Description
A simple and hearty meal perfect for St. Patrick’s Day or any cozy dinner. Tender corned beef cooked with potatoes, carrots, and onions in a slow cooker for a flavorful and satisfying dish.
Ingredients
3-4 lb corned beef brisket with seasoning packet
1 lb baby carrots
1 large onion, quartered
2 lbs baby potatoes, halved
4 cups beef broth
1/4 cup apple cider vinegar
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley for garnish (optional)
Instructions
- Place the corned beef brisket in the bottom of the slow cooker, fat side up.
- Add the seasoning packet that came with the corned beef, followed by the carrots, onion, and baby potatoes.
- Pour the beef broth and apple cider vinegar over the top.
- Cover and cook on low for 8-10 hours, or until the corned beef is tender and easily shredded with a fork.
- Once the corned beef is done, remove it from the slow cooker and let it rest for a few minutes before slicing against the grain.
- Serve the corned beef with the potatoes, carrots, and onions from the slow cooker, and drizzle with some of the cooking liquid. Garnish with fresh parsley, if desired.
Notes
- For a faster cook, you can set the slow cooker on high for 4-6 hours, but low and slow is recommended for tenderness.
- If desired, you can add cabbage wedges during the last hour of cooking.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
