Slow Cooker Corned Beef Supper Recipe

4 3 3
Slow Cooker Corned Beef Supper Recipe
Slow Cooker Corned Beef Supper Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Corned Beef Supper Recipe

Read Reviews
4 3 3
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Corned Beef Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 263627
Reviewed Mar. 19, 2017

"This was tasty! I had to cook the cabbage for over 45 min just to not be raw, but I love that the cabbage is not cooked the whole time. Overcooked cabbage ruins a dish."

MY REVIEW
MikeSiddon61 User ID: 8650638 263591
Reviewed Mar. 18, 2017

"This recipe was great!! The combination of flavors in the Vegetables were great as well as the Corned beef and it stayed juicy and didn't dry out. I would definitely recommend saving some of the extra broth throughout the meal as well as for your leftovers. ??"

MY REVIEW
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!"

Loading Image