Description
A hearty and flavorful slow cooker corned beef and potatoes recipe that delivers tender, juicy meat infused with spices and complemented by perfectly cooked baby carrots, onions, and potatoes. Easy to prepare and perfect for a comforting family meal.
Ingredients
Scale
Main Ingredients
- 3-4 lb corned beef brisket with seasoning packet
- 1 lb baby carrots
- 1 large onion, quartered
- 2 lbs baby potatoes, halved
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the slow cooker: Place the corned beef brisket in the bottom of the slow cooker with the fat side facing up to ensure the fat melts over the meat during cooking, keeping it moist.
- Add vegetables and seasoning: Sprinkle the seasoning packet from the corned beef over the meat. Arrange baby carrots, quartered onion, and halved baby potatoes evenly around and on top of the brisket for even cooking.
- Pour liquids: Carefully pour beef broth and apple cider vinegar over the meat and vegetables to create a flavorful cooking liquid that tenderizes the brisket.
- Slow cook the corned beef: Cover the slow cooker and cook on low heat for 8 to 10 hours, until the meat is tender and easily shredded with a fork.
- Rest and slice the corned beef: Remove the cooked corned beef from the slow cooker and let it rest for a few minutes to retain juices before slicing it thinly against the grain for optimal tenderness.
- Serve and garnish: Plate the sliced corned beef alongside the cooked potatoes, carrots, and onions. Drizzle some of the cooking liquid over everything and garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- Cooking times may vary depending on the slow cooker model and corned beef size.
- For a richer flavor, you can brown the corned beef brisket in butter before placing it in the slow cooker.
- Adjust salt and pepper seasoning after cooking since the seasoning packet and broth already provide saltiness.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
