Corned beef in the slow cooker. This is by far the easiest, tastiest way I’ve found to make this dish!
It’s become an annual tradition for me to make a St. Patrick’s Day corned beef brisket. I boiled the meat one year, and baked it in the oven the next. It’s turned out delicious both ways (though the quality of the Kroger-branded brisket was lousy with fat) but I found that the crock pot is the best way to go. No watching the pot for boil-overs! Plus, it makes side dish veggies at the same time.
I dislike celery so I replaced the cut stalks with celery flakes, which provides flavor without the icky texture. You’ll want to cut the potatoes into big chunks that are all of like size. It’ll depend on the size of the potato if you need to cut them into halves or quarters. I had pretty big potatoes, so I did quarters. Do get red potatoes, though. They cook all day and get tender, not mushy.
Make this along with the Mini Muffin Irish Soda Bread from last week, and your St. Paddy’s Day meal is all set! … Oh, you want dessert? How about these Irish Coffee Blondies from a few years ago?
Don’t forget to wear green on the 17th… unless you want to get pinched…
Modified from TheSkinnyFork.com
Bready or Not: Crock Pot Corned Beef & Vegetables
Ingredients
- 3 lb corned beef brisket + seasoning packet
- 1 Tb celery flakes or chopped celery stalks
- 1 yellow onion in wedges
- 1/2 lb red potatoes cut into halves or quarters
- 8 ounces baby carrots
- 4-6 cups water
Instructions
- Place celery flakes, onion slices, potatoes and carrots into the crock pot. Trim fat from the brisket and place it on top of the veggies.
- Add 4-6 cups of water to the crock pot until the brisket is almost covered. Sprinkle the brisket's seasoning packet over the top.
- Put the lid on and cook on high for 4 1/2 hours, or 8 to 9 hours on low.
- Remove the brisket and slice thinly or pull into chunks. Serve with the cooked veggies.
OM NOM NOM!
