the vegetables on a serving plate. Serve with a dab of whole-grain mustard if you'd like.
# Notes:
01 -
Keep leftovers in a sealed container for up to 3 days.
02 -
Warm them back up using a microwave or oven.