Description
- This slow cooker corned beef recipe is tender, flavorful, and perfect for any weeknight dinner. Easy to make and even better as leftovers.
Ingredients
Scale
- 1 (3–4 lb) corned beef brisket with spice packet
- 4 cups beef broth or water
- 1 small head cabbage, cut into wedges
- 4 carrots, peeled and cut into chunks
- 6 baby potatoes or 3 large potatoes, halved
- 2 bay leaves
- 1 tsp whole peppercorns
Instructions
- Rinse corned beef and place into slow cooker.
- Add broth, bay leaves, and peppercorns. Cover and cook on low for 7–8 hours.
- Add potatoes and carrots at the 5-hour mark.
- Add cabbage for the last hour of cooking.
- Remove corned beef and rest for 10 minutes before slicing.
- Serve with vegetables and spoon broth over the top.
Notes
- Slice corned beef against the grain for tenderness.
- For a stronger flavor, substitute half the broth with dark beer.
- Leftovers make excellent hash or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 990mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg