This post may contain affiliate links. Please read my disclosure.
This recipe is in partnership with Reynolds Slow Cooker Liners.
This Slow Cooker Corned Beef Recipe is easy to throw together and will be a great addition to any St. Patrick’s Day Party! Well, I finally got around to curing my own corned beef this year and there is no going back….it was the best thing EVER. Make your own corned beef or buy a store bought package, either way it will turn out great.
Just because I’ve spent 7 days preparing the perfect corned beef doesn’t mean clean up has to be a pain. I’m a huge fan of slow cooker liners for easy clean up. A long day of cooking in the slow cooker can make the crock hard to clean sometimes with baked on bits of food. So my crock is always lined with a slow cooker liner.
The bright red coloring is from the corning of the beef. Corned beef is always a beautiful bright red color after it’s slow cooked to perfection. Traditional corned beef is boiled and you can certainly do that on the stove top, but I prefer the hands off approach of using my slow cooker. Plus the house smells divine while it cooks!
Are you a corned beef fan? Have you ever thought about making your own?
I’ve got you covered, if you’re looking for more slow cooker recipes or more corned beef dishes!
Slow Cooker Corned Beef Recipe
Making corned beef in a slow cooker produces tender, juicy corned beef, perfect for a St. Patrick's Day meal!
- 5-6 pounds fresh corned beef
- 2 onions, studded with 4 whole cloves each
- 4 carrots, peeled and halved
- 2 ribs celery, halved
- 1 green cabbage, cored and cut into 4 wedges
- 12 small red new potatoes
- 6 carrots, peeled and cut into 2 1/2 inch lengths
- salt and pepper
- 2 tbsp chopped fresh parsley
- Line slow cooker with a disposable liner.
- Place corned beef brisket in the crock and add the onions, halved carrots, celery, & parsley. Cover with cold water and cook on high for about 5 hours.
- Remove the onion, parsley, and carrots from pot and then add the cabbage, potatoes, cut up carrots, salt, and pepper. Continue cooking for an additional 2 hours until meat is fall apart tender.
- Arrange beef on a serving platter and surround it with the cooked vegetables. Ladle the broth over the beef and vegetables and sprinkle with 2 tbls of chopped parsley.
Nutrition Information:Yield: 16 Serving Size: 4 oz corned beef
Amount Per Serving: Calories: 635Total Fat: 7.6gCarbohydrates: 133.08gProtein: 18.54g
Disclaimer: This post is in partnership with Reynolds® Kitchens and Socialstars. Recipe and opinions are my own. #ReynoldsCrowd
This brought back such good memories of my childhood. Isn’t it funny how flavors can transport you to a time and place? My boys loved it, by the way. Will will make it again for our St. Paddy’s Day celebrations.
Denay DeGuzman says
During winter and again closer to St. Patrick’s Day a friend of the family would make her favorite corned beef recipe and have us over for dinner. But after tasting yours I have to confess – your recipe is twice as delicious! I love that it’s simple and easy to make in a handy slow cooker.
ellen beck says
I adore corned beef. Hubby isn’t much f a fan, I dont know why. Oddly enough I have always made the corner beef by itself, and the sides by them selves. Hubby will eat the sides and I have to make him a burger or whatever. Yours looks great.
Kim O says
I love slow cooking and I love using those liners. Makes cleaning up simple and easy
Wendy O'Neal says
The liners are amazing! I made a casserole the other day and forgot to put one in….I probably spent 30 minutes plus soaking to get my crock totally clean! Love ’em! w-
Slower cooker cooking is one of my favorites – this looks really good.