Slow Cooker Corned Beef
A tender, melt-in-your-mouth corned beef dish that's perfect for family gatherings and cozy winter evenings.
Ingredients
Main Ingredients
- 3-4 lbs corned beef brisket (make sure it’s halal-certified)
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4-5 medium carrots, cut into large chunks
- 4-5 medium potatoes, peeled and quartered
- 2 cups beef broth (ensure it’s halal)
Spices
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 tablespoon whole coriander seeds
- 2-3 pieces bay leaves
- Salt (to taste)
Instructions
Preparation
- Rinse the corned beef under cold water to remove excess salt.
- At the bottom of your slow cooker, place the onion, garlic, carrots, and potatoes.
Cooking
- Place the rinsed corned beef brisket on top of the vegetable bed.
- Sprinkle the mustard seeds, black peppercorns, coriander seeds, and bay leaves over the meat.
- Carefully pour the beef broth into the slow cooker, ensuring it covers the meat.
- Set your slow cooker to low and cook for 8-10 hours, or on high for 4-5 hours.
- When the meat is fork-tender, carefully remove it and let it rest for a few minutes before slicing against the grain.
- Slice the beef and serve with the root vegetables and your favorite condiment.
Notes
For substitutions, brisket or chuck roast can be used instead of corned beef; however, cooking time may vary. Rinse the corned beef beforehand to avoid overly salty meat. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.