Slow-Cooked Corned Beef Recipe
- 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.
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
"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."
"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!"
"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."
"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"
"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."
"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."