Slow Cooked Corned Beef Brisket with Vegetables + Leftovers

This was my first time buying Brisket.  I didn’t know where it would be – with the meats on the shelf? Behind a refrigerated door? And what does it look like?  I had no idea. So after a google image search and phone in hand, there I found it in the meat department on the top shelf all the way to the left.  

My first thought- yikes, that is expensive.
My second thought – they had point cut and flat cut.  What is the difference?  Again… to Google I went in the meat department.  Point cut has more fat content but is more tastier.  Flat cut is less fat, less tender.  Also to note Flat cut is about twice the price (twice the yikes).  So when I saw a reviewer saying “If you want taste, go with the Point Cut” that was it. I wanted the flavor and texture,  I wasn’t about to take that away for less fat.   If this is a special meal you have a few times a year, do the point cut – just do it.  

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Here’s something else that I didn’t know, Corned Beef Brisket comes with a flavor packet.  Again, I was prepared because I read about this online, but still confused. What’s in the seasoning packet?  Ingredients are usually peppercorns, coriander, mustard seeds, cloves, cinnamon, bay leaves, ginger, cloves, salt.   It’s very similar to pickling spices.  So if by chance your meat doesn’t come with a seasoning packet, you can easily make your own.  

Here are some other great things about this recipe:
It’s a slow cooker recipe, and I love my crock pot.  Magic meals are made in the crock pot.   Want to know a funny story? My dad gave me the crock pot I’ve been using for the past many years because he said it didn’t work. Dad, it works. :)
This meat is expensive, but you can easily get multiple meals out of if you are just cooking for 2. We got 3 meals out of it.   In fact,  the next night we put this beef brisket sliced up on sandwiches and it was delicious! With a piece of melted cheese and multiple pickle slices, it was perfection!
Not only do you use the slow cooker to make the meat, but you use it for  all your vegetables too.  And there’s alot of vegetables!   So your whole entire meal is made in the slow cooker.  More magic, right?
Corned Beef Brisket is almost always served with cabbage and carrots. And my, oh my, they are delicious!

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And let’s talk about the leftovers! The next day, chop up the brisket, throw some barbecue sauce on top, heat up and mix around.  Then add some pickle slices on top! Oh goodness!
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On a personal note I was pretty happy with all the vegetables in this recipe because every single one came from our garden and that’s the best feeling in the world.  
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Slow Cooked Corned Beef Brisket with Vegetables
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Ingredients
  1. 1 3.5-4 pound Corned Beef Brisket (Point Cut) with spice packet
  2. 4 large carrots, peeled and julienned
  3. 1 pound baby red potatoes, quartered
  4. 1 onion, cut up into rings/slivers
  5. 1 small head of cabbage, chopped
  6. 3 cups water
  7. 6 ounces of apple juice
Instructions
  1. Put your potatoes and onions in the bottom of your slow cooker. Add 3 cups of water on top.
  2. Put Corned Beef Brisket on top of vegetables.
  3. Pour apple juice over the Brisket.
  4. Pour spice packet from Brisket on top.
  5. Cover and cook on high for 7 hours.
  6. Note: Add and stir in carrots at the 3 hour mark.
  7. Note: Add and stir in cabbage with 1 hour left.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Here are our pretty carrots. Gorgeous aren’t they?

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You want to peel your carrot beauties.

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Then julienne them by cutting them up into matchstick sizes.

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Hi beautiful cabbage. I grew you.  *tickles its belly*

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Hi pretty onion. I usually don’t eat you but you won me over in this recipe.

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You were delicious! And gorgeous!

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Here is the Brisket with that little seasoning packet I was telling you about.

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You are one beautiful piece of meat.  Seriously.

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Many Brisket recipes use beer, but not this one.  I use apple juice and it really makes a great brine.   I am thinking of making a Apple Brine for our Thanksgiving turkey – doesn’t that sound amazing?

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The spice packet gets sprinked on top.  Something I want to note here is this is a full slow cooker.  I had to literally  squeeze and rearrange multiple times to make everything fit. If you can’t make it fit, you can leave out a few vegetables and throw them in later if you want.

You are going to cook it for 7 hours TOTAL.
At the 3 hour mark, you will add in your carrots.  This will make sure they don’t get too mushy.
With 1 hour left, you will add your cabbage. This will make sure the cabbage is perfect and crisp.

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And when the Corned Beef Brisket is done.. oh my! Do you know how good this will make your home smell?

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The meat is perfect, it’s full of flavor and so moist. I could just eat the entire thing!

