This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this.

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Recipe Summary

prep:
15 mins
cook:
10 hrs 30 mins
total:
10 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place brisket in the crock of a slow cooker. Pour beef stock over brisket.

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  • Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.

  • Cook on Low for 8 hours.

  • Remove brisket to a cutting board; cut into small pieces.

  • Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.

  • Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.

  • Cook on Low until cabbage is tender, about 2 1/2 hours.

Nutrition Facts

463 calories; protein 28g 56% DV; carbohydrates 15.9g 5% DV; fat 31.9g 49% DV; cholesterol 92.5mg 31% DV; sodium 465.7mg 19% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
03/24/2020
The outcome was fabulous. The corned beef was delicious. I did, however, increase the temp to high and cooked it 5 hours. It turned out just fine. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2020
The outcome was fabulous. The corned beef was delicious. I did, however, increase the temp to high and cooked it 5 hours. It turned out just fine. Read More
Rating: 4 stars
03/11/2020
Very tasty! First time I’ve made corn beef and cabbage. Think I’ll do the again next St Patrick’s Day!!! Read More