Slow Cooker Corned Beef Recipes

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SLOW-COOKED CORNED BEEF



Slow-Cooked Corned Beef image

It's not luck; it's just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. -Heather Parraz, Rochester, Washington

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 6 servings (plus about 14 oz. cooked corned beef leftovers).

Number Of Ingredients 9

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced
2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water

Steps:

  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

Nutrition Facts : Calories 557 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1825mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 4g fiber), Protein 32g protein.

SLOW COOKER CORNED BEEF RECIPE



Slow Cooker Corned Beef Recipe image

This slow cooker corned beef is a fantastic, easy dish that is both affordable and incredibly tasty. It goes well with some gravy and roasted vegetables.

Provided by Gus

Categories     dinner

Time 8h10m

Number Of Ingredients 9

1.5 kg (3.3 lb) silverside (bottom round)
1 onion, roughly chopped
1 carrot, roughly chopped
10 peppercorns
6 cloves
2 bay leaves
¼ cup brown sugar
½ cup malt vinegar
Enough water to cover

Steps:

  • Place the onion, carrot, peppercorns, cloves, bay leaves and the brown sugar into the slow cooker.
  • Add the silverside/bottom round on top of the onions and carrots.
  • Add the malt vinegar and fill with water until you completely cover the silverside.
  • Cook on low for 8 hours.
  • Serve & Enjoy

Nutrition Facts : ServingSize 305.0 g, Calories 505.0 kcal, Fat 15.7 g, SaturatedFat 5.9 g, TransFat 0 g, Cholesterol 223 mg, Sodium 176 mg, Carbohydrate 9.1 g, Fiber 0.8 g, Sugar 7.2 g, Protein 76.2 g

SLOW COOKER CORNED BEEF



Slow Cooker Corned Beef image

This slow cooker corned beef recipe is so easy, with basic ingredients, and it cooks on low for 7 hours. It is basic, but it is so very delicious. Hubby gave it 5 stars out of 5 and even my fussy 2-year-old ate it all. Hope you enjoy it! We ate this with roasted vegetables, and I topped mine with pickled mustard; my husband used gravy.

Provided by basicook

Categories     Very Low Carbs

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 kg corned beef
1 medium onion
1 tablespoon brown sugar
2 cups water
1/2 cup white vinegar

Steps:

  • Pour into slow cooker water and vinegar,
  • peel and cut onion into quarters, add to slow cooker,.
  • sprinkle in brown sugar,.
  • place meat into slow cooker,
  • cover, set to low and leave for seven hours.
  • Let stand for ten minutes before slicing, meat is so succulent.
  • Top meat with mustard pickles, chutney or relish.
  • Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

EASY SLOW COOKER CORNED BEEF



Easy Slow Cooker Corned Beef image

Wow, this slow cooker corned beef is good and so easy! Serve right out of the slow cooker or thinly slice across the grain to make great Reuben sandwiches.

Provided by FREEINAK

Time 7h10m

Yield 8

Number Of Ingredients 5

1 (3 pound) corned beef brisket
1 large onion, thinly sliced
1 (32 ounce) package sauerkraut
¾ cup beef broth
3 tablespoons brown mustard

Steps:

  • Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
  • Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
  • Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

Nutrition Facts : Calories 222.7 calories, Carbohydrate 7.3 g, Cholesterol 73 mg, Fat 14.7 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 4.9 g, Sodium 1743.3 mg, Sugar 2.6 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

This dish is an all-time comfort food classic done in the convenience of a slow cooker. Loaded with colorful vegetables, it comes together simply and is finished with the creamy kick of horseradish.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h25m

Yield 6 servings

Number Of Ingredients 9

4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head Savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraiche or sour cream

Steps:

  • Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
  • Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
  • Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
  • Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
  • Whisk together the sour cream, horseradish and mustard in a small bowl.
  • Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one-simply follow our steps and enjoy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h50m

Yield 8

Number Of Ingredients 9

4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1 can (12 oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage
1/4 cup applesauce
2 tablespoons Dijon mustard

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • Meanwhile, in small bowl, mix sauce ingredients.
  • To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef - brisket cured in brine - is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef's saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 8h15m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
  • Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

SLOW-COOKED CORNED BEEF DINNER



Slow-Cooked Corned Beef Dinner image

Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h20m

Yield 6

Number Of Ingredients 8

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

Steps:

  • In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
  • 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.
  • Cover; cook on Low setting 10 to 12 hours.
  • 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.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h15m

Number Of Ingredients 8

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving

Steps:

