Easy Slow Cooker Corned Beef Dinner
This is a Gr8 way to have a corned beef dinner, just put it in the slow cooker and by evening have a delicious dinner!
Servings: 5 servings
Calories: 1021kcal
Special Equipment
- 6-quart slow cooker
Ingredients
- 4 carrots, peeled and cut into 2-inch pieces
- 2 stalks celery, cut half crosswise
- 1 medium onion, quartered
- 5-6 red potatoes, quartered
- 1 bay leaf
- 1 4-pound corned beef brisket, I like the flat-cut
- 1 pint bottle of Guinness stout, or any stout
- 1 Tablespoon corned beef spices or pickling spices, often the corned beef comes with a packet
- 1 cup water + more as needed
- ¼ cup brown sugar
- ¼ teaspoon red pepper flakes
- 1 medium head cabbage
For Serving:
- Whole grain mustard
- Ketchup
- Horseradish
Instructions
- In the bottom of your large slow-cooker put the carrots, celery, onion, potatoes and bay leaf.
- Rinse the corned beef and place it on top of the vegetables, fat side up.
- Pour the bottle of stout over the mixture.
- Mix the brown sugar and red pepper flakes into the 1 cup of water and add to the corned beef. Then add the corned beef spices.
- Put in enough water to cover the vegetables by at least one inch.
- Cover the slow-cooker and turn to LOW.
- Cook for 8 to 9 hours.
- When the meat is tender, remove the meat and vegetables and cover with foil to keep warm.
- Cut the cabbage into 6 wedges and add to the liquid in the pot.
- Turn the heat to HIGH and cook until cabbage is crisp/tender, about 25-30 minutes.
- Slice the meat across the grain and serve with the vegetables, whole grain mustard, ketchup and horseradish.
- You can also serve with the extra cooking liquid.
Video
Notes
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
Nutrition Information
Calories: 1021kcal | Carbohydrates: 66g | Protein: 61g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 196mg | Sodium: 4531mg | Potassium: 2577mg | Fiber: 10g | Sugar: 23g | Vitamin A: 8390IU | Vitamin C: 188mg | Calcium: 160mg | Iron: 9mg
Tried this recipe?Mention @Great8Friends or tag #gr8food!