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Slow-Cooked Corned Beef Recipe
Slow-Cooked Corned Beef Recipe photo by Taste of Home
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Slow-Cooked Corned Beef Recipe

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4.5 12 11
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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
TOTAL TIME: Prep 20 min. Cook: 9 hours
MAKES:6 servings
TOTAL TIME: Prep 20 min. Cook: 9 hours
MAKES: 6 servings

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

Nutritional Facts

4 ounces cooked corned beef with 3/4 cup vegetables: 557 calories, 31g fat (10g saturated fat), 156mg cholesterol, 1825mg sodium, 38g carbohydrate (16g sugars, 4g fiber), 32g protein

Directions

  1. 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.
  2. Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
  3. 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: 6 servings plus leftovers.
Originally published as Slow-Cooked Corned Beef in Simple & Delicious February/March 2012, p20


Reviews for Slow-Cooked Corned Beef

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
decar48
Reviewed Mar. 19, 2016

"Added more veggies, used 1 4 lb brisket. Cooked on low for 11 hrs and it was done to perfection! I did add the spice packet also."

MY REVIEW
danielleylee
Reviewed Mar. 17, 2014

"I cut this recipe's meat, potatoes, and liquid quantity in half but kept the other vegetables amount the same and added two sticks of celery. I also cut the seasonings and sugar in half but did included the spice pack that comes with the corned beef. We had family over and everyone loved it. I barely had any leftovers!"

MY REVIEW
mamaknowsbest
Reviewed Feb. 7, 2014

"This recipe reminded me of the way my mom would make corned beef! Super easy to put together and the house smelled great all day. I followed other reviewers' and added the spice pack. The beef was excellent. A great combination of savory and not too sweet."

MY REVIEW
Krobella
Reviewed Apr. 24, 2013

"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!!"

MY REVIEW
Gizmo3832
Reviewed Mar. 20, 2013

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

MY REVIEW
PJD2
Reviewed Mar. 18, 2013

"Three words: Easy, Quick, Delicious"

MY REVIEW
jennybob1
Reviewed Mar. 18, 2013

"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."

MY REVIEW
harrisonju
Reviewed Mar. 5, 2013

"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!"

MY REVIEW
cjremy
Reviewed Mar. 4, 2013

"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."

MY REVIEW
0zzarkie
Reviewed Mar. 4, 2013

"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"

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