Crock Pot Corned Beef Recipe (+ Cabbage)

🧂 Ingredients

• 1 tablespoon  mustard seeds

  (Use yellow or a combination of yellow and brown)
• 1 tablespoon  black peppercorns
• 1 teaspoon  coriander seeds
• 1/2 teaspoon  allspice berries
• 1/2 teaspoon  cardamom seeds
• 1/2 teaspoon  celery seeds
• 4 whole cloves
• 1 teaspoon  red pepper flakes
• 1/2 teaspoon  ground ginger
• 2 bay leaves
• 3-5 pound corned beef brisket
• 1 medium yellow onion

  sliced
• 6-8 small yellow potatoes

  (about 1 pound)
• 4 medium carrots

  peeled and sliced
• 3 cloves garlic

  chopped
• 2 cups beef broth

  (or use a dark beer, like Guiness, stout or porter)
• Water to cover
• 1/2 head cabbage

  cut into 4 wedges (optional)
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions

• 1 Heat a small pan to medium heat. Add the mustard seeds, black peppercorns,
  coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole
  cloves. Lightly toast them in the dry pan for 1 minute, shaking/stirring a bit,
  to let the spices bloom.
• 2 Transfer to a food processor/spice grinder along with the red pepper flakes,
  ground ginger and bay leaves. Process to a coarse blend, or to your preferred
  consistency. Use as desired.
• 3 Trim the fat from the corned beef and rinse it thoroughly.
• 4 Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker.
  Set the corned beef brisket over them.
• 5 Add in your seasoning blend. I use the accompanying spice packet + the homemade
  corned beef spice blend. Use half of the blend for milder spice flavor.
• 6 Pour in the beef broth (or dark beer), then pour in enough water to just cover
  the brisket. I like to leave a bit of space on top for the spice blend to stick.
• 7 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.
• 8 Add the cabbage (if using) during the last hour for crisp cabbage, or during the
  last 2 hours for tender cabbage.
• 9 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.
• 10 Strain out about a cup of the cooking liquid and discard the rest.
• 11 Melt the butter in a pan then add the flour. Stir constantly over medium heat
  until the roux darkens a bit, about 5 minutes.
• 12 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.
• 13 Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and
  serve.

Nutrition Info