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Fall Apart Brisket Dinner with tender vegetables and creamy parsley sauce. Slow cooker brisket, comfort food and easy family dinner inspiration.
Fall Apart Brisket Dinner starts with pickled brisket and a handful of simple aromatics. Add the vegetables, make the parsley sauce and you’ve got one very satisfying plate.
Why you will love and enjoy this Fall Apart Brisket Dinner
- The slow cooker does the heavy lifting, and the brisket comes out wonderfully tender.
- The potatoes, carrots and cabbage cook right in those savoury brisket juices, so they don’t need much fussing.
- The creamy parsley sauce adds just the right fresh, buttery finish to the salty brisket.
Additional Information
- Can this be frozen? Yes. It can be frozen, although the potatoes and cabbage may soften a little after thawing. For the best texture, freeze the brisket separately from the vegetables. I’d make the parsley sauce fresh rather than freezing it, as cream-based sauces can sometimes separate when thawed.
- How long can it be stored and how? Refrigerate leftover brisket, vegetables and sauce in covered containers within 2 hours of cooking. They’ll keep in the refrigerator for about 3 to 4 days. Reheat the brisket and vegetables until piping hot, and gently reheat the parsley sauce over low heat, adding a splash of milk if it has thickened too much.
Ingredient substitutions
- Pickled brisket: You can use corned beef brisket if that’s what you have.
- Aroma Mix: If you can’t find it, use a small amount of your favourite vegetable seasoning or stock powder. Keep in mind that pickled brisket is already salty, so taste before adding extra salt.
- Garlic herb seasoning: Use a general-purpose herb seasoning, or a mix of dried parsley, garlic powder and a little dried thyme.
- Cabbage: Green cabbage works best, but Savoy cabbage is also a good option.
- Fresh parsley: Flat leaf or curly parsley both work.
- Milk: Whole milk gives the sauce the nicest texture, but 2% milk will work too.
Fall Apart Brisket Dinner
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 20 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Slow Cooking
Description
This is the kind of dinner that makes the kitchen smell incredible while the slow cooker does most of the work. The tender brisket, seasoned vegetables and creamy parsley sauce all come together into one very satisfying meal.
Ingredients
Brisket and vegetables
- 2.2 lb – 1 kg pickled brisket
- 1 onion, halved
- 2 bay leaves
- 10 peppercorns
- 6 cloves
- 2 star anise
- 3 garlic cloves, smashed
- Water, enough to cover the brisket
- 1/2 head cabbage, leaves separated
- 4 potatoes, peeled and halved
- 4 carrots, peeled
- 1 tsp black pepper
- 1 tsp garlic herb seasoning
- 2 tsp Aroma Mix
Parsley sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups warm milk
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
- 3 tbsp chopped fresh parsley
- Extra chopped parsley, for garnish
Instructions
- Place 1 kg pickled brisket, 1 halved onion, 2 bay leaves, 10 peppercorns, 6 cloves, 2 star anise and 3 smashed garlic cloves in the slow cooker. Add enough water to cover the brisket.
- Cover and cook on low for 7 hours. If your brisket is particularly large or still feels firm, give it a little more time before adding the vegetables.
- Mix 1 tsp black pepper, 1 tsp garlic herb seasoning and 2 tsp Aroma Mix in a small bowl.
- After the brisket has cooked for 7 hours, add the 4 halved potatoes, 4 peeled carrots and 1/2 head cabbage, leaves separated, to the slow cooker. Sprinkle a little of the seasoning mixture over each vegetable as you add it.
- Turn the slow cooker to high and cook for another 2 hours.
- After 1 hour, carefully press the potatoes, carrots and cabbage down into the cooking liquid so they cook evenly. Try not to stir everything around too much, or you can end up with broken potatoes and cabbage.
- Melt 4 tbsp butter in a saucepan over medium heat.
- Add 4 tbsp flour and a pinch of nutmeg, stirring with a wooden spoon until you have a smooth roux. Cook for a minute or two until it loses the raw flour smell and is lightly golden.
- Slowly whisk in 2 cups warm milk, adding it gradually so the sauce stays smooth. Keep whisking until the sauce thickens enough to coat the back of a spoon.
- Season with salt and freshly ground black pepper to taste. Remove the saucepan from the heat and stir in 3 tbsp chopped fresh parsley.
- Slice or pull apart the tender brisket and serve with the potatoes, carrots and cabbage. Spoon the warm parsley sauce over the top and finish with extra chopped parsley.
Notes
Prepared, tried, and tested by Melanie
The slow cooker does more than tenderize the brisket in Fall Apart Brisket Dinner. It turns cabbage, carrots and potatoes into the side dish. What would you add?
This Fall Apart Brisket Dinner delivers tender pickled brisket, savoury vegetables and a creamy parsley sauce in one satisfying meal. The slow cooker handles most of the cooking, while the final parsley sauce adds just enough freshness to balance the rich brisket. It is the kind of dinner that needs little fuss but still feels special enough to put on the table for a proper Sunday meal.
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