Slow-Cooked Corned Beef
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
5 ServingsPrep 20 min. Cook: 9 hours
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.
Nutrition 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,