Some recipes carry more than just flavor—they hold stories, traditions, and the love of generations past. This corned beef recipe was handed down from my great-grandmother, Hattie,, whose family came from Ireland. In the old country, this dish was made with pork, but like many Irish immigrants, my ancestors adapted it to beef once they settled in America.
Originally, this meal would have been slow-cooked in a cast iron pot over an open flame, with each ingredient added as the hours passed. While I love the romance of that old-world method, I’ve adapted it for the slow cooker—bringing the same depth of flavor and tenderness with a little more convenience. I think Grandma Hattie would be proud.
Ingredients
- 3-5 lbs. Corned Beef Brisket
- 3 tbsp. vegetable oil
- 2 cups vegetable broth
- 2 onions, roughly chopped
- 3 carrots, roughly chopped
Instructions
Sear the Brisket
Heat vegetable oil over medium heat in a Dutch oven or high-sided skillet. Add the corned beef brisket and brown on both sides (about 6-8 minutes per side).
Tip: This step is key! Browning the meat locks in flavor and creates a rich, caramelized crust.
Slow Cook to Perfection
Transfer the browned brisket to the slow cooker and pour in the vegetable broth. Scatter onions and carrots around the meat.
Set It & Forget It
Cover and cook on HIGH for 6-7 hours until the meat is incredibly tender.
Shred or Slice
Once the brisket is fall-apart tender, use a fork to shred it directly in the slow cooker. If you prefer, remove it and slice against the grain on a cutting board.
Serve & Enjoy
Ladle the broth, onions, and carrots over the meat and serve alongside buttery potatoes, braised cabbage, and a hunk of hearty bread.
This dish isn’t just food—it’s a piece of history, a tribute to resilience, and a reminder that some of the best meals take time and love.
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