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Slow-Cooked Corned Beef Recipe

Slow-Cooked Corned Beef Recipe

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 YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Slow-Cooked Corned Beef

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decar48 User ID: 5127622 245686
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."

danielleylee User ID: 4484886 179109
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!"

mamaknowsbest User ID: 5826120 192611
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."

Krobella User ID: 7239847 180566
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!!"

Gizmo3832 User ID: 5947494 179107
Reviewed Mar. 20, 2013

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

PJD2 User ID: 6383906 133734
Reviewed Mar. 18, 2013

"Three words: easy, quick, Delicious"

jennybob1 User ID: 4161672 193979
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."

harrisonju User ID: 3322407 150735
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!"

cjremy User ID: 6136002 197399
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."

0zzarkie User ID: 4921931 150734
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.

NoVaKat User ID: 5728907 118791
Reviewed Mar. 4, 2013

"I haven't made this but reading it I can tell it will be generally inauthentic. Slow-cooking the brisket is fine; however, the veggies will be MUSH. Onion is optional and more American then even this dinner already is. Forget the sugars, coriander and peppercorns. BUY a good-quality jar of pickling spice and dump it in (and use the packets too); don't throw away flavor. Add the carrots the last 75-90 minutes, the taters the ast 60-75 minutes and cabbage the last 45 minutes on low."

galinthewoods User ID: 3317961 118790
Reviewed Mar. 28, 2012

"If you buy the corned beef that says "mild cure" on the label, there are no spice packets to throw away. The addition of a little sugar in this recipe makes the flavor a little more mellow and is a good choice if you are new to corned beef. Don't forget to add some cooked cabbage on the side. If I made it again, I would add an extra carrot or two since there wasn't quite enough of them to go around."

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