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This will make amazing leftover sandwiches… it will make you very happy!

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The carrots are delicious. Since we didn’t cook them the entire 7 hours they aren’t mushy at all. 

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The cabbage still has a crisp to it. This cabbage was so good I wish I just had it to snack on all day long.  

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So go ahead and enjoy your Brisket dinner now!  

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I really can’t stress how good the leftovers are the next day.  We love to eat it on sandwich rolls or toasted bread.  Throw your brisket in a pan, mix with some barbecue sauce and you have another amazing meal!

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I always love pickles on mine, and pickles on the side.  I can’t get enough of these half sour pickles!

Happy Brisket Time!

 

36 Comments

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  • My husband has been asking me to make brisket and cabbage forever … and I just keep ignoring his request : ) haha But this recipe may convince me to make it – I love that it’s all in the crockpot.

  • Oh my goodness. This is actually making my mouth water. It is on the dinner menu for next week!

    Quick question – is it really on high for 7 hours? I usually leave the crockpot going while I’m at work but usually the recipes call for it to be on low. I know it can get really hot so I just wanted to make sure — There seems to be plenty of liquid in the recipe so it shouldn’t burn!

    • Hey Jess! That’s something that’s fairly asked with slow cooked brisket because it does seem like alot, but it is 7 hours on high. With the amount of water + apple juice in it already, it is usually more than enough liquid. Because of the 7 hours on high, the meat will just fall off, it will melt in your mouth and be so tender, oh la la la la la!

  • This is such comfort food…I have never made a brisket either. It’s one of those things I probably need to grow up and do. That’s so funny about your dad giving you the crockpot too! Hah!

  • Love corn beef and cabbage and thank you for the info on the different cuts. I never really knew the difference and now I do. I must get a slow cooker, and next time I get the point cut. Looks so moist and tender.

  • Making roast, brisket, leg of something, rack of something, etc. intimidates me. Mainly because I didn’t grow up eating it. I’m trying to learn but am always afraid I’ll overcook it and dry it out. Then there goes dinner and $$$! This post gives me comfort knowing that this is your first time making it and it was a success. I have to say every time when I’m at the store and I see these briskets, I quickly walk away… I’ll have to give it a try. Did you find these briskets salty at all? The last time I had them at a restaurant, they were quite salty for my palate. Thanks for this post Pamela. Have a great weekend!

    • Hey Anne, I did not find this salty at all. If you are worried about the salt I know that some people pre-soak their brisket in cold water for a few hours prior to putting it in the crockpot. This helps draw out all the additional salt. Good luck, let me know if you make it! I hope you do! :)

  • I had no idea what brisket was until this post. I mean, I knew it was a cut of beef, but….I guess that is still all I know. But now that I’ve seen someone makes something incredible from it (and all with veggies I am also growing!) I’m pining this for later this fall.

    Side note – brisket will always remind me of The Big Bang Theory and Howard’s mom.

  • Must be such a wonderful feeling to use all your own hand-grown vegetables. They really look so fresh and amazing. I love brisket and this sounds like a great meal.

  • This brisket is gorgeous! You are a pro, Pamela! We love to do brisket all the time on the grill…I’m surrounded by all boys in my fam. So, they love their meat! But I love the creative way you made this…doing this next time. Pinning!

  • Ohmahgosh! Girl, I loved this post so much…with all the magic happening straight from your own garden and into a magical crock pot. Slow cooking is where it is at and it is unfortunate that we tend to forget about using slow cookers in the summer months and only think of using them in the fall and winter. Loved all the helpful tips and step-by-steps, too. Gorgeous photos also! You made a fabulous corned beef brisket. Thanks so much for sharing and I will be pinning to group boards at Pinterest! xoxo

  • Hi Pamela! First off, your photos are stunning girl and your produce is just gorgeous as always. You know I have never cooked a beef brisket before either and I’m surprised by how expensive it is. WOW, special occasion meat. I think its funny that it comes with a flavor packet as well :) John would love this dinner as he’s a midwestern meat and potatoes kind of guy. :) xoxo, Jackie

    • Hey Jackie, so happy to see you here. :) I hope you give this brisket a try. Matthew is also a midwestern meat and potatoes boy so I can safely say that (hopefully) John would enjoy this alot!

  • SO pleased to have discovered your fabulous blog and also this lovely recipe for brisket too! I love food like this and have saved the recipe to try out in winter!
    Karen from Lavender and Lovage

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For more information contact Pamela at pamela@pamelareed.com.