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Slow-Cooked Corned Beef Recipe

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It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can bet to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington

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Slow-Cooked Corned Beef Recipe

Prep 20 min. Cook: 9 hours

Yield: 5 Servings

20 540 560

Ingredients

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced
2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water

Directions

In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use. Yield: 5 servings plus leftovers.

Leftover: Reuben Strata

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

Originally published as Slow-Cooked Corned Beef in Simple & Delicious February/March 2012, p20

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Reviews for Slow-Cooked Corned Beef (1)

Slow-Cooked Corned Beef

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Reviewed on Mar. 28, 2012 by galinthewoods

If you buy the corned beef that says "mild cure" on the label, there are no spice packets to throw away. The addition of a little sugar in this recipe makes the flavor a little more mellow and is a good choice if you are new to corned beef. Don't forget to add some cooked cabbage on the side. If I made it again, I would add an extra carrot or two since there wasn't quite enough of them to go around.