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Corned Beef Dinner Recipe

Corned Beef Dinner Recipe photo by Taste of Home

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This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. —Michelle Rhodes, Fort Bliss, Texas

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Corned Beef Dinner Recipe

Prep: 25 min. Cook: 8 hours

Yield: 8 Servings

25 480 505

Ingredients

4 to 5 medium red potatoes, quartered
2 cups fresh baby carrots, halved lengthwise
3 cups chopped cabbage
1 corned beef brisket with spice packet (3-1/2 pounds)
3 cups water
1 tablespoon caraway seeds

Directions

Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender. Yield: 8 servings.

Leftover: Corned Beef Omelet

Originally published as Corned Beef Dinner in Quick Cooking March/April 2003, p42

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Reviews for Corned Beef Dinner

Corned Beef Dinner

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Reviewed on Apr. 02, 2013 by dihiggins

A great St. Patty's day dinner! I added some Chicken broth and a light ale! It was delicious!

Diane Higgins

Tampa, FL

Reviewed on Mar. 21, 2013 by JanisH.

I followed the recipe exactly, except I had a 2 1/2 lb. corned beef and used a 4.5 quart Crockpot. After six hours, everything was cooked perfectly, but it all tasted like corned beef (too salty). Next year, I might do the corned beef this way, but cook the vegetables separately, which is unfortunately more work, but it may be worth it.

Reviewed on Mar. 19, 2013 by danielleylee

I made this for st patty's day and everyone loved this recipe. It was so easy! I did cook it on low for 10 hours. It goes perfect with homemade rye bread.

Reviewed on Mar. 19, 2013 by pattysplace

Where are the spices, the packet that comes with it is not enough. This will be very bland as is. Crock pot is a good idea for most but not for corned beef.

Reviewed on Mar. 18, 2013 by CountryGurl01

Perfect...very happy with it!

Reviewed on Mar. 18, 2013 by br2ccc

I found the cabbage to mushy. Either my Crock Pot was to crowded or my C Beef may of had to much marbling, but it shredded on me. I prefer slicing it.

Reviewed on Mar. 18, 2013 by carolh36

Cooking for 8 to 10 hours is way to long. I love corn beef and cabbage but this was terrible. Cabbage was like eating mush Next time I will do it the right way and cook on top of the stove. Sorry usually the recipes on here are quite good but not this one

Reviewed on Mar. 18, 2013 by lenorw

This was delicious and I will definitely make this again. Might become a St. Paddy's Day tradition for our family. So easy, too! I made it exactly according to the recipe.

Reviewed on Mar. 18, 2013 by CiCiB

I have made this recipe since I frst saw it in TOH. Over the years our family has grown. I am now up to doing 3 3-4# briskets and adjust the vegetables and seasonings accordingly. This year, I decided to do I in my roaster oven. I set the heat setting to 250 degrees and it was done in about 4 1/2 hours. When I went to grab my apple juice from the pantry, I was out. I substituted a bottle of Summer Shandy beer. The family declared it the best ever. I do steam my cabbage separately due to personal preference. Thank you so much for sharing this recipe. It truly is wonderful.

Reviewed on Mar. 17, 2013 by jammin gm

i use pickling spice in the water about 3 tbsp. I used to put the cabbage, potatoes and carrots in with the CB, I make colecannon my family love it. I bake the carrots in the oven with butter and brown sugar. We also always have marble rye.. Just finished eating and the family is smiling...

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