Slow Cooker Corned Beef with Green Beans and Potatoes

Ingredients

For the corned beef

• 3–4 lb (1.4–1.8 kg) corned beef brisket

• 1 medium onion, sliced

• 4 cloves garlic, minced

• 4 cups beef broth or low-sodium broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1–2 bay leaves

• Corned beef seasoning packet, if included with the brisket

For the vegetables

• 1 lb (450 g) fresh green beans, trimmed, or frozen green beans

• 1½ lb (680 g) baby potatoes, halved if large

• 2 tablespoons butter

• ½ teaspoon black pepper

• Salt to taste, only if needed

Optional finishing sauce

• 1 tablespoon butter

• 1 teaspoon Dijon mustard

• 1 tablespoon chopped fresh parsley

• 1 teaspoon apple cider vinegar

Instructions

1. Prepare the brisket. Remove the corned beef from its packaging. If it is extremely salty, rinse it briefly under cold water. Pat dry and trim excess fat if desired. Reserve the seasoning packet if provided.

2. Prepare the slow cooker. Place the sliced onion and minced garlic in the bottom. Add the potatoes around the edges.

3. Season the meat. Place the corned beef brisket on top of the vegetables, fat side up. Sprinkle over the seasoning packet, black pepper, smoked paprika, garlic powder, and thyme. Add the bay leaves.

4. Add the broth. Pour the beef broth and Worcestershire sauce around the brisket. The meat does not need to be completely submerged, but there should be enough liquid to create a flavorful cooking broth.

5. Slow-cook until tender. Cover and cook on LOW for 8–9 hours or HIGH for approximately 4–5 hours, depending on the brisket’s size and thickness. It should be fork-tender. Corned beef is a tough cut, so it generally needs a longer cooking time than ordinary beef.

6. Add the green beans. For green beans that retain their shape, add them during the final 1½–2 hours on LOW or approximately 45–60 minutes on HIGH. If you prefer very soft green beans, add them earlier.

7. Check the potatoes and beef. The potatoes should be tender when pierced with a fork. For food safety, cook beef brisket to at least 145°F (63°C) followed by a three-minute rest; for traditional fork-tender corned beef, a longer cooking time is usually needed.

8. Prepare the finishing sauce. Remove about ½ cup of the cooking liquid and mix it with the butter, Dijon mustard, apple cider vinegar, and parsley. Taste before adding salt, as corned beef and its broth can already be quite salty.

9. Slice the brisket. Transfer the meat to a cutting board and let it rest for 10–15 minutes. Slice thinly against the grain to help keep each piece tender.

10. Serve. Arrange the sliced corned beef with the potatoes and green beans. Spoon the hot cooking broth over the meat and vegetables. Garnish with fresh parsley and serve immediately.

Quick Nutrition Information

Estimated per serving, assuming 6 servings and including the vegetables and broth.

Actual nutrition varies with the brisket’s fat content, curing process, broth, and serving size. Corned beef can be particularly high in sodium.

Nut and Allergen Information

• Nuts: No nuts are included in this recipe as written.

• Possible allergens: Worcestershire sauce may contain fish, and some commercial broths or seasoning blends may contain soy, wheat, or other allergens. Check product labels.

• Lower-sodium option: Choose reduced-sodium broth and avoid adding extra salt. Keep in mind that the brisket itself is cured and may still contain substantial sodium.

Tips for the Best Results

• For juicy meat: Keep the brisket moist during cooking and allow it to rest before slicing.

• For tender slices: Always cut against the grain.

• For flavorful broth: Add the onion, garlic, bay leaves, and seasoning packet at the beginning.

• For better vegetables: Add green beans later so they do not become overly soft.

• Storage: Refrigerate leftovers within two hours in airtight containers and consume within 3–4 days. Reheat thoroughly.

Serving suggestion: Serve with crusty bread, mustard, or prepared horseradish for a hearty family dinner.