Slow Cooker Corned Beef

St. Patrick’s Day is less than a week away and it’s time to make the corned beef! So actually, I have never made corned beef before (until now). My mother-in-law makes it every year and so my husband has been asking me to give a try. With a slow cooker, you can’t really go wrong, right?!

So I started looking up recipes and found that many recipes differed on whether the meat should be cooked on high or low and for how long. Some say 8 hours on high, but then people say it’s too try. Some say on low, and then people say it’s not tender enough. I was kind of confused and didn’t know what to do. I ended up starting the meat on high and then lowered it to low and thought it turned out pretty tender, but I’d love to hear opinions from those of you who cook yours in the slow cooker!

As far as the veggies, I stuck my potatoes in once I started cooking on low and let them cook with the meat the entire time. I was worried they might get too mushy, but they were cooked perfectly! For the cabbage, I stuck it in towards the end. I really didn’t want soggy cabbage!

How do you cook your corned beef?

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Yield: 4-6 servings

Slow Cooker Corned Beef

Prep Time 10 minutes

Cook Time 7 hours

Total Time 7 hours 10 minutes

Slow Cooker Corned Beef - Make your St. Patrick's Day dinner all in the slow cooker! Tender corned beef, potatoes, and cabbage!

Ingredients

• 1 small yellow onion, cut into wedges
• 1 three pound corned beef brisket (with pickling spices)
• 1/2 cup low sodium beef broth
• 1/2 pound gold potatoes, peeled and cut into large chunks
• 1/2 cabbage, cut into wedges

Instructions

1. Place the onion wedges onto the bottom of the slow cooker. Place the corned beef brisket, fat side up on top of the onions. Spoon the pickling spices on top. You do not have to use the entire packet if you don’t want to, it’s up to you! Pour the beef broth around the brisket. Cook on high for 1 hour.
2. After 1 hour, place the potatoes around the brisket. Set the slow cooker to low and continue cooking for 6-7 hours until fork tender. Once you have about 2 hours left, add the cabbage wedges. If you aren’t cooking it in wedges, you might want to wait until the very last hour of cooking.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 699Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 240mgSodium: 155mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 67g

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