[X]

Home > Recipes > Slow-Cooked Corned Beef

Slow-Cooked Corned Beef Recipe

Slow-Cooked Corned Beef Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

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

[X]

Rate Slow-Cooked Corned Beef Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Slow-Cooked Corned Beef

Slow-Cooked Corned Beef

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Apr. 24, 2013 by Krobella

First off I don't know why someone would rate any recipe without actually trying it! I thought this was easy and delicious! I added the carrots, potatoes, onions, brown sugar and water. I saved the packets and added them as well. The veggies were just perfect. I made Corned beef on rye bread (with mustard) sandwiches and had the veggies on the side. Thanks for sharing!!

Reviewed on Mar. 20, 2013 by Gizmo3832

I used the spice package with the corned beef. Easy to make and delicious but needs a few more carrots

Reviewed on Mar. 18, 2013 by PJD2

Three words: Easy, Quick, Delicious

Reviewed on Mar. 18, 2013 by jennybob1

Loved this!! Thank you harrisonju and cjremy for your advice. I completely agree with both of you.

Put all the veggies on the bottom and the corned beef on top. Do not discard the spice packets that comes with the corned beef. No need to add the other listed spices.

Reviewed on Mar. 05, 2013 by harrisonju

I agree with cjremy. Just the spice packets, and veggies are a great way to make corned beef. I used to make it on the stove, brought to a boil, covered and simmer til tender. I use carrots, potatoes and cabbage. Also great served with rye bread!

Reviewed on Mar. 04, 2013 by cjremy

The hostility in the previous posting is quite disturbing. It's nice to read other opinions--but nasty comments are not helpful. I have used a similar recipe very successfully for years--here are the differences. Don't discard the spice packets-use it in place of the other listed spices. Sugar isn't really needed. Placed the veggies on the bottom as directed. I've learned the liquid should fill the the pot about half to 3/4 to the top of the pot-covering the corned beef. Adding the veggies in the beginning will not come out mushy at all, just melt in your mouth tasty. You can leave them in larger pieces or you can use the small whole potatoes. Then for the last hour of cooking you can add cabbage, if desired. Very simple meal but so delicious.

I usually cook it on low 8-9 hours.

Reviewed on Mar. 04, 2013 by kitzer

NoVaKat -- OBVIOUSLY you have NEVER made Corned Beef in a slow cooker!!

The Veggies will NOT turn to mush!!

AND adding an entire JAR of Pickling Spice - PLUS the packets supplied??

YOU are out of YOUR blasted mind!!!

Unfortunately, you have gotten the attention you so desperately wanted/needed --

So. now go away - Far Far away!!!

Reviewed on Mar. 04, 2013 by 0zzarkie

NoVaKat has been in the kitchen, and I agree, big DITO...

an easy meal to prepare, foolproof & taste if you follow NoVaKat's advice.and taste.

0zzarkie

Reviewed on Mar. 04, 2013 by NoVaKat

I haven't made this but reading it I can tell it will be generally inauthentic. Slow-cooking the brisket is fine; however, the veggies will be MUSH. Onion is optional and more American then even this dinner already is. Forget the sugars, coriander and peppercorns. BUY a good-quality jar of pickling spice and dump it in (and use the packets too); don't throw away flavor. Add the carrots the last 75-90 minutes, the taters the ast 60-75 minutes and cabbage the last 45 minutes on low.

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.