Description
A simple and delicious corned beef dish made in a crockpot.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 cup beef broth
- 4 medium carrots, chopped
- 3 medium potatoes, quartered
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
- Salt to taste
Instructions
- Place the chopped vegetables at the bottom of the crockpot.
- Rinse the corned beef brisket under cold water and place it on top of the vegetables.
- Add beef broth to the pot.
- Sprinkle mustard seeds, black peppercorns, and bay leaves over the brisket.
- Cover the crockpot and cook on low for 8-10 hours or until tender.
- Once done, remove the brisket and let it rest for a few minutes before slicing.
- Serve with the cooked vegetables.
Notes
- For extra flavor, add cabbage wedges during the last hour of cooking.
- Adjust the cooking time based on the size of the brisket.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: corned beef crockpot