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Slow-Cooked Corned Beef Dinner

St. Paddy’s Day specialty! This meat-and-potatoes meal needs only 20 minutes of preparation.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 43%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 12 hr 20 min
Servings 6

Ingredients

6: medium carrots, cut into 1-inch-thick slices (3 cups)

4: medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)

1: large onion, cut into thin wedges

1: corned beef brisket (2 to 2 1/2 lb)

5: to 6 cups water

1/4: teaspoon coarse ground black pepper

6: whole cloves

1: dried bay leaf

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Directions

1 In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
2 If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
3 Cover; cook on Low setting 10 to 12 hours.
4 Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

EXPERT TIPS

Expert Tips

Since the shape of corned beef can vary, halve or trim it so it easily fits in the slow cooker and is covered with water. Uncovered portions will cook more slowly and may be dry.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 380
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 105mg; 105%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 230%;
Vitamin C: 15%;
Calcium: 4%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 2/3/2013 5:59:44 PM REPORT ABUSE dutchgirl1966 said:

Rating:

This is a wonderful recipe! I make this every year on March 17. Served with a side of fried cabbage - now that's "good eatin". To the reviewer who said it was falling apart - that's wonderful! I prefer it "pulled" or shredded instead of sliced. Corned Beef can be so tough that's why the crockpot version is so great. Most reviewers say they have a lot of fat in their corned beef. I have not encountered that problem. Maybe depends on the cut?

This reply was: Helpful Inspiring

Posted 3/15/2012 10:11:21 AM REPORT ABUSE luvvv2cook said:

Rating:

Since corned beef really doesn't have a tremendous amount on meat, celebrate the vegetables with the adding a tremendous flavor. The leftover broth can be made into a delicious soup. Just add some frozen mixed vegetables, barley or rice and perhaps some browned ground beef or turkey. Fantastic!

This reply was: Helpful Inspiring

Posted 3/15/2012 10:06:58 AM REPORT ABUSE luvvv2cook said:

Rating:

Corned Beef is naturally quite fatty but you can certainly trim as much as possible before cooking. The flat cuts are less fatty than the point cuts. They are also quite a bit more expensive. We love corned beef with potatoes and cabbage so you could adapt this recipe to your liking. I have also cooked corned beef covered in water on both the stovetop and in the oven. I add the potatoes and cabbage at the end of the cooking time.

This reply was: Helpful Inspiring