Classic Slow-Cooked Brisket with Cabbage

Name: Classic Slow-Cooked Brisket with Cabbage
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2.5 lbs Beef brisket, flat cut; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1 large Onion, roughly chopped; 4 medium Carrots, peeled and cut into large chunks; 4 medium Potatoes (Yukon Gold or Russet), peeled and quartered; 2 cups Beef broth (low sodium); 1 tbsp Dijon mustard; 1 tsp Dried thyme; 1 large Head of cabbage, cut into 8 wedges; 2 bay leaves Bay leaves

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This recipe delivers incredibly tender beef brisket, slow-cooked with a medley of traditional root vegetables and fresh cabbage. The long cooking time allows the flavors to meld beautifully, creating a rich and savory dish that is perfect for a chilly March evening or a festive St. Patrick's Day celebration. It's an easy-to-prepare meal that yields succulent meat and flavorful vegetables with minimal effort.

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Classic Slow-Cooked Brisket with Cabbage

Prep Time20 min

Cook Time420 min

Servings6-8 servings

DifficultyEasy

Equipment

Slow CookerLarge SkilletCutting Board

Instructions

1
Pat the beef brisket dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until browned. Transfer the seared brisket to a slow cooker.
2
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the carrots and potatoes to the slow cooker around the brisket.
3
In a bowl, whisk together the beef broth, Dijon mustard, and dried thyme. Pour this mixture over the brisket and vegetables in the slow cooker. Add the bay leaves.
4
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the brisket is fork-tender. About 1 hour before the cooking time is complete, add the cabbage wedges to the slow cooker, gently tucking them into the liquid.
5
Once cooked, carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Discard the bay leaves. Serve the sliced brisket with the tender vegetables and a ladle of the cooking liquid.

Nutrition

Calories480 kcal

Protein45g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I cook this in an oven instead of a slow cooker?

Yes, you can. Sear the brisket as directed, then transfer it and the vegetables to a large Dutch oven. Pour in the liquid, cover, and bake at 300°F (150°C) for 3-4 hours, or until fork-tender. Add the cabbage for the last hour of cooking.

How do I ensure the brisket is tender?

The key is low and slow cooking. Ensure the brisket is cooked until it easily shreds with a fork. Don't rush the cooking process. Slicing against the grain after resting also helps with tenderness.

Can I add other vegetables?

Absolutely! Turnips, parsnips, or even some celery can be added along with the carrots and potatoes for extra flavor and nutrition.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.