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Slow cooker corned beef and brussels sprouts is a hearty dish made with corned beef brisket, Brussels sprouts, and carrots, simmered slowly in a flavorful broth. The slow cooking method ensures tender meat and vegetables, blending flavors over 8-10 hours. This recipe serves 6-8 people and combines rich, savory aromas that fill your kitchen. I remember the first time I made this dish and watched my husband, James, eagerly anticipating every bite.
Table of Contents
- Why is Slow Cooker Corned Beef and Brussels Sprouts special?
- What ingredients do you need for Slow Cooker Corned Beef and Brussels Sprouts?
- How do you make Slow Cooker Corned Beef and Brussels Sprouts step by step?
- Frequently Asked Questions About Slow Cooker Corned Beef and Brussels Sprouts
- How to store and reheat this dish?
- Common mistakes to avoid
- Easy ingredient swaps and substitutions
Why is Slow Cooker Corned Beef and Brussels Sprouts special?
This dish is renowned for its tender meat and perfectly cooked Brussels sprouts, making it a standout meal. The slow cooker allows the beef and vegetables to absorb the rich flavors fully.
- Low-maintenance cooking: Set it up and let the slow cooker do the work. It’s perfect for busy days when you need a hearty meal without constant attention.
- Flavorful and tender: The slow cooking process breaks down the beef brisket, making it melt-in-your-mouth soft, while the spices infuse every bite.
- Healthy yet satisfying: Packed with vegetables, this dish brings together nutrient-rich Brussels sprouts and carrots with protein-loaded beef.
- Perfect for any occasion: Whether it’s a family gathering or a quiet meal at home, this dish suits both celebratory and everyday settings.
What ingredients do you need for Slow Cooker Corned Beef and Brussels Sprouts?
The key ingredients for this dish include corned beef brisket, aromatic spices, and fresh vegetables for a wholesome meal.
- 2-3 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 pound Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and cut into chunks
- 2 bay leaves
- Salt to taste
The blend of black peppercorns and mustard seeds creates a robust seasoning that enhances the beef’s natural flavors.
How do you make Slow Cooker Corned Beef and Brussels Sprouts step by step?
To make this dish, place the brisket in the slow cooker, season, then let it cook until tender. Add vegetables near the end for perfect texture.
Step 1 — Prepare the brisket
Place the corned beef brisket in the slow cooker.
Step 2 — Season the beef
In a small bowl, mix the black peppercorns, mustard seeds, and crushed red pepper flakes. Rub the spice mixture over the corned beef.
Step 3 — Add aromatics and broth
Add the quartered onion, minced garlic, beef broth, apple cider vinegar, bay leaves, and salt to the slow cooker.
You might also enjoy our 8 easy corned beef slow.
Step 4 — Slow cook the beef
Cover and cook on low for 8-10 hours or until the corned beef is tender.
Step 5 — Add vegetables
During the last hour of cooking, add the Brussels sprouts and carrots to the slow cooker. Stir gently to combine.
Step 6 — Rest and slice the beef
Once cooking is complete, remove the corned beef and let it rest for a few minutes before slicing.
Step 7 — Serve
Serve the sliced corned beef with the Brussels sprouts and carrots, spooning some of the cooking liquid over the top.
For more ideas, check out our slow-cooked classic corned beef and cabbage.
Frequently Asked Questions About Slow Cooker Corned Beef and Brussels Sprouts
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
What cut of corned beef is best?
A flat-cut corned beef brisket is ideal for even cooking and easier slicing.
Can I add potatoes to this dish?
Yes, you can add potatoes in the last hour of cooking with the Brussels sprouts and carrots for a complete meal.
Do I need to soak the corned beef before cooking?
No soaking is necessary for this recipe, as slow cooking will tenderize the meat.
Looking for something similar? Try our slow cooker beef stew.
How to store and reheat this dish?
Store the leftovers in an airtight container in the refrigerator for up to 4 days. Ensure the container is properly sealed to maintain freshness. For longer storage, freeze the dish for up to three months in a freezer-safe container or bag, and label the date for tracking.
Reheat in a skillet over medium heat until heated through, or use the microwave for convenience. When reheating, add a splash of broth to maintain moisture and prevent the meat from drying out.
Common mistakes to avoid
One common mistake is not trimming the Brussels sprouts evenly, which can result in uneven cooking. Ensure they are halved uniformly for the best results.
Avoid adding the vegetables too early, as they can become too soft. Add them during the last hour to maintain their texture and flavor.
Easy ingredient swaps and substitutions
If you’re out of garlic, onion powder can substitute while still providing a hint of that aromatic flavor. If mustard seeds aren’t available, ground mustard can be used, though it yields a slightly different intensity in spice.
For a lower sodium option, consider using low-sodium beef broth. This maintains the dish’s rich taste without overwhelming saltiness.
Slow Cooker Corned Beef and Brussels Sprouts
Ingredients
- 2-3 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 pound Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and cut into chunks
- 2 bay leaves
- Salt to taste
Instructions
- Place the corned beef brisket in the slow cooker.
- In a small bowl, mix the black peppercorns, mustard seeds, and crushed red pepper flakes. Rub the spice mixture over the corned beef.
- Add the quartered onion, minced garlic, beef broth, apple cider vinegar, bay leaves, and salt to the slow cooker.
- Cover and cook on low for 8-10 hours or until the corned beef is tender.
- During the last hour of cooking, add the Brussels sprouts and carrots to the slow cooker. Stir gently to combine.
- Once cooking is complete, remove the corned beef and let it rest for a few minutes before slicing.
- Serve the sliced corned beef with the Brussels sprouts and carrots, spooning some of the cooking liquid over the top.
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