It would be ideal for a recipe such as Slow Cooker Corned Beef and Cabbage, with some carrots tossed in, or other veggies. I like to grab a few of them from the butcher, prep them in several different ways, then freeze it in batches. Or I’ll just freeze the corn beef briskets whole for preparing later on. I prefer to make my own blend to bring huge flavor to any corned beef, no matter how you make, it. Plus, I include options for you for adjusting your braising liquid options, vegetable options, and even your sauce and/or glaze options for serving. So let’s dive in! When the brisket is very tender, remove it and set it onto a tray, along with the potatoes and carrots. Slice the corned beef against the grain. Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket over them. You can see the difference between the corned beef seasoned with the tiny seasoning pack and with the full homemade blend. What a difference! Turn on the slow cooker and cook for 5-6 hours on HIGH, or 8-10 hours on LOW. Your cooking times will vary depending on the size of the corned beef brisket. Add the cabbage (if using) during the last hour for crisp cabbage, or during the last 2 hours for tender cabbage. One consideration for your choice of braising liquid, however, is whether or not you will be making gravy afterward. See below. Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes. Stir in the reserved liquid until it thickens up. You can add more or less to your preferred thickness. Season it with salt and pepper, as desired. Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and serve. When I cook with potatoes like this, I will pluck them out and serve them alongside the sliced corned beef. It would be the same for most root vegetables. Everything else can be strained out. I’ve used potatoes, carrots, onions, and garlic for this recipe. However, other vegetables are a strong addition, such as celery, rutabaga, celery root, golden beets and more. Don’t forget the cabbage! That’s it, my friends! Your crock pot corned beef and cabbage is ready to serve. Such an easy recipe, isn’t it? Let me know how your corned beef turns out! It’s quite fall apart tender! And let me know what how you’ve decided to prepare it! I’m always curious to hear. As mentioned, mustard is a strong flavor compliment to corned beef, so just a squeeze or a drizzle can go a long way. Consider a homemade spicy beer mustard, or a spicy honey mustard.
Flat Cut: This is the thicker, leaner portion of the brisket. Point Cut: Aka, the deckle. This cut is thinner with more marbling that sits on top of the flat, the larger, leaner bottom section. Whole Brisket: For hungry people! Includes both the point and flat cuts.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! - Mike H. Note: This recipe was updated on 2/1/23 to include new information. It was originally published on 12/12/18.
