Slow Cooked Corned Beef Brisket and Roasted Cabbage
Slow Cooked Corned Beef Brisket
  • 2½ lb corned beef brisket
  • ½ medium onion
  • 1 carrot
  • 1 celery stalk
  • 1 cup chicken or beef stock
Roasted Cabbage
  • 1 head of green cabbage
  • 1 tablespoon avocado oil
  • salt and pepper to taste
Slow Cooked Corned Beef Brisket
  1. Chop onion, carrot and celery stalk coarsely and place in the bottom of a slow cooker.
  2. Pour chicken stock over onion, carrot, and celery and place corned beef brisket on top of veggies in the slow cooker.
  3. Place top on slow cooker and cook on low for 6-8 hours. (I did 6 hours) That's it!
Roasted Cabbage
  1. Preheat oven to 450 degrees
  2. Slice Head of cabbage into 8 wedges and place on rimmed baking sheet.
  3. Brush both sides with avocado oil and sprinkle salt and fresh cracked pepper to taste on both sides.
  4. Place cabbage wedges into oven for 25-30 minutes flipping halfway through until you get nice crispy brown edges.
Serve each dish with some slices of corned beef brisket, a cabbage wedge, and some of the vegetables from the slow cooker on the side. You can also choose to spoon the juices from the slow cooker over the sliced brisket because it's incredibly divine. Also I found an interesting recipe for a brine that is sugar free here.
Recipe by Slim Palate at