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Corned Beef Supper

 Corned Beef Supper
What better way to celebrate the holiday than with this hearty one-pot meal. The beef, potatoes and carrots are tender and full-flavored. "I often fix this for St. Patrick's Day, but it's good any time of the year," notes Dawn Fagerstrom, a field editor in Warren, Minnesota.
2 ServingsPrep: 25 min. Cook: 4 hours


  • 1 small onion, sliced
  • 4 small carrots, cut into chunks
  • 2 medium potatoes, cut into chunks
  • 1 corned beef brisket with spice packet (1 pound)
  • 1/3 cup unsweetened apple juice
  • 2 whole cloves
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon prepared mustard
  • 2 cabbage wedges


  • Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and
  • brisket. Combine the apple juice, cloves, brown sugar, orange peel,
  • mustard and contents of spice packet; pour over brisket. Cover and
  • cook on high for 3-4 hours.
  • Add cabbage; cover and cook 30 minutes longer or until meat and
  • vegetables are tender. Strain and discard cloves; serve pan juices
  • with corned beef and vegetables. Yield: 2 servings.