It’s March which means Saint Patrick’s Day (my second favorite holiday) is just around the corner!
I actually celebrate Saint Patrick’s Day for pretty much the whole month of March, so I decided to to kick off my celebrating with Slow Cooker Corned Beef and Potatoes! I’ve seen many versions of corned beef made in the crock pot online, but I decided to try it on my own. I love my regular corned beef recipe and wanted the same flavors in this dish.
This was a really quick dish to get into the slow cooker. There’s a little bit of chopping, but you can definitely have the lid on and the crock pot cooking in less than 10 minutes. I cooked my brisket all day on low. I did not use the spice packet that comes with most corned beefs (I never do!).
The final product was just like my normal recipe for corned beef! The flavors were all the same and the meat was nice and tender. The potatoes were perfectly cooked too, but obviously different than the plain boiled potatoes I normally serve. Since they cooked in the crock pot right with the corned beef, they definitely picked up a somewhat salty flavor from the meat. I also couldn’t separate all of the onions from the potatoes, so a few pieces ended up in the serving bowl. I didn’t mind the addition, though. I served the corned beef and potatoes alongside my (really my Mom’s) Fried Cabbage for the perfect Irish meal. Yum!
Start with the potatoes…
- Halve 1¾ pound red potatoes. (Cut any larger potatoes into fourths.)
- Place the potatoes in your slow cooker.
- Lay the corned beef on top.
- Pour a splash of white vinegar on top of the brisket.
- Pour in warm water until the beef is just covered. (I ended up using about 8 cups.)
- Chop 1 onion and 2 cloves of garlic.
- Add them to your slow cooker.
- Drop in 2 bay leaves.
- Cover and cook on low for 7 hours.
- Remove the brisket from your slow cooker and let rest for about 10 minutes.
- Fish the potatoes out of the liquid in the slow cooker and place in a serving bowl.
- Add some butter.
- Stir until the butter melts.
- Cover until you’re ready to serve.
- Trim any fat off of the rested corned beef.
- Slice against the grain. (My husband slices all meat in this house using our electric knife. It really makes cutting so much easier!)
Enjoy!
Three Years Ago: Eggplant Parm
Slow Cooker Corned Beef and Potatoes (serves 4)
INGREDIENTS:
- 1¾ pound red potatoes, halved
- 2½ pound corned beef, flat cut
- splash white vinegar
- 8 cups warm water
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 bay leaves
- 3 tablespoons butter
DIRECTIONS:
- Place the potatoes in the bottom of your slow cooker.
- Lay the corned beef on top, fatty side down.
- Pour a splash of the vinegar on top of the corned beef.
- Add the water slowly, until the brisket is just covered.
- Add the onion, garlic, and bay leaves.
- Cover and cook on low for 7 hours.
- Remove the corned beef from the slow cooker and let rest for about 10 minutes.
- Fish out the potatoes and place them in a serving dish.
- Add the the butter and toss to combine.
- Cover until ready to serve.
- Trim off any fat from the rested corned beef.
- Slice against the grain.
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