Description
A hearty and tender slow cooker corned beef with baby potatoes and carrots, cooked to perfection with beef broth and apple cider vinegar for a rich, flavorful meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 3-4 lb corned beef brisket with seasoning packet
- 1 lb baby carrots
- 1 large onion, quartered
- 2 lbs baby potatoes, halved
Liquids and Seasonings
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Place the corned beef brisket in the bottom of the slow cooker, fat side up, ensuring a good foundation for cooking.
- Add Vegetables and Seasoning: Sprinkle the seasoning packet that came with the brisket over the meat, then add the baby carrots, quartered onion, and halved baby potatoes on top.
- Pour Liquids: Pour the 4 cups of beef broth and 1/4 cup apple cider vinegar evenly over the ingredients in the slow cooker to create a flavorful cooking environment.
- Slow Cook: Cover the slow cooker and cook on low heat for 8-10 hours, allowing the corned beef to become tender and easily shredded with a fork.
- Rest and Slice: Once cooked, remove the corned beef from the slow cooker and let it rest for a few minutes before slicing it thinly against the grain to retain tenderness.
- Serve: Serve the sliced corned beef alongside the slow-cooked baby potatoes, carrots, and onions. Drizzle some of the cooking liquid over the dish and garnish with fresh parsley if desired for extra flavor and presentation.
Notes
- Cooking times may vary depending on the size of the brisket and slow cooker model.
- For a richer flavor, brown the corned beef in a skillet before placing it in the slow cooker.
- Adjust seasoning with salt and pepper after cooking since the seasoning packet adds saltiness.
- Butter can be stirred into vegetables after cooking for extra richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
