Slow Cooked Corned Beef and Vegetables in the Crock Pot
St. Patrick’s Day is almost upon us, but it doesn’t have to be the only time to enjoy corned beef! Last year, I made my corned beef in the oven, but this year I wanted to try it in the crockpot, or slow cooker. I figured this would make it tender, flavorful, and an all around hearty meal that would be perfect for a chilly winter day.
The only hesitation I had about putting my corned beef and vegetables in the crock pot was that it would have very little flavor. I loathe things that are flavorless so I made sure to make my own corned beef spice blend to go with my teeny packet included with my corned beef.
I mean really, who wants bland food? Not I! Thankfully, I had lots of great spice to choose from to give my slow cooker corned beef and veggies a kick! The packet included has about a teaspoon of spice which certainly would be no help! Here are the spices I added to my veggies and corned beef:
- 1 teaspoon dill
- 1 teaspoon fennel seeds
- 8 cloves
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 4 large russet potatoes quartered
- 2 large onion quartered
- 6 carrots quartered
- 3 large stalks of celery quartered
To start, I added 2 cups of water to my pot, and the teeny spice packet from the corned beef. I then added my veggies over the water. Then, I added my corned beef brisket, and then rubbed it with my spice blend. I put my slow cooker on low heat for 6 hours. Through experience, I have learned that not every slow cooker cooks at the same temperature. If your’s is older, or less powerful, it wouldn’t hurt to cook this 6-8 hours as long as there is ample liquid.
This corned beef recipe contains no cabbage just because my slow cooker only hold 6 quarts. I do love cabbage, but it was a real toss up as to what to add to my pot. I bought two cuts of corned beef, so next time around I anticipate adding cabbage.