TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 6 servings


  • 1 large onion, sliced
  • 6 medium carrots, cut into chunks
  • 4 medium potatoes, cut into chunks
  • 1 corned beef brisket with spice packet (2-1/2 pounds)
  • 2/3 cup unsweetened apple juice
  • 4 whole cloves
  • 2 tablespoons brown sugar
  • 1 teaspoon grated orange peel
  • 1 teaspoon prepared mustard
  • 1 small head cabbage, cut into 6 wedges

Nutritional Facts

1 each: 541 calories, 26g fat (9g saturated fat), 130mg cholesterol, 1585mg sodium, 49g carbohydrate (17g sugars, 7g fiber), 29g protein.


  1. Place onion in a 6-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 3-1/2 to 4 hours.
  2. 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: 6 servings.
Originally published as Corned Beef Supper in The Taste of Home Cookbook 2010, p96

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MinMinWI2 User ID: 6912450 107331
Reviewed Mar. 16, 2014

"Super Easy - regret I did not have a larger cut of beef. Shared with my daughter also - it is a hit in our house!"

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