Corned beef brisket is a combination of brisket and rump or brisket, rump and round cuts of beef. These cuts are not very tender and require a long cooking time in a method that infuses moisture. Use of a Crock-Pot slow cooker to prepare corned beef brisket is ideal because moisture generated from liquids or vegetables cooked with the meat remains inside the Crock-Pot creating a steam that aids in cooking and adding moisture to the brisket.
Things You'll Need
4 lbs. raw corned beef brisket
Pickling spice packet (included with brisket)
Medium rutabaga, cut in pieces
1 lb. large carrots, cut in pieces
1 1/4 lb. of fingerling potatoes
Half head of cabbage
Layer rutabaga, carrots, potatoes and leeks in the Crock-Pot to surround the brisket. The vegetables will release juices during the cooking process adding moisture and flavor to the brisket. Place the raw corned beef in the Crock-Pot on top of the vegetables. Most corned beef brisket comes with one or two seasoning packets. Scatter the packet of seasonings on top of the brisket.
Add 4 to 5 cups of water to the Crock-Pot to cover the brisket. The water should reach at least 1 inch higher than the brisket. Place the lid on the Crock-Pot. Set the Crock-Pot to the "High" setting. Cook brisket for seven to eight hours. Do not remove the lid of the Crock-Pot during the cooking process as this will allow heat and steam to escape, which may increase cooking time. The corned beef brisket may still be pink in color after cooking, Check for doneness with a meat thermometer, which should read 160 degrees F or above. The meat should be fork tender.
Remove the brisket and vegetables from the Crock-Pot. Allow the brisket to rest for at least 10 minutes before cutting. Serve the corned beef brisket with the cooked vegetables.
Add cabbage wedges to the Crock-Pot on top of the brisket during the last three hours of cooking, if you like cabbage with your corned beef brisket. Rinse a half cabbage with water. Use a knife to cut it into small or large wedges.