Description
This crock pot corned beef recipe delivers tender, juicy brisket with perfectly cooked vegetables, ideal for St. Patrick’s Day or a cozy family dinner.
Ingredients
Scale
- 3–4 pound corned beef brisket with spice packet
- 1 pound baby potatoes
- 1 pound baby carrots
- 1 small head of cabbage, cut into wedges
- 1 yellow onion, roughly chopped
- 1 cup chicken stock or beef stock
Instructions
1. Place potatoes and carrots in the bottom of the slow cooker.
2. Add the corned beef with fat side up and surround with cabbage and onions.
3. Sprinkle seasoning packet over the corned beef.
4. Add chicken stock.
5. Cover and cook on low for 8-10 hours, or until the corned beef is cooked through and tender.
6. Remove corned beef and slice against the grain for maximum tenderness. Serve with vegetables.
Notes
- For crisper cabbage, add it during the last 1-2 hours of cooking.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice of corned beef with vegetables
- Calories: 445
- Sugar: 8g
- Sodium: 2182mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 93mg