  • In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g

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SLOW COOKER CORNED BEEF RECIPE - COOKING LSL
2019-03-09 Instructions. Place the onion on the bottom of the slow cooker. Add the beef fat side up. Add the seasoning, garlic, bay leaves, lemon juice/apple cider vinegar (optional) and water. Cook on high for 7 hours or on low for 9-10 hours. Take the corned beef out of the slow cooker and place on a baking sheet (fat side up).
From cookinglsl.com


SLOW COOKED CORNED BEEF RECIPE | CHOICE
Place silverside in a large heavy based saucepan with water. Add remaining ingredients. Place on a simmer burner or hob. Select a medium temperature setting and bring to a gentle simmer then reduce temperature to the lowest possible setting. Cover saucepan with a lid and cook for 3 hours. Turn off heat and allow to stand for 1 hour.
From choice.com.au


SLOW COOKER CORNED BEEF AND CABBAGE - MOM ON TIMEOUT
2022-03-15 Pour in the chicken (or beef) broth. Cook on low for 6 hours. Add the cabbage wedges and continue cooking for another 2 to 3 hours or until the corned beef is tender. Remove corned beef and let rest for 10 to 15 minutes before slicing thinly against the grain. Serve with vegetables and garlic herb butter.
From momontimeout.com


SLOW COOKER CORNED BEEF AND CABBAGE - I WASH YOU DRY
Remove the corned beef from packaging and place in the bottom of the slow cooker. Cover with beef broth (or water for a more mild flavor), and top with 2 bay leaves. Cover and cook on LOW heat for 5 hours. Add in potatoes and carrots around brisket and continue cooking on LOW heat for 3 more hours.
From iwashyoudry.com


EASY SLOW COOKER CORNED BEEF SILVERSIDE
2020-04-03 Instructions. Rinse the corned beef well to remove all of the salty brine. Add this beef to the slow cooker, then add the brown sugar, vinegar. Pour over the water until it almost covers the meat. Cover with the slow cooker lid and cook for 7-9 hours on LOW or 4-6 hours on HIGH until the meat is tender and easy to pull apart at the edges.
From justslowcooker-recipes.com


HONEY GARLIC SLOW COOKER CORNED BEEF RECIPE - EATWELL101
2021-09-04 In a small bowl, combine honey, mustard, garlic, oil, paprika, Cayenne pepper, and pepper. Stir to combine pour over the corned beef. Add 1 cup beef broth and 1 cup water or more to the slow cooker. 4. Cover and cook the corned beef on low heat for at least 6 hours, we recommend 8 hours.
From eatwell101.com


CROCKPOT CORNED BEEF - AMANDA'S COOKIN' - SLOW COOKER
2022-03-08 Pour beer around the sides of the corned beef and drop garlic cloves into the beer. Cover and cook on low for 5 hours. Add carrots and potatoes to the slow cooker, season to taste with salt and pepper. Cover and cook on low for 2 more hours. Add cabbage, cut side facing up, and season to taste. Cover and cook on low for another 2 hours.
From amandascookin.com


THIS IS THE PERFECT WAY TO COOK CORNED BEEF — EAT THIS NOT THAT
2020-01-24 1 bag of uncooked corned beef brisket, with pickling packet 3 carrots, peeled and cut into pieces 2 stalks of celery, cut into thirds 1 pound potatoes, cut into bite-sized pieces 1 yellow onion, sliced 6 cups of water 1 bottle of beer (Guinness, or another stout) How to Make It
From egg.mine.nu


SLOW COOKER CORNED BEEF WITH CABBAGE [VIDEO]
2019-01-02 Place corned beef brisket, fat side up, into a 6-qt slow cooker. Add the pickling spice tea usually comes with corned beef on top of the brisket. Minced 4 garlic cloves and add them to the slow cooker. Pierce the beef with a sharp knife, and stuff with 4 garlic cloves.
From sweetandsavorymeals.com


SLOW COOKER CORNED BEEF RECIPE - KUDOS KITCHEN BY RENEE
2022-03-10 In a large bowl or measuring cup, whisk together the beef broth, chili sauce, pickle juice, horseradish, brown sugar, and black pepper. Pour the beef broth mixture over the corned beef, cover, and set the slow cooker timer to your desired time. 4-5 hours on HIGH 6-7 hours on LOW. Remove the corned beef from the cooker and place it on a carving ...
From kudoskitchenbyrenee.com


HOW TO COOK CORNED BEEF AND CABBAGE SLOWCOOKER - COOKING TOM
2022-05-11 Remove the water and pat the excess fat off the surface. Put the whole piece of meat back into the pot and cover it with cold water. Let it rest for 30 minutes before cooking it again. Cook it for 2 hours. During this time, add a little more water if needed. At the end of cooking, drain the extra fat and discard.
From cookingtom.com


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