Slow Cooker Corned Beef with Vegetables

Name: Slow Cooker Corned Beef with Vegetables
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Ingredients: 1 Wagyu corned beef brisket; 4 large carrots, peeled and cut into 3-inch pieces; 1 ½ lbs. mini red potatoes, halved; 3 cups beef broth; 1 small head of cabbage, cored and quartered

Servings

Prep Time

10 minutes

Cook Time

8 hours

This flavor-packed brisket needs little more than a splash of beef broth and root veggies to become a warm, comforting meal any month of the year. Packed with pickling spices, the seasoning infuses directly into the rich marbling of the wagyu, creating meltingly tender corned beef perfect for platters, sandwiches, potato hash and so much more.

Author:

Kelly Senyei of Just a Taste

Image of Slow Cooker Corned Beef with Vegetables

Ingredients

1 Wagyu corned beef brisket
4 large carrots, peeled and cut into 3-inch pieces
1 ½ lbs. mini red potatoes, halved
3 cups beef broth
1 small head of cabbage, cored and quartered

Directions

Trim any excess fat from the brisket.
Arrange the carrots and potatoes in the bottom of an 8-quart slow cooker then place the brisket on top of the vegetables.
Pour the beef broth around the brisket then cover the slow cooker and set it to “low” for 6 hours.
Arrange the quartered cabbage around the brisket and continue slow-cooking on the “low” setting for an additional 1 to 2 hours until the cabbage is tender.
Remove the cabbage, brisket and vegetables from the slow cooker. Slice the brisket against the grain and serve with the vegetables.

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