Slow Cooker Corned Beef
Enjoy corned beef in the slow cooker without traditional brining or salt-curing! The slow cooker tenderizes the beef brisket with a delicious combination of seasonings. It’s an effortless, one-pot meal with potatoes, carrots, and cabbage - assemble in minutes and sit back until dinnertime!
Servings 6
Calories 423kcal
Equipment
- Slow Cooker
Ingredients
- 3- pound brisket flat
- 1 tablespoon dried ground mustard
- 1 teaspoon dried ground coriander
- 1 teaspoon dried dill
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 small onion roughly chopped
- 4 carrots peeled and cut into 2-inch chunks
- 6 oz red baby potatoes
- ½ head cabbage core removed and cut into 4-6 wedges
Instructions
- Place brisket in slow cooker
- Rub seasonings into top of brisket
- Add vegetables to slow cooker around brisket
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- Remove brisket from slow cooker, let it sit for about 15 minutes, then slice it thin against the grain
Notes
- Store and reheat meat and veggies separately in the fridge for up to 3 days. Reheat in the microwave.
- Freeze leftover corned beef for up to 3 months. Defrost in the fridge, then reheat as desired.
- To ensure the beef is tender, cook until the internal temperature is at least 190 ℉.
Nutrition
Calories: 423kcal | Carbohydrates: 15g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 620mg | Potassium: 1192mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6981IU | Vitamin C: 34mg | Calcium: 73mg | Iron: 5mg