Ingredients
Scale
- 3 pounds brisket flat
- 1 tablespoon dried ground mustard
- 1 teaspoon dried ground coriander
- 1 teaspoon dried dill
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 small onion, roughly chopped
- 4 carrots, peeled and cut into 2-inch chunks
- 6 oz red baby potatoes
- ½ head cabbage, core removed and cut into 4–6 wedges
Instructions
- Place the brisket flat in the slow cooker.
- Rub the dried ground mustard, coriander, dill, red pepper flakes, black pepper, and kosher salt onto the top of the brisket.
- Arrange the chopped onion, carrots, baby potatoes, and cabbage wedges around the brisket in the slow cooker.
- Cover and set the slow cooker on high for 3-4 hours or low for 6-8 hours until the brisket is tender.
- Remove the brisket from the slow cooker, let it rest for about 15 minutes, then slice thinly against the grain.
Notes
For added flavor, try marinating the brisket overnight with the spices before cooking.
Adjust the vegetables according to your personal preference; root vegetables work well in this dish.
Save any leftover cooking liquid to drizzle over the sliced brisket for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Entrees
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg