SLOW COOKER CORNED BEEF
Say goodbye to tough and tasteless corned beef. This Slow Cooker Corned Beef recipe is tender, flavorful, and super easy to prepare.
Servings: 8 servings
- 1 corned beef brisket (4 pounds) including the pickling packet
- 3 cups beef broth low or no sodium is best
- 1 jar (12 ounces) chili sauce
- 1 cup dill pickle juice
- 3 tablespoons prepared horseradish
- ¼ cup packed brown sugar
- 1 teaspoon black pepper
Remove the corned beef from the packaging and place in the slow cooker.
Sprinkle the pickling packet (found inside the packaging) on top of the corned beef.
In a large bowl or measuring cup, whisk together the beef broth, chili sauce, pickle juice, horseradish, brown sugar, and black pepper.
Pour the beef broth mixture over the corned beef, cover, and set the slow cooker timer to your desired time.4-5 hours on HIGH6-7 hours on LOW
Remove the corned beef from the cooker and place it on a carving board. Cover with aluminum foil and allow it to rest for 10-15 minutes before slicing.
*NOTE - Make sure to always slice ACROSS the grain for tender meat.
Ladle some of the cooking liquid into a bowl and serve with the sliced corned beef if desired.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Leftovers may be frozen in an airtight freezer container for up to 3 months.
Serving: 1serving | Calories: 267kcal | Carbohydrates: 10g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 2175mg | Potassium: 409mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 2mg