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Mia

Crispy Slow Cooker Corned Beef: Unlock Tender Flavor Today!

A delicious and tender corned beef brisket cooked in a slow cooker, finished in the oven for a crispy texture.
Print Recipe
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Place the corned beef brisket in the slow cooker, fat side up. Add the spice packet, water, onion, and garlic.
  2. Cover and cook on low for 8-10 hours or until the meat is tender.
  3. Once the corned beef is cooked, remove it from the slow cooker and let it rest for 10-15 minutes.
  4. Add the carrots and potatoes to the slow cooker and cook on high for 30 minutes until tender.
  5. Preheat the oven to 400°F. Line a baking sheet with foil.
  6. Slice the corned beef against the grain into ½-inch thick slices and place them on the baking sheet.
  7. Drizzle the olive oil over the sliced corned beef and season with black pepper, paprika, garlic powder, and onion powder.
  8. Bake in the preheated oven for 15-20 minutes, or until the edges are crispy.
  9. Serve the crispy corned beef with the cooked carrots and potatoes. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSugar: 3g

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.

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