Description
A hearty slow-cooked corned beef dish that’s perfect for gatherings and special occasions.
Ingredients
Scale
- 3–4 lb corned beef with spice packet (flat cut)
- 4 carrots, cut into pieces
- 8 small red potatoes, halved or quartered depending on size
- 1 onion, peeled and cut into chunks
- 4 cups beef broth
- 1/2 head cabbage, coarsely chopped (optional)
Instructions
- Prep the Slow Cooker: Start by greasing the slow cooker lightly. You will smell a hint of oil as you do this, helping prevent sticking during the long cook. Skipping this step could make cleanup a real hassle later on, so make sure you do it!
- Layer the Corned Beef: Place the corned beef flat in the cooker. The meat should have a nice sheen from the spices. This helps ensure it gets tender throughout the cooking process. Make sure it fits comfortably; cramming it in might lead to uneven cooking.
- Add Cooking Liquid: Pour in your choice of cooking liquid, ensuring it partially covers the meat. You will notice the savory aroma filling the room as it heats. This moisture helps keep the beef juicy, so do not skimp on it! Forgetting this could lead to a dry outcome.
- Cover and Cook Low: Cover the slow cooker and let it work its magic on low heat for about eight hours. You will know it is close when the house smells incredible. Opening the lid too often can cause temperature drops, which could affect cooking time.
- Check Internal Temperature: Towards the end of cooking, check the meat’s internal temperature with a meat thermometer. It should reach the right degree of doneness, and it might feel tender to the touch. If it is not quite there, give it a bit more time—patience pays off here.
- Add Vegetables Later: If you are tossing in veggies, do it about halfway through cooking. You will want them to keep their structure while soaking up flavors. Adding them too early might result in a mushy mess, so set a timer if need be!
- Rest and Slice: Once done, let the meat rest for a bit before slicing. You will notice it is easier to cut when it is slightly cooled, and it will have a nice texture. Cutting against the grain is key to avoiding toughness—take your time to do this right.
Notes
- Store leftovers in an airtight container in the refrigerator.
- If corned beef tends to turn out tough, make sure it cooks on low for the entire duration. Slice it against the grain for the best texture.
- When using vegetables, consider adding them about halfway through the cooking time. This helps maintain their texture and prevents them from getting too soft.
- If the dish tastes overly salty, rinsing the corned beef before cooking can help reduce the saltiness from the brining process.
- Reheat in the microwave or on the stove over low heat until warmed through.
- Serve with soda bread, pair with a shamrock shake, or accompany with a spinach salad.
- Substitute different vegetables such as parsnips or turnips for variety and nutrition in your slow cooker corned beef dish.
- Try a sweet glaze with brown sugar and mustard before cooking for a twist.
- When choosing corned beef, look for a flat cut for tenderness and even cooking. Select firm, vibrant carrots, and go for smaller red potatoes that hold their shape when cooked. A good yellow onion works well, and for cabbage, opt for a green variety, adding it halfway through cooking to retain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 639
- Sugar: 7g
- Sodium: 3277mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 122mg