Best 7 Slow Cooker Corned Beef Supper Recipes

Indulge in the classic flavors of Irish cuisine with our delightful Slow Cooker Corned Beef Supper, a hearty and comforting dish that effortlessly combines the richness of corned beef with a symphony of vegetables. This culinary journey begins with a tender corned beef brisket, carefully seasoned and slow-cooked to perfection in a savory broth, resulting in fall-apart-tender meat bursting with flavor. Alongside the corned beef, a vibrant medley of vegetables, including carrots, potatoes, onions, and cabbage, simmers to create a symphony of textures and flavors that complement the beef's robust character. Discover the secrets to preparing this classic dish in various ways, from the traditional stovetop method to the convenience of a slow cooker, ensuring a perfect corned beef supper every time.

Let's cook with our recipes!

SLOW COOKER CORNED BEEF AND CABBAGE

Slow Cooker Corned Beef and Cabbage image

Corned beef - brisket cured in brine - is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef's saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories dinner, lunch, meat, vegetables, main course

Time 8h15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

CORNED BEEF SUPPER

Corned Beef Supper image

What better way to celebrate the holiday than with this hearty one-pot meal. The beef, potatoes and carrots are tender and full-flavored. "I often fix this for St. Patrick's Day, but it's good any time of the year," notes Dawn Fagerstrom, a field editor in Warren, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 small onion, sliced
4 small carrots, cut into chunks
2 medium potatoes, cut into chunks
1 corned beef brisket with spice packet (1 pound)
1/3 cup unsweetened apple juice
2 whole cloves
1 tablespoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon prepared mustard
2 cabbage wedges

Steps:

Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange zest, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-4 hours. , Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables.

Nutrition Facts : Calories 692 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1918mg sodium, Carbohydrate 69g carbohydrate (23g sugars, Fiber 9g fiber), Protein 36g protein.

SLOW-COOKED CORNED BEEF

Slow-Cooked Corned Beef image

It's not luck; it's just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. -Heather Parraz, Rochester, Washington

Provided by Taste of Home

Categories Dinner

Time 9h20m

Yield 6 servings (plus about 14 oz. cooked corned beef leftovers).

Number Of Ingredients 9

Ingredients

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced
2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water

Steps:

In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

Nutrition Facts : Calories 557 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1825mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 4g fiber), Protein 32g protein.

SLOW-COOKER CORNED BEEF AND CABBAGE

Slow-Cooker Corned Beef and Cabbage image

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes

Time 5h15m

Number Of Ingredients 8

Ingredients

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving

Steps:

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g

SLOW-COOKER CORNED BEEF AND CABBAGE

Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

Ingredients

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW-COOKED CORNED BEEF DINNER

Slow-Cooked Corned Beef Dinner image

Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 12h20m

Yield 6

Number Of Ingredients 8

Ingredients

6 medium carrots, cut into 1-inch-thick slices (3 cups)
4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
5 to 6 cups water
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf

Steps:

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
Cover; cook on Low setting 10 to 12 hours.
Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g

SLOW COOKER CORNED BEEF

Slow Cooker Corned Beef image

With beef, cabbage, potatoes, and carrots, this crockpot corned beef recipe is a satisfying one-pot dinner for St. Patrick's Day, or any day of the year!

Provided by Traci The Kitchen Girl

Categories Main Course

Time 8h5m

Number Of Ingredients 8

Ingredients

1 Corned Beef Brisket (with seasoning packet) (2 to 4 pounds)
5 cloves Garlic (peeled and smashed)
2 Bay Leaves
2 (12 ounce) Beer (lager or stout)
3 cups Water (or beef broth)
5 medium Carrots (peeled (about 1/2 pound))
10 small Potatoes (red or gold, scrubbed (about 2 pounds))
1 head Green Cabbage (quartered (about 2 pounds))

Steps:

Place CORNED BEEF and contents of the seasoning packet in the slow cooker. Add GARLIC, BAY LEAVES, BEER, and WATER.
Cover and cook on LOW setting for 6 hours.
Place CARROTS and POTATOES in the liquid around the corned beef brisket. Stack CABBAGE wedges on top of the brisket.
Cover the slow cooker and continue cooking on LOW until veggies are fork-tender (about 2 hours, depending on your cooker).
Insert an instant-read thermometer in the corned beef to confirm 190°F internal temperature. If it needs more time to reach this temperature, transfer the cooked carrots, cabbage, and potatoes out of the cooker to prevent overcooking. Cover the cooker and continue slow cooking the corned beef.
To serve, transfer the corned beef out of the cooker. Slice it against the grain and serve with cooked vegetables.
To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

Nutrition Facts : ServingSize 0.33 lb., Calories 410 kcal, Carbohydrate 19 g, Protein 25 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 1899 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g

Tips:

Choose a high-quality corned beef brisket for the best flavor and texture.
Rinse the corned beef brisket thoroughly before cooking to remove any excess salt.
Add your favorite vegetables to the slow cooker along with the corned beef brisket for a complete meal.
Cook the corned beef brisket on low heat for 8-10 hours, or until it is fall-apart tender.
Serve the corned beef brisket with your favorite sides, such as mashed potatoes, cabbage, and carrots.

Conclusion:

Slow-cooker corned beef is a delicious and easy meal that can be enjoyed by the whole family. With just a few simple ingredients, you can create a flavorful and tender corned beef brisket that is perfect for a special occasion or a weeknight meal. So next time you're looking for a hearty and satisfying meal, give this slow-cooker corned beef recipe a try.