Description
A delicious and tender corned beef brisket cooked in a slow cooker, finished in the oven for a crispy texture.
Ingredients
Scale
- 2 ½ pounds corned beef brisket, with spice packet
- 4 cups water
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 medium carrots, cut into 2-inch pieces
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Place the corned beef brisket in the slow cooker, fat side up. Add the spice packet, water, onion, and garlic.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- Once the corned beef is cooked, remove it from the slow cooker and let it rest for 10-15 minutes.
- Add the carrots and potatoes to the slow cooker and cook on high for 30 minutes until tender.
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Slice the corned beef against the grain into ½-inch thick slices and place them on the baking sheet.
- Drizzle the olive oil over the sliced corned beef and season with black pepper, paprika, garlic powder, and onion powder.
- Bake in the preheated oven for 15-20 minutes, or until the edges are crispy.
- Serve the crispy corned beef with the cooked carrots and potatoes. Garnish with fresh parsley.
Notes
- For a spicy kick, add a teaspoon of crushed red pepper flakes to the seasoning mix.
- You can substitute the carrots and potatoes with cabbage wedges for a traditional twist.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker and Oven
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 30g