Ingredients
Units
Scale
- 3-4 pounds corned beef brisket
- 4 cups beef broth
- 4-5 medium potatoes, peeled and cubed
- 4 carrots, peeled and cut into chunks
- 1 onion, quartered
- 2-3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt to taste
Instructions
- Place the corned beef brisket in the slow cooker, fat side up.
- Add the beef broth, filling the slow cooker with about 4 cups.
- Layer in the potatoes, carrots, onion, garlic, bay leaves, and black peppercorns.
- Cover and set the cooker on low for 8-10 hours, until the meat is fork-tender.
- Once done, remove the corned beef and let it rest for a few minutes before slicing.
- Serve with the vegetables and spoon some broth over your slices.
Notes
Using quality corned beef brisket will ensure a tender result, while fresh vegetables will add vibrant flavors and nutrients.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main course
- Method: Slow Cooker
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg