Ingredients
Scale
- 4–5 pounds corned beef brisket
- 4 cups beef broth
- 2 cups water
- 4 cloves garlic, minced
- 1 large onion, quartered
- 4 carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 2 tablespoons pickling spice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the corned beef brisket in a large pot or slow cooker.
- Add beef broth, water, minced garlic, and pickling spice to the pot.
- Add the quartered onion and sprinkle in the brown sugar.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- About 1 hour before serving, add the carrots and potatoes to the pot.
- Check seasoning and adjust with salt and pepper if desired.
- Once cooked, remove the corned beef and let it rest for 10 minutes before slicing.
- Serve with the vegetables and garnish with fresh parsley.
Notes
- For extra flavor, sear the brisket in a pan before adding it to the pot.
- You can add other vegetables like cabbage or turnips according to your preference.
- Leftover corned beef is great for sandwiches or hash.
- Prep Time: 15
- Cook Time: 8
- Category: Main Dish
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 1200
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 25
- Cholesterol: 80