READER REVIEWIt’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can definitely fill the seats at the dinner table by sundown. This recipe makes two full briskets—serve them both for a big crowd, or save one for sandwiches or other recipes.
—HEATHER PARRAZ ROCHESTER, WA
PREP: 20 MIN. • COOK: 9 HOURS • MAKES: 6 SERVINGS PLUS LEFTOVERS
6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced
2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water
1. In a 6-qt. slow cooker, combine potatoes, carrots and onion. Add corned beef briskets (discard spice packets or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
2. Cover and cook on low for 9-11 hours or until the meat and vegetables are tender.
Remove the meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
READER REVIEW
“This recipe reminded me of the way my mom would make corned beef! Super easy to put together and the house smelled great all day.”
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