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Slow Cooker Corned Beef Recipe

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★★★★★

4.6 from 160 reviews

This Slow Cooker Corned Beef recipe delivers tender, flavorful meat cooked to perfection over several hours. Featuring a classic combination of onion, carrots, and celery simmered with the corned beef brisket in a savory broth of beef stock and lager beer, this easy-to-make dish is perfect for a comforting meal. Cooking low and slow in a slow cooker ensures the meat remains juicy and succulent, with the option to enjoy the cooked vegetables or discard them according to your preference.

Ingredients

Scale

Vegetables

  • 1 large onion, large dice
  • 6 carrots, peeled, cut in large chunks
  • 4 celery stalks, cut in large chunks

Main

  • 3–4 pounds corned beef brisket with seasoning packet, drained

Liquids

  • 4 cups unsalted beef stock
  • 12 ounces lager beer (can substitute with water, more beef stock, or a dark soda like Coke)

Instructions

  1. Prepare Vegetables: Place the diced onion, peeled and chunked carrots, and chunked celery stalks into the bottom of an 8-quart slow cooker, creating a flavorful bed for the corned beef.
  2. Add Corned Beef: Place the drained corned beef brisket on top of the vegetables, then evenly sprinkle the seasoning packet over the meat and vegetables to infuse flavor.
  3. Add Liquids: Pour in the unsalted beef stock first, followed by the lager beer, ensuring the meat is well submerged to promote even cooking and flavor infusion.
  4. Slow Cook: Cover the slow cooker and cook on the low setting for 8 to 9 hours. Cooking on low allows the meat to become tender and succulent while preserving moisture.
  5. Remove and Serve: Once cooked, remove the corned beef from the slow cooker, leaving the liquid and vegetables behind. Optionally, discard the vegetables or serve them alongside the meat.
  6. Slice and Drizzle: Slice the corned beef against the grain for tenderness and serve with some of the cooking liquid drizzled over top to keep it moist and flavorful.

Notes

  • For an extra punch of flavor, consider adding garlic cloves or bay leaves to the slow cooker.
  • Cooking low and slow is key to tender corned beef; avoid cooking on high to prevent toughness.
  • If you prefer a thicker sauce, you can thicken the cooking liquid with a slurry of cornstarch and water after removing the beef.
  • Leftovers keep well refrigerated for 3-4 days and can be used in sandwiches or hash recipes.
  • The beer can be substituted if desired; dark soda like Coke adds a touch of sweetness, while extra beef stock keeps the flavor rich and meaty.

Keywords: Slow Cooker Corned Beef, Corned Beef Recipe, Irish Dinner, Slow Cooker Dinner, Tender Corned Beef, St. Patrick's Day Recipe

Find it online: https://flavorsbymaya.com/slow-cooker-corned-beef-recipe/