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Slow-Cooked Corned Beef

TOTAL TIME: Prep 20 min. Cook: 9 hours YIELD: 6 servings (plus about 14 oz. cooked corned beef leftovers).
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington

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

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 1 brisket across the grain and serve with vegetables. Save the remaining brisket for another use.

Nutrition 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.

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