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Slow-Cooked Corned Beef

 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


  • 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


  • 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.
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,

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Slow-Cooked Corned Beef (continued)

Nutritional Facts: 43 g carbohydrate, 4 g fiber, 38 g protein.