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!
- 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: 635 Total Fat: 7.6g Carbohydrates: 133.08g Protein: 18.54g
Disclaimer: This post is in partnership with Reynolds® Kitchens and Socialstars. Recipe and opinions are my own. #ReynoldsCrowd
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