Slow cooker corned beef
This tender and flavorful slow-cooked corned beef dish is perfect for any occasion. It requires minimal prep work and allows the slow cooker to do the heavy lifting, resulting in a succulent meal. Serve it with carrots and potatoes for a complete dinner.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 tongs
Ingredients
- 3-4 lbs corned beef brisket
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 1 bay leaf
- 1 lb carrots, cut into large chunks
- 1 lb baby potatoes, halved
- to taste salt
- for garnish fresh parsley, chopped
Instructions
- Begin by unpacking the corned beef brisket. Rinse it under cold water to remove excess salt and brine. Pat it dry with paper towels.
- Place the chopped onions and minced garlic at the bottom of the slow cooker.
- Lay the corned beef, fat side up, on top of the onions and garlic.
- In a small bowl, combine mustard seeds, black peppercorns, allspice berries, and bay leaf. Sprinkle this spice mixture evenly over the corned beef.
- Pour the beef broth around the brisket, ensuring it covers the onions but not the meat.
- Cover the slow cooker with the lid, and cook on low heat for about 8 hours or until the meat is tender and easily shredable with a fork.
- In the last 2 hours of cooking, add the carrots and baby potatoes on top of the meat.
- Once done, remove the corned beef from the slow cooker and let it rest for about 10 minutes before slicing against the grain for serving.
- Serve with the cooked vegetables and ladle some of the broth over the top.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, you can add a splash of apple cider vinegar or beer to the broth.
If you prefer, you can make sandwiches with the leftover corned beef or use it in a hash with potatoes and eggs.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.