Whether you’re celebrating the luck of the Irish on St. Patrick’s Day or in need of a minimal-effort dinner on a weeknight, you’re in luck! This slow-cooker recipe is the one you’ve been searching for.
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| BettyCrocker.com |
Corned beef is a quintessential recipe to have on hand for the Irish holiday. With the help of your trusty slow cooker, this classic corned beef recipe is celebration-ready but also easy and hearty enough for a family dinner on any day of the week. It covers all of your bases with meat, veggies and potatoes, and can cook in the slow cooker all-day long.
The recipe has eight servings, perfect for feeding a large family or for those who love re-purposing leftovers. We recommend using your leftover corned beef for these Reuben sandwiches or this Reuben casserole.
Ingredients
Beef and Vegetables
- 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
Sauce
- 1/4
- cup applesauce
- 2
- tablespoons Dijon mustard
Directions
- 1 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.
- 2 Cover; cook on Low heat setting 10 to 12 hours.
- 3 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.
- 4 Meanwhile, in small bowl, mix sauce ingredients.
- 5 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.
- ENJOY